Foie gras hummus recipe from chef Michael Mina

There are many unsung heroes on a holiday table – the last sugar cookie on the tray, quickly gobbled up before the kids see it, the obligatory salad set aside, the mulled wine your cousin brought that is mainly cognac – but one staple, in particular, seems to get lost in the sea of cheese plates and charcuterie boards: dips. For anyone looking to add a little more luxury and style to their holiday spreads, chef Michael Mina has shared this foie gras and hummus recipe from his latest cookbook, My Egypt: cooking from my roots (published by Voracious).

This new book is a symbol of Mina’s “homecoming” which lasted ten years. Early in his rise on the California culinary scene, Mina says he went out of his way “to cook anything but” Egyptian cuisine. After creating his wildly popular Bourbon Steak (which boasts six Best of Award of Excellence winners) and Stripsteak, more recently, Mina has expanded into Mediterranean-focused restaurants, such as Best of Excellence Award winner Orla. of Award in Las Vegas, and its sister location in Santa Monica, which opened this fall.

“About six years ago, I introduced Egyptian dishes to the tasting menu at Michael Mina, my Michelin-starred restaurant in San Francisco,” the chef said. Wine spectator. “As my team and I began researching and traveling to Egypt to develop the menu, I was struck by the nostalgia of all the ingredients and flavors I ate growing up. The more I learned, the more I wanted to tell Egypt’s culinary history. Having left Cairo to settle in rural Washington at a very young age, I spent much of my life trying to assimilate into American culture. These trips back to Egypt showed me that this country has always been a part of me and influenced the way I approach food and cooking. So it was an incredible opportunity to share my story with the world and shine a light on this beautiful culture.

With My EgyptMina hopes to break the misconception that Egyptian cuisine is “inaccessible or too complicated” to prepare at home. Recipes he absolutely wanted in the book include salt-baked fish and kocharia platter of chickpeas, pasta and tomato sauce, topped with fried onions. “There really is something for everyone when it comes to Egyptian cuisine,” says Mina.

Mina considers this recipe for hummus with cauliflower, foie gras and pomegranate seeds another must-have to include in My Egypt: Based on ancient Egyptian artwork depicting farmers stuffing birds with food, it has been suggested that the pharaohs were the first to consume liver. However, Cairo-born archaeologist Dr. Mennat-Allah El Dorr, whom Mina cites in the book, claims that the hieroglyphs referenced to prove this theory show that the ancient Egyptians fattened birds for many reasons other than eating liver .

“I approach this story as a chef,” writes Mina in the foreword to My Egypt. “And I like to imagine the pharaohs living large and eating foie gras. Consider this a tribute to what may (or may not) have happened during the time of Ramses the Great. »

For Mina, this combo works well because bold, gamey foie gras calls for something “lighter and tangier” like a nutty hummus dressed with juicy pomegranate seeds and herbaceous, lemony za’atar. To sip this wine and a whole suite of starters, Mina turns to two “Swiss Army knife” white wine pairings: Chenin Blanc and Riesling.

“The harmonious balance of bright citrus and ripe stone fruit, combined with lively acidity, pairs perfectly with the main components of the dish,” says Mina. “The two grape varieties contrast with the intensity of the foie gras and combine it mouth for mouth with their lush richness on the palate. Each wine also helps spice up and complement hummus and cauliflower preparations with a matching spicy quality that echoes the dish’s seasonings. Absolutely delicious!”

To help you complete your vacation schedule, Wine spectatorThe editors of have selected 11 Chenin Blancs, Rieslings and other white wines perfect for any winter celebration, all scoring 87 points or more. These choices range from a worthy Reisling from Down Under to Pinot Bianco from the foothills of the Italian Dolomites.

“For me, vacations mean spending time with my family,” says Mina. “We’ll be celebrating at home this year, and although I haven’t decided what I’ll cook yet, we will enjoy a big holiday meal! »

Hummus with cauliflower, pomegranate and foie gras

1 medium cauliflower, seeded

2 tablespoons vegetable oil, divided

Fine sea salt

1 1/2 tablespoons pomegranate molasses

1/4 cup chopped toasted pistachios

1 1/2 cups (350 grams) store-bought hummus, at room temperature

10 ounces (284 grams) foie gras, cut into 1-inch cubes (see “Prepare and Cook Foie Gras” below)

2 tablespoons of pomegranate seeds

Chopped flat-leaf parsley

Pinches of za’atar

1. Cut the cauliflower into bite-sized pieces no larger than 2.5 centimeters (1 inch), cutting off any extra cores so the florets cook evenly. You should have about 4 1⁄2 cups (1 liter) of florets.

2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the cauliflower and cook until caramelized, about 5 minutes, then transfer to a medium bowl. Repeat with remaining 1 tablespoon oil and cauliflower, add to same bowl and mix in 1⁄4 teaspoon salt, pomegranate molasses and pistachios. Wipe the pan with a paper towel.

3. Spread the hummus in the bottom of a serving dish or bowl and place the cauliflower on top.

4. Heat the skillet over medium-high heat. Season the foie gras evenly with salt and add to the pan. Sear until browned on one side, then shake the pan to release the pieces and turn with a spoon to sear the other side, basting occasionally with the melted liver fat, until until the cubes have almost melted interiors, about 1 minute. Leaving the fat in the pan, place the cubes on the cauliflower and sprinkle the pomegranate seeds and parsley on top. Sprinkle with zaatar and serve immediately. For four to six people.

Preparing and cooking foie gras

Prepare everything before cooking the foie gras because it cooks quickly. Instead of searing it in a pan, you can skewer it and grill it very briefly, turning it after a few seconds just to char the outside but before the center melts. When buying foie gras, look for a nice pink color and avoid gray bits, which mean the liver has started to oxidize. When you cut it into cubes, cut off any major veins you come across, but don’t worry about the smaller ones. It is most important that the pieces are the same size so that they cook in approximately the same time.

11 Winter White Wines to Get the Party Started

Winzer Krems

Riesling Kremstal Kremser Kreuzberg Reserve 2022

Rating: 91 | $29

WS Review: Notes of gasoline and smoke give way to salty agave and lemon zest in this intriguing version. Notes of warm hay, eucalyptus, tea and meadow flowers add detail, all built around a saline mineral spine. Juicy and long, with mouth-watering acidity and lots of green herb elements. Drink from now until 2030.—Kristen Biéler

Canteen Terlano

Pinot Blanc Alto Adige Tradition 2023

Rating: 90 | $26

WS Review: Supple and graceful, this bright wine dances on the palate with flavors of Honeycrisp apple, peach skin, blanched almond, orchard flowers and pickled ginger. Drink now…—Alison Napjus.

Jean-Claude and Christophe Pichot

Vouvray Sec Domaine Coteau de la Biche 2022

Rating: 90 | $24

WS Review: Round and full, with a sunny profile of tea blossom, applewood and lilac, plus a hint of buttercream, all on a polished palate. Undergrowth elements of fennel and sage add tasty details. With lots of friendly fruity notes upfront, it’s a pleasure to drink. Drink from now until 2030.— Ko

Mulineux

Chenin Blanc Swartland Kloof Street Old Vine 2022

Rating: 90 | $23

WS Review: Bright and expressive, with an attractive range of pineapple and kiwi, tangerine peel, Marcona almond biscuit and ginger. Well cut, with hints of herbs, spices and minerals on the tangy finish. Drink now through 2028.-A

AA Badenhorst family

Chenin Blanc Swartland 2023 pruning shears

Rating: 90 | $21

WS Review: Fragrant and nicely spiced, with apple peel acidity driving a silky array of flavors of cooked peach, dried raspberry, dried mint and tangerine peel. A rich honeycomb note appears on the finish. Drink now through 2028. 25,000 cases produced, 4,000 imported.-A

August Kesseler

Riesling Rheingau R 2022

Rating: 89 | $18

WS Review: Off-dry and juicy, with a pure bouquet of fruit — candied white grapefruit and crisp apple — round, ripe and cut with piercing acidity. Notes of smoke and pink pepper mark the well-balanced finish, with a hint of bitterness and chalky mineral elements. Drink now.— Ko

Raats family

Chenin Blanc Polkadraai Hills Original Unoaked 2023

Rating: 89 | $18

WS Review: A lively, well-cut white that has a salty background, with notes of tangerine, pink grapefruit granita and white flowers. Vivid finish. Drink now.-A

Nick Weis

Riesling Mosel Urban 2023

Rating: 89 | $14

WS Review: Open and inviting, with a sweet blend of orchard fruits and subtle warm hay notes. Slightly off-dry, showing high honeysuckle tones and a waxy character on the palate. Tantalizing acidity and lemon zest clean up the finish, marked by chalky mineral elements and a breath of smoke. Delicious. Drink now.— Ko

Colterenzio

Pinot Bianco Alto Adige Cora 2023

Rating: 88 | $19

WS Review: A fresh, lively and light white, offering notes of apricot, pear, mandarin and white flowers through the juicy and spicy finish. Drink now.-A

Rummage

Riesling Victoria Piquant 2023

Rating: 88 | $12

WS Review: Offers a fresh and zesty blend of lime, pomelo and fresh ginger on a light, semi-sparkling frame, with a hint of pear on the finish. Drink now.—MaryAnn Worobiec.

AA Badenhorst family

Conservative White Coast Region 2023

Rating: 87 | $13

WS Review: A creamy white, slightly juicy and lively, offering notes of cooked melon, graham cracker and candied lemon. Chenin Blanc, Chardonnay, Viognier and Colombard. Drink now.-A