Shaved Foie Gras, Lychee & Pine Nut Brittle

The shaved foie is the one dish that you can expect when eating at Ko. Everybody talks about it and Chang himself thinks it’s the dish “we’ll never be able to take off the menu.” The ice cold delicate flakes of foie are reminiscent of shaved ice: a giant fluffy pile of deliciousness that melts the instant it hits your mouth.

Last summer Mike and I managed to nab a reservation for lunch at Ko. Going into it, we didn’t know what to expect except 3 hours of eating and a bowl of shaved foie. Both Mike and I are big fans of foie and when we saw the massive bowls of foie shavings we knew we were in for a treat.

The woman next to us was audibly excited as well, but that may have been due to the fact that she was sloshed. She and her man got the wine pairing and I think she had most of his as well as hers. She ate his foie dish too. Apparently her dining companion didn’t like foie. Or wine.

As for Mike and I, we were divided about the dish. I liked the novelty of the shaved foie flakes and the textural differences between the lightness and crunchiness really worked for me, but Mike felt that the foie’s richness was accentuated too much by the airiness.

This time around, Mike really enjoyed the dish while I was a bit underwhelmed. I think there’s a bit more magic in dishes that you haven’t executed from start to finish. Even so, it tasted pretty good. I’m pretty sure you can’t really mess up foie!

So now that I’m done cooking the book, I bet people are wondering, what’s next? To be honest, I’m pretty ecstatic that I’m done; it feels like a huge accomplishment. As for what’s next, there are going to be some design changes, but other than that I’m still going to be cooking, so stay tuned! The next couple of days will be some wrap-up posts on Momofuku, but after that, expect more photos and recipes.

14 Comments add yours

  1. Hooray for foie shaved, endeavours braved, and sanity saved!

    Looking forward to seeing where you continue on from here.

  2. Congrat-food-lations!

  3. Congrats on finishing the book. I have to say I am a little sad. I enjoyed checking in and seeing what amazing food you were making. Can’t wait to see what’s next.

  4. An interesting journey.

    I’ve also noticed that dishes that I haven’t cooked taste better, even when they aren’t as good as what I (could) have made. Part of it is that I haven’t been rushing around, so I’m in more of a state of mind to enjoy eating.
    The other part is because I haven’t been involved in the food preparation, my senses are not filled with its taste. Smelling the greater intensity of the food as it cooks means I already know how it tastes and have been sensing it to a greater degree. What is on the plate isn’t as hot and I’m not in a space filled with the smell.

  5. Big thumbs up on finishing the book and thanks for the insight. I am looking forward to going back through your posts when I get time and trying more myself. I’ve really enjoyed your cooking insights and the photos have been a great and well done addition. Maybe you could devote some time to things on your side of the country (I am in Brooklyn) and give us some insight on places to try when in your town. Cheers.

  6. Congratulations on finishing!

  7. Congrats and thanks for making me want to use my momofuku cookbook even more!

  8. Also, do Ad hoc at home next!

  9. What an accomplishment! Thanks for documenting your hard work so beautifully — it’s a real treat for the eyes!

  10. Congrats! I read your blog everyday and love your photography. Maybe try another book now? Keep sharing your cooking adventures! :)

  11. Congrats!

  12. Been reading since #46 everyday, but i have gone back and read every post from the beginning since then. Congrads! YoooHooo!

  13. Congrats! Quick question on the foie gras dish, I swear there was riesling wine jelly in the dish at Ko. Is that mentioned in the recipe book?

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