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.
Posts in: ko recipes
Are you ever weirded out by people who rant about how they hate liver and in the next breath profess their love for pate and foie? I had an ex-boyfriend who used to do just that. He hated liver so much that he wouldn’t touch anything that even had a hint of it. My mom, who makes an awesome stuffing with all the extra-yummy turkey bits, had to leave it out those years that I was with him. The crazy thing was, he would always insist on ordering foie at restaurants. It’s like he didn’t know foie was liver.
Pine nuts have been around since forever, but I really only started eating them about 5 years ago. My mom, who becomes obsessed with food fads, heard from someone at her workplace that pine nuts were the next super wonder food. Next thing you know, we had a 5 kg bag of pine nuts sitting in the pantry and pine nuts were appearing in everything.
Most people who have heard of Momofuku Ko have heard of the shaved foie gras. This is probably one of the most involved and expensive recipes in the entire cookbook. Unfortunately, its components aren’t all that pretty.
The 48 hour short rib recipe comes with a little caveat: “this recipe is not a reasonable proposition for the home cook.” Well, just so you know, I’m the first person to admit that I’m hardly a reasonable person. If anything, I took Chang’s little warning as a challenge. I don’t have a vacuum sealer or a sous-vide machine (and I’m not going to get one anytime soon), but with a little extra help from Mike, these short ribs turned out fantastic.