Last month, Sheri' and Mark DuMond put together a dinner party for eight (M & S included) with a French theme. Foie gras seemed like a good choice, but since the DuMonds are lacto-ovo-pesco-vegetarians, goose innards weren't going to make the menu. But they found a recipe and adapted it.
1 stick unsalted butter, softened at room temperature
1 sweet yellow onion, thinly sliced
1/2 cup tawny port
2 15-oz. cans garbanzo beans
2 tsp. white truffle oil
Salt & pepper to taste
Put half the butter in a small skillet and melt over medium heat. Crank the heat down to medium-low and saute the onions in the butter until caramelized and very well done. Add the port and stir well into the cooked onions.
Cook over medium heat until the port in the pan has reduced by about half. Take off the stove and cool completely down to room temperature.
Put the garbanzo beans in a food processor and add the onions and remaining liquid from the pan. Add the truffle oil and buzz the mixture until it becomes a thick paste. Add the remaining soft butter and process until very smooth. Use salt and pepper to season to your taste.
Put the finished product on a serving plate and chill until cold. (If you're serving individually to guests like we did, put a mound or quenelle on small plates and serve with small toasts they can put the faux gras on.)
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