Another food thread!!

Colleges & Universities University of Michigan
1

<p>As some of you guys might have noticed, I recently became really attracted to cooking various yummy food, and have been trying to seek specific ingredients in Michigan. I want to sum up my findings and also ask another question.</p>

<p>1) Does anyone know where I can find fresh monkfish liver (Ankimo) near Ann Arbor? I want to make it from fresh so no premade/preprocessed :D</p>

<p>2) I am giving up my search for fresh goose foie gras. I managed to find some low grade duck foie gras at sparrows market in Kerrytown and went with it.</p>

<p>3) Remember my search for uni and toro? I failed to find live sea urchins but I did find some really nice uni at one world market. I also found really nice toro there too, and o-toro, not chu-toro to boot! </p>

<p>4) I made the yummiest risotto I’ve ever had (with the exception of the one I had at Masa). It is an uni+foie gras risotto. It only cost a grand total of $30 to make and it was heaven like. Here’s the recipe.</p>

<p>Ingredients

  1. 2.5 oz of uni ($15 at One world market at $99/lb)
  2. 2 pieces of hudson valley foie gras at Sparrows Market ($14)
  3. garlic/Shallot/Chicken Broth/Rice</p>

<p>Steps:
Cook Rice in Chicken Broth. Saute the finely chopped garlic and shallot with butter in a separate pan as the rice cooks. Pour cooked rice in the pan with garlic and shallot, mix well. Slowly add Chicken Broth into the Rice to make it slightly creamy and dense. The trick is to be patient and add a little broth at a time and wait for it to evaporate, before adding more.
On the other side, blend 1 piece of the foie gras in a blender, then put in all the uni and make a puree. Add a little chicken broth into the puree to make it slightly more liquid. Cut the other piece of foie gras into small pieces and saute them in a pan for <20 seconds (If you leave them on the pan too long you will end up with no foie and a lot of gras on your pan). Once done, pour the uni/foie gras puree into the rice and pour the foie gras pieces into the rice. Mix well. Serve hot. Bon Appetit.</p>

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<p>I am hungry for some of that. Now where do I find Hudson Valley foie gras in Dubai?! hehe! </p>

<p>I will be saving the recipe for the day I manage to find the necessary ingredients.</p>

3

<p>1), 3)</p>

<p>Why don’t you go by Yamato in Kerrytown and ask them, if you haven’t already?</p>

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<p>I did. They are actually decent. Uni was ok but they had really nice O-Toro that day and it was pretty cheap at $4 a piece.
That’s where I got the inspiration for prepping my own ankimo. I ate ankimo there haha. I haven’t seen that available anywhere else in Michigan so far.
I dont remember if you were the one who recommended Yamato earlier but if you were, thank you very much it was really good sushi by midwestern standard.</p>