Boudin Blanc dAvranches 2.0
Boudin Blanc d’Avranches 2.0

Upon discussing the textural concerns of the original Boudin endeavor with a technically savvy disciple of the esteemed Antoine Westermann, the decision was made to freeze the twice ground boudin forcemeat and then blitz it in the food processor, making a garage equivalent of the $4500 Pacojet. Of course?! The blades would reduce the frozen meat to dust and the resulting boudin would be smoother than me at a club on roller skates. It is unlikely that the folks at Cuisineart had anticipated their machine be used to grind frozen ground meat into (hopefully) dust. Rightfully so. The clumps of frozen meat spun around dizzyingly, and did little more than chill the forcemeat while dulling the blade. Bummer.

The forcemeat was stuffed into casings and poached as per usual, then chilled. The boudin were removed from their casing and browned in duck fat. Turnips were turned and glazed separately in olive oil with a whisper of Ättika (21% alcohol Swedish vinegar) as were beveled carrots. Shiitake mushroom caps were sautéed in the same fat as the boudin with rosemary and once tender the boudin, carrots and turnips were added as well as enough chicken consommé to glaze all of that junks.

Boudin bonuses: The dish was enjoyed with the sister whilst throwing down tiles on the Scrabbs board and “Eastbound & Down” for ambient ambiance. Sister’s light Scrabble score was challenged by the lightness of the boudin which trembled under the distressed breaths of her awful tile choosery. There are plenty of acceptable words in the English vernacular to describe the serene sponge-like texture of the boudin, but she was not able to spell any with her left-handed letter draw. “The distinctive shiitake earthiness and assertive rosemary was a sober Ying to the otherwise delicate Yang of the other shit”, to clairvoyantly paraphrase Kenny Powers. It was indeed “tight” (to use current urban kitchen parlance) and the sweet root vegetables provided a pleasant seasonal textural contrast and the Swedish vinegar successfully subdued the otherwise rich nature of the dish.


Realité cheque:
In hindsight, the grating attachment would have been more effective in shaving the frozen meat, a coarser, more Neolithic version of what the Pacojet would offer.

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