Monday, January 28, 2008
Who Loves Pate?
I love pate. Oh, so tasty. But it is also so easy. Even you can make it (for the next time I come over).
Start with half a stick of butter, half an onion and a clove of garlic. Saute until soft.
Take one pound of chicken livers. Trim, rinse and pat dry.
Chicken livers are great. We get high end, organic, free range, local livers for $2.50 a pound. That makes pate a super cheap high end appetizer.
The chicken livers go in with the onions and are sauteed to a light pink inside.
Then add 1/4 cup of cognac or other brandy.
Cook for two minutes to remove most of the alcohol.
The whole mixture goes into a food processor along with 1/4 teaspoon of freshly grated nutmeg, a pinch of allspice and salt and pepper.
Puree until smooth.
Meanwhile, take 1/3 cup of currents and reconstitute them with boiling water. Drain and add to pate mixture.
Mix together and put in a crock.
Put in the fridge for a few hours to firm it up. Then bring to room temp before serving.
Start with half a stick of butter, half an onion and a clove of garlic. Saute until soft.
Take one pound of chicken livers. Trim, rinse and pat dry.
Chicken livers are great. We get high end, organic, free range, local livers for $2.50 a pound. That makes pate a super cheap high end appetizer.The chicken livers go in with the onions and are sauteed to a light pink inside.
Then add 1/4 cup of cognac or other brandy.
Cook for two minutes to remove most of the alcohol.The whole mixture goes into a food processor along with 1/4 teaspoon of freshly grated nutmeg, a pinch of allspice and salt and pepper.
Puree until smooth.
Meanwhile, take 1/3 cup of currents and reconstitute them with boiling water. Drain and add to pate mixture.
Mix together and put in a crock.
Put in the fridge for a few hours to firm it up. Then bring to room temp before serving.
Wednesday, January 2, 2008
Happy New Year
Well, we brought in the New Year with a bang. Aside from the leaking dining room, I had two accidents in the kitchen in two hours. The first, I was peeling a squash and jammed the veggie peeler into my finger. That was the first time I drew blood in the kitchen. It hurt, it was bloody, it sucked.
Two hours later, while chopping an onion, I slipped with the knife and took off a large part of my left middle finger. While there was A LOT of blood, I didn't need stitches. I did get very gun shy around the knives and didn't finish my last dish.
But, New Year's Eve went well. We had a small gathering at our house. We thought CJ was to work the next day, but find out at the last minute that he didn't have. That was great news.
I started with a couple apps, Chicken Liver Pate and Fingerling Potatoes with Caviar.
The pate came from the new Martha Stewart New Classics cookbook. The cookbook is totally messed up and so was the recipe. I had to improvise because the recipe doesn't make sense, but it came out really well. We have been eating it since (it made a lot).
I stole the idea for the potatoes from Emily at a birthday party she threw. Thank God for Ikea and Asian supermarkets for low cost caviar.
Well, in all the excitement, I forgot to take pictures of the rest of what I made. We had a carrot soup that was very good, but like all carrot soups, reminded me of baby food. I made a large batch of roasted veggies, always easy and delicious. Finally, I made goulash. I base it on this recipe. Usually it is very good, but served on egg noodles, it just wasn't that great.
In addition to this, our fine guest brought delicious and awesome food. We had a red pepper spread to die for and an awesome chocolate and peanut butter pie. CJ made Kir Royales and there was lots of wine and champagne.
...
One more thing, CJ and I finally finished the living room. That means for the first time in almost a year we are eating dinner at a table, a dining room table.
Tonight it was trout and risotto. Tasty.
Two hours later, while chopping an onion, I slipped with the knife and took off a large part of my left middle finger. While there was A LOT of blood, I didn't need stitches. I did get very gun shy around the knives and didn't finish my last dish.
But, New Year's Eve went well. We had a small gathering at our house. We thought CJ was to work the next day, but find out at the last minute that he didn't have. That was great news.
I started with a couple apps, Chicken Liver Pate and Fingerling Potatoes with Caviar.
The pate came from the new Martha Stewart New Classics cookbook. The cookbook is totally messed up and so was the recipe. I had to improvise because the recipe doesn't make sense, but it came out really well. We have been eating it since (it made a lot).
I stole the idea for the potatoes from Emily at a birthday party she threw. Thank God for Ikea and Asian supermarkets for low cost caviar.
Well, in all the excitement, I forgot to take pictures of the rest of what I made. We had a carrot soup that was very good, but like all carrot soups, reminded me of baby food. I made a large batch of roasted veggies, always easy and delicious. Finally, I made goulash. I base it on this recipe. Usually it is very good, but served on egg noodles, it just wasn't that great.
In addition to this, our fine guest brought delicious and awesome food. We had a red pepper spread to die for and an awesome chocolate and peanut butter pie. CJ made Kir Royales and there was lots of wine and champagne.
...
One more thing, CJ and I finally finished the living room. That means for the first time in almost a year we are eating dinner at a table, a dining room table.
Tonight it was trout and risotto. Tasty.Labels: appetizer, caviar, fish, pate, potatoes, risotto, trout
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