Chicken Liver Pate

April 17, 2012 by Leave a Comment

I could eat this by the spoonful, however it’s best served with little toast points, or the small packages of party rye or pumpernickel bread.

Ingredients:

One pound chicken livers

3/4 Cup softened, unsalted butter

3 Tablespoons grated onion

3 Tablespoons Cognac

1 teaspoon dry mustard

1/4 tsp ground nutmeg

dash of cayenne pepper

3 Tablespoons fresh squeezed lemon juice

2 teaspoons salt

1/8 tsp ground clove

freshly ground pepper to taste

*** Finely minced fresh parsley, lemon wedges, and finely chopped onion  to be used after the liver is unmolded.

Precedure:

Simmer chicken livers for about 20 minutes in boiling water and drain.

Cut the membranes of each out and toss.

Puree in food processor. Remove to a bowl.

Mix the liver with the other ingredients

Correct seasonings

Pack into a plastic wrapped  mold and chill.

When ready to serve, unmold onto a dish, remove the plastic wrap, and pat the minced parsley around and over it.

Serve with the breads, lemon wedges and chopped onion.

Filed Under: Appetizers

A Grand Vegetable Dip

April 17, 2012 by Leave a Comment

This is such a good vegetable dip, that any kid (or adult) who doesn’t like veggies will gobble them up when they’re paired with this:

These are the ingredients—the quantities are up to you—depending on how many you’re serving:  What is shown here would serve approximately eight to twelve people.

One Cup Helman’s mayonnaise

One Cup Sour Cream  (not low-fat)

Two tablespoons Beau Monde seasoning

Garlic Salt to taste

One half cup (or more) finely chopped green onions

Two or three teaspoons minced dill weed—fresh, if possible

One fourth cup minced parsley–fresh, if possible

Mix all together and refrigerate, covered.

Presentation:

On a large white platter, place the bowl of dip in the center, surrounded by:

Snow Peas, green beans, (blanched) mushrooms, red, yellow and orange pepper slices, brocolli, cauliflower, sliced cucumbers, carrot sticks, celery sticks, fresh asparagus (blanched), little grape tomatoes, large ripe and green olives, drained pickled beet slices.  (Arrange the beets last just before serving to prevent them from staining the other veggies!)

Filed Under: Dressings, Marinades, and Sauces, Vegetables

Devilish Deviled Eggs

April 12, 2012 by Leave a Comment

I know, I know—you’re going to tell me all deviled eggs are alike—NOT!

First–Do you REALLY know how to hard-boil an egg so that it’s easy to peel?  Well, here’s how:  Use eggs that you’ve had on hand for three or four days.  Put them in a sauce pan with cold water.  Bring the water to a boil, cover, and reduce the heat to medium low.  Simmer for ten to twelve minutes, making sure the water is simmering—not a high boil,using a TIMER.  Remove from heat and drain off the boiling water, and replace it with running cold water..  IMMEDIATELY, take a teaspoon and gently tap the egg all around while holding it under cold water. Tap, tap, tap tap. tap, until there are little cracks everywhere.  Then, while still holding the egg under water, peel it.  If the peel doesn’t come off easily, you haven’t followed my directions!  When you slice the eggs, if there’s a ‘gray’ ridge around the yolk, that means the next time, lower the simmering time until you get it right!

Now you have your hard boiled eggs.  You can cover them in paper toweling and put them in a zip lock bag at this point and refrigerate.  They’ll keep for three or four days.  When you’re ready to make deviled eggs:

  Roll them until they lie flat.  then give them a quarter turn, and slice them lengthwise.  this way, after they’re sliced, they’ll lie flat. 

Next, take a small teaspoon and gently scoop out the yolks.    I like to put the yolks on a flat dinner plate.

Ingredients: (And these are approximate amounts—you can figure out how much you want, depending on how many eggs your deviling.)

Fresh dill chopped fine.  If you don’t have access to FRESH dill, then I guess the bottled variety will have to do.

Finely minced red onions

Pickle relish, WELL DRAINED in paper toweling

Mayonnaise mixed with a small amount of good grainy Dijon mustard

Salt, to taste

A couple of shakes of cayenne pepper

Procedure:

With a fork, mash the yolks until they’re smooth.  Add the other ingredients and mix.

Spoon generously into the egg whites, trying to cover all the white and mound the mixture up.

If desired, shake a TINY amount of paprika for color on top and decorate each with a sprig of FRESH dill.

Filed Under: Eggs and Cheeses

Sour Cream Coffee Cake

April 12, 2012 by Leave a Comment

The first time I tasted this cake, I offered to BUY the recipe from my hostess; however, she was kind enough to share it.  After my family ate it for the first time, they declared they never wanted another kind of coffee cake—this was it!  I have also served it for dessert, with a dollop of ice cream snuggled up to it. Rich, moist and yummy! A Christmas breakfast specialty.

Ingredients:

One Cup softened unsalted butter combined with 2 Cups sugar.  Beat together until soft, fluffy and light in color.

Two eggs and 1/2 tsp. real vanilla–beat into mixture one egg at  a time.

One Cup Sour Cream-FOLD into mixture

Sift Two Cups flour with 1/2 tsp. salt and 1 tsp. baking powder, then fold into mixture.

Combine 6 T  of sugar and 1 and 1/2 tsp. cinnamon with 1 and 1/2 Cups chopped pecans.

Procedure:

In a greased and floured Bundt pan, place 1/3 of the batter. 

Sprinkle on 3/4 of the nut mixture

Spoon in the rest of the batter

Sprinkle the remainder of the nut mixture.

Bake at 350 degrees for approx 50 minutes–remembering that all ovens are different. 

Test with toothpick—don’t overcook.  If the nuts get too dark, then you’ll know your oven should be turned down a notch. You DO NOT want the coffee cake dried out–it should be moist.

When done, invert and cool on rack.

Let sit for at least 15 minutes before slicing.

Filed Under: Pies and Cakes

Pesto

April 11, 2012 by Leave a Comment

This is a favorite recipe of my children, and one I learned in cooking school.  Fresh basil is a must, and if you can’t find it, then don’t make it.

Ingredients:

About two cups of fresh basil, washed and tightly packed into the cups.

2 garlic cloves, minced

1/4 cup toasted pine nuts

EVOO ( this is going to be drizzled slowly into the food processor until the proper consistency, so I can’t give you an exact amount.

1//2 cup Freshly grated good imported Parmesan cheese

salt and freshly ground black pepper

1 stick unsalted butter (optional–adds a certain creaminess to the pesto.  When I make and freeze pesto, I do about half of it with the butter and half without.)  If you are going to add the butter, add it–softened– right after the pine nuts)

Procedure:

Into a food processor that is running, zap the garlic, then add the basil, followed by the pine nuts. usinng a spatula, wipe down the sides of the processor. The nixture will be very thick at this point.

Add some salt and pepper (which later, you may need to adjust for taste.)

Drizzle in the EVOO until the mixture is smooth, almost like a softened butter.

Add the Parmesan cheese, and then more EVOO if needed.

I like to put the finished mixture in little containers and freeze.  It freezes so well!

Now–here’s the fun part:

Toss Pesto in with spaghetti

In a bowl, just pass some crackers and spread the pesto on—go for it!

So great spread on toasted baguettes with some pepperoni and thinly sliced tomatoes for a great hors ‘d oeuvre.

Mix some Helman’s mayo with it and use it as a dip

I could go on and on and on, but I think you get the idea.  Pesto—it’s a great thing!

Filed Under: Dressings, Marinades, and Sauces

As Far as Chicken is Concerned

April 11, 2012 by Leave a Comment

In this day and age, it makes no sense to sweat over a hot oven baking a chicken if you plan to use the meat for chicken salad, chicken ala king,  chicken sandwiches, etc.

Sam’s Club or Costco rotisseries the best, meatiest, flavor-filled chickens in the world, and they’re only around $5.00. So save yourself the electricity, and your valuable time,  and march to that store post haste!

Filed Under: Miscellaneous and Helpful Hints

Fresh Herbs

April 2, 2012 by Leave a Comment

There is nothing like a fresh herb or two to enhance a dish.

I have maintained herb gardens for over thirty years and they never cease to bring me comfort, a sense of accomplishment and a better meal.

The herb garden I have now is not large, but it’s quite pretty with about eight round stepping stones to prevent me from trampling on the herbs, and the stones also keep my feet dry from the mud and dirt.

In this small area, I grow:

one fairly good sized Sage bush——- Sage butter, in between the skin and meat of chicken and turkey, gravies

three Rosemary plants (annual)——- add a few sprigs along with a lemon and some slices of onion into the cavity of a chicken.  What an aroma!

three Italian Parsley plants (annual–at least for me, I can never get them to survive over the winter) ——- We all know how many recipes call for parsley, but the intensity of it freshly picked from the garden is outstanding.

one dozen Basil plants (annual)  I can never grow enough basil. ——- I pluck the leaves and leave some whole and chiffonade others for Caprese salads, but the basic use is for my never ending supply of Pesto—recipe under the category of  “Dressings, marinades and Sauces.”

four chive plants—  chives go into tabbouli , enhances any egg dish, and is a must with sour cream on baked potatoes.  Also, the purple flowers can be broken down and sprinkled over green salads,.

about six different types of thyme——- goes in almost anything from soup to herb butters, to salads, fritattas

two lavender bushes——- I pick this, sew it up into little cheese cloth bags, and put it in my pillow cases.  The fragrance is wonderful and lasts for months.

two marjoram plants (annual) milder than oregano,——- goes nicely with any Italian dish

one oregano plant ——- Any good spaghetti sauce begs for it

Dill weed (annual)——-  Deviled eggs wouldn’t be deviled eggs without it  (Devilish Deviled Eggs, under “Eggs and Cheees.”

Tarragon,——- looks like a long weed, but it has an almost licorice flavor which pairs well in fish sauces

In another area, which is surrounded on all four sides with concrete, I grow the mint–which if not confined, would travel to the far reaches of the earth.  Every Kentucky Derby Day the bed is plundered to make the best Mint Juleps ever!  The remainder of the summer, it is the main ingredient in tabbouli.  Recipe under the category “Pasta, Grains and Legumes.

SOME OR ALL OF THESE HERBS CAN BE SPRINKLED IN YOUR SALADS

ANY OF THESE COMBINATIONS, ALONG WITH SOFTENED BUTTER, A SPLASH OF SALT, AND FINELY MINCED SHALLOTS –VOILA!  A GREAT HERB BUTTER

DO YOURSELF A FAVOR—EVEN IF YOU HAVE TO PLANT THEM IN POTS, ADD HERBS TO YOUR LIFE!

Filed Under: Miscellaneous and Helpful Hints

Pork and Beef Barbecue

April 2, 2012 by Leave a Comment

A great crowd-pleaser.  Freezes well and can be pulled out at a moment’s notice for a ‘go-to’ meal, and oh, so easy!

Ingredients:

One pound pork, cubed and trimmed

One pound beef , cubed (I use stew meat)

One small bottle catsup

Two teaspoons sage

One large onion, chopped

One half cup cider vinegar

One cup beer

Salt and pepper to taste

Brown meats in a small amount of oil

Add the onion, sage, salt and pepper and vinegar. 

Simmer covered for about one hour.

Add the beer, and catsup and simmer covered until thick and you can shred the meat.

Serve in toasted buns.

 

Filed Under: Sandwiches and Breads

Nicoise Salad

March 19, 2012 by Leave a Comment

This is the most wonderful summertime recipe.  Serve on a beautiful large white or green platter to show off the produce in all it’s splendour! *

FOR THE DRESSING: (And if I were you, I’d triple the amount—that’s how much you’ll like it.)

1/4 C good cider vinegar and the juice of one lemon

1 T dijon mustard

1 C EVOO

1 garlic clove, minced

1/2 C minced friesh Italian parsley, and 1 T fresh tarragon, minced

Salt and freshley ground pepper

Mix together and set aside

FOR THE PLATTER:

4 or five cooked potatoes, sliced and drizzled with some of the dressing

3 C green beans, cooked al dente

1 C yellow beans, cooked al dente

As much asparagus cooked al dente as you like

Sliced pickled beets, well drained–put these on at the last minute so their color doesn’t stain the other vegetables.

4 plump ripe tomatoes, sliced and drained

1 Red Onion, sliced

6 hard-boiled eggs, halved length-wise

3 cans solid-pack Albicore tuna, or if you have the time and the big bucks, sear some FRESH AHI grade tuna (Wow!–works for me)

1 C Nicoise olives, well drained

Anchovy fillets (optional, if you don’t like anchovies.)

PROCEDURE:

Mound all the above separately on the platter and drizzle some of the viniagrette over all the mounds of veggies, tucking the Nicoise olives and anchovy fillets here and there.

Serve with more vinigtrette on the side.  I TOLD YOU YOU SHOULD TRIPLE THE DRESSING, DIDN’T I?

*  A true Nicoise doesn’t call for this, but why not add brocolli, carrots and cauliflower, cooked al dente and cooled?

All you need to add to this meal is some good crusty bread, mounds of whippped butter, a plate of assorted cheeses and a crisp white wine.

 

Filed Under: Salads

Very Special Brussels Sprouts

March 18, 2012 by Leave a Comment

This is my favorite Brussels Sprout recipe given to me by Lynne Kreger–a great cook and a great friend.

2 pounds little Brussels sprouts, outer leaves removed and cut in half

1 large onion, sliced to your liking

5 or 6 garlic cloves, course chop.

Place the above in a single layer on a baking sheet, and sprinkle with EVOO, salt and pepper

Bake at 375 degrees for about 15 minutes.  Remove

In a large skillet, cook 1 package lean bacon which has been cut into 1 inch pieces until browned, but not crisp.

If there is a significant amount of bacon fat, remove  enough so you are left with about 4 T of the fat.

Add the Brussels sprouts, garlic and onion.  Stir over low heat until warmed through.

*I like to sprinkle a little sugar and vinegar or lemon juice on it also, but that’s a personal thing.

Great over the Holidays–Thanksgiving, and Christmas.

Filed Under: Vegetables
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