This recipe is a great go-to when you are preparing a gathering of the clan or some kind of special celebration. Read it, try it and become the “star” hostess. When you add a decoration set in the butter topping, you will get oooohs and aaaahs and you can say to yourself “damn I did this”.
- 3 tbsp. butter, plus an extra 1/4 cup for sealing in the pate
- 1 cup finely chopped shallots
- 1 tbsp. finely chopped garlic
- 1 tbsp. fresh thyme, finely chopped
- 3/4 tsp. allspice
- 3/4 cup brandy
- 1 1/4 lbs. chicken livers, rinsed
- 2 tsp. sugar
- pinch of salt
- 3 tbsp. heavy cream
Heat 3 tbsp. of butter in a saute pan and saute the shallots, garlic and thyme until the shallots are translucent (about 4-5 minutes). Do not brown.
Add the allspice and brandy to the pan, reducing until the brandy thickens slightly (about 40-45 seconds).
Increase the heat to medium and add the chicken livers. Saute until the livers are cooked on the outside but still pink on the inside (about 5 minutes). Do not cook through all the way.
Immediately scrape the liver mixture into a food processor, add the cream, sugar, salt and puree until smooth. Scrape this into a 1 1/2 cup ramekin or pretty bowl. Place the edible flowers in a pretty pattern or herb leaves on top of the pate.
Melt the remaining butter and let it the milk solids settle. Skim the froth off the top and discard. Pour the clarified butter over top, covering the design. Set in the fridge until it becomes solid. Cover with plastic wrap, letting it sit for a day or two for the best flavours.
This will keep for a week…..but trust me, you won’t have any leftovers. This pate will serve 6.
Roasted Corn Chowder with Shrimp
This is tasty, tasty, tasty. I am sure it will become your new “favourite chowder” of all time.
- 4 tbsp. room temperature butter
- 2 tbsp. flour
- 1 medium onion, peeled and coarsely chopped
- 3 celery stalks, peeled and coarsely chopped
- 2 large red peppers, roasted, seeded and chopped
- 2 x 15 oz. cans creamed corn
- 3 corn on cob, roasted, kernals removed
- 2 x 14 oz. containers of chicken broth
- 1 – 1 1/2 cups whipping cream
- 2 tsp. sugar
- pinch of cayenne pepper
- 1 pound uncooked shrimp, peeled, deveined and coarsely chopped
- 5 tbsp. chopped fresh cilantro
- 4 slices of bacon, cooked crisp and chopped
Mix together the flour and butter in a small bowl and set aside.
Finely chop the onion and celery in a processor. Melt 2 tbsp. of butter in a large pot over medium heat. Add the onion-celery mixture and the peppers, saute until soft, about 5-6 minutes.
Add the creamed corn, freshly roasted corn kernals, broth, cream, sugar and cayenne pepper. Bring to a boil and reduce heat. Whisk in the flour-butter mixture and simmer for 12-15 minutes to blend all the flavours.
Add the shrimp and 3 tbsp. of the chopped cilantro and simmer until the shrimp are cooked through (about 5 minutes longer. Season lightly with salt and pepper.
Ladle into large soup bowls, sprinkle the remaining cilantro and chopped crisp bacon.
Only thing needed now is a glass of chilled white wine. YUM!
Lobster and Red Pepper Strata
This is an easy dish to make and it can be made the day before. There you go, another entertaining tip for the busy hostess.
This will serve 8 lucky people.
- 6 large eggs
- 2 cups half and half cream
- 3 tbsp. butter
- 1/2 cup finely chopped onion
- 1/2 cup peeled and chopped celery
- 1 cup chopped roasted red pepper, seeds removed and skinned
- 1 garlic clove, minced
- 2 tbsp. chopped fresh parsley
- 1 tsp. chopped fresh thyme
- 1 – 1 1/2 lbs. fresh lobster, meat removed and cut into 1″ pieces
- 8 cups 1 inch bread cubes, crusts removed from French bread
- pinch of salt
- pinch of pepper
- 1/2 cup grated Parmesan cheese
Butter 10 inch round cake pan with 2 inch high sides. Whisk together the eggs and cream in a medium bowl to completely blend.
Melt the butter in a large skillet and add the onion and celery, cooking for about 6-7 minutes until soft. Remove from heat.
Add the peppers and garlic and saute for about 2 minutes. Remove from the heat. Add the thyme and parsley. Transfer all this to a large bowl and add the lobster and bread mixture, folding to combine.
Add the egg mixture, salt and pepper and stir until well mixed. Transfer to the baking dish and let stand for 30 minutes or, if making ahead, cover and refrigerate.
Preheat oven to 350 degrees, sprinkle the strata with cheese. Bake until brown and puffed (about 60-65 minutes). Cool on a rack for half an hour . You may find the center will fall a little.
Use a sharp knife, run around the outside edge to loosen and cut into wedges. Serve with a chilled green salad and warm roll. Voila! You did it again.
Now, go get the glasses and wine. Nothing else required.
Yam and Russet Mashed Potatoes
Last night we had company for dinner and always wanting something a little different, I used yams (orange kind) and large russet potatoes. Try this….
- 2 medium-large yams
- 2 large russet potatoes
- 1 large egg
- several tbsp. butter
- 1/4 cup sour cream
- 1/4 cup cream cheese
- generous splash of whipping cream (okay,I didn’t say this was diet food, did I?)
Peel and chop into 2 inch pieces both the yam and potatoes and put in a large pot with water. Cook until they are soft right through. Drain. Mash with a potato masher first. This way you don’t get lumps.
Transfer to bowl of mixer, beat until smooth and add the butter, cream cheese, whipping cream and sour cream and mix thoroughly.
Spoon into casserole bowl with lid. If not using right away, cover and put in fridge until dinner time. Add a dollop of butter on top of potatoes and before serving, put in oven of 325 degrees for about 30-40 minutes to heat through.
The colour, of course, is still orange, but the flavour is really scrumptuous.
We served this with freshly steamed asparagus and corn. We had roasted chickens as well.
When we put on dinners, we always plan ahead and prepare ahead as much as possible. This allows you, the host, to spend time with your guests and still be on top of things in the kitchen. Try it!
Yummy!
French Toast Pear and Sausage “Dogs”
The weekend is upon us and you want to try something different…something that everyone will like and probably become addicted to….get ready…here it is.
- 3/4 lb. your favourite sausage links, fully cooked
- 1 tbsp. Crisco oil
- 2 eggs
- 1/2 cup half and half cream
- 1 tbsp. brown sugar, packed
- 1 tsp. pure vanilla extract
- pinch each of ground cinnamon and fresh grated nutmeg
- 6 of your favourite Portuguese buns (long shaped), split down the top, lengthwise OR regular hot dog buns. Do not cut right through.
- 2 tbsp. honey
- 6 thin slices of Povolone cheese
- 1-2 red pears, sliced thin, do not remove the skin
- 2 tbsp. butter
Slice the cooked sausage links into 1/2 inch pieces and place in a skillet with 1 tbsp of oil and brown on all sides. Remove and drain on a paper towel. Set aside.
In a shallow dish, whisk the eggs, cream, sugar and spices together until well blended and set aside.
Put a slice of cheese inside the bun. Brush the cut sides with honey. Add some of the sausage pieces and a couple slices of pear and close up, securing with toothpicks to hold together.
Dip each of these buns into the egg mixture. Melt the butter in a clean skillet and add the buns, cooking 4 minutes each side. being careful not to burn. Remove the toothpicks.
When serving, drizzle with pure maple syrup and enjoy. Add a couple slices of melon or grapes and you ‘did it again’.
Coffee anyone?
The Best Mac And Cheese
We are busy planning an Irish night on March 17th to encompass the Irish, of course, and the French (husband and others), but one of the things my husband wanted me to make is this mac and cheese dish. We are going after a pub food theme and this is a beaut. If you have eaten at our home before and had this, you know what we mean.
- 2 1/2 cups elbow macaroni
- 4 tbsp. butter
- 4 tbsp. flour
- 2 cups half and half cream
- pinch of salt
- 1 tsp. sugar
- 1/2 lb. Velveeta cheese, cubed
- 2/3 cup sour cream
- 1 cup grated cheddar cheese (freshly done)
- 1/3 cup Balderson 5 year aged cheddar cheese, grated
- 1/2 small wheel Brie cheese (velvety rind removed)
- 1/4 McLaren’s Cheese (round red bowl)
- 1/2 cup Monteray Jack Cheese
- 1/2 cup cream cheese
- extra grated cheddar cheese
- 1 1/2 cups panko crumbs
Cook and drain the macaroni and place in a buttered 2 1/2 qt. casserole.
Melt the butter in a saucepan and stir in the flour. Mix well and slowly add the cream, stirring constantly until the sauce thickens and become smooth. Add the salt, sugar and the cheeses (one at a time to really melt and blend) and mix well. Add the sour cream and mix well.
Pour over the macaroni and mix it in. Sprinkle the cheese over and the panko crumbs. Dot with butter.
Place on a cookie cheese and bake in a 350 oven for 45-50 minutes. This will serve 6 hungary people or more if only a side dish.
Now, you can poach some lobster in butter, drain and add to the macaroni when putting in the oven. The stars will align when you do and you can pat yourself on the back and say damn I did this. This is an extra not a requirement. The sauce is perfect and I sometimes change the cheeses up but never the Velveeta, McLarens, Brie or Baldersons. Okay, so I only change 1 or 2 of them. Try it, taste it and adjust the different cheese amounts to suit your taste. You do not want a soupy sauce and you don’t want a custard texture….like the baby bear…just right!
This is breathtakingly sumptuous to devour.
Crusted Potato Gratin
As part of the entree from the Hester Creek Cooking Class Dinner, these were prepared and served. These are yummy, yummy, yummy.
- 6 medium red flesh potatoes, peeled
- quart of half and half
- 1 cup Swiss Gruyere cheese
- 1/2 cup Parmigiano Reggiano cheese
- Fresh Thyme/Italian Parsley/ Sage
- 1 tbsp. nutmeg
- pinch of salt and pepper
- 4 slices of bacon, diced and fried crisp
Peel potatoes, tie the thyme, parsley and sage in cheesecloth and tie up, placing in the pot with the potatoes and cook in cream until almost cooked. Drain and add the crisp bacon.
In a 9 x 13 inch baking dish, slice the potatoes and layer them out, add the cheese and sprinkle the Parmigiano over the top. Bake in the oven until the cheese melts and a light golden crust appears on top.
When preparing to serve, use a wide mouth dessert bowl or 3 inch round cookie cutter. What we saw was almost like a salmon can size and cut out circles. Carefully transfer to the plates. Looks so cool!
Thanks Chef Gillespie.
Faux Cauliflower Souffle
This is yet another recipe for a tasty vegetable to serve even the most critical foodie. I know………
- 1 medium cauliflower, cut into small pieces
- 3 tbsp. butter
- 2 tbsp. flour
- 1 1/2 cups cream
- 2 1/2 cups shredded Swiss cheese
- dash of dry mustard and Worchestershire sauce
- 2 eggs, well beaten
Grease a 10 x 6 inch dish and set aside. In a saucepan, cook the cauliflower for about 12 minutes or until tender and drain well. Set aside.
In a small saucepan, melt the butter and gradually whisk in the cream. Cook, stirring constantly until it thickens and begins to boil.
Immediately remove from the heat.
Stir in the mustard and Worchestershire sauce. Add the cauliflower and beaten eggs. Pour into the prepared dish.
Bake in a 325 degree oven for about 30 minutes or until the centre is firm to the touch. Serve immediately with your favourite meat and potatoes or noodles or rice.
This is yummy.
Quick and Easy Cheese Sauce
For the Blue Cheese Lover….this is for you. This is absolutely delicious over broccoli. Any leftovers can be reheated with no harm done.
- 1 cup sour cream
- 1/4 cup crumbled blue cheese
- 3 – 4 tbsp. cream
- dash of tabasco
- pinch of salt
- 1 tbsp thinly sliced green onions
Place all ingredients in a blender and blend until the onion is finely chopped.
Heat through but do not boil. This makes 1 1/4 cups.
Ravioli With Creamy Tomato Sauce
- 9 oz. ravioli (4 cheese variety)
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 2 lbs. different coloured tomatoes, seeded and chopped
- 1 cup white wine (chardonnay)
- 1/2 cup whipping cream
- 2 tbsp fresh tarragon, chopped
- 1/2 cup grated parmesan cheese
Cook pasta according to packaging directions.
While pasta is cooking, heat the oil in a large fry pan over medium heat. Add garlic and saute for thirty seconds. Add tomatoes and simmer for about five minutes. Now stir in the wine and simmer for about three minutes.
Carefully stir in the cream and tarragon and simmer until it starts to thicken. Add cheese, salt and pepper to taste.
In a flat bowl or pretty edged plate, place three (if large) or five small ravioli on the plate and spoon sauce over the pasta. Serve immediately.
Add a crisp salad, a light entree and a glass of wine. What more can you ask for?
This is so much better than the quick store bought. Try it, you will love it.
French Toast Surprise
This is another way to prepare French Toast (a favourite of everyone, young and old both)..This is an adult version.
- 1 day old French loaf, cut into 12, one inch thick slices
- 3/4 cup marmalade
- 4 large eggs beaten
- 2 tbsp. cream
- 2 tbsp. Triple Sec
- 1 tbsp. pure maple syrup
- 1 1/2 tsp. grated orange rind
- 1/2 tsp. nutmeg
- Crisco oil
- Icing sugar
Make a pocket slit in each of the bread slices. Fill with 1 tbsp. marmalade.
In a separate bowl combine the cream, eggs, liqueur, maple syrup, grated orange rind and nutmeg, and pour into a shallow dish.
Dip each slice into the egg mixture and let it soak through. Heat the griddle with a small layer of oil and fry the bread anywhere from 3-5 minutes until golden brown.
Remove from heat and sprinkle liberally with icing sugar. Two slices per plate, and cut each slice in half diagonally. Spread these out on the plate in an attractive fashion.
Serve with a slice of cold watermelon or canteloupe, glass of orange juice and a cup of coffee. Yummy!
This will serve 6
Puffed Cauliflower with Cheese
I posted this quite a while ago, but thought it deserved a second look.
Serves 4-6
- 1 medium cauliflower
- 1/4 cup butter
- 1 tbsp. flour
- 2 tbsp. butter for brushing dish
- 1 cup light cream
- pinch of salt and pepper
- 1/2 cup fine bread crumbs
- 3 eggs, separated
- 1 1/2 cups grated cheddar cheese
Preheat oven to 400 degrees. Cut cauliflower into florets, cook until tender and drain. Heat butter in a saucepan, add flour, stir over heat for 2 minutes and remove from heat. Add cream gradually, stirring with a whisk until smooth. Add salt and pepper and 2/3 of the crumbs. Stir in beat egg yolks, grated cheese and lastly, the cauliflower, being careful not to break up the florets.
Beat egg whites until stiff and carefully fold into the mixture. Pour into a greased dish and sprinkle the remaining crumbs over the top, baking for about 30 minutes until risen and golden in colour.
Yummy!