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| - | Both sides previous revision Previous revision Next revision |
| - | hors_d_oeuvres [2016/10/24 15:04] Leslie Cambias [Fonduta Piemontese] |
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| + | Previous revision |
| + | hors_d_oeuvres [2017/06/03 20:20] (current) Leslie Cambias [Party Frittata] |
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| Melt butter in a frying pan and cook, stirring the shelled pecans just until they are lightly toasted.. Put into a serving bowl and lightly salt | |
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| *1 1/2 cup of plain yogurt - not non-fat | |
| *1 large cucumber | |
| *1 small garlic clove, pureed | |
| *2 teaspoons white vinegar | |
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| *2 or 3 fresh mint leaves, optional | |
| Put the yogurt into a fine sieve or a cheesecloth lined one. Place the sieve on a bowl, cover, and let it drain for a day or two in the fridge. Discard the whey and reserve the yogurt. This is now the expensive Greek yogurt, and you learned how to make it. | |
| Peel and seed the cucumber and roughly slice it. Put it into a processor with a pinch of salt and puree it quickly, so that it is still | |
| Mix the yogurt with the puree and the remaining ingredients, put into a serving bowl, push the mint leaves halfway into the mixture and refrigerate - it will pick up some mint flavor. Serve with small wedges of toasted pita bread, or some kind of chips strong enough for dipping. | |
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| We used this with great success in stuffed eggs. Just add the softened butter and cheese mix to the mashed yolks and a very little mayonnaise. Any upscale cheese shop or deli should stock Sapsago, or you may have to order it on line. | |
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| *1 teaspoon of cognac | |
| *½ cup of whipping cream | |
| *1/2 envelope of gelatine softened in a half tablespoon of cold water. | |
| The first thing to do is clean the livers. If the container of livers has a bright green cast because the gall has been left in it, take it back to the store. (The best chicken livers, like the best calf livers, are pale – sort of tan.} Grasp the liver by the center and pull one side to pull it from the “nerves”. Try to get all these tough fibers out, but this is not necessary if the pureed livers are later forced through a fine sieve. If you are squeamish, partially freeze the livers first. Then you will not squeam. | |
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| In a food processor, puree the livers and onion while warm. Add cognac, the butter and a good pinch of white pepper. Process until it is smooth. Taste and adjust for salt (remember that cold food requires a little more salt). Pass the puree through a fine sieve | |
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| You may omit the next step and just strain the cooking liquid through filter paper or cheesecloth, | |
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| Bring to a boil | |
| Hand method: Cut up the panade and add 3 to 4 eggs, one at a time, beating with a strong wooden spoon to incorporate each egg before adding the next one. When the dough is soft and smooth, add 4 oz of cheese, cut into very small dice: 1/8 inch or so. Let it all rest for at least 1/2 hour before using. | |
| To use the processor: Cut up the panade, add the eggs and zoom away. Stir in the finely diced cheese by hand | |
| Bread flour works best, as it has more gluten. The dough may be made 2 days ahead and refrigerated. Let it rest for at least an hour before using. Place the dough in a zippered plastic bag, cut off a very small bit of one corner and use it like a pastry bag. A pastry cone can be put | |
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| These can be made ahead by piping the dough onto the baking sheet, then freezing it. | |
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| ====Duchesses==== | |
| These are a great little cocktail party food. Make small puffs by the recipe above (omitting the cheese) and cut them horizontally – to make a lid and container. Dry in | |
| Fill with a mix that is not too wet, such as patés or smoked salmon in cream cheese | |
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| @@ Line -258,5 +258,5 @@ | |
| *Mix blue cheese with sour cream, cream cheese, or whatever. Pull off the leaves of a Belgian endive. Place a little of the cheese mix at the root end of each leaf and arrange on a plate. Or invent other fillings, such as sour cream topped with caviar or perhaps just a soft goat cheese. | |
| *Wash, clean and cut a green sweet pepper lengthwise into strips about ½” wide. Place a canned filet of anchovy, patted dry, on each pepper strip. That’s it. One of those | |
| *Wrap shelled and deveined shrimp in thin slices of prosciutto or country ham, brush with oil and bake on a rack over a pan in a single layer in a preheated 350° oven for 10 minutes. Obviously, large and small shrimp will have different cooking times. Test for doneness. Serve with toothpicks. | |
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| *If you are fortunate enough to find a real smoked beef tongue, cook and chill it, then slice it thinly. Cut to fit and wrap the tongue slice around a bite sized piece of avocado and garnish with a small piece of the juicy cells of lime. Toothpick together. | |
| *Drain a jar of herring in "wine" and replace the liquid with a dry white wine, adding a teaspoon of peppercorns, three or four whole allspice and some dill. Let it rest for at least a week and serve with sour cream and crackers. | |
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| Drain the oil from 1 jar of artichokes into a frying pan and cook the onion, garlic and oregano in | |
| the oil until soft. Drain the second jar of artichokes but | |
| artichokes (remove any tough leaves) and mix in a bowl with the breadcrumbs, beaten eggs, the | |
| onion mixture, cheese, salt and pepper. | |
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| Pour it into an oiled baking dish (7” | |
| feels firm, but not dried out. Let it cool and cut into small squares, suitable for finger food, serve with | |
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| If you can find Mexican "sangrita" (not sangria), get it - it is delicious used as a chaser with a sipping tequila. It is made of (my guessing recipe) 2 parts tomato juice, 1 part orange juice, 1/4 part grenadine liqueur. Lime or lemon juice to taste, and a few squirts of Tabasco. It is sweet, sour and hot. We made it often using this recipe and it tasted good. Let it rest in the fridge for a couple of days before using it. | |
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| A touch of orange juice and a minute amount of grenadine in a Bloody Mary provides a slightly sweet note that enriches the flavor | |
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| Bone the feet when cool enough to handle and coarsely chop the meat, tendons and skin. (there is no end to the number of tiny bones) Trim and skin the tongue and dice it, along with the shoulder meat. Strain the liquid, boiling it down if it seems to be too much, then salt it. There should be about equal parts of solids and the liquid gelatine. Add minced scallions, pepper and parsley, and pour it all into a loaf pan, mold or whatever you have, chill. It will jell, no commercial gelatine necessary. Taste for seasoning and stir when it jells somewhat, in order to spread the solids throughout the loaf. | |
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| *1 pound to 1 & 1/2 pounds button mushrooms, cleaned and rinsed. | |
| *2 cups water | |
| *1 stalk of celery, sliced | |