Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision Next revision | Previous revision | ||
|
hors_d_oeuvres [2016/11/15 04:44] Leslie Cambias [Cucumber and Yogurt (Tzatziki)] |
hors_d_oeuvres [2017/06/03 20:20] (current) Leslie Cambias [Party Frittata] |
||
|---|---|---|---|
| Line 10: | Line 10: | ||
| - | Melt butter in a frying pan and cook, stirring the shelled pecans just until they are lightly toasted.. Put into a serving bowl and salt to your taste. Serve hot. | + | 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 them. Serve hot. |
| ---- | ---- | ||
| Line 20: | Line 20: | ||
| *1 1/2 cup of plain yogurt - not non-fat | *1 1/2 cup of plain yogurt - not non-fat | ||
| - | *1 large cucumber (or 1 cup drained puree) | + | *1 large cucumber ( 1 cup drained puree) |
| *1 small garlic clove, pureed | *1 small garlic clove, pureed | ||
| *2 teaspoons white vinegar | *2 teaspoons white vinegar | ||
| Line 30: | Line 30: | ||
| - | Peel and seed the cucumber and roughly slice it. Put it into a processor and puree it quickly, so that it is still quite grainy. A few seconds will do it, stopping to wipe down the sides. Drain this in the same way as yogurt. | + | 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 a little grainy. A few seconds will do it, stopping to wipe down the sides. Drain this in the same way as yogurt. (The juice that drains out is good mixed with V8.) |
| Line 98: | Line 98: | ||
| - | We used this with great success in stuffed eggs. Just add the softened butter and cheese mix to the yolks and a very little mayonnaise. Any upscale cheese shop or deli should stock Sapsago, or you may have to order it on line. | + | 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. |
| ---- | ---- | ||
| Line 159: | Line 159: | ||
| *1 teaspoon of cognac | *1 teaspoon of cognac | ||
| *½ cup of whipping cream | *½ cup of whipping cream | ||
| - | *1 envelope of gelatine softened in a tablespoon of cold water. | + | *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. | 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. | ||
| Line 167: | Line 167: | ||
| - | 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. Pass the puree through a fine sieve – this will make it luscious. Whip the ½ cup of cream and fold into the cooling puree (this is what makes it a mousse). Put it into an appropriate serving container, level the top surface, cover and refrigerate. It will firm up because of the butter. | + | 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 to make it luscious. Whip the ½ cup of cream and fold into the cooling puree (this is what makes it a mousse). Put it into an appropriate serving container, level the top surface, cover and refrigerate for at least an hour. It will firm up because of the butter in it. |
| + | | ||
| - | + | You may omit the next step and just strain the cooking liquid through filter paper or cheesecloth, add the gelatine, cool and pour it onto the chilled mousse. | |
| - | You may omit the next step and just strain the cooking liquid through filter paper or cheesecloth, then make it into a gelatine and pour it onto the chilled mousse. | + | |
| Line 216: | Line 216: | ||
| - | Bring to a boil: The water and unsalted butter and salt. When boiling, dump in one cup of bread flour all at once, and stir until it forms a ball. Let it cook, rolling it around for about a minute, until a white film forms on the pan This dough is called a panade. Take it out and let it cool a little in a mixing bowl. | + | Bring to a boil the water and unsalted butter and salt. When boiling, dump in one cup of bread flour all at once, and stir until it forms a ball. Let it cook, rolling it around for about a minute, until a white film forms on the pan This ball of dough is called a panade. Take it out and let it cool in a mixing bowl. |
| - | 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 rest for at least 1/2 hour before using. | + | 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, to keep its shape. This dough is soft and sticky. Let it rest in the fridge. | + | To use the processor: Cut up the panade, add the eggs and zoom away. Stir in the finely diced cheese by hand. This dough is soft and sticky. Let it rest in the fridge. |
| - | 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 through the hole before filling, | + | 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 into the hole before filling, |
| Line 231: | Line 231: | ||
| - | These can be made ahead by piping the dough onto the baking sheet, then freezing it. This works best if they are on silicon baking sheets. Bake as above. | + | These can be made ahead by piping the dough onto the baking sheet, then freezing it. Put into a 375º oven as above. |
| ---- | ---- | ||
| Line 237: | Line 237: | ||
| ====Duchesses==== | ====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 the oven. | + | 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 a turned off oven that is still hot. Hold the door ajar with a wooden spoon. |
| - | Fill with a mix that is not too wet, such as patés or smoked salmon in cream cheese and sour cream with a few capers – or whatever you can dream up. Cream cheese mixed with curry powder is an old French favorite.. Replace the lids and serve. The puffs get soggy if they are refrigerated. Try serving as a fill-it-yourself. | + | Fill with a mix that is not too wet, such as patés or smoked salmon in cream cheese or sour cream with a few capers – or whatever you can dream up. Cream cheese mixed with curry powder is an old French favorite.. Replace the lids and serve. The puffs get soggy if they are refrigerated. Try serving as a fill-it-yourself. |
| ---- | ---- | ||
| Line 258: | Line 258: | ||
| *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. | *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 natural flavor combinations. | + | *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 wonderful flavor combinations. |
| *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. | *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. | ||
| Line 264: | Line 264: | ||
| *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. | *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. | ||
| Line 296: | Line 296: | ||
| Drain the oil from 1 jar of artichokes into a frying pan and cook the onion, garlic and oregano in | 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 do not use the oil. Coarsely chop the | + | the oil until soft. Drain the second jar of artichokes but discard the oil. Coarsely chop the |
| artichokes (remove any tough leaves) and mix in a bowl with the breadcrumbs, beaten eggs, the | artichokes (remove any tough leaves) and mix in a bowl with the breadcrumbs, beaten eggs, the | ||
| onion mixture, cheese, salt and pepper. | onion mixture, cheese, salt and pepper. | ||
| Line 302: | Line 302: | ||
| - | Pour it into an oiled baking dish (7”x11”) and bake in a 325° oven for 30-40 minutes, or until it | + | Pour it into an oiled baking dish (7” x 11”) and bake in a 325° oven for 30-40 minutes, or until it |
| - | feels firm, but not dried out. Let it cool and cut into small squares, suitable for finger food, serve with toothpicks. | + | feels firm, but not dried out. Let it cool and cut into small squares, suitable for finger food, serve with wooden picks. |
| Line 361: | Line 361: | ||
| 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. | 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. | ||
| + | | ||
| - | Grenadine is very sweet, so you may want to cut back on the amount here, Experiment. | ||
| ---- | ---- | ||
| - | A touch of orange juice and a minute amount of grenadine in a Bloody Mary provides a slightly sweet note that enriches the flavor. Not enough to be discernable, though. | + | A touch of orange juice and a minute amount of grenadine in a Bloody Mary provides a slightly sweet note that enriches the flavor. |
| ---- | ---- | ||
| Line 396: | Line 396: | ||
| - | 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. 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. | + | 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. Turn it out to serve it. |
| Line 448: | Line 448: | ||
| - | *1 pound to 1 & 1/2 pounds button mushrooms | + | *1 pound to 1 & 1/2 pounds button mushrooms, cleaned and rinsed. |
| *2 cups water | *2 cups water | ||
| *1 stalk of celery, sliced | *1 stalk of celery, sliced | ||