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hors_d_oeuvres [2017/04/13 21:40] Leslie Cambias [Gougères] |
hors_d_oeuvres [2017/06/03 20:20] (current) Leslie Cambias [Party Frittata] |
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| - | 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. (The juice that drains out is good mixed with V8.) | + | 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.) |
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| *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. | ||
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| 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. | ||
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| - | 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. |