Substitute with any herb / nut for another pesto altogether.
EXAMPLES
Tunisian: cilantro, parsley and spices, called "chermoula," traditionally served with fish
Republic of Georgia: ground walnuts, dried apricots (in the form of apricot leather), garlic, cilantro, parsley and other herbs, and walnut oil. It’s served with chicken, meats, fish and vegetables, and stirred into cooked red beans.
INGREDIENTS
2 garlic cloves, cut in half, green shoots removed
2 heaped tablespoons shelled walnuts
4 ounces arugula, stemmed, washed and dried (2 cups leaves, tightly packed)
1/2 teaspoon salt
1/3 to 1/2 cup extra virgin olive oil, as needed
1/3 to 1/2 cup freshly grated Parmesan, to taste
1. Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
Yield: Makes about 2/3 cup.
Sunday, February 7, 2010
Cabbage Rolls
Who knows whether this is the recipe my mom used in Canada: all I know is that this dish is so good it's been claimed by Sweden, Hungary, the Ukraine, Poland and the Sub-Continent of Swabia as its national dish.
**NOTE TO SELF: replace "ketchup" with tomato paste and seasoning.
1 head of cabbage
3/4 pound ground beef
2 tablespoons uncooked rice
2 onions, 1 grated and 1 sliced
1 1/2 teaspoons ketchup
1 egg
Salt and pepper to taste
1 large can tomatoes
1 large can tomato soup (or sauce)
1/2 cup brown sugar
Lemon juice to taste
About 6 ginger snaps
Noodles
Butter.
1. Boil cabbage in water about 15 to 20 minutes. Drain and cool.
2. In a bowl, mix the ground beef, rice, grated onion, ketchup and egg, and season with salt and pepper.
3. In another bowl, combine canned tomatoes, tomato soup, brown sugar and lemon juice.
4. Separate cabbage leaves and roll about 2 to 3 tablespoons of the beef mixture into each leaf, tucking in the sides. If you have leftover beef, roll it into tiny meatballs.
5. Pour some of the tomato mixture into a deep pot. Crumble a handful of ginger snaps into it, then cover with a layer of rolled cabbage leaves (and tiny meatballs, if you have any), then one layer of sliced onion rings. Repeat until all cabbage rolls are used.
6. Cook on low heat, covered, about 2 1/2 hours. When nearly finished, prepare buttered noodles, and serve with stuffed cabbage.
Yield: 8 to 10 servings.
Note: To get a second meal out of this, put a piece of chuck roast in the bottom of the pot, on top of the first layer of sauce and below the first layer of rolled cabbage.
**NOTE TO SELF: replace "ketchup" with tomato paste and seasoning.
1 head of cabbage
3/4 pound ground beef
2 tablespoons uncooked rice
2 onions, 1 grated and 1 sliced
1 1/2 teaspoons ketchup
1 egg
Salt and pepper to taste
1 large can tomatoes
1 large can tomato soup (or sauce)
1/2 cup brown sugar
Lemon juice to taste
About 6 ginger snaps
Noodles
Butter.
1. Boil cabbage in water about 15 to 20 minutes. Drain and cool.
2. In a bowl, mix the ground beef, rice, grated onion, ketchup and egg, and season with salt and pepper.
3. In another bowl, combine canned tomatoes, tomato soup, brown sugar and lemon juice.
4. Separate cabbage leaves and roll about 2 to 3 tablespoons of the beef mixture into each leaf, tucking in the sides. If you have leftover beef, roll it into tiny meatballs.
5. Pour some of the tomato mixture into a deep pot. Crumble a handful of ginger snaps into it, then cover with a layer of rolled cabbage leaves (and tiny meatballs, if you have any), then one layer of sliced onion rings. Repeat until all cabbage rolls are used.
6. Cook on low heat, covered, about 2 1/2 hours. When nearly finished, prepare buttered noodles, and serve with stuffed cabbage.
Yield: 8 to 10 servings.
Note: To get a second meal out of this, put a piece of chuck roast in the bottom of the pot, on top of the first layer of sauce and below the first layer of rolled cabbage.
Celery Root Risotto with Pesto
* 2 medium celery roots (celeriac) with leafy tops
* 1/4 cup olive oil
* 3 tablespoons butter
* 1 1/2 cups chopped leek (white and pale green parts only)
* 3/4 cup arborio or medium-grain white rice
* 3 cups (about) low-salt chicken broth
* 1 cup grated Parmesan cheese, divided
Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor. Blend until leaves are minced. Season pesto to taste with salt and pepper.
Peel celery roots. Cut into 1/3-inch-thick slices. Cut slices into enough 1/3-inch cubes to measure 2 cups. Melt butter in heavy large saucepan over medium-low heat. Stir in celery root cubes and leek. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes. Mix in rice; stir 1 minute. Add broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes. Mix in 3/4 cup cheese. Season risotto to taste with salt and pepper.
Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto.
* 1/4 cup olive oil
* 3 tablespoons butter
* 1 1/2 cups chopped leek (white and pale green parts only)
* 3/4 cup arborio or medium-grain white rice
* 3 cups (about) low-salt chicken broth
* 1 cup grated Parmesan cheese, divided
Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor. Blend until leaves are minced. Season pesto to taste with salt and pepper.
Peel celery roots. Cut into 1/3-inch-thick slices. Cut slices into enough 1/3-inch cubes to measure 2 cups. Melt butter in heavy large saucepan over medium-low heat. Stir in celery root cubes and leek. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes. Mix in rice; stir 1 minute. Add broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes. Mix in 3/4 cup cheese. Season risotto to taste with salt and pepper.
Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto.
Lemon Risotto With Brussels Sprouts
1 pound Brussels sprouts, ends trimmed
Salt to taste
2 quarts well seasoned chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion
1 1/2 cups arborio or carnaroli rice
1 to 2 garlic cloves (to taste), green shoots removed, minced
Freshly ground pepper to taste
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
2 teaspoons finely chopped lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to the boil, salt generously and add the Brussels sprouts. Boil two minutes, then transfer to the ice water. Drain, dry on paper towels and cut in quarters.
2. Put your stock or broth into a saucepan, and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
3. Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy nonstick skillet. Sear the Brussels sprouts just until beginning to brown, about three minutes, stirring and shaking the pan. Remove from the heat, and transfer to a plate or bowl. Season to taste with salt and pepper.
4. Heat the remaining olive oil over medium heat in the same skillet, or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown. Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the Brussels sprouts. Continue adding stock and stirring. When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Yield: Serves four to six.
Salt to taste
2 quarts well seasoned chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion
1 1/2 cups arborio or carnaroli rice
1 to 2 garlic cloves (to taste), green shoots removed, minced
Freshly ground pepper to taste
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
2 teaspoons finely chopped lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to the boil, salt generously and add the Brussels sprouts. Boil two minutes, then transfer to the ice water. Drain, dry on paper towels and cut in quarters.
2. Put your stock or broth into a saucepan, and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
3. Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy nonstick skillet. Sear the Brussels sprouts just until beginning to brown, about three minutes, stirring and shaking the pan. Remove from the heat, and transfer to a plate or bowl. Season to taste with salt and pepper.
4. Heat the remaining olive oil over medium heat in the same skillet, or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown. Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the Brussels sprouts. Continue adding stock and stirring. When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Yield: Serves four to six.
Crusty Macaroni and Cheese
Time: 1 hour 15 minutes
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.
1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
Yield: 8 to 12 servings.
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.
1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
Yield: 8 to 12 servings.
Hainanese Chicken Rice
Foolproof recipe. Requires a huge pot! Dipping sauce is the same as for "White Cut Chicken."
Salt and freshly ground pepper
1 whole (3- to 4-pound) chicken, trimmed of excess fat
Several cloves smashed garlic, plus 1 teaspoon minced garlic
Several slices fresh ginger, plus 1 tablespoon minced ginger
1/2 cup peanut oil, or neutral oil, like corn or canola
3 shallots, roughly chopped, or a small onion
2 cups long-grain rice
1/2 cup minced scallions
2 cucumbers, peeled and sliced
2 tomatoes, sliced
Chopped fresh cilantro leaves
2 tablespoons sesame oil.
1. Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.
2. Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.
3. Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.
4. Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.
Yield: 4 to 8 servings.
Salt and freshly ground pepper
1 whole (3- to 4-pound) chicken, trimmed of excess fat
Several cloves smashed garlic, plus 1 teaspoon minced garlic
Several slices fresh ginger, plus 1 tablespoon minced ginger
1/2 cup peanut oil, or neutral oil, like corn or canola
3 shallots, roughly chopped, or a small onion
2 cups long-grain rice
1/2 cup minced scallions
2 cucumbers, peeled and sliced
2 tomatoes, sliced
Chopped fresh cilantro leaves
2 tablespoons sesame oil.
1. Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.
2. Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.
3. Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.
4. Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.
Yield: 4 to 8 servings.
Syrian Lamb Pie
FILLING:
2 lbs. ground lamb
2 lg. onions, chopped
1 c. pine nuts
1 clove garlic, minced
2-3 tsp. salt
1/2 tsp. pepper
Juice of 1 lemon
1 c. yogurt
PUFF PASTRY:
1/2 lb. flour
4-6 oz. ice water
2 tsp. lemon juice
1/2 lb. sweet butter
To use: Cut off a section, roll paper thin, cut the shape needed. For lamb pies, cut 3 to 4-inch square, place 1-2 tablespoons lamb mixture on square, fold to triangle, and seal edges. Place on cookie sheet. Bake 20 minutes at 400 degrees.
2 lbs. ground lamb
2 lg. onions, chopped
1 c. pine nuts
1 clove garlic, minced
2-3 tsp. salt
1/2 tsp. pepper
Juice of 1 lemon
1 c. yogurt
PUFF PASTRY:
1/2 lb. flour
4-6 oz. ice water
2 tsp. lemon juice
1/2 lb. sweet butter
To use: Cut off a section, roll paper thin, cut the shape needed. For lamb pies, cut 3 to 4-inch square, place 1-2 tablespoons lamb mixture on square, fold to triangle, and seal edges. Place on cookie sheet. Bake 20 minutes at 400 degrees.
Lamb Pie
Finally found it! Using recipe for pate brisée, this time with US measurements for double crust. I personally don't think I need to pre-bake the bottom crust first.
Ingredients :
Filling:
1.5 lbs lamb meat, cut into small chunks
2 red potatoes, peeled and cut into small chunks
2 carrots, cut into small chunks
1/2 onion, sliced
4 cloves garlic, minced
Juice of 2 lemon
1 tbsp minced rosemary
1 tsp cumin powder
2 tsp salt
1 tsp black pepper
14 oz (1 can) beef broth
Cornflour
Pie crust :
2 sticks butter (8 oz) , softened
2-1/2 cups all purpose flour
1 tsp salt
5 tbsp cold water
1 egg white, beaten
1 egg yolk
Method:
Filling :
1)Marinate the lamb meat with salt, pepper, half of the minced rosemary, cumin, lemon juice and 3 tbsp cooking oil for at least 3 hours.
2)Heat 2 tbsp cooking oil in pot and add in the onion and garlic. Saute for 2mins, adding a little water. Add in the remaining minced rosemary and stir to mix.
3)Add in the lamb meat and stir to coat with the onion, rosemary and garlic. Close lid and let cook for 5 mins.
4)Pour in the beef broth and bring to a boil. Cover lid and lower the heat to medium and simmer for 35 mins.
5)Stir in the potatoes and carrots. Let simmer futher for 15 mins till both vegetable is slightly soft but not too cooked.
6)Mix 1 tbsp corn flour with 3 tbsp water and stir into the lamb mixture. When the sauce starts to thicken, turn off heat and let filling cool to room temperature. Spoon out the meat and vegetable filling from the sauce and save the sauce to make gravy.
7)To make gravy, drain the sauce from all fillings and add additional cornstarch and cook over heat to thicken the consistency.
Pie Crust :
1)Sift the flour and salt into a large bowl.
2)Cut the soft butter into small chunks and using hands, rub it into the flour. Raise both hands up high during the working of the butter and flour to incorporate more air. Be sure to retain cold hands and don't over combine. Aim for Crumb texture.
3)Starting from 1 tbsp each time, add cold water to combine and gather the ingredients to a ball. The dough cannot be too dry nor too wet. Divide the dough into 2 equal size pieces and Place inside a plastic baggie and rest in the fridge for at least 2 hours.
4)Preheat oven to 375F. Take 1 piece of the dough and Let it rest at room temperature till it is malleable and roll into a round shape to fit an 8 inch pie dish. Pierce the dough and use pie weights to bake for 10 mins. Remove pie weights and continue to bake for 15 mins. Turn off heat and let it stay in the oven for a further 5 mins. Remove and let cool on rack.
5)Spoon the cooled meat and vegetable filling into the baked pie shell. Spread out evenly.
6)Take out the remaining pie dough and let sit at room temperature till malleable. Roll out to a circle, larger than the 1st one. Brush the egg white around the rim of the bottom baked pie shell and place the new pie dough on top of the filling. Tuck in the rims to join the top and bottom of the pie shell.
7)Take the remaining egg white and mix into the egg yolk. Put aside. Let the pie rest in the fridge for at least 1 hour to firm up the upper dough.
8)Preheat oven to 425F. Brush the pie with the egg wash and bake for 25 mins. Take out and brush again with egg wash and return to oven to finish off baking for 15 mins. Turn off heat and let sit in the oven for a further 5 mins. Serve warm with gravy and salad.
Serves : 6 to 8 persons
Ingredients :
Filling:
1.5 lbs lamb meat, cut into small chunks
2 red potatoes, peeled and cut into small chunks
2 carrots, cut into small chunks
1/2 onion, sliced
4 cloves garlic, minced
Juice of 2 lemon
1 tbsp minced rosemary
1 tsp cumin powder
2 tsp salt
1 tsp black pepper
14 oz (1 can) beef broth
Cornflour
Pie crust :
2 sticks butter (8 oz) , softened
2-1/2 cups all purpose flour
1 tsp salt
5 tbsp cold water
1 egg white, beaten
1 egg yolk
Method:
Filling :
1)Marinate the lamb meat with salt, pepper, half of the minced rosemary, cumin, lemon juice and 3 tbsp cooking oil for at least 3 hours.
2)Heat 2 tbsp cooking oil in pot and add in the onion and garlic. Saute for 2mins, adding a little water. Add in the remaining minced rosemary and stir to mix.
3)Add in the lamb meat and stir to coat with the onion, rosemary and garlic. Close lid and let cook for 5 mins.
4)Pour in the beef broth and bring to a boil. Cover lid and lower the heat to medium and simmer for 35 mins.
5)Stir in the potatoes and carrots. Let simmer futher for 15 mins till both vegetable is slightly soft but not too cooked.
6)Mix 1 tbsp corn flour with 3 tbsp water and stir into the lamb mixture. When the sauce starts to thicken, turn off heat and let filling cool to room temperature. Spoon out the meat and vegetable filling from the sauce and save the sauce to make gravy.
7)To make gravy, drain the sauce from all fillings and add additional cornstarch and cook over heat to thicken the consistency.
Pie Crust :
1)Sift the flour and salt into a large bowl.
2)Cut the soft butter into small chunks and using hands, rub it into the flour. Raise both hands up high during the working of the butter and flour to incorporate more air. Be sure to retain cold hands and don't over combine. Aim for Crumb texture.
3)Starting from 1 tbsp each time, add cold water to combine and gather the ingredients to a ball. The dough cannot be too dry nor too wet. Divide the dough into 2 equal size pieces and Place inside a plastic baggie and rest in the fridge for at least 2 hours.
4)Preheat oven to 375F. Take 1 piece of the dough and Let it rest at room temperature till it is malleable and roll into a round shape to fit an 8 inch pie dish. Pierce the dough and use pie weights to bake for 10 mins. Remove pie weights and continue to bake for 15 mins. Turn off heat and let it stay in the oven for a further 5 mins. Remove and let cool on rack.
5)Spoon the cooled meat and vegetable filling into the baked pie shell. Spread out evenly.
6)Take out the remaining pie dough and let sit at room temperature till malleable. Roll out to a circle, larger than the 1st one. Brush the egg white around the rim of the bottom baked pie shell and place the new pie dough on top of the filling. Tuck in the rims to join the top and bottom of the pie shell.
7)Take the remaining egg white and mix into the egg yolk. Put aside. Let the pie rest in the fridge for at least 1 hour to firm up the upper dough.
8)Preheat oven to 425F. Brush the pie with the egg wash and bake for 25 mins. Take out and brush again with egg wash and return to oven to finish off baking for 15 mins. Turn off heat and let sit in the oven for a further 5 mins. Serve warm with gravy and salad.
Serves : 6 to 8 persons
Crab Quiche [filling]
For crust, see Spinach Quiche recipe.
For filling
* 1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over
* 4 large eggs
* 2 cups heavy cream = 473 ml
* 2 tablespoons finely chopped fresh chives
* 2 tablespoons finely chopped fresh parsley
* 2 tablespoons finely chopped fresh cilantro
* 1/2 teaspoon seafood seasoning such as Paul Prudhomme's
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/8 teaspoon freshly grated nutmeg
* 2 oz coarsely grated Monterey Jack cheese (1/2 cup) = 57 gr
* 2 oz coarsely grated Swiss cheese (1/2 cup) = 57 gr
* Mix together and put in crust!
For filling
* 1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over
* 4 large eggs
* 2 cups heavy cream = 473 ml
* 2 tablespoons finely chopped fresh chives
* 2 tablespoons finely chopped fresh parsley
* 2 tablespoons finely chopped fresh cilantro
* 1/2 teaspoon seafood seasoning such as Paul Prudhomme's
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/8 teaspoon freshly grated nutmeg
* 2 oz coarsely grated Monterey Jack cheese (1/2 cup) = 57 gr
* 2 oz coarsely grated Swiss cheese (1/2 cup) = 57 gr
* Mix together and put in crust!
Pâté in a Pastry Crust
(Pâté en Croûte)
SERVES 6 – 8
Hard-cooked eggs dress up this version of the classic French pâté in a pastry crust, a specialty of the region of Berry in central France. Serve the pâté warm or cold, accompanied by a green salad.
8 oz. smoked bacon
1 12-oz. duck breast, fat removed
2 6-oz. chicken breasts
3 tbsp. olive oil
1 cup Sancerre or other dry, acidic white wine
1 tsp. crushed coriander seeds
1⁄2 tsp. nutmeg
2 tsp. thyme leaves
1⁄4 cup chopped chervil
1⁄4 cup chopped chives
3 eggs
2 tbsp. crème fraîche
Salt and freshly ground black pepper
1⁄2 cup flour
1 lb. frozen puff pastry, defrosted but cold
3 hard-cooked eggs, peeled
1. Cut bacon, duck breast, and chicken into medium pieces. Dress with oil and wine, coating pieces well. Marinate 1 hour in a bowl in the refrigerator.
2. Preheat oven to 400°. Drain meat, discarding marinade. Put meat, coriander, nutmeg, thyme, chervil, chives, 2 of the eggs, crème fraîche, and salt and pepper in a food processor fitted with a metal blade. Pulse until finely chopped.
3. On a floured work surface, unfold cold puff pastry and cut into two rectangles. Roll both sheets of pastry into 8" × 11" shapes. Place one pastry rectangle on a nonstick baking sheet. Divide meat mixture in half and spread half on pastry. Put hard-cooked eggs in a line down middle of meat. Pat remaining meat over eggs. Pull up pastry on the sides, then completely cover with a second rectangle of pastry. Cut off excess pastry, wet edges with water, and press together. Cut a small hole in center of pâté and place a small piece of rolled parchment in it to allow steam to escape during baking. Beat remaining egg with a little water and brush wash over pâté. Cut decorative shapes out of excess pastry and press onto pâté.
4. Place in the oven for 20 minutes, then lower heat to 350° and cook for another 20 minutes. The pâté should rest for 30 minutes before serving, so that it is firm enough to slice.
SERVES 6 – 8
Hard-cooked eggs dress up this version of the classic French pâté in a pastry crust, a specialty of the region of Berry in central France. Serve the pâté warm or cold, accompanied by a green salad.
8 oz. smoked bacon
1 12-oz. duck breast, fat removed
2 6-oz. chicken breasts
3 tbsp. olive oil
1 cup Sancerre or other dry, acidic white wine
1 tsp. crushed coriander seeds
1⁄2 tsp. nutmeg
2 tsp. thyme leaves
1⁄4 cup chopped chervil
1⁄4 cup chopped chives
3 eggs
2 tbsp. crème fraîche
Salt and freshly ground black pepper
1⁄2 cup flour
1 lb. frozen puff pastry, defrosted but cold
3 hard-cooked eggs, peeled
1. Cut bacon, duck breast, and chicken into medium pieces. Dress with oil and wine, coating pieces well. Marinate 1 hour in a bowl in the refrigerator.
2. Preheat oven to 400°. Drain meat, discarding marinade. Put meat, coriander, nutmeg, thyme, chervil, chives, 2 of the eggs, crème fraîche, and salt and pepper in a food processor fitted with a metal blade. Pulse until finely chopped.
3. On a floured work surface, unfold cold puff pastry and cut into two rectangles. Roll both sheets of pastry into 8" × 11" shapes. Place one pastry rectangle on a nonstick baking sheet. Divide meat mixture in half and spread half on pastry. Put hard-cooked eggs in a line down middle of meat. Pat remaining meat over eggs. Pull up pastry on the sides, then completely cover with a second rectangle of pastry. Cut off excess pastry, wet edges with water, and press together. Cut a small hole in center of pâté and place a small piece of rolled parchment in it to allow steam to escape during baking. Beat remaining egg with a little water and brush wash over pâté. Cut decorative shapes out of excess pastry and press onto pâté.
4. Place in the oven for 20 minutes, then lower heat to 350° and cook for another 20 minutes. The pâté should rest for 30 minutes before serving, so that it is firm enough to slice.
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