Round the Red Brick Ranchero, we like to celebrate “the Golden Hour.”
It’s the time right before sundown when Groom and I sit down with a glass of wine or a cocktail and reconnect.
Friday nights, the “Golden Hour” becomes “Order and Structure” as we visit with my mother and let the week fade away into the weekend.
Sometimes we have an hors d’oeuvre.
Sometimes not.
This week, Chicken Liver Pate.
Smooth, buttery, hints of nutmeg and Marsala.
Quickly made and travels well.
Make French bread toasts to accompany
One bite and I’m back at the Elegant Red Brick Ranch Home of my parents, cocktail party in full swing, Ella Fitzgerald singing the Cole Porter Songbook on the stereo, lots of chatter and clinking of glasses, Pops making his infamous vodka martinis and my mother’s wonderful food passed on trays to appreciative guests.
I hate to admit it, but I’ve eaten pounds of this in my lifetime.
And as long as chickens are willing to make the ultimate sacrifice, I’ll continue.
Chicken Liver Pate
½ pound chicken livers, rinsed and patted dry
1 stick unsalted butter
1 large shallot, chopped
2 good splashes Marsala
Coarse salt and freshly ground black pepper
¼ tsp freshly grated nutmeg
Heat a medium skillet over medium high head and add butter. When foamy, add the shallots and the chicken livers. Cook until done, probably takes five to seven minutes. Add the Marsala, cook for a couple of minutes, remove from heat and season with coarse salt, freshly ground black pepper.
Put in food processor and pulse until almost smooth. Add the nutmeg and pulse until smooth. Adjust seasoning.
Makes about a pint of pate. Lasts a week in airtight container if you’re not a chicken liver pate freak.
French Bread Toasts
1 loaf French bread, thinly sliced
Extra virgin olive oil or roasted garlic oil or melted butter or nothing
Freshly ground black pepper
Preheat oven to 400.
Arrange slices on cookie sheet. Brush with oil or butter or leave plain.
Grind pepper over the slices.
Put in oven for about 10 minutes until done.
Remove from oven and let cool on rack. Makes about 20 -30 slices. (Depends on the size of the loaf, you want these thin).
Keep in airtight container. Do not store in plastic bags.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Wednesday, September 16, 2009
Chicken Liver Pate
Monday, September 7, 2009
Sweet and Dark Chocolate Sorbet with Crystallized Ginger
****** UPDATED**********************September 7, 2009
I have been thinking about this Dark Chocolate Sorbet all weekend. It was calling to me from the past!
Seriously, how can one resist when something so delicious, so easy and so divine calls.
You don't.
You do the 2009 version....with a few added ingredients that make this even more memorable.
Sweet and Dark Chocolate Sorbet with Crystallized Ginger
Adapted from Cuisinart Recipe Booklet: Ice Creams, Sorbets, Sherbets and More!
4 cups water
1-2/3 cup vanilla sugar
1/3 cup dark brown sugar
1 tsp ground chipotle pepper
1-1/2 cups unsweetened Ghirardelli cocoa powder
1 whole tablet Ibarra sweet Mexican chocolate, ground to a powder
1/2 cup crystallized ginger
1 tbsp pure vanilla extract
Combine water and sugars in 3-¾ non reactive (stainless, ceramic or glass) saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa, the ground Ibarra chocolate and ground chipotle pepper and bring the mixture to a simmer. Simmer for 2 minutes, whisking constantly. Remove from heat and transfer to medium bowl. Stir in vanilla and chill in refrigerator 2 hours.
Stir chilled mixture. Add to freezer bowl of ice cream maker and follow the instructions. With the Cuisinart model, let mix til thickened, about 30 minutes.Add the crystallized ginger and let it mix in thoroughly.
The sorbet has a soft creamy texture. If a firmer consistency is desired, transfer sorbet to airtight container and place in freezer for 2 hours or more. Best done day ahead.
Makes 14 ½ cup servings.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Tuesday, September 1, 2009
Pan Crisped Devilled Eggs on Baby Romaine
I love eggs.
Hardboiled eggs, fried eggs, omelets, scrambled eggs.
Ya’ll can keep all those half cooked runny egg things on top of pizza and pasta.
I had braces in the sixth grade.
I’m not going there again.
Now, devilled eggs?
I’d eat devilled eggs any time of the day.
They’ve been known to cure hangovers, hangnails and a broken heart.
Groom makes killer devilled eggs….green olives are the master touch. You know the kind of devilled eggs that when you’re eating them you don’t count the halves because you would probably take to your bed if you knew what a glutton you are.
This recipe adapted from The Splendid Table is a great twist on devilled eggs.
They’re elegant devilled eggs, sautéed in a bit of olive oil and pancetta drippings…and served on top of crispy baby romaine.
It’s a very grown up way to eat devilled eggs.
Which, if I haven’t mentioned lately, I love.
Pan Crisped Devilled Eggs with Pancetta on Baby Romaine
Adapted from The Splendid Table’s How to Cook Supper by Lynne Rossetto Kasper and Sally Swift
EGGS:
8 large eggs, hard boiled and peeled
1 tsp Dijon mustard
2 medium garlic cloves, minced
2 tsp minced onion
2-½ tightly packed tablespoons fresh Italian parsley leaves, chopped
1-½-2 tbsp half and half
2 tsp Hellmann’s mayonnaise
1-½ tsp Champagne vinegar
A couple of good swirls extra virgin olive oil
2 good slices pancetta, diced
Coarse salt and freshly ground black pepper
DRESSING:
Leftover egg stuffing
A couple of good swirls extra virgin olive oil
1 generous tsp Dijon mustard
2-½ tbsp half and half
2-½ tsp Champagne vinegar
Salt and freshly ground black pepper to taste
SALAD:
4 generous handfuls baby romaine
Cut the eggs in half lengthwise and remove the yolks. Put in medium bowl and set the whites aside.
Add the mustard, garlic, onion, Italian parsley, milk, mayonnaise and vinegar to yolks. Mash into thick paste and season with salt and pepper to taste.
Pack mixture back into the egg whites so filling is even with surface of the egg not mounded. You are going to have extra…this becomes the dressing.
In a large nonstick skillet, heat a couple of good swirls of extra virgin olive oil over medium heat. Add the diced pancetta and cook until crisp. Remove from skillet and drain on paper towels.
Add the eggs face down and cook until golden brown, takes about 5 minutes or so. Sprinkle the back sides of the eggs with coarse salt and freshly ground black pepper as they cook.
While the eggs are sautéing, combine in a large bowl the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl and toss.
Serve the greens and place the eggs on top and sprinkle with the crispy pancetta.
Serves 4 ecstatic devilled egg lovers.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Thursday, August 27, 2009
Fattoush
Fattoush!
Bless you.
Bulgur?
Whatevah!
Move over tabbouleh…
No grain soaking here.
Just toasted pita bread (homemade if you are of a mind).
The ripest Bradley tomatoes you can find.
Crunchy cucumbers, peeled or unpeeled, it’s your choice.
Sweet red onion, fresh mint and Italian parsley.
A citrusy dressing to taste.
It’s one of those face down in your plate lunches.
Or you can make it even more divine with a few additions….like ricotta salata cheese….or grilled scallops for a smashing dinner….or Kalamata olives…or grilled shrimp…leftover roast chicken….or cottage cheese..or garbanzos…toasted pine nuts…
Or just by itself.
Fattoush
Adapted from Joyce Goldstein’s Mediterranean Fresh
2 to 3 pita bread rounds
2-3 large Bradley tomatoes, cut in bite sized pieces
2 small cucumbers, peeled or unpeeled, cut in bite sized pieces
½ small red onion, diced and soaked in a bit of ice water and a pinch of sugar
Coarse salt and freshly ground black pepper
1 large tsp ground sumac (this is the ultimate secret weapon in Fattoush. It adds a bright note to the dressing…it’s available from Penzey’s
A good handful fresh Italian parsley, chopped
½ cup chopped fresh mint
½ cup extra virgin olive oil
1 large lemon,, juiced
Preheat the oven to 350. Pop the pita bread in and bake until they are crunchy, fifteen minutes or so.
Let cool and break into pieces.
Whisk olive oil, lemon juice and ground sumac together and season with coarse salt and freshly ground black pepper.
Combine veggies in a large bowl and toss to combine. Add the pita bread and toss with the dressing and serve immediately.
Serves 3 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Sunday, August 9, 2009
Spiced Peach and Nectarine Jam with Candied Ginger
Vanilla sugar, the ripest peaches and nectarines.
Cloves, allspice and cinnamon sticks.
Lemon juice.
Candied ginger.
Pure gold in a jar for cold, gray and snowy day to come.
Spiced Peach and Nectarine Jam with Candied Ginger
Adapted from Ball Blue Book of Preserving
1 quart peeled, pitted and chopped peaches and nectarines (about 8)
7 cups vanilla sugar
1 lemon, juiced
1 large cinnamon stick
1 tsp whole cloves
1 tsp whole allspice
1 pouch liquid pectin
½ cup candied ginger
Put fruit, sugar and lemon juice with spices in a large, deep saucepan over bringing slowly to a boil until sugar melts. Add liquid pectin and boil for one minute, stirring constantly. Skim off any foam. Add the ginger.
Ladle into hot pint jars and put tops and rims on the jars. Process in hot boiling water for 15 minutes.
Remove from water bath and let cool. When tops pop, tighten lids and store.
This batch made 5 pints.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Saturday, August 1, 2009
Feeding Groom Pimiento Cheese
Pimiento Cheese.
Two little words that can cause casual discussions about food to get all high-pitched and in your face and my momma’s better than your momma’s recipe type of thing.
Yea, well, my pimiento cheese kicks your momma’s pimento cheese where the sun don’t…
Wait a minute.
I’m just writing my blog here, I’m not actually arguing with anyone about this.
Yet.
Feeding Groom Pimiento Cheese
½ pound each Monterey jack and extra sharp cheddar cheese, shredded
1-½ cups Hellmann’s mayonnaise…no light, non fat hoody hoo here. The real thing.
A bit of grated onion, not much
A good pinch cayenne and a dash of Tabasco
A good squeeze fresh lemon juice
Coarse salt and freshly ground black pepper. Lawry’s Seasoned Salt is a fave in the South, but not to worry if you don’t have it.
½ cup diced roasted red peppers, the ones in a jar, people. They do best for this, not ones you have just roasted and diced.. You need the jarred ones.
Mix the mayo, cayenne, Tabasco, salt and pepper to taste, lemon juice and diced peppers together.
Add to the cheese in a large bowl. Mix with your hands. If you want more creamy pimiento cheese, add a bit more Hellmann’s.
Makes a bit over a pound of pc.
Serve on your finger, apples, make a sandwich, a spoon, a celery stick, on top of a hamburger, in a patty melt, on a piece of French bread at 2 in the morning..
The possibilities are endless.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Wednesday, July 29, 2009
Pita Bread 101
Every home should have a pizza stone.
I don’t make pizza that often and I use this thing all the time.
Not for the obvious reasons, either.
For this one.
It makes great bread. You see, my first foray into successful bread making happened because of a pizza stone.
And since then I’ve become a bread making nut.
My latest success?
Pita.
I know you’re thinking, why would I want to make this when I can pop down to the nearest Whole Paycheck and buy a bag and have it ready when I want.
Because it tastes great, it can be made in five minutes, it goes with lots of things, and it’s a member of each of the Official Feeding Groom Food Groups:
A: EASY
B. FUN
C: FABOO
D. IMPRESSIVE
So….why not? The brilliant Jeff Hertzberg and Zoë Francois from the fantastic Artisan Bread in Five Minutes a Day have mastered the art of fast, tasty bread and this pita bread is TO DIE FOR.
Go on, get a pizza stone, watch this video, buy this book and make some bread….
Pita Bread
Adapted from Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoë Francois
Make this basic dough a day ahead.
3 cups lukewarm water
1-½ tbsp granulated yeast (1-½ packets …but get the yeast for bread machines and you can measure it out yourself…much easier)
1-½ tbsp coarse salt
6-½ cups unsifted, unbleached, all purpose white flour
Add yeast and salt to the water in a 5 quart bowl. Don‘t worry about it not dissolving. Mix in the flour, all at once, and mix with your hands until combined. Don’t knead the bread dough, it’s not necessary.
Cover with a lid that fits well to the container you are using. I use a plastic cake carrier and leave one side open when I put the top on. If you seal this tightly, you will have a minor explosion in your kitchen which will knock a fresh tomato on the floor and take 2 years off your life…simultaneously, so be careful.
Let this sit on the counter in the kitchen for at least two hours and then refrigerate it overnight. It’s much easier to deal with cold dough instead of wet. Believe me.
You will have four pounds of bread dough that will last, in an airtight container, in the refrigerator for 14 days.
Now, when you are ready to make the pita bread, twenty minutes before baking, preheat the oven to 500 degrees with the pizza stone in the oven. I put my stone on the top shelf, which I usually keep one notch up from the middle of the oven. Just before baking, dust the surface of the dough (still in the container you keep in the refrigerator) with a bit of flour and cut off a 1-pound piece. If you are making individual pitas, separate the round into four equal pieces. Dust the pieces with more flour and quickly shape them into balls, pulling it into shape by stretching the surface of dough around to the bottom on all four sides, rotating the ball a quarter turn as you go . Place dough on flour dusted cutting board.
Roll the dough balls out into a round with a uniform thickness of about 1/8 inch. Keep it nicely dusted with flour as you go. You can flip the dough over and roll it on the other side if you like. Place the rounds on a flour dusted pizza peel and slide them on to the pizza stone. Bake 5 to 7 minutes until lightly browned.
Take them out of the oven and place on clean dishtowel on a baking rack. Place another towel across the top. This keeps the breads from drying out.
Once they are cool, store in plastic bags. (You can make great quick pizzas with this pita bread, by the way.)
Makes 4 individual pitas.
Click here for a printable recipe!
One Year Ago on Feeding Groom
