Sunday, November 24, 2013

Holiday Country French Pate'

Wow your family and friends this holiday season with this French classic adapted for the American kitchen.  It is the most extraordinary and festive appetizer you will ever serve!

Considered to be one of France’s best dishes, Pate’ de Campagne from Brittany is made with ground pork, cognac and spices; without a hint of liver ever!  Always served cold, don’t forget the traditional condiments; Dijon mustard, cornichons and baguette slices!
Video Recipe; watch and learn just how easy it is to make your own Country French Pate'!

·         3/4 cup Cognac
·         3 tablespoons butter
·         1 onion minced
·         2 1/2 pounds ground pork
·         24 slices bacon divided 8 for the pate & 16 to line the pan
·         3 cloves garlic minced or put through press
·         2 1/2 teaspoons salt
·         2 1/2 tablespoons fresh thyme chopped
·         1 /12 teaspoons allspice
·         1 teaspoon pepper
·         2 beaten eggs
·         1/3 cup whipping cream
·         6-8 ounces high quality ham steak
1.      Preheat oven to 350°F.
2.      Bring cognac to a simmer and reduce to 1/2 cup then set aside to cool.
3.      Sauté onions in butter until soft then set aside to cool.
4.      Place pork in mixing bowl.
5.      Chop 8 slices of bacon and add to pork along with onion, salt, thyme, allspice and pepper.
6.      Mix in eggs, cream & cognac.
7.      Line loaf pan with bacon slices and spread 1/2 pate mixture in bottom.
8.      Cut ham into 1/4-inch slices and place in one layer in loaf pan.
9.      Top with remaining pate’.
10.  Fold bacon slices over pate’ starting with long sides of pan and end with pate’ being encased in bacon.
11.  Cover tightly with non stick foil and place in roasting pan on lowest rack.
12.  Pour boiling water into roasting pan and bake for 2-2 ½ hours until internal temperature reaches 155F.
13.  Remove from oven and top with heavy cans.
14.  Refrigerate for 24 hours.
15.  To unmold pate’, place in roasting pan and fill with hot water. Let stand for 2-3 minutes.

Thursday, November 14, 2013

Coffee Tart with Chocolate Sauce

Coffee Tart with Chocolate Sauce

Super easy and oh so delicious; a creamy coffee tart drizzled with the most amazing chocolate sauce!  You’ll never buy chocolate sauce again!
Chocolate Sauce:
·         100 grams Dark Chocolate
·         3 T. Water
·         70 grams Sugar
Coffee Tart:
·         1 Blind Bakes Pie Shell
·         ¼ cup Espresso
·         200 grams Sugar
·         130 grams Butter
·         6 eggs
1.       Combine butter and espresso and heat in microwave until butter is melted
2.       Beat eggs and sugar together until light buttery yellow
3.       Blend in the coffee/butter mixture
4.       Pour custard mixture into pie shell
5.       Bake in pre heated 325 oven for 1 hour 15 minutes
6.       Bring water to a boil in small sauce pan then add sugar and stir until dissolved
7.       Remove from heat and stir in chocolate pieces; continue stirring until chocolate is melted

8.       Slice tart and serve with chocolate sauce

Wednesday, November 13, 2013

Easiest Pasta Sauce EVER!

This is such an incredibly easy and delicious way to serve fresh tomatoes!  Not having to cook the sauce saves time and keeps you away from the stove on hot summer days.  It can also be served cold as a pasta salad to accompany grilled chicken or fish.  The sauce is also an excellent topping for brochette, cheese omelets and chicken cutlets.   I usually double the recipe so I have it on hand in the fridge for the next couple of days.
Serves 4
3 Large Ripe Tomatoes
1 Large or 2 Small Garlic Cloves
6 Large or 12 Small Basil Leaves
1/2 Cup Extra Virgin Olive Oil
Salt and Pepper to taste
12 Ounces Angel Hair Pasta
Fresh Grated Parmesan to pass at the table

Cut the tomatoes in half and squeeze to remove the seeds then chop into small pieces.
Finely mince the garlic and combine with the tomatoes,
Stack and roll the basil leaves then thinly slice and add to the tomatoes.
Give a light sprinkle of salt and pepper.
Combine the olive oil with the tomato mixture.  Add more oil if the tomatoes are not covered with oil.
Set aside at room temperature while you bring salted water to boil and cook your pasta.
Drain pasta when cooked to al dente and transfer to serving bowl.
Spoon sauce over pasta and toss together.

Serve with fresh grated Parmesan.