Chicken Liver Pate

 This is lovely with a good quality cracker and a nice glass of wine!

225g chicken livers, rinsed well under cold water

3/4 cup + 1 tbsp butter, divided

1/4 tsp salt

Freshly cracked pepper to taste

2 shallots, finely chopped 

1 small garlic clove, minced

2 tbsp cognac

1/2 tsp allspice

Freshly grated nutmeg to taste

fresh herbs for garnish

• Trim any connective tissue or discoloured pieces from livers.   Cut each in half where the lobes naturally separate.
• In a large frying pan, melt 1/4 cup butter over medium heat.  When butter is foaming, add livers.  Season with salt and pepper.  Cook, turning often, until livers are just no longer pink inside, about 4 minutes.  Transfer to a plate.  Set aside.
• To the same pan, add shallots and garlic.  Cook, stirring often, until soft and lightly brown, 2 to 3 minutes.  Stir in Cognac, carefully ignite with a barbecue lighter or match to quickly burn off alcohol.  Alternatively, Cognac can be reduced for 2 minutes.  When flame subsides or after 2 minutes, remove from heat and stir in allspice and nutmeg.  Let cool for 10 minutes.
• Cut 1/2 cup butter into cubes, then transfer to a food processor along with cooled livers and shallot mixture.  Process until very smooth, scraping down sides if needed.  Scrape into a serving bowl, smooth top.
• In a small saucepan, melt remaining 1 tbsp butter.  Pour evenly over pate.  Refrigerate until set, 1 hour.  Sprinkle with fresh herbs, if using before serving.  Serve with baguette or crackers.  Pate can be made ahead and chilled for up to 2 days.  Bring to room temperature before serving.

Serves 6 to 8

From Food and Drink Holiday 2021

Thai Minced Pork Kabobs

A really tasty kabob!  From Canadian Living - The BBQ Collection.  A nice addition would be some grilled pineapple.

2 shallots (or 1 green onion) minced
2 cloves garlic, pressed or minced
4 Thai Birds eye peppers (optional) minced
1/2 cup minced fresh cilantro
1/4 cup ground roasted peanuts
1 egg
4 tsp fish sauce or soy sauce
2 tsp minced fresh lemongrass
2 tsp packed brown sugar
2 tsp lime juice
2 to 4  tsp Thai red curry paste
450 g lean ground pork
Fresh Cilantro sprigs
Lime Wedges

• Stir to ether shallots, garlic, peppers (if using), cilantro, 3 tbsp of the peanuts, egg, fish sauce, lemongrass, sugar, lime juice and curry paste; mix in pork
• Using heaping 1 tbsp each, shape into small sausages; thread lengthwise onto skewers.  Cover and refrigerate for 1 to 12 hours.
• Grill, covered on greased grill over medium heat, turning once, until no longer pink inside or instant read thermometer registers 160F, about 12 minutes.  Sprinkle with remaining peanuts; garnish with cilantro sprigs.  Serve with lime wedges.

Squash and Gruyere Frittata

A great way to start your day or end it!

1 tbsp butter
1 Acorn Squash and 3 shallots
Olive Oil
1 packed tbsp thinly sliced fresh sage or basil leaves
10 large eggs
1/4 cup water
1/2 tsp salt
3/4 cup coarsely shredded Gruyere cheese

• Cut squash and shallots into 1/2 inch pieces, sprinkle sage over them and place on a tray drizzle with olive oil and roast in 425 F oven for 30 minutes or until soft 
• Whisk eggs, water and salt in a bowl.  Melt butter in skillet; pour squash and shallot mixture in skillet.   Pour eggs over squash.  Reduce heat to medium low.  Cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes.  Sprinkle Gruyere evenly over the top.
• Broil frittata until just set, about 1 minute.  Cut into wedges to serve.

Squash and Gruyere Frittata

2 tbsp butter, divided
1 Acorn Squash and 3 shallots, roasted
1 packed tbsp thinly sliced fresh sage or basil
10 large eggs
1/4 cup water
1/2 tsp salt
3/4 cup coarsely shredded Gruyere cheese

1. Melt 1 tbsp butter in 12 inch ovenproof skillet over medium high heat.  Add squash/shallots and saute 3min; stir in sage.
2. Whisk eggs, water and salt in a bowl.  Melt remaining tbsp butter in skillet; pour eggs over squash/shallots.  Reduce heat to medium low, cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes.  Sprinkle Gruyere evenly over the top.
3. Broil frittata in oven until just set, about 1 minute.  Cut into wedges to serve.

Gratin of Potatoes, Shallots and Sage

Another great recipe from Food and Drink Holiday 2000.  These are very rich.

1.5 kg (3 lbs) Yukon Gold Potatoes, peeled
1/4 cup butter
2 cups whipping cream
2 cups milk
6 shallots, chopped
1/4 cup sliced fresh sage
4 cloves garlic, chopped

1. Preheat oven to 400F.  Thinly slice potatoes.  Butter a 13 x 9 inch baking dish.
2. Combine cream, milk, shallots, sage and garlic in pot.  Bring to boil.  Remove from heat and let sit for 15 minutes.  Strain, reserving both vegetables and liquid separately.
3. Make a single layer of potatoes in dish.  Season with salt and pepper.  Sprinkle over some shallot mixture.  Repeat layers, seasoning and sprinkling on vegetables until all potatoes are used up.  Pour over liquid.  Press potatoes down to make sure the liquid comes right to top.  If not add more cream.  Dot with butter.
4. Bake for 45 minutes to 1 hour or until potatoes are tender and liquid is absorbed.

serves 8

Sauteed Shrimp with Warm Mint and Pea Pesto

From Food and Drink 2011, If you are short of time, make the pesto ahead and warm up just before serving.

Mint and Pea Pesto
2 1/2 cups fresh green peas
1/2 cup chopped fresh mint
1/2 cup grated Parmesan cheese
2 tbsp butter
1/4 cup whipping cream
Salt and freshly ground pepper

SHRIMP
Salt to taste
1 1/2 lbs (750g) large shrimp, shelled
2 tbsp olive oil
1/2 cup chopped shallots
1 tbsp chopped garlic
1 tsp hot smoked Spanish paprika
1/4 cup white wine
1/4 cup chicken stock
Freshly ground pepper

1. Bring a pot of water to a boil.  Add peas and blanch for 1 minute.  Drain and rinse with cold water to stop cooking.  Set 1 cup peas aside.
2. Add remaining peas to a food processor along with mint, cheese, butter, and cream and process until almost smooth.  Stir in reserved peas and heat in a skillet until warm and slightly runny, adding a little more cream if needed.  Season with salt and pepper to taste.
3. Salt shrimp.  Heat oil in a large skillet over medium high heat.  Add shallots and garlic and saute for 30 seconds or until beginning to soften. Add shrimp and paprika and saute for 2 minutes or until almost cooked through.  Add wine and stock and bring to a boil.  Boil until shrimps are pink and slightly curled, about 1 minute longer.  Use tongs to remove cooked shrimp from pan.  Cook juices for 1 minute longer or until reduced to about 1 tbsp.  Scrape sauce over shrimp, toss together and season with salt and pepper to taste.  Serve with warm Pesto.

Serves 4

Grilled Steak with Bourbon Sauce

Nothing but yummy here! Use fresh herbs if you are able.  The flavour has no comparison to the dried. This recipe was in Food & Drink 2003

SAUCE
1/4 cup cold butter, cubed
1/4 cup chopped shallots
1 tsp chopped garlic
1 tbsp chopped fresh thyme or 1 tsp dried
1 tbsp chopped fresh tarragon or 1 tsp dried
1 tbsp chopped fresh rosemary or 1 tsp dried
1/2 cup bourbon
2 cups beef stock
2 tsp balsamic vinegar
Salt and freshly ground pepper

STEAK
2 tbsp olive oil
one 1.5 kg T-bone steak, 2 inches thick (Go to your local butcher for a better cut, I find the steaks at Costco are very good)
Salt and freshly ground pepper

1. Preheat oven to 450F (I prefer the BBQ)
2. Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.  Stir in shallots, garlic, thyme, tarragon and rosemary.  Saute for 1 to 2 minutes or until shallots soften.  Add bourbon and bring to boil.  Reduce to 2 tbsp about 3 to 5 minutes.  Add stock and bring to boil.  Simmer 15 to 20 minutes or until reduced to 1/2 cup.  Swirl in 1 tsp balsamic vinegar, reserving the rest.  Season with salt and pepper and reserve.
3. Heat oil in large ovenproof skillet on medium-high heat.  Season steak with salt and pepper.  Add steaks and cook for about 2 minutes per side.  Place in oven and bake for 7 to 10 minutes for medium rare.  (I used the BBQ instead) Test steak with instant thermometer if you are unsure.  It should read 125F.  Place steak on carving board and let rest for 5 minutes.
4. Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar.  Season well.
5. Slice steak down to 1/2 inch and serve with sauce.

Lobster

I cooked my first live lobster this summer.  I was a little worried about it I have to say, but I needn't have been.  I got these tips from Food and Drink magazine 2000.  I bought my lobsters from the local Zehrs and they were just fine.  It must be more common now as most grocery stores carry live lobsters. My family would never have cooked this when I was a kid!  Of course that was when meat and potatoes was the norm.

BUYING LOBSTER

• Buy and cook alive.  
• The supplier should have a good sized tank.
• The lobster should put up a fight when taken from the water.  The better the fight, the fresher the lobster.  Don't buy submissive lobsters, they are old and tired.
• Try to get a 1 1/2 lb (750 g) lobster
• Female lobsters are sweeter, while males have larger, meatier claws (any surprise here people).
• Females will also have roe inside if you like that.
• Keep the lobster in a paper bag or box in the refrigerator until cooking time.
• Cook the lobster the day you buy it.

COOKING LOBSTER

• I have a good sized pot, but still only cooked them one at a time.  Do not over crowd the pot.
• Fill an 8 to 10 qt pot with 6 qt of water and add 3 tbsp of salt.  
• Cover and bring to a full rolling boil.
• Take the lobsters from the fridge, pick them up by the body, turn them belly side up and plunge them head first into the boiling water.  When you do this they die within seconds.  Make sure they are both submerged in the water.  Cover. When the water returns to a boil, remove the lid and reduce heat just enough to keep the water at a steady boil without boiling over.  Cook for 10 minutes.  Remove the lobsters from the pot.  
• To double check they are cooked, insert an instant read thermometer 1 inch into the lobster meat via the vent hole at the base of the tail.  165F (75C) means the lobster is cooked.
• Serve with sauce

WHITE WINE BUTTER

1/3 cup finely diced shallots

2 tbsp dry white wine

2 tbsp white wine vinegar

2 tbsp whipping cream

1/2 cup butter, cut into small pieces at room temperature

salt and freshly ground pepper

• Place shallots, wine and vinegar in a pan over low heat.  Cook until almost all the liquid evaporates, about 7 minutes.  The shallots will be just glistening.  Add cream and heat until boiling.  Remove from the heat.  Using a whisk, whisk in butter, piece by piece until totally incorporated.  Season to taste.  Do not reheat.  The sauce can be kept if necessary in a thermos previously rinsed with hot water or in hot water bath.

Elegant Rolled Lasagna with Veal and Cheese

Preparation Time:  40 minutes
Cooking Time:  20 minutes
Bking time:  55 minutes
Makes:  8 to 12 servings

12 lasagna noodles, about 1/2 (500g) pkg (not oven-ready noodles)
1 tbsp olive oil
1 lb (500g) lean ground veal or ground chicken
2 crushed garlic cloves
3 tbsp butter
4 shallots, finely chopped, or 2 crushed garlic cloves
1/3 cup all purpose flour
1 cup dry white wine
3 cups half and half cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
1 cup freshly grated Parmesan cheese
475 g container ricotta cheese
2 cups spaghetti or pasta sauce
1 cup grated mozzarella or mild provolone cheese

1. Preheat oven to 350F.  To cook lasagna noodles, place a large pot of salted water over high heat. When boiling, add noodles and cook, uncovered, stirring occasionally, until al dente.  Check recommended cooking times on package, noodles usually take about 12 to 14 minutes.  Drain noodles and immediately rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper and let stand at room temperature.
2. Meanwhile, heat oil in large frying pan set over medium high heat.  Crumble in meat and sprinkle with garlic.  Saute just until meat loses its pink colour, about 5 minutes.  Stir often with a fork to keep meat separated.  Remove from heat and set aside.
3. To make cream sauce, melt butter in a large saucepan set over medium heat.  Add shallots and cook, stirring often, until soft, about 2 minutes.  Add flour and stir constantly until mixture bubbles, about 2 minutes.  Then gradually stir in wine, cream, salt, pepper and nutmeg.  Stir frequently until mixture thickens and boils, about 8 minutes.  Remove from heat and stir in 1/2 cup Parmesan.
4. Then, stir ricotta cheese with remaining 1/2 cup Parmesan and 1 cup hot cream sauce until evenly blended.  Mix in cooked veal.  Taste and add more salt, pepper and nutmeg, if you wish.  Spread spaghetti sauce in bottom of a 9 x 13 inch baking dish.  Spread each noodle with about 1/3 cup meat and cheese mixture.  Roll up and place noodle rolls, seam side down, in baking dish.  Repeat with remaining noodles.  If any veal mixture remains, dab over top of rolls in dish.  Rolls will not completely fill dish.
5. Pour cream sauce over pasta rolls.  Sprinkle with mozzarella cheese.  Bake, uncovered, in centre of preheated oven until rolls are hot and cheese is golden, about 55 minutes.  Serve with a tossed green salad.