Herbed Chicken Pate delicious

Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Herbed Chicken Pate

2 lb Skinned/boned breast chicken

2/3 c White part only leek

1/4 c Shallots

3/4 c Unsalted butter

3 Eggs whites only

1 1/2 ts Salt

1/4 ts Freshly ground pepper

1/8 ts Freshly grated nutmeg

2 1/4 c Well-chilled whipping cream

1/2 c Chicken broth

2 c Tight-packed leaves spinach

2 c Tight-packed leaves basil

3/4 c Well-chilled whipping cream

(See also: Tomato & Garlic Sauce. )

Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour. Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool. Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled. Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine both chicken mixtures.

Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture. Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with half of spinach mixture. Using knife, swirl through layers to create marble effect. Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving.

Source : http://stason.org/TULARC/food/appetizer-recipes/Herbed-Chicken-Pate.html

The Chicken liver pate

Ingredients
220g/8oz butter
1 onion, chopped
1 garlic clove, crushed
450g/1lb chicken livers, trimmed and cut in half
1 tbsp brandy
1 tsp mustard powder
salt and freshly ground black pepper
1 bay leaf, to garnish
2-3 fresh cranberries, to garnish

Method
1. Melt 110g/4oz of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
2. Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
3. Place the liver mixture and 55g/2oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
4. Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
5. Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.

Source : http://www.bbc.co.uk/food/recipes/database/chickenliverpate_85880.shtml

Green Ravioli

Yield

4 servings (serving size: 4 ravioli and 3/4 cup sauce)

Ingredients

• Ravioli:
• 1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese
• 1/4 cup minced green onions
• 1/2 teaspoon black pepper
• 1 (4.5-ounce) can chopped green chiles, undrained
• 1 large egg white
• 16 won ton wrappers
• 1 teaspoon cornstarch
• Cooking spray
• 1/3 cup fat-free, less-sodium chicken broth
• 
  Sauce:
• 1/2 cup minced fresh cilantro
• 2 tablespoons balsamic vinegar
• 2 (14.5-ounce) cans diced tomatoes, drained
• 1 (15-ounce) can black beans, rinsed and drained

Preparation

To prepare ravioli, combine first 5 ingredients in a bowl. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep from drying), spoon about 1 tablespoon green chile mixture into the center of each wrapper. Brush edges of wrapper with water, and bring 2 opposite corners together. Press the edges together firmly with fingers, forming a triangle. Place the ravioli on a large baking sheet sprinkled with cornstarch. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ravioli, and cook for 2 minutes on each side or until lightly browned. Add broth; cook, covered, 1 minute. Remove ravioli with a slotted spoon. Keep warm.

To prepare the sauce, combine cilantro, vinegar, tomatoes, and black beans in a large saucepan over medium-high heat. Cook 5 minutes or until thoroughly heated. Spoon sauce over ravioli.

Source : http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226181

Veal Roll Delicious

Veal (or calf) is a tender, dietary meat with little connective tissue. Calf meat is a rich source of high quality protein. That’s why it is essential food for kids who need more protein to grow. Eggs also contain protein and other substances that are vital to our health, and, especially, to woman’s health. Women who eat, at least, one egg every other day may lower breast cancer risk. Add this veal roll stuffed with eggs and greens to your everyday diet or make it for holiday. Veal rolls are so rich, yummy and mouth-watering. And they look good on your table.

Ingredients for Veal Roll

1-1.3 lb (500-600 g) veal
100 g lard
4 eggs
1 onion
4 garlic cloves
Parsley, cilantro, fennel to taste
50 g white bread
3 tablespoons milk
2 tablespoons flour
20 g capers
Oregano, meat spices, salt to taste

Recipe of Veal Roll

• Wash veal and cut into medium pieces.
• Peel and chop onion and garlic.
• Soak white bread in milk.
• Make hard-boiled eggs.
• Grind meat, lard, garlic and onion.
• Add soaked bread, two raw eggs, oregano, spices and salt to ground meat.
• Mix well, add flour and mix well again.
• Peel hard-boiled eggs and cut in halves.
• Chop greens finely.
• Spread ground meat on foil.
• Place line of chopped greens across the width of meat form and put capers over the greens.
• Then put four halves of eggs one after another.
• Add extra salt if needed; though remember that capers are salty.
• Then roll up in sausage fashion.
• Arrange roll on a baking sheet and unwrap the foil.
• Bake in a preheated oven at the medium temperature for 30 minutes.
• Bake until golden brown.
• Let cool to make cutting easier.

Source : http://geniuscook.com/veal-roll/

The Milk Chocolate Hazelnut Roll

Here is one to satisfy all the milk-chocolate lovers. My most popular holiday bûche combines a crunchy, nutty sponge layer with a rich gianduja filling of milk chocolate and hazelnuts.

6 large eggs, room temperature, separated
3/4 cup sugar
3/4 cup finely ground hazelnuts (3 ounces)
3/4 teaspoon baking powder
Milk Chocolate Hazelnut Filling (page 217 of the book)

Position a rack in the middle of the oven and preheat the oven to 325 degrees F.

Lightly butter a 9-by-13 inch or quarter-sheet pan and line with parchment paper. Lightly butter the parchment paper.

Using a mixer fitted with the whisk attachment, combine the egg yolks and half of the sugar. Start whipping on medium-high speed. Once combined, scrape the sides of the bowl and increase the speed to high, whipping until the mixture becomes thick, pale yellow in color, and the sugar has dissolved, 5 to 6 minutes.

In a small bowl, toss together the hazelnuts and baking powder.

Using a rubber spatula, fold the nuts into the yolk mixture in 3 parts. The mixture will become thick.

Clean the whisk, and in a clean mixing bowl begin whipping the egg whites on medium-high speed, increasing the speed and allowing them to become quite frothy. Slowly add the remaining sugar and continue whipping until the peaks are stiff but not dry.

Lighten the yolk mixture by quickly folding in one quarter of the whites. Then gently fold in the remaining whites in 3 parts, trying not to overmix and lose the volume. Evenly spread the batter into the prepared pan.

Bake for 25 to 30 minutes, until golden brown and the top is puffy and feels dry to the touch. A tester inserted in the center will come out dry. Let cool at room temperature in the pan for about 30 minutes. The cake falls and pulls away from the sides as it cools. Leave in the pan for assembly.

To Finish the Roll

Have ready the Milk Chocolate Hazelnut Filling at room temperature.

Run a sharp paring knife along the edges of the pan to loosen. Using the knife, trim excess on all 4 edges to make the cake level. Leave the sponge layer in the pan.

Spread half the Milk Chocolate Hazelnut Filling evenly over the cake layer, leaving 1 inch of the cake bare along the outside edge of both lengths. Using the parchment to lift, start rolling the cake lengthwise, tucking the cake and peeling back the parchment as you go. When the roll is complete and unwrapped, transfer to a serving platter.

With the remaining filling frost the exposed sides and ends of the roll, swirling with an offset spatula. The finished roll should be approximately 3 inches in diameter and 12 inches in length. Chill to set.

Source : http://www.globalgourmet.com/food/ild/2005/0205/milk.html

Opor the chicken

Ingredients gathered - tamarind paste, lemon grass, pineapple chunks, galangal, chillies, shallots, bay leaves, noodles plus chicken, mackerel and coconut milk - but confusion reigns over which dishes I had decided to create! A cheap book picked up from Amazon (Singaporean, Malaysian & Indonesian Cuisine by Christina Sjahir Hwang) provided more than enough inspiration and nicely covered the theme of this months Waiter - Vaguely Indonesian. But of course I neglected to note which dishes I would try.

Several recipes fitted the mass of ingredients - I picked on one and even went as far as defrosting the fish, only to find that I was bereft of fish stock. That one, Penang Noodle Soup, will have to wait until tomorrow. First up will be Braised Chicken in White Gravy (Opor Ayam) and damn tasty it was too.

Braised Chicken in White Gravy Opr Ayam
from Singaporean, Malaysian & Indonesian Cuisine by Christina Sjahir Hwang. Serves 2

• 600g chicken joints
• 4 tsp Fragrant Paste (I used Thai red paste)
• 1 tsp coriander powder
• 1 crushed lemon grass
• 3 each bay leave, galangal slices
• 1 cup stock (I used chicken)
• 1/2 cup coconut milk
• 1/2 tsp salt
• 1 tsp sugar
• 1 tbsp crispy shallots

Crispy Shallots are thingy sliced shallots, deep fried until brown and crispy. Galangal is a varietyof ginger, I found some in Whole Foods. Brown chicken in oil. Add paste, coriander powder, lemon grass, bay leaves, galangal and stock. Reduce hea to low, cover and simmer for 20 minutes. Add coconut milk, salt and sugar and turn heat up. Cook until sauce thickens. Serve with crispy shallots (and shredded red chile) and rice.




Source : http://www.spittoonextra.biz/braised_chicken_in_white_gravy.html

deep fried apple pie

deep fried apple pie
makes about 10 depending on how big you want your pies. adapted from the new york times and…paula deen.

crust (or you can use pillsbury biscuit dough)
2 3/4 cups flour
1 Tbsp granulated sugar
1 tsp kosher salt
1 cup unsalted butter (2 sticks), chilled and cubed
1 large egg, whisked with enough ice-cold water to make 1/2 cup

filling
2 Tbsp butter
4 tart apples, peeled, cored, and sliced
1/2 cup sugar
1/2 tsp cinnamon
1 tsp lemon juice

plus oil for frying

1. make the dough: in a food processor, pulse together flour, sugar and salt. add butter and pulse until mixture forms pea-size crumbs. pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture). divide dough into 10 equal pieces. flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.

2. make the filling: add the butter to a large saute pan and melt. add the apples, sugar, cinnamon, and lemon juice and cook over medium heat until the apples are soft, about 15 minutes. remove from the heat and cool.

3. when the filling is cool, roll the dough out on a lightly floured surface to form 7 to 8-inch circles. place 2 to 3 tablespoons of the filling on 1/2 of each circle. brush the edges of the circle with water and fold the circle over the filling to make a half-moon shapes. seal by pressing the edges with the tines of a fork.

4. heat a deep fryer or a deep pot halfway filled with oil to 350 F. carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. alternatively, you can bake the pies at 375 for 20 minutes or until golden. drain on paper towels. sprinkle with powdered sugar immediately.

Source : http://www.peterandrewryan.com/baking/2008/12/deep-fried-apple-pie/

Fried Apple

Ingredients:

• 8 medium Granny Smith apples, chopped
• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Preparation:

Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.




Source : http://southernfood.about.com/od/apples/r/bl80905e.htm

The Cal zone

A calzone (Italian "stocking" or "trouser" or "drooping sack" or "hanging fold"^[1]), sometimes referred to as an italian sac,^{[citation needed]} is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), ham or salami, vegetables, or a variety of other stuffings. It often contains an egg, the yolk of which should be runny. It is typically served with marinara sauce on the side for dipping, or topped with garlic and parsley infused olive oil. The dough is folded over, sealed on one edge, salted, then fried.

In Italian the word has three syllables, IPA: [kalˈtsone]. Pronunciations of the word in English vary greatly, with British English speakers saying [kal'tsəʊni] or [kal'zəʊni]^[2], and American English speakers saying any of [kal'soʊnɛ], [kæl'zoʊni], [kæl'zoʊneɪ], or [kæl'zoʊn]^[3][2].

Calzones are similar to stromboli, but traditionally the two are distinct dishes, as stromboli usually contains mozzarella cheese and is served with marinara sauce on the side. Moreover, stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semicircle.

Source : http://en.wikipedia.org/wiki/Calzone

The Basic Beignet Dough for Baking

In French, this kind of beignet dough is called pâte à choux or pâte à beignets soufflés or, more colorfully, pets-de-nonne, nun’s farts, and is made with flour and butter stirred into boiling water, with eggs then being incorporated one at a time. It is an ordinary cream puff pastry, the same kind used for making cream puffs and eclairs. Beignets are popular elsewhere in the Mediterranean too, such as Italy where pastella per bignè can also be called pasta reale. In Greece beignet dough is called sou. There are two kinds of beignet dough, one for baking (this one) and the other used for deep-frying.

Yield: Makes 30 medium-size or 60 small beignets
Preparation Time: 1 hour

1 cup whole milk

1/2 cup (1 stick) unsalted butter

3/4 teaspoon salt

1 cup all-purpose unbleached flour

6 large eggs

Freshly grated nutmeg (optional)

1. Put the milk, butter, and salt in a large, heavy saucepan and turn the heat to medium-high. Once the butter has melted, add all the flour all at once. Stir with a wooden spoon until it creates a dough, pulls away from the sides of the saucepan easily, and the butter begins to ooze a little, 1 1/2 to 2 minutes. Transfer to a bowl.

2. Preheat the oven to 400 degrees F.

3. Beat the eggs into the flour mixture, one at a time, beating vigorously with a fork and making sure each egg is absorbed and the dough is smooth before you add the next one. Sprinkle with nutmeg, if desired.

4. Butter a baking sheet and, using a tablespoon, drop large tablespoonfuls of the dough in rows on the sheet 1 1/2 inches apart. Each droplet of dough should be about an inch in diameter for smalls ones and 2 inches for medium-size ones. Bake until golden brown, 22 to 25 minutes. Do not be tempted to peek in the oven, and if you simply must, crack the oven door slowly open, otherwise, the puffs may collapse. They will look and seem done at 20 minutes, but they are not; continue to bake until they are firm when pressed down on top with your finger, another 2 to 5 minutes.

Source : http://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/856/id/45/