Three Spice Pâté (Daring Cooks Challenge, Jun 2010)
Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.
This was my first Pate and I was really impressed how easy it was to make. The hardest part for me was working with a mini prep instead of a proper food processor. I had to grind up my pate in several separate batches. It was messy and I was very glad that my Sous – Chef Aaron was there to help me mop up the madness that took over my small counter top.
This was very special challenge for me. My Grandmother and Aunt Karen were visiting from Chicago, and this was the first time they got to taste some of my food. I have cooked for them in the past but it was so long ago and I have learned so much since the last time they had anything I cooked or baked. My mother hosted a nice sized party at her house and I decided to bring the pate and the homemade sourdough bread along.
When I unveiled the foil from the small loaf tins everyone gasped at the beautiful strips of bacon that seemed to invite everyone to want to try a little. Leave it to bacon to get even the pickiest eaters to try something new. I peeled one piece of bacon away and asked my Grandmother to smell it; she said “that smells Bohemian”. We all laughed, and I smiled; it truly was a very special day.
Full Recipe
‘Easy Mode’ Cheesy Scallion Drop Biscuits
Yeah so I used self rising flour, mhm I did. Don’t you be judging me!
It was in my pantry going to waste. I really don’t have any recipes in my repertoire that call for self rising flour. In fact I think this is the second time I have ever used it. First time was for a daring bakers’ challenge of British style pudding.
Basically if you have self rising flour this recipe is pretty darn tasty and easy to make to boot. You could substitute milk for the cream or buttermilk or do a mixture like I did.
This recipe was inspired by Miss Andy Pants. I mocked her one day for trying to make biscuits out of self rising flour; I told her it was a bad idea. I am wrong, I was really wrong, and little Miss Andy was right.
Full RecipeShrimp Risotto
Before I started making Risotto I assumed it was a fancy dish that required time and fancy ingredients to make. I find myself making Risotto often with left over items. Cheese that is almost past its prime, last weeks leftover veggies all are good things to experiment with when making Risotto. I always have homemade stock in my freezer so all I really need is a few items to whip up a tasty dinner.
Full RecipePotato Leek Soup (Soupe de Poireaux et Pommes de Terre)
After our wonderful trip to Napa I came home and was inspired to make Thomas Keller’s Potato Leek Soup. This soup recipe caught my eye because it required leeks, shallots, yellow onions, and chives. I love onions, Aaron says I tend to onionize my food. Yes I am the onionizer!! Watch out!
This soup has very simple ingredients, for me what makes this soup special is the stock. I’m sure it tastes fine with store purchased stock, but making your own stock will take this from soup to a symphony in your mouth. I keep my chicken stock in the freezer, I make large batches so that when I want to make soup or need to make a sauce I am good to go.
Full RecipeAmy’s Mini Burgers
For my Birthday Aaron took me on a surprise weekend trip to Napa, Ca. I will blog about the trip later. One of the stops was Thomas Keller’s Bouchon Bakery. On Sunday morning before we left, we made one more stop back at this truly magical dreamland bakery. I picked up a 12 pack of Brioche Rolls and a few more Macaroons for the trip home. We also hit up a local market in Napa on our way out, and picked up some Salami, Black Forest Ham, Aged Smoked Gouda, and Cheddar. So, after are long drive home our Easter dinner was yummy. Brioche Roll Sandwiches with Meats and Cheese.
I had more than a few rolls left over so I decided to store them in the refrigerator and make Mini Burgers with them for Monday nights dinner. I really like using Brioche for Burgers and for French toast. Trader Joe’s sells a larger Brioche Roll that can also work for larger size Burgers.
Full RecipeKeep in Touch!
