Chicken Liver Paté

If you love Paté like I do, then you'll love this recipe.  If the thought of chicken livers grosses you out, too bad for you.  This is a treat. 

I've made a few different versions of this in the past but this one, was my favourite.  I'm constantly tweaking and I do believe I've tweaked it just right.  I usually make this around the holidays and portion it into ramekins.  It freezes well with the layer of butter on top to seal it.  This also keeps well with the butter seal for about 2 weeks in the fridge.  Once the seal is broken, it'll last about 5 days. The best part is, I always have it on hand and it always disappears when I put it out.  You non believers will believe!!

Don't fear all the butter in this.  It makes 4 ramekins and you're certainly not eating a ramekin to yourself.  It needs the butter to make it Paté....it's a French thang. 

Chicken Liver Paté

3/4 cup unsalted butter, divided
3/4 cup finely chopped sweet onion
1 large clove garlic, chopped
2 tsp fresh Thyme or 1/2 tsp dried (go with the fresh if you can)
3/4 tsp salt
Good grinding of fresh black pepper
1/8 tsp allspice
1 lb Chicken Livers, trimmed
2 tbsp Brandy


Melt 1/2 of the butter in a large non stick skillet over medium heat, adding the onion and garlic, stirring until softened.  Add the Thyme, salt & pepper, allspice and chicken livers and cook until livers are cooked on the outside but still pink in the middle, about 7-8 minutes.  Pour in the brandy, off the heat.  Toss the mixture into a food processor and puree until smooth.  Divide into the ramekins.

Melt the rest of the butter in a saucepan over a low heat.  When the butter foams remove from the heat.  Skim off the foam and discard.  Place a sprig of Thyme on each crock of Paté and pour the clarified butter over top.  Refrigerate.  Once the butter has sealed it, you can then wrap tightly and freeze.

Roasted Red Pepper and Artichoke Spread

My mom, in a not so subtle hint sort of way, sent me a link to a Roasted Red Pepper Tapenade.  Assuming she wanted me to make it, I attempted it but of course didn't follow any of the directions and just took off and made it my own.  I'm a rule breaker, a rebel if you will. 
This is a tangy, wicked garlicky, flavourful spread that would compliment a number of different foods.  We served this with slices of fresh baguette and different cheeses.  This would be awesome with goat cheese, stuffed into some chicken, tossed into pasta, tucked into a grilled cheese with aged Cheddar or served as a condiment for a burger.  Many options with this.....we all like options don't we.

Roasted Red Pepper and Artichoke Spread

170 gram jar marinated Artichoke Hearts, drained
1/2 jar  (370ml) Roasted Red Peppers, or roast your own
2 tbsp Capers, drained
1/4 cup Parmesan Cheese
2 cloves garlic, chopped
juice and rind from 1/2 lemon (more lemon juice if you like it really tangy)
3 tbsp Olive Oil
1/4 cup Parsley, chopped

Toss all of the ingredients into a food processor.  Blitz until there are no longer any large chunks.  Refrigerate for at least 2 hours to allow flavours to blend.  Check for seasoning.

Bacon Wrapped Maple Thyme Salmon

Who doesn't want to make something that's super simple but packs great flavour?!  People, this is it.  On a regular Tuesday evening, I knew we were having salmon....but what to do with it?  I opened the fridge, saw some bacon and fresh Thyme.  Voila!  The beginning of something delish.  Slightly sweet, smoky and herby. 
I took the *skin off of the salmon but I warn you, when you're removing it from the pan, be careful.  The first piece fell apart.  So if it's presentation you're going for, be warned and use a lifter.  This is dead easy and is great for a simple weeknight dinner or company.  I love it when only a handful of ingredients create impact. 

 



Bacon Wrapped Maple Thyme Salmon

Serves 2

2 6oz pieces of salmon (*skin removed - see above)
2 tsp olive oil
1 tbsp Dijon Mustard
1 tbsp real Maple Syrup
2 sprigs fresh Thyme, removed from stem
2 slices of meaty bacon

Preheat the oven to 375F. 
Combine the mustard, maple syrup and Thyme in a bowl.  Add a quick grind of fresh pepper.  Brush half of the mixture over each piece of salmon, reserving the other half for later.  Wrap a piece of bacon around each salmon fillet.
In an oven proof skillet** over medium high heat (I used cast iron), add the olive oil.  Place each piece of fish in the skillet and brown on top and bottom for 2 minutes each, being careful when turning.  After each side has been seared, smear the rest of the maple mixture over the top of the fish and place in the oven for 7 minutes, depending on the size, to finish cooking.  If the bacon on the sides needs a quick sear, gently turn the fish on each side for about 30 seconds once the pan is out of the oven but still hot. 

** When using a skillet in the oven, always remember the handle will remain hot for quite a while.  Once it's out, keep a kitchen towel or oven mitt nearby as a reminder not to grab the handle.  I've done it once....only once.

Mushrooms and Cream on Crostini

I've said it before and I'll say it again....this gal loves a mushroom.  L.O.V.E.  If something on a menu has mushrooms on it, I'm likely to order it.  It's going to happen.  Having said that, I give to you delicious mushrooms, tarragon, garlic, cream......
This is simple appetizer, or make it a main by toasting a thick slices of a French bread and serving with a side salad.  If you really want to live on the edge, serve it on some squares of Polenta.  It's all about the options people.

That's about the consistency you want....hard not to lick the hot pan....joking.  Kinda.

Mushrooms on Crostini

Makes approximately 1 1/2 cups

Crostini (toasted slices of Ciabatta or French Stick)
1 tbsp butter
1 tsp olive oil
1 clove garlic, minced
1 shallot, minced
3 cups mixed sliced mushrooms (I used Shiitake, Cremini and White)
3/4 tsp dried Tarragon or 1 tbsp fresh, chopped
3 tbsp white wine or 1 1/2 tbsp brandy
1/2 cup 35% cream
2 tbsp freshly grated Parmesan
Fresh Parsley, chopped
Salt & Pepper

Melt the butter and olive oil in a large pan over medium high heat.  Add the garlic and shallot sautéing for about a minute, making sure they don't burn.  Add the mushrooms and cook for about 5 minutes, until slightly golden and most of the water from them has evaporated.  Season with a bit of salt and pepper.  Add the Tarragon and wine or brandy, cooking for about a minute.  Add the cream and reduce until thick but still creamy (look at picture above for consistency). Sprinkle in the Parmesan and add a handful of fresh chopped Parsley.   Check to see if it requires more salt and pepper.  Serve warm alongside or over the crostini.
*The mushroom mixture can be made a few hours before and re-heated just before serving.