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Posts Tagged ‘cooking’

Have you ever looked in your fridge and wished that there were less packaging bits, and more fresh pure ingredients? Then when at the store the extra 25% $$ of the organic items poke us right back to our happily enriched lives.

I think part of the intense and evil cold I contracted over the weekend impacted my absolutely fiendish desires to grow my own oranges, churn my own butter, and hire pigs to sniff out my mushrooms. AND the overall “pure push” I’m now feeling. But in moderation, I do think a bit of the DIY-@Home is great for the moral if not for the body.

Usually the T’s are content with a lot of produce, meat, some pasta and of course cheese. But recently I have had the keenest desire for homemade diary and breads/starches. So, again I will commence my cooking escapades. Here is the running list. May add more depending on success of #3 & 4
1. Butter
2. Bread
3. Yogurt (again, I think WHOLE milk is the trick)
4. Sour Cream
5. Pasta

So. Yesterday, on a calm sweet Sunday afternoon, while my sweetheart was playing guitar, I took it into my head to make butter. I had purchased the only ingredient necessary: heavy whipping cream.
I had hoped to post pictures of the progress, but I was so eager to be done with it, I didn’t document as I ought to have. So. Here are the ingredients and output of my excellent Sunday afternoon:

I have to say, making butter really is the easiest thing on the planet. These are the steps I took:
1. Shake little container of cream until cream thickens into butter*
2. Separate buttermilk, using a cheesecloth is best, but a firm spoon pat is also fine
3. Eat butter on toast or some other delightful treat

* this time, I shook it in the little carton for about 10 minutes, then transferred it to a clear container, shook for another 5 minutes. At which point I’d made whipped cream, and was slightly fearful I’d committed my cream to whip instead of butter! But, then transferred the whip into mixing bowl. Used electric mixer to mix until it obediently separated into butter & milk. YAY!.

And that my friends is it. When I make it again, I promise to show the unromantic steps.

If you still must have pics of the process, I refer you to Ms. Joy’s “Joy, the Baker.” She did a great job, but I don’t think you need the big mixer — if you have a little hand one, that works great too 🙂

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Alright dear friends. For those who grace my FB area, y’all are well aware of my proposed attempts at a Chicken Liver Paté.

Now, to provide a smidge of context: On our honeymoon, Mr. T and I had the most fabulous paté sampler at a simply divine French Restaurant. I loved each of the patés and was eager to try them at home. So, when I found that I had spare livers from a wee cornish hen, I was ready and eager!

Here is the recipe I used for inspiration, though I modified it considerably.

Ingredients:
* 1 lb chicken liver
* 1/2 cup butter, softened
* 2 tablespoons lemon juice
* 2 teaspoons salt
* 1/2 teaspoon pepper
* 1/2 cup grated onion (or more to taste)
* 1 -2 clove garlic, mashed
* 4 eggs, hard boiled
* 2 tablespoons cognac (optional)
* 1 cup chopped fresh parsley (optional)

So, I only had a few ounces of liver, so I made about an 1/8th of the recipe. Here are the little guys (don’t look SO eager to be a paté??)

Started by sautéing the livers wrapped in garlic and salt.

Once livers were fully cooked (i.e. a milky brown color). I set aside. The caramelized some diced onions in the same pan (allowing the flavors to blend a bit).

I then placed, livers, onions, 1 tsp of crushed garlic, 1 tsp kosher salt, and 2 hard boiled eggs into a little food processor and blended for about 90 seconds. I then scraped the sides, added more spices (salt, garlic, black crushed pepper), and blended until smooth (about another 90 seconds).

Once smooth, I scooped it out of processor and placed it in a custard dish. Wrapped the top and chilled overnight.

I have to admit, I’m a little wary of my creation. But, I think chilled an on toasted sour dough rounds, I will not be ashamed of my hard work.

If anyone is a pate expert. FEEL FREE to provide helpful tips!

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