the more you know the less you need

the more you know the less you need

Hors d’Oeuvres

Hors d’Oeuvres

I could happily live on hors d’oeuvres. And, in my single days, did.

Little delicious bits of this and that, accompanied with wine or champagne. What’s not to like?

Typically these are foods high on the taste index. Often presented on bread or crackers; eaten with fingers or from tiny plates; and perfect for sharing. An ever-evolving array, including: olives, artichokes, salami, smoked salmon, oysters, cheeses…and Pâté

Ah, Pâté. Did you know you could make your own? Really. You CAN.

It’s quick, and easy, and delicious. Serve with mustard, cornichons, and hunks of bread or crackers.

Do you really want to know why those French women are so thin? Hor d’oeuvres. It’s the taste everything; eat nothing diet regime. Works for me.

The recipe:

  • 1/2 lb. chicken livers
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 bay leaf
  • a few springs of fresh thyme, removed from stems
  • 1/2 c. water, wine, brandy or what you will
  • 6-12 TB of butter

Warm some grapeseed oil, add shallot, garlic, herbs. Add livers, water. With lid on, simmer for 3-4 minutes. Remove from heat and let sit for 5 minutes. Remove bay leaf and drain. Add to food processor and whiz with butter. Season generously with salt and pepper.

Scoop the pâté into one large or two small ramekins or bowls. Decorate the top with thyem. Pour melted butter on top, creating an edible seal (when melting the butter, skim as much white foam off the top as possible).

Refrigerate 4 to 6 hours or overnight so the pâté firms up. The pâté will stay fresh up to 1 week.

 



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