Leite's Culinaria» hors d’oeuvre

Port and Paprika Chicken Bites

Kate Heyhoe — Thu, 17 May 2012 14:00:41 +0000

Great Bar Food at Home | John Wiley & Sons, 2007 | Serves 4 as tapas

Portuguese and Spanish ingredients—inimitable port wine, paprika, cilantro, and olive oil—flavor this tapas-style dish. Set out cocktail picks, or toothpicks, for nibbling on these delicious little bites. To cook these bites once and enjoy them twice, double the recipe, omitting the cilantro, and freeze half the batch. Then just thaw them in the fridge and reheat them in in a skillet, adding fresh cilantro before serving.–Kate Heyhoe

LC Hah! Note: If you’re anything like us, you may as well forget satisfying your and three other appetites with this tapas, as suggested by the number of servings above. Hah! Just can’t be done, not when it’s so tricky to stop tossing back small bites of warmly spiced chicken. Perhaps cconsider it an entree instead, for two not four, spooning the chicken over rice to soak up every last drop of that sauce.

Active time: 20 minutes | Total time: 30 minutes

Port and Paprika Chicken Bites Recipe

Ingredients

| metric conversion

2 garlic cloves
2 bay leaves
3 tablespoons port (ruby or tawny)
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons sweet paprika
1/2 teaspoon sea salt, plus more to taste
1 pound boneless, skinless chicken thighs, cut into bite-size chunks (about 1-inch dice)
1/2 cup chopped cilantro
1/2 cup finely diced onion

Directions

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1. Grind the garlic and bay leaves together in the work bowl of a hand blender or mini chopper. (Alternatively, chop the garlic by hand and finely crumble the bay leaves and combine.) Add the port, 1 tablespoon of the olive oil, the vinegar, paprika, and salt and pulse until well combined.
2. Pour the mixture over the chicken, cover, and refrigerate for 1 to 2 hours.
3. Just before cooking, chop enough cilantro to make 1/2 cup. Scatter the cilantro on a serving plate.
4. Heat the remaining 1 tablespoon of olive oil on medium-high heat in a wok or large skillet. With a slotted spoon, scoop the chicken pieces out of the marinade and into the hot oil, arranging the chicken in a single layer and discarding the marinade. Cook until browned on the bottom, 2 to 3 minutes, then stir-fry until cooked through, 2 to 3 minutes more. Scoop the chicken out of the pan, leaving any excess oil behind, and place the chicken on the cilantro.
5. Add the onion to the oil in the hot pan, return it to medium-high heat, and cook, stirring, until the onion is browned at the edges, about 2 minutes. Scoop the onion out of the oil and strew it over the chicken.
6. Serve the plate of chicken bites hot or at room temperature, sprinkled with a touch of salt and with cocktail picks or toothpicks for handling.

Hungry for more? Chow down on these:

Panko Crusted Chicken Bites with Apricot Mustard Sauce from We are Not Martha
Maple Glazed Apple Chicken Sausage Bites from Noble Pig
Chicken Fingers from Leite's Culinaria
Grilled Saffron Chicken Skewers from Leite's Culinaria

Peppery Chicken Wings

David Tanis — Mon, 30 Jan 2012 14:56:51 +0000

Heart of the Artichoke | Artisan, 2010 | Serves 4 to 8

There’s something wonderful about a big pile of peppery chicken wings for a casual supper. Remove the wing tips and save them for stock, so what you’re serving is the meatier part of the wing. You can use the same seasoning and technique for chicken thighs, if you prefer.–David Tanis

LC Magnificent Multipurpose Peppery-ness Note: The intensity of the classic buffalo wing is tempered here, usurped by a warming–though not incinerating–blend of spices. Truth be told, we rather prefer the defiantly untraditional, beguiling blend of paprika, allspice, cayenne, and clove to the incendiary heat of most classic wings. That said, the recipe is eminently adaptable. If you crave a more intense flavor, double the amount of ingredients for the rub—both spices and oil—and marinate for the full 12 hours. And if you like crisp skin, leave them in a little longer. If you like your wings tender and moist, pull the chicken out of the oven just shy of an hour. And if, like us, you really swoon to this spice rub, try it on thighs and breasts–bone-in, skin-on chicken, that is–either as a game-day conversation starter or a simple weeknight supper.

Active time: 15 minutes | Total time: 2 hours, 15 minutes

Peppery Chicken Wings Recipe

Ingredients

| metric conversion

5 pounds chicken wings, wing tips removed
Salt and freshly ground black pepper
1 tablespoon sweet paprika
1 to 2 teaspoons ground allspice
1 teaspoon cayenne
1/4 teaspoon ground cloves
4 garlic cloves, smashed to a paste with a little salt
3 tablespoons olive oil

Directions

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1. Place the chicken wings out on a baking sheet and season well with salt and pepper. Transfer the wings to a big bowl, add all the other ingredients, and give the wings a massage. Refrigerate for at least an hour or as long as overnight. (Trust us, marinating them for as long as possible makes quite a difference.)
2. Preheat the oven to 375°F (190°C).
3. Place the wings in a single layer in a roasting pan or on a rimmed baking sheet. Roast until nicely browned and crisp, about 1 hour. If you like your wings super crisp, you can leave them in the oven an additional 15 to 30 minutes. Dive into the wings when they’re hot, warm, at room temperature, even cold. And don’t forget the napkins.

Hungry for more? Chow down on these:

Honey-Sriracha Glazed Buffalo Wings from White on Rice Couple
Coca-Cola Chicken Wings from Appetite for China
Chicken Wings with Garlic and Paprika from Leite's Culinaria
Classic Buffalo Wings from Leite's Culinaria

Potato Ruffles

Michel Richard — Mon, 26 Dec 2011 14:58:23 +0000

Happy in the Kitchen | Artisan, 2006 | Makes 2 to 4 servings

Serve these as you would potato chips, as a nibble with cocktails, alongside a sandwich, or as a side to a main course such as roast chicken.–Michel Richard

LC These Ruffles Don’t Have Ridges–Nor Do They Need Them Note: Okay. Let’s call a spade a spade. Or, as the situation would demand, a potato chip a potato chip. These ruffles are, essentially, potato chips. And yet they’re more than that. They’re fancy schmancy, shatteringly crisp, conversation-stopping potato chips. And unlike the brand-name chip by the same name that once had an entire country trilling its little ditty, they bear no ridges–nor do they need them. They’re sufficiently, satiatingly crisp just as they are. Our one quibble? Clearly frying up a single potato, as the recipe below suggests, is only going to get you so far. Fortunately, the recipe can easily be doubled, tripled, quadrupled, or otherwise multiplied exponentially. Given how quickly our greasy little fingers kept reaching for the ruffles, it’s best to allow one large potato per person.

Seeing as they require a turning vegetable slicer, they perhaps hold most appeal, fittingly, for those casual couch potatoes who like to stay up late at night and, as such, are privvy to infomercials. That said, an old-fashioned apple peeler will work in its place, provided you make just a few adjustments. (See the comment from Dan Kraan beneath the recipe.) A Y-shaped vegetable peeler? Not so much.

Special Equipment: turning vegetable slicer

Active time: 40 minutes | Total time: 40 minutes

Potato Ruffles Recipe

Ingredients

| metric conversion

Peanut or canola oil for frying
2 large baking potatoes, peeled if desired

Directions

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1. Pour enough oil to reach a depth of 2 3/4 inches in a deep fryer or a large, deep pot. Do not overfill the fryer or pot as the oil will bubble up when the potatoes are added. Heat the oil to 325°F (163°C). Line a baking sheet with a paper bag cut open or with a wire cooling rack and place it next to the stove.
2. Meanwhile, set up a turning vegetable slicer with the straight blade. Cut off both ends of a large baking potato and attach one end of the potato to the grip at the end of the handle; the other end of the potato should sit flush against the blade. Turn the handle, pushing toward the potato with gentle pressure. The potato will rotate through the blade, forming extremely long ribbons of potato.
3. Place the potatoes on paper towels and pat dry; they should be very, incontrovertibly dry before they go into the hot oil, as any residual moisture will cause the oil to bubble up and spatter even more.
4. Carefully add some of the potato ribbons to the hot oil, working in batches. Add only enough potatoes to make a layer that is no more than 2 inches thick. Fry the potatoes until they are golden brown on the bottom. Using long tongs, gently turn the potatoes over. Continue to fry until the potatoes are evenly browned and crisp, about 6 minutes total, depending on the thickness of your ribbons.
5. When the potatoes ruffles are done, use tongs to carefully lift them onto the paper bag or rack to drain. Serve the ruffles on a platter with a generous sprinkling of fleur de sel.

Hungry for more? Chow down on these:

Parmesan Potato Chips from Picky Palate
Baked Sweet Potato Chips from Christine's Recipes
Crisp Potato Cakes from Leite's Culinaria
Sea Salt and Rosemary Sweet Potato Chips from Leite's Culinaria

Stilton and Walnut Crackers

Ina Garten — Wed, 23 Nov 2011 15:30:12 +0000

Ina Garten | Barefoot Contessa How Easy Is That? | Clarkson Potter, 2010 | Makes 24

I came across these very British crackers in London—a savory shortbread made with Stilton and walnuts. I make extra rolls of dough and freeze them unbaked so I can just defrost, slice, and bake the crackers before guests arrive. Everyone loves these and there are never any leftovers!–Ina Garten

LC Sippy Sip on the Side Note: We can think of nothing lovelier as a precursor to dinner than these crackers. Well, okay, a little lovelier would maybe be these crackers and a generous pour of a not-too-wimpy red wine or a modest dose of port.

Active time: 15 minutes | Total time: 1 hour, 10 minutes.

Stilton and Walnut Crackers Recipe

Ingredients

| metric conversion

1/4 pound (1 stick) unsalted butter, at room temperature
8 ounces Stilton cheese (12 ounces or so with the rind), crumbled, at room temperature
1 1/2 cups all-purpose flour, plus more for the work surface
1/2 to 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cold water
1 large egg beaten with 1 tablespoon cold water water
1/4 cup walnuts, finely chopped

Directions

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1. To make the Stilton and walnut crackers, cream the butter and cheese together in the bowl of an electric mixer fitted with the paddle attachment for 1 minute, until smooth. With the mixer on low, add the flour, salt, and pepper and continue beating for about 1 minute, until the dough is in large crumbles. Add 1 tablespoon of cold water and mix until the dough comes together. Dump the dough onto a floured work surface and roll it into a 12-inch-long log.

2. Spread the walnuts on a cutting board. Brush the surface of the log with the egg wash, turning to coat all sides. Roll the log back and forth in the walnuts, pressing lightly, to distribute them evenly all over the surface of the dough. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

3. Meanwhile, preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.

4. Cut the log into 3/8-inch-thick slices with a small sharp knife and arrange the crackers on the sheet pan. Bake for 22 minutes, until very lightly browned, rotating the pan once during baking. Cool on the pan and serve at room temperature.

Hungry for more? Chow down on these:

Grain-Free Garlic Rosemary Crackers from Food Renegade
Homemade Goldfish Crackers from Cupcake Project
Cheddar-Parmesan Crackers from Leite’s Culinaria
Hazelnut Thyme Matchsticks from Leite’s Culinaria

A Trio of Deviled Eggs

Kevin Garvin — Mon, 18 Apr 2011 19:55:58 +0000

Adapted from Neiman Marcus Taste | Clarkson Potter, 2007 | Makes 12

It’s hard to find anyone who doesn’t like deviled eggs. Whenever we serve these as a passed hors d’oeuvre, they are always the first item to run out. This recipe features three versions: the classic and variations using smoked salmon and truffle oil. These variations make great talking points, as they dress up a familiar friend like a crisp white shirt worn with an Hermès scarf. Choose your favorite for your next party, or offer them all and win rave reviews!–Neiman Marcus Taste

LC Playing Favorites Note: Nope. We’re not going to go there.

Active time: 10 minutes | Total time: 40 minutes.

Ingredients

| metric conversion

My Mother’s Deviled Eggs Recipe

6 large hard-boiled eggs
3 tablespoons mayonnaise
1 teaspoon dry mustard
1/2 teaspoon prepared horseradish
Salt and freshly ground white pepper to taste
Pinch of celery salt (optional)
Brandy to taste (optional)
Paprika for serving

Directions

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1. When the eggs are cool enough to handle, peel them and cut them in half crosswise. Place the yolks in a small bowl.

2. Squash the yolks with the back of a fork. Then mash them with the mayonnaise, mustard, horseradish, salt, pepper, and, if desired, celery salt and a splash of brandy. Spoon the yolk mixture back into the egg whites. (If making deviled eggs ahead of time, cover them with plastic wrap and refrigerate until ready to use.)

3. Transfer the eggs to a serving plate and garnish each egg with a sprinkle of paprika, if desired.

Smoked Salmon Deviled Eggs Recipe

6 large hard-boiled eggs
1 tablespoon cream cheese
2 ounces sliced smoked salmon, plus more for garnish
2 tablespoons mayonnaise
1 tablespoon minced fresh chives, plus more for garnish
1⁄2 teaspoon Worcestershire sauce
Salt and freshly ground white pepper to taste

Directions

1. When the eggs are cool enough to handle, peel them and cut them in half crosswise. Place the yolks in the bowl of a food processor fitted with a metal blade.

2. Add the cream cheese, salmon, mayonnaise, chives, Worcestershire sauce, salt, and pepper to the yolks and blend until smooth. Spoon the vibrant salmon-colored yolk mixture back into the egg whites. If making deviled eggs ahead of time, cover them with plastic wrap and refrigerate until ready to use.

3. Transfer to a serving plate and garnish each egg with an additional sliver of salmon and if desired, snipped fresh chives.

Truffled Deviled Eggs Recipe

6 large hard-boiled eggs
3 tablespoons mayonnaise
1 tablespoon truffle oil
1⁄2 teaspoon Dijon mustard
Salt and freshly ground white pepper to taste
Thin slivers of back truffle or 1 tablespoon minced fresh chives, for garnish

Directions

1. When the eggs are cool enough to handle, peel them and cut them in half crosswise. Place the yolks in the bowl of a food processor fitted with a metal blade.

2. Add the mayonnaise, truffle oil, mustard, salt, and pepper to the yolks and blend until smooth. Spoon the yolk mixture back into the egg whites. If making deviled eggs ahead of time, cover them with plastic wrap and refrigerate until ready to use.

3.Transfer to a serving plate and garnish with the truffle or chives.

Hungry for more? Chow down on these:

Eggs Stuffed with Caviar from Well Fed
Shrimp Deviled Eggs from My Colombian Recipes
Curried Deviled Eggs from Leite’s Culinaria
Deviled Eggs from Leite’s Culinaria

Herbed Ricotta Dip with Vegetables

Diana Henry — Mon, 18 Apr 2011 19:55:54 +0000

Plenty | Mitchell Beazley, 2010 | Serves 4 to 6

Another variation on the theme of plain, raw vegetables.

Fresh ricotta can be hard to get but the stuff sold in tubs in the supermarket just doesn’t cut it. Go to a good Italian deli or cheese shop to seek out the fresh version. It’s milky, sweet-smelling, and almost crumbly.–Diana Henry

LC Behold, The Power of the Dipper! Note: One of our treasured recipe testers–you do, of course, realize that we test each and every recipe to perfection before we trust it enough to put it on the site for you, yes?–relayed to us that this recipe inspired her five-year-old to eat an entire bag of baby carrots. Behold, the power of the dipper!

Active time: 20 minutes | Total time: 20 minutes, does not include chilling

Herbed Ricotta Dip with Spring Vegetables Recipe

Ingredients

| metric conversion

For the dip
1 pound absolute best-quality ricotta (the caliber of this single ingredient will make or break your dip)
1 garlic clove, peeled and crushed or grated
1 tablespoon snipped fresh chives
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
1 lemon, both the grated zest and a good squeeze of lemon
3 tablespoons olive oil
Salt and freshly ground black pepper
For the dippers (a few suggestions, for inspiration)
Raw sugar snap peas, topped and tailed
Raw favas, peeled
Radishes, whether French breakfast or otherwise, scrubbed
Baby carrots, scrubbed
Cherry tomatoes, in any hue
Black olives
1 loaf artisanal bread, such as ciabatta, thinly sliced and, if desired, toasted

Directions

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Make the dip
1. Mash all of the ingredients together. Taste and adjust the seasonings accordingly. Cover and refrigerate for a couple hours (but no more) to allow the flavors to meld.
Prepare the dippers
2. Arrange the vegetables on a cutting board or on plates. Cover and refrigerate up to several hours.
Serve the dip and dippers
3. Allow the dip to sit at room temperature for at least 1 hour prior to serving. Set it out alongside the vegetables.

Hungry for more? Chow down on these:

Ricotta Cheese Biscuits from Food and Spice
Creamy Ricotta Dip from Elana's Pantry
Ricotta-Sweet Potato Beignets from Leite's Culinaria
Red Pepper Cheesecake from Leite's Culinaria

Asparagus Tart

Alastair Hendy — Mon, 18 Apr 2011 19:55:22 +0000

Cooking for Friends | Ryland Peters & Small, 2000 | Serves 4

Asparagus might have been specially made for the tart treatment—use long spears for a square pan or short ones for a rectangular pan.–Alastair Hendy

LC Of Course Note: When it comes to entertaining, we’re all for reliability. And ease. And, let’s face it, appearance. This tart has got your back in all of the aforementioned categories. A handy standby for just about any spring occasion, whether first-course, main course, maybe even the only course…

Active time: 20 minutes | Total time: 1 hour

Asparagus Tart Recipe

Ingredients

| metric conversion

1 bunch asparagus, ends snapped off
1 bunch fresh spinch (about 20 largish leaves), stems trimmed (optional)
4 tablespoons butter, melted
1 pound phyllo, thawed according to package directions
1 3/4 cups grated Gruyere
3 large eggs, lightly beaten
1 cup heavy cream
1/4 to 1/2 teaspoon freshly grated nutmeg
Sea salt and freshly ground black pepper

Directions

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1. To make the asparagus tart, preheat the oven to 350°F (176°C).
2. Bring a pot of water to a boil. Have a bowl of ice water ready. Plunge the spears into the water for just a moment to blanch it, then remove it and toss it into the ice water. Do the same with the spinach, if using.
3. Meanwhile, brush a 9-inch square tart pan or a 14-inch rectangular tart pan with a little melted butter and line it with a sheet of phyllo pastry, pressing the phyllo against the side of the pan and allowing the excess to hang over the edge of the pan. Brush the top of this sheet with more butter and top it with another sheet of phyllo. Repeat until all the phyllo is used. Trim the edges of the phyllo flush with the top of the tart pan.
4. Drain the asparagus and the spinach, if using, and pat them completely dry.

If using spinach: Arrange a layer of spinach on the phyllo. Sprinkle lightly with salt and pepper. Add the Gruyere, a second layer of spinach, and season again. Beat the eggs, cream, and nutmeg in a pitcher or bowl, then pour the mixture over the tart. Arrange the spears in a row on the tart. Brush the exposed pastry edges with a little butter. Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered.

If not using spinach: Sprinkle the Gruyere over the phyllo. Beat the eggs, cream, and nutmeg in a pitcher or bowl, then pour the mixture over the tart. Arrange the spears in a row on the tart. Sprinkle lightly with salt and pepper. Brush the exposed pastry edges with a little butter. Cut a piece of parchment or foil that covers the inside of the asparagus tart but leaves the phyllo edge uncovered.
5. Bake the asparagus tart, uncovered, for 15 minutes. Cover the center but not the edge of the pastry with the parchment or foil and continue to bake until the center of the tart is just set, 15 to 20 minutes more. Let the asparagus tart rest a few minutes before slicing.

Hungry for more? Chow down on these:

Butternut Squash and Goat Cheese Tart from We Heart Food
Grilled Vegetables Strudel from Vegan Visitor
Asparagus Pecorino Salad from Leite's Culinaria
Mushroom Strudel from Leite's Culinaria

Goat Cheese with Honey

Ethan Stowell — Wed, 29 Dec 2010 22:57:37 +0000

Ethan Stowell and Leslie Miller | Ethan Stowell’s New Italian Kitchen | Ten Speed Press, 2010 | Serves 4

Philosophically, I part ways with places that conclude your dinner with a plate filled with fanciful concoctions topped with sprinkles and crunchies and wafers and genoise and ganache and foam and…you get my point. I rarely have dessert when I eat out. For me, it’s just a little over the top. A beautifully made, straightforward dessert can be a lovely ending to a meal. I’m not anti-dessert; I just like what I like. And at the end of a meal, generally speaking, I like cheese. Cheese for the civilized, desserts for the rest of you.

Go to your farmers’ market and get the freshest and best goat cheese you can find—the tang and texture are critical with a dish this straightforward. Ask for tastes and buy what you like, and please, please dont’ serve your cheese cold. Refrigeration is a wonderful advent in food preservation, but it blunts the flavor and affects the texture of every cheese you buy. Simply leave it on the counter during your meal and it should come to temperature by the time you’re ready to eat it. Chestnut honey has an earthiness, almost a gaminess, really, that adds depth and structure to the dish.–Ethan Stowell

LC Honey Do List, er, Note: When you (or your honey) are shopping for this simple last course, you may wish to add a sort of unstated asterisk after the word “chestnut.” True, as Ethan Stowell notes, chesnut honey will contribute a complexity that’s really quite lovely–although it’s not the only honey that’s compatible with goat cheese. Not by far. In truth, almost any honey will do. Since you’ll probably already be at the farmers’ market sampling local goat cheeses, consider trying a few local honeys, as anything taken from the same terroir as the goat milk will accentuate the cheese in ways both subtle and profound.

Active time: 5 minutes | Total time: 5 minutes.

Goat Cheese with Honey Recipe

Ingredients

| metric conversion

4 ounces fresh goat cheese
Honey, preferably chestnut, for drizzling,
2 tablespoons ground or finely chopped hazelnuts, if desired

Directions

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1. If the goat cheese is in nice little crottins, place them on a cutting or serving board. If the goat cheese is in a log, slice it thickly into 4 rounds or use 2 soup spoons to form it into 4 quenelles, scooping the cheese out of one and rounding it as you pass the cheese back and forth between the spoons to form a smooth football shape. Arrange the cheese on a board or plate.

2. Drizzle the goat cheese with the honey. If desired, place the hazelnuts in a sieve and sprinkle the finely ground pieces over the cheese.

Hungry for more? Chow down on these:

Honey Goat Cheese Pizza from This Week for Dinner
Warm Baked Goat Cheese from David Lebovitz
Goat Cheese Salad from Leite’s Culinaria
Goat Cheese in Phyllo with Roasted Pepper Salad from Leite’s Culinaria

Arlington Chicken Liver Pâté

Colman Andrews — Wed, 29 Dec 2010 19:55:28 +0000

The Country Cooking of Ireland | Chronicle, 2009 | Serves 12 t0 16

In Ireland, as in so many places, people originally ate offal because they had to, as they couldn’t afford to waste precious meat, no matter what the organ’s original function. In more recent times, the Irish, or some of them at any rate, have taken to eating offal simply because they like it. This country-style chicken liver pâté recipe is one of the most popular appetizers and bar snacks at Maurice Keller’s Arlington Lodge in Waterford. He says to serve “with a crisp salad, melba toast, and any sweet chutney or relish.”–Colman Andrews

LC Not So Offal Note: This country-style pâté redefines refined. It’s larded with slab bacon, freckled with hints of fresh parsley and cilantro, and left pleasingly, old-fashionedly chunky. It’s a traditional take on pâté that leaves little to the imagination—save for how lovely something so simple can be. Offal’s never been so not awful.

Active time: 20 minutes | Total time: 40 minutes, not including chilling

Arlington Chicken Liver Pâté Recipe

Ingredients

| metric conversion

1 pound slab bacon, diced
1 large onion, coarsely chopped
4 cloves garlic, minced
2 pounds large chicken livers, membranes removed
12 tablespoons (3/4 cup) butter
Salt and coarsely cracked black pepper
Leaves from 1/2 bunch parsley, minced, plus 15 to 20 whole leaves for garnish
Leaves from 1/2 bunch cilantro, minced (optional)

Directions

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1. Fry the bacon in a large skillet over medium heat until lightly browned. Add the onion and garlic, reduce the heat to low, and cook until the vegetables are softened and lightly browned, about 10 minutes.
2. Add the chicken livers to the skillet and cook, stirring occasionally, until they’re cooked through but still slightly pink inside, 8 to 10 minutes. As the livers cook, add the butter, a few tablespoons at a time.
3. Remove the skillet from the heat and season the livers with salt and plenty of pepper. Stir in the parsley and, if using, the cilantro. Transfer the mixture to a food processor and pulse 3 to 4 times, just until a coarse paste is achieved.
4. Line a 1 1/2-quart terrine or glass loaf pan with plastic wrap and scrape the chicken liver mixture into the pan. Cover the terrine with plastic wrap and refrigerate until the butter solidifies, at least several hours and preferably overnight. (You can refrigerate the terrine for up to 5 days.)
5. Turn the terrine out onto a serving plate, distribute the parsley leaves evenly over the top, and serve immediately with a knife for slicing.

Hungry for more? Chow down on these:

Rustic Pâté from On (Glorious) Food and Wine
Mushroom Pâté from Savour Fare
Beef Wellington from Leite's Culinaria
French Country Pâté from Leite's Culinaria

Seared Foie Gras with a Chardonnay-Grapefruit Reduction

Laurent Tourondel — Mon, 27 Dec 2010 19:54:58 +0000

Laurent Tourondel | Fresh From the Market | Wiley, 2010 | Serves 6

Call us crazy, but we’ve always been partial to sipping a late-harvest wine. Chef Laurent Tourondel would have us think otherwise. He suggests we consider reducing it to a shimmery sweet sauce. An inspired complement to a luxe pan-seared foie gras, to be sure, one that’s served alongside toasted brioche, mildly nutty mache, and a tart Granny smith purée. No argument here. We think you’ll concur. –Renee Schettler Rossi

Author’s For the Best Foie Note: Hudson Valley Foie Gras provides some of the best in all of the United States and perhaps the world. Located in Ferndale, New York, just a few hours north of Manhattan, Hudson Valley Foie Gras specializes in Moulard duck livers.–Laurent Tourondel

Author’s Wine Note: Serve this dish with a sweet wine that offers aromas of dried peaches and candied citrus, such as Seyval Late Harvest “Romance,” Clinton Vineyards, 2006, Hudson Valley, New York.–Laurent Tourondel

Active time: 45 minutes | Total time: 45 minutes.

Seared Foie Gras with Chardonnay-Grapefruit Reduction Recipe

Ingredients

| metric conversion

For the apple purée

3 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and thinly sliced
3/4 cup dry white wine
3 tablespoons quince jelly or quince paste

For the foie gras and reduction

6 pieces grade A foie gras, 4 ounces each (See Author’s Note)
Sea salt and freshly ground black pepper
1 cup freshly squeezed grapefruit juice
1/2 cup late-harvest Chardonnay
Zest of 1/2 orange
1/4 teaspoon finely chopped fresh rosemary
1 1/2 teaspoons unsalted butter

For the assembly

6 slices brioche, 1/2 inch thick
1/2 cup mâche (optional)

Directions

Make the apple purée

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1. Melt the butter in a medium sauté pan over medium heat. When the butter begins to foam, add the apples, wine, and jelly. Cook, stirring frequently, until the apples are tender, about 5 minutes. Transfer the mixture to a blender and purée until smooth. Set aside at room temperature.

Cook the foie gras and reduction

2. Place a large sauté pan over medium-high heat. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste with salt and pepper. Place 3 slices in the pan and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes. Transfer to a plate and set aside to rest. Wipe the pan clean and repeat with the remaining 3 slices of foie gras.

3. Pour the excess pan drippings out of the pan, leaving just a thin film in the pan and reserving 3 tablespoons of drippings to add to the reduction. Deglaze the pan with the grapefruit juice over medium-high heat, scraping up any browned bits with a wooden spoon. Simmer until the juice is reduced by half, about 2 minutes. Add the Chardonnay, orange zest, rosemary, and the reserved pan drippings and simmer for 1 minute. Add the butter, remove from the heat, and whisk until well combined. Season the reduction to taste with salt and pepper.

Assemble and serve

4. Preheat the broiler.

5. Using a 3-inch round cookie cutter, cut the brioche into rounds and place them on a baking sheet. Toast the brioche rounds under the broiler until golden brown, about 1 minute per side.

6. Place the brioche toasts in the center of 6 serving plates. Lay the foie gras slices on top of the brioche. Spoon the apple purée around the foie gras, drizzle with the grapefruit reduction, and, if desired, scatter the mâche leaves over the top.

Hungry for more? Chow down on these:

Foie Gras, Leek and Truffle-Stuffed Quails from We Are Never Full
Foie Gras and Pear Compote Crème Brulée Spoons from The Passionate Cook
Medallions of Beef with Foie Gras and Truffles from Leite’s Culinaria
Figs Stuffed with Foie Gras Mousse from Leite’s Culinaria