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One of the things I bring to Stinson Studios, is my love of cooking. With that in mind, I’m going to periodically post blogs with recipes for foods that not only taste fantastic, but serve well in a Stinson Studios piece. Don and Jesse recently mailed me a box full of different bowls, utensils and serving boards. I was immediately struck by the look of the Pate boards and the new Dip Boards and thought I would start with them.
I’ve taken the following recipes from The Complete Canadian Living Cookbook, and I’ve included some personal suggestions based on my experience with these recipes. Both recipes work very well in our Pate Boards. Simply place some Pate in the dip area of the board and serve crackers, small pieces of bread, or vegetable sticks on the flat surface of the board.
Chicken Liver Pate with Basil
1/3 cup butter, softened 75 ml 3 tbsp cognac or brandy 50 ml
1 onion, chopped 1 ¼ cup packed fresh basil leaves 50 ml
1 clove garlic, minced 1 ¼ cup light cream cheese 50 ml
12 oz chicken livers, trimmed 375 g Pinch of salt and pepper Pinch
1. In skillet, melt half of the butter over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Place food processor blade in a freezer to cool.
2. Add chicken livers; cook for about 5 minutes or until browned but still slightly pink inside. Stir in cognac; cook for about 1 minute or until almost evaporated. Let cool.
3. Transfer to food processor where well cooled blade from freezer has been inserted. The cooled blade ensures that blended liver does not stick thickly to blade. Add basil, cream cheese, remaining butter, salt and pepper; puree until smooth. Spoon into serving bowl. Place plastic wrap directly on surface and refrigerate for at least 1 hour or until chilled and firm. (Make ahead: Refrigerate for up to 1 day or overwrap with heavy-duty foil and freeze up to 2 weeks.)
Mushroom Pate: Omit chicken livers and substitute 9 cups (2 L) mushrooms (1 ½ lb/750 g). I’ve used a variety of mushrooms combined to make this recipe. You can even hydrate some dried exotic mushrooms to create a richer more earthy flavour. Chop mushrooms coarsely; add to softened onions and garlic. Increase heat to high and cook for about 10 minutes or until liquid is evaporated and mushrooms are beginning to brown. Continue as directed. Both recipes make about 2 cups (500 ml) of Pate.
If you try out these recipes I’d love to hear what you think,
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