Wednesday, January 27, 2010
Frost Doughnuts, located in Mill Creek, about 45 minutes from my house, has seriously got my vote for the best doughnuts...no...little bites of heaven...EVER. You have not experienced delicious until you've tried these things. I think I stood in line drooling for 5 minutes before I could make up my mind. This is what I came home with...and probably will be back tomorrow for:
Banana Split Fritter
Southern Red Velvet
Glazed French Cruller
and TWO of these babies:
Smokey Bacon Maple Bars
Absolutely brilliant...I only wish I had come up with this awesome combination. For those of you who like to dip your bacon in maple syrup, this is the ultimate indulgence. If you live anywhere near this place, go try it out!! If you don't, I'm sorry.
Wednesday, January 20, 2010
Chicken Liver Pâté . I'm addicted to this stuff. Served on top a slice of toasted french bread and it's heaven. Seriously. If I drank wine, it would probably taste even better. In fact, the author of this recipe says to "Imagine you are leaning back on a wooden chair under a pergola in a hilly part of
This is such an easy recipe and is perfect as an appetizer, although lately I've been eating it for lunch, dinner, and sometimes I'll even sneak downstairs for a snack because it's that good.
Crostini di Fegatini
Recipe by Antonio Carluccio
2 tbsp extra virgin olive oil
1 onion, finely chopped
10oz chicken livers (I got organic chicken livers at PCC in the frozen section)
2 large sprigs fresh rosemary
2 tbsp dry white wine
2- 2oz tins of anchovy fillets
4 tbsp chicken stock
4oz unsalted butter, chilled and diced
12-18 thin slices of crusty white Italian bread
sea salt and freshly ground black pepper
First, wash and trim the chicken livers. Fry the onion gently in the oil for 5 minutes until soft but not colored. Add the livers and one sprig of rosemary and cook gently, stirring from time to time, for approximately 8 minutes until the livers are cooked through. Add the wine and allow the alcohol to evaporate for 2-3 minutes. Discard the sprig of rosemary, add the anchovies, and coarsely process in a food processor.
Return the puree to the pan. Add the anchovy fillets and chicken stock and cook gently for 2-3 minutes. Check the seasoning, adding lots of black pepper but probably only a little salt, if any, due to the saltiness of the anchovies. Finally, stir in the butter. Keep the pâté warm while you toast the slices of bread - if it splits or you like a smoother pate, simply blend again briefly in the food processor. Spread the toasted bread with pate, arrange on a plate and garnish with the remaining sprig of rosemary.
Note: I actually prefer my pâté after it's been chilled in the fridge for a few hours. It firms up and I think it tastes better.