This Christmas, I made this pate/mousse as a treat for the family. Like so many Jacques Pépin recipes, it turned out beautifully and was remarkably easy. It was considerably tastier the second and third days, when it had a chance to rest and the flavors meld together, so I would recommend doing it the day before. I served it with slices of the toasted Amish white bread, and the slightly sweet bread was the perfect compliment.
Definately a dish to impress people with....
MORE...Just wrote and begged andi for her famous pecan pie recipe. here it is!
MORE...I've always been scared to make bread, but when I found a recipe for Amish White Bread, I decided to try. And it's wonderful. And easy.
I'm allergic to chili peppers but my husband is decidedly not. And he was missing pilpil-- a common condiment served with pizza in France. It's basically very spicy hot olive oil. Here's how he made it.
not so long ago I was going to a cookie swap. I made (or attempted to make) some cookies from my childhood. The meltaways were the only success. however, they were a tremendous success.
MORE...It would seem like cooking a chicken completely buried in salt would result in a salty chicken. oh no! the salt solidifies into a crust and does *not* penetrate the chicken. Instead you have the most tender delicate moist chicken ever.. and healthy too!
This technique can be used on whole fish as well.
1 clove garlic
1 sprig fresh rosemary, or 1 tablespoon rosemary leaves preserves in salt, or dried and blanched
1 chicken, about 3 pounds
about 2 pounds coarse salt (I use rock salt)