Not a very inventive title I will admit, but here’s what’s happening in my kitchen. P and I had a conversation regarding a house warming party now that we are all moved in. We have also volunteered to host the family Thanksgiving dinner. So I suggested to darling P that maybe we should have a holiday/come see our new house party after Thanksgiving. With the prospect of a houseful of guests not once, but twice in the next few weeks I have been trying out some recipes to make sure that things will taste as good as they sound.
So I found a blog called stephencooks.com and he has some wonderful recipes there for everything but I am always looking for snacks and/or appetizers. Anyway found a recipe for spicy sweet almonds. Basically, sugar, oil, almonds in a pan, cook until sugar caramelizes, toss with spices and let cool. These were really yummy and easy. I started out looking for a recipe for an apple gorgonzola pizza and I think that’s how I ended up on Stephencooks. He has a recipe for a pear, bacon, Gorgonzola. So I adapted it for my own purpose. His pizza dough recipe is fabulous and easy. He says that using all purpose flour it yields 2 slightly thicker chewy crusts or if you use bread flour, 4 very thin crispy crusts. Now I like my pizza on the crispy side but not having bread flour in the house I of course improvised. I used the all purpose flour, made 3 crusts and baked my pizza in a stoneware baking pan from a well known, home party, kitchen gadget business. I got the pan for free from someone who was going to throw it away. So, back to the pizza, I used Gala apples, a regular yellow onion cooked down until almost caramelized, bacon, Parmesan, mozzarella and of course the Gorgonzola. It turned out really well although the apple was a little subtle. I think next time I will use a Granny Smith apple to get a bit more intense apple flavor. My daughter M. really liked it but said, ” I think you need to use a more appley apple.”
Well, that experiment turned out so well that I went looking for a recipe for a chicken liver pate. The ones in the stores all seem to have pork as an ingredient. So I found one that looked simple enough and could be frozen. Now I know why pate tastes sooooo good. 3/4 of a pound of butter. Almost as much butter as liver. I started the process and actually cut down the butter to 1/2 a pound of butter to a pound of liver. It turned out really well and I think that the extra butter would have ruined it. Duncan, my little dog was happy to help me clean up the liver bits that did not make it into the pate.
Our new favorite for the grill is a flat iron steak. Similar to flank but much more tender and very flavorful. I am a big believer in semi-homemade. I usually have a package of powdered marinade around and I add things to doctor it up…red wine, soy sauce, orange juice, whatever, instead of water to intensify the flavors. So marinate a flat iron steak, bake a winter squash, a green salad and a nice bread and you have the makings of a really fabulous dinner without a lot of work.
