December 2012 COTM: How To Eat -- Weekend Lunch; Dinner
- blue room Nov 30, 2012 11:56 PM
Post here for these dishes:
Weekend Lunch 199 - 294
Dinner 300 - 362
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Chicken Liver Crostini p. 300
Saute chopped celery, garlic, shallots and parsley until soft. Add chopped chicken livers (previously soaked in milk and dried), stir in tomato puree (paste is what I used) and Marsala. Pulse in processor with anchovies and capers. Return to pan with butter and cook for a few minutes.
This was a hit for me. My husband doesn’t care for liver...more for me! I found it be rich, flavorful, umami-laden...mmmm. It’s something I will definitely make again.
Roast Pepper with Green Olive Paste Crostini p. 302
I was surprised by how much I enjoyed this crostini. I made my own green olive paste (picholine olives, olive oil, anchovies, garlic and lemon juice). Spread the paste on the crostini and top with roasted red pepper (I used piquillo peppers).
Pea and Garlic Crostini, p. 301
This is my first from the book, new vinyl being installed in the kitchen is hampering COTM recipe auditions just now.
For ingredients, BigSal said it all -- I made half a recipe and used my hand blender to puree.
Having already roasted garlic on hand would be a good idea. I didn't have mint, and think I'd prefer a little more parmesan as a garnish anyway.
(The bright green are the crostini, the sweet little pastel squares are my new floor.)
NL suggests cutting bread into 1/4 to 1/2 inch thick slices, dabbing with nice olive oil, and toasting a little in the oven. Mr. blue room thinks "baguette" translates as "big fat" loaf -- I had a full size French bread to use for the crostini, but it all came out well. Recommended, but you'd probably want to make a variety, like BigSal has done, not just this vegetable spread.
Gorgonzola with Mascarpone and Marsala Crostini p. 302
Crumbled gorgonzola (we used piquant) and mascarpone are mashed together. Add grated nutmeg and marsala. Done. I really enjoyed the addition of nutmeg in this creamy crostini.
Lentil and Black Olive Crostini p. 303
Process cooked puy lentils with a black olive tapenade (I made a tapenade with kalamata, garlic, olive oil and anchovies). Add reserved lentil cooking liquid to make a spreadable paste and add cognac. Top with diced cherry tomatoes (I did not peel them) and parsley.
This was just ok, but would try again. The taste of the tapenade did not come through as much as I would have liked (this could have been because of my home-made tapenade). I would use more tapenade next time.