Chicken Liver Crostini

Submitted by Barb on Sun, 10/08/2000 - 09:50

OK, the name of this fabulous appetizer doesn't sound too appealing nor romantic to some folks. How about crostini di fegatini? This is definitely not your run of the mill chopped liver! It's a very typical and delicious appetizer served in Tuscany as part of a platter of other crostini (toasted bread with a topping).
Spread the liver "pate" on toasted rounds of baguette or leave it in a pretty crock and surround with bread for your guests.

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Philly style sammies

Submitted by Roland on Sat, 10/07/2000 - 23:28

If you want to make a real Philadelphia Cheese Steak Sandwich, check this out as well as this followup item (via ViewFromTheHeart) Both Al and Brent are so right about bread in Canada and the United States. 90% of the bread in Europe is better based on my experience in Germany!

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Chicken Liver Crostini

Submitted by Barb on Sat, 10/07/2000 - 23:26

2 Tbsp. olive oil
1 small onion, chopped
1 clove garlic, minced
350 g chicken liver
1 Tbsp. anchovy paste or 4 anchovy filets
1/2 cup white wine
3/4 cup chicken stock or water
1 Tbsp. fresh sage, chopped
1/2 tsp. grated lemon rind
Salt and pepper

Heat oil over medium-high heat. Saute onions and garlic until tender.
Add chicken livers and brown.
Add anchovy paste or anchovy filets and mash well. Add wine and cook until most of wine is evaporated.

Turkey with Garlic, Rosemary and Proscuitto

Submitted by Barb on Fri, 10/06/2000 - 22:13

Continuing with Thanksgiving theme, this is my Italian twist on basic roast turkey. It works well for roast chicken also.

When you carve the turkey, make sure each slice has a bit of proscuitto too!

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Turkey with Garlic, Rosemary and Proscuitto

Submitted by Barb on Fri, 10/06/2000 - 17:34

Basic turkey recipe
8 cloves garlic, minced
3 Tbsp. fresh rosemary, chopped
200 g proscuitto, thinly sliced
Sprigs of rosemary

Prepare and season turkey. Carefully slide your fingers between skin and turkey flesh around the breast and legs.
Combine garlic and rosemary. Rub two-thirds of the mixture under the skin. Place remaining garlic mixture in the cavity.
Carefully stuff the proscuitto evenly under the skin and smooth surface of skin.

Roast Turkey

Submitted by Barb on Thu, 10/05/2000 - 22:49

Thanksgiving is on Monday! Time to think about Roast Turkey. Roast turkey is one of my favourite festive dishes to prepare. This is my mum's high heat roasting method that she swears by. The turkey always comes out moist and juicy, and it sure beats having to roast it for hours on end!

I don't stuff the turkey when I use this method, as the stuffing would not heat properly and kill off any salmonella.

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Quick Ways to Thicken a Sauce

Submitted by Barb on Thu, 10/05/2000 - 21:05

Add a thickener made of cornstarch, tapioca starch or flour and water:
Mix 2 tsp. starch/flour with 2 Tbsp. cold water in a small bowl. Add to hot mixture and bring to a boil for 1 minute.

Add larger amounts of this mixture in similar proportions for larger amounts of sauce. Adjust seasoning after thickening.

Cornstarch and tapioca starch give a clear finish to a sauce, whereas flour gives an opaque finish.

Turkey Gravy

Submitted by Barb on Thu, 10/05/2000 - 20:53

Giblets, liver, heart, tail and neck from turkey
1 bayleaf
1 medium onion, quartered
2 ribs celery, chopped
Pan juices
Pepper, garlic powder, chicken bouillon powder
Cornstarch

Place turkey parts, bayleaf, onion, and celery in a medium saucepan. Add water to cover by 3".
Bring to a boil, skimming surface of any scum. Simmer for 2 hours.
Strain broth and skim off fat from surface.
Before serving, add any defatted pan juices from roast turkey.
Season with pepper, garlic powder and chicken bouillon powder.

Roast Turkey

Submitted by Barb on Thu, 10/05/2000 - 20:47

1 - 15 lb. turkey, fresh or thawed
1/3 cup salt
2 Tbsp. chicken bouillon powder
2 tsp. sugar
1 1/2 Tbsp. garlic powder
1 tsp. ground black pepper
2 ribs celery, cut into 2" pieces
1 medium onion, cut into thin wedges

Remove giblets, neck, liver, tail and heart from turkey cavity and reserve for gravy.
Rinse turkey well, pat dry with paper towels.
Mix together dry ingredients in a bowl. Rub seasoning in cavity and evenly over skin of turkey. Cover and refrigerate overnight, 18 to 24 hours.

Roasted Root Vegetables

Submitted by Barb on Wed, 10/04/2000 - 21:57

Now that autumn is full swing, the cool weather gets me thinking of winter vegetables like hard squashes and a variety of root vegetables like carrots, rutabagas/turnips and different potatoes. Traditionally, these vegetables served as staples over the winter and kept well in root cellars.

Now that Thanksgiving is just around the corner, you might want to try this recipe to accompany your roast turkey. You can use this recipe as a base for other veggies like fennel, butternut squash or beets.

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