Le Pâté Moderne

What a week! Lots of academia and very little time to fit it all in.

Am looking forward to NYC in just one more week. Can't wait to see Carrie and get in some NYC pizza!

Tomorrow night--for those of you in Indy, the Indiana Ice are hopefully going to get in a few more goals against the Waterloo Blackhawks of Iowa. Actually, I really don't care who wins as long as they serve nachos at the game. Really makes me miss the BBQ pork nachos at the Houston Aeros games (sigh.....).

Sooo, look out Frenchies (you too Camille!), my pâté worked like a charm! I have successfully come up with a low-fat (well, lower fat) and wicked-tasty Foie gras pâté recipe. Something I have also realized in my culinary pâté endeavors is that the pâté consistency completely coincides with the type of butter you use. Firm butter = firm pâté Soft butter = soft pâté. (duh) Remember, Pâté is like a good marinara or curry dish, although it can be eaten straight-away, it is always better on the second (or third) day.

One can use any herb combo, I went with the ol' standbys of garlic, parsley and oregano......


TJ's Pâté

Cooking spray
1/2 small spanish onion chopped
1 clove garlic chopped
1/4 cup mushrooms chopped
3/4 cup light butter (I used Fabio's fave: "I can't believe it's not Butter")
1 cup cooked goose or duck or chicken liver
4 tablespoons brandy. I prefer Torres b/c it's Spanish and tastes best (viva Espana!)
1 tsp oregano
1 tsp dried parsley
A few shakes of salt
Several rounds of crushed black pepper (depending on how spicy you like it)

Saute onion & garlic until soft, then add mushrooms for a minute. Set aside. Saute liver in 1/4 cup light butter and 3 tbsp brandy until well cooked. Drain liquid and set aside to cool for about 15 minutes. Mash liver in bowl and then add 1 tbsp brandy, mash in sauteed onion/garlic/mushrooms, then add spices, then mix in butter (with a spoon, not a mixer--I'm old fashioned like that). Make sure all ingredients have mixed-in well and put in air-tight container, add a little parsley, coarse salt and pepper on top to decorate and store in the refrigerator. It will easily keep for a week. Bon Appetit!

Irie Feast

I just found a Jamaican Recipe Website. It seems VERY authentic. Here it is: http://www.jamaicatravelandculture.com/food_and_drink.htm Gonna put a few recipes to the test this weekend!

By the way, here's one of me (drunk) making Guatemalan Pork Butt Stew. Although, that evening, I insisted on calling it Sopa de 'culo de puerco' guatemalteca! You gotta email me for the recipe, it's wayyyyy too long to post.

Stars & Sprouts

So much for the Orionid Meteor Shower the other morning. I did catch about four good streaks before I realized my bed would be a much comfier (and warmer) place. It was brought to my attention that in Florida, it was too cloudy to see the sky but the warm weather and waves crashing on the ocean made up for it (thanks TS!) Although I'm still hoping for some unseasonable Texas or West African weather here in the Hoosier state, I really can't complain right now. Over the past few days, I was able to get in both a massive hike at the Deam in the Hoosier National Forest ( http://www.fs.fed.us/r9/hoosier/recreation/ccdw.htm ) and a long bike ride on the Monon Trail in Indy ( http://www.indianatrails.org/Monon_Indy.htm ) I highly recommend both during this "leafy" season. Am including a great photo from my Deam hike.

Am looking forward to much of the same this weekend in addition to trying my first attempt at foie gras pate. Hope it works out!!

It seems one of my favorite veggies is now in-season and that is the loved/hated Brussel Sprout. I love them but have met many people in my time whom would rather eat roadkill than some brussels. However, for all you haters, please know that the Brussel has officially beaten out Broccoli as the healthiest veggie of all time!

Thought I might share my usual recipe (vegan) but accompany it with my naughtier version (not-so-vegan):

2 Cups Brussels de-stemmed and cut into quarters
1/2 Cup Chopped Onion
2 Cloves Garlic-chopped
Non-stick cooking spray (or several tablespoons olive oil for a more decadent version)
1/4 Cup Chopped Pecans
Soy Sauce
Cracked Black Pepper
Naughty Additions:
Although I prefer Serrano ham, it's not always easy to find, instead you can use several slices of lean smoked ham, chopped into pieces
I prefer Stilton Crumbles but any blue cheese will do.

Sautee Onion & Garlic on medium heat for several minutes in spray or olive oil. Add Brussel Srouts and sautee for a several minutes. DO NOT let them get too soft, only let them turn a slightly darker shade of green, so they stay crunchy and still retain a majority of their nutrients. Add pecans for a minute or two (you be the judge). If you decide to do the naughty version, add the ham bits for a minute or two. Remove from heat, add soy sauce/black pepper. If making the naughty version, let it all cool for a minute or two and then add the blue cheese.

This weather is not my vibe....must add BOURBON

Indiana weather is EVIL. Current temp = 39 F. My blood is too thin for this crap! Don't get me wrong..... I love Autumn, but this is ridiculous.....especially because it is 78 F in Houston (located in the Almighty People's Republic of Texas) right now.

Writing this at 8:30 a.m. makes me wonder if it is too early for Bourbon with my coffee? Perhaps I will go lighter and do like the (beloved) Spaniards, a little Brandy in one's morning coffee should cure the early a.m. chills! Also, is it too early to rock out to some Reggaetón? If so, I'm in a lot of trouble........

Anyway, A great benefit of an Indiana autumn is that during the harvest, the scrumptious Persimmon is bestowed upon us. Therefore, I am happy to share Tercia's not-so-famous Bourbon Maple Pecan Persimmon Bread recipe. Highly encouraged to be drank with coffee accented by Bourbon. As well, I don't know why, but the bread turns out best with a little Reggaeton being played during preparation.....¡Muevete!

Persimmon Maple Pecan Bourbon Bread

1.5 c. whole wheat pastry flour (regular whole wheat with a smidge of white will work)
1/2 c. regular oats (NOT instant)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp nutmeg
1 c. persimmon pulp
1/4 c. brown sugar (just like I knew you would!)
1/2 c. light or low sugar maple syrup (I use Maple Grove Farms Sugar Free butter flavor)
1/2 c. low fat milk
3 tablespoons Bourbon (I dig on the Makers!!)
2 eggs
1/4 c. low fat softened butter
1 c. chopped Pecans
Optional (dried cranberries or raisins would rock)

Sift the dry ingredients together. Mix the persimmons, sugar, bourbon, eggs and milk. Add the dry ingredients and butter. Mix until well blended. Stir in nuts (and dried fruit). Put in a well-greased loaf pan, 9x5x3 inch. Bake at 350 degrees for 45 minutes or until done.

Granola & Obama & The Prize

Tis the season again when the leaves are starting to turn (which is new for me as I have not had a true "autumn" in 10 years!), apple cider is flowing, crisp-air mornings and evenings, pumpkins/mums are springing up everywhere and the Nobel Peace Prize committee has smoked so many joints that they have decided to choose another American political figure to be the un-deserving recipient of their esteemed award. Don't get me wrong, I love our President, he's an amazing man. But come on--the Nobel Peace Prize?! Really?! We should have given it to the cancer genetics research chicks and waited at least three more years before we give it to the Prez. I'll bet if it were up to our President, he too would have given it to the genetics chicks.

Anyway, in the true spirit of Autumn and the Nobel Peace Prize, I am handing out my NPPS (Nobel Peace Pumpkin Spice) Granola recipe. It's something everyone deserves to enjoy! One slight caveat which comes with this and ALL of my recipes: I cook very much like my late Mamaw Beaumont--in my culinary world--there are no "true" measurements.

Ingredients:
2 cups rolled oats
1 or 2 tablespoons flax seeds
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon salt
3 tablespoons plus 1 teaspoon melted Earth Balance butter (it's the best!) or Canola oil--you choose!
1/4 cup low-sugar maple syrup
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup chopped walnuts (but I always use a little more)
1/3 cup chopped pecans (see walnuts comment)
1/3 cup chopped dried apricots
1/3 cup dried cherries (or cherry craisins)
Optional (1/3 cup sweetened-dried coconut)

1) Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. 2) In a large bowl, toss the oats & flax seeds with the salt & spices. 3) In a medium bowl, stir together the melted buttah, syrup, brown sugar, and vanilla. Whisk until completely combined.

4) Pour the syrup mixture over the oats mixture and use your hands to combine them (get messy!!): Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture. 5) Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture. (I love clumpy granola!)

6) Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the nuts over the granola and return the baking sheet to the oven. 7) Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. 8) Bake for 5-10 minutes, then remove from the oven. Add coconut (if you opt for it) 9) Let cool completely (about 30-45 minutes) & then toss the apricots and cherries with the granola... yum!

L'introduction

Well, it's not Jolly Mali but after a relatively cruddy year, and due to popular request, I have decided to return back to the blog scene. There's a saying here in Indiana, "When life hands you a can of green beans, try to make the best casserole you can." Therefore, my new philosophy is to 86 the can of mushroom soup/fried onion strings and replace them with white truffle bechemel sauce and carmelized shallots......now let's make a casserole!

My general intentions with this new blog are to contribute my minimal knowledge/opinions on food and health as well as dish out a few unsolicited comments--as to which I always welcome a hearty agreement or justified argument.......(bring it on)