Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp …
Tag: European
Chicken Liver Pâté
Chicken Liver Pâté
Pâté can be traced back to the 12th century; where a protein is cooked with some type of fat, vegetables, herbs, spices, and an alcohol; being either brandy, cognac, bourbon, or wine. This particular Pâté is made from chicken livers and ground pork, butter, onions and garlic, and brandy. While the French introduced the baguette to Vietnam in the 1860’s, the banh mi was created in the 1950’s; using the French Pâté and mayonnaise as staple ingredients to the sandwich. This chicken liver Pâté is great served as a spread on crackers or toasted baguettes, as well as spread across the inside of a banh mi sandwich.
Equipment
- food processor
Ingredients
- 1 tbsp olive oil
- 3/4 cup yellow onion diced
- 4 garlic cloves minced
- 4 tbsp unsalted butter
- 1 lb chicken livers
- 8 oz ground pork
- 1 tbsp cognac, bourbon, or brandy
- 1 tbsp heavy cream
- 2 tsp sugar
- 1 tsp fish sauce
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the ground pork in a food processor and pulse until smooth. Set aside.
- Heat up the olive oil in a sauté pan over medium heat. Sauté the onions for 3 minutes.
- Add in the garlic and cook for 2 minutes.
- Melt the butter in the pan.
- Add in the ground pork and chicken livers.
- Cook for 15 minutes. Let cool at room temp.
- Place the liver mixture into the food processor with the rest of the ingredients.
- Purée until smooth. Refrigerate for 2 hours before serving.
Tiramisu
Tiramisu
Tiramisu is one of my all time favorite desserts. It originated in the late 60’s/early 70’s from the region of Treviso in Italy, where ladyfinger biscuits are dipped in either coffee or espresso, then layered with mascarpone, dusted with cocoa on top. Some recipes will include brandy, cognac, rum, or marsala to enhance the coffee flavor. This dessert is extremely easy to prepare, especially for novices in the kitchen.
Equipment
- standing mixer
Ingredients
- 2 large eggs yolks and whites separated
- 1/3 cup sugar
- 8 oz mascarpone
- 24 ladyfingers
- 2 cups coffee or espresso
- cocoa powder
Instructions
- Beat the egg yolks and sugar in a standing mixer.
- Add in the mascarpone and briefly mix. Remove from the mixing bowl.
- Beat the egg whites until they peak.
- Fold in the mascarpone mix.
- Dip each ladyfinger in the coffee.
- Arrange in a single layer in a 9”x5” glass dish.
- Pour half of the mascarpone batter over the lady fingers.
- Place one more layer of the coffee dipped ladyfingers on top of the mascarpone.
- Pour the rest of the mascarpone batter over the ladyfingers.
- Lightly dust the top with cocoa powder. Refrigerate for at least 4 hours; preferably overnight.
Spaghetti Carbonara
Spaghetti Carbonara
Carbonara dates back to Rome right after WW2 when American army soldiers were living in Italy. It was said that bacon and eggs were incorporated to the pasta, calling it “spaghetti breakfast.” The preparation of carbonara consists of spaghetti tossed in the fat of guanciale or pancetta. A mixture of eggs, pecorino romano, and black pepper is tossed with the pasta off the heat to prevent the eggs from curdling. Then the pork is tossed back in with the pasta. Other variations of this dish include using bucatini, fettuccine, linguine, or penne pasta; parmesan cheese instead of pecorino; and adding peas, broccoli, mushrooms, leeks, and onions.
Servings: 4
Ingredients
- 1 lb dry spaghetti
- 3 tbsp salt
- 8 oz pancetta or guanciale or bacon; diced
- 4 garlic cloves minced
- 3 large eggs beaten
- 4 oz pecorino romano or parmesan; shredded
- 1 tbsp cracked black pepper
- 1 cup reserved pasta water
Instructions
- Bring a large pot of water to a boil with the salt. Cook the spaghetti according to package instructions 2 minutes shy of being done; reserving 1 cup of the pasta water. Drain the pasta without rinsing.
- In a large sauté pan, brown the pancetta until crispy over medium heat; about 7-8 minutes. Remove from the pan, reserving the fat.
- Toss in the garlic. Cook for 1 minute.
- Add in the pasta, coating with the garlic. Cook for 2 minutes.
- Beat together the eggs, pecorino, and black pepper.
- Turn off the heat and toss in the egg mixture and pasta water; coating the spaghetti.
- Toss the pancetta with the spaghetti.
