Crostini di fegatini (Chicken liver crostini)

These recipes are compliments of Costanza Belloni-Filippe of Villa Il Paradisino, Florence, Italy

Preparation and cooking time: 1 hr

Ingredients for 6 servings

300gm (.75lbs) chicken/duck or rabbit livers

2 big red onions

5 tbsp extra virgin olive oil

1 tbsp capers in vinegar

2 cloves garlic

2 anchovy fillets

3 sage leaves

2 bay leaves

1/3 cup Marsala wine or cognac

500gm (1 lb) of country bread (cut about 1 cm 1/2 inch thick)

salt

Clean and cut the onion into rings. Clean, wash and chop the livers. In a sauce pan saute the livers and the onions with the olive oil, the bay leaves and the sage, until they are very brown. They need to start sticking (about 15 minutes). Add the garlic and the wine and cook for another 20 minutes, stirring continuously; they should cook without adding wate4r so reduce the heat if they dry out too much.

Remove from the heat and put the livers into an electric mixer, together with capers, anchovies, and chop until very fine. At the end, if you like more liquid add 2 tbsp more of olive oil, or a little bit of marsala, or a tbsp of milted butter in a little bit of water.

Slice the bread and spread some of the mixture on each slice.

Torta salata ai porri (leeks savoury flan)

These recipes are compliments of Costanza Belloni-Filippe of Villa Il Paradisino, Florence, Italy

Preparation time : 1hr

Dough
½ cup flour
¼ cup water
2 tbsp oil.
Salt
Ingredients
6 tbsp extra-virgin olive oil
3-4 leeks
50 ml milk
1 egg
¼ cup parmesan
1 cup stracchino cheese like cream cheese
4 oz of emmental or mozzarella cheese
Nutmeg
Salt and pepper

The filling
Finely chop the leeks into rings and fry gently in olive oil, add salt, pepper and grated nutmeg and then cover the pan and cook till soft, adding little by little milk and then water. (about 45 minutes)

In the mean time make the dough

On the table put the flour and pour in the middle oil, water, and salt and work with your hands to form a ball. Set aside in the fridge to cool.

When the leeks are ready, leave to cool and then add ½ of the parmesan and 1 egg.

Then divide the dough in two parts and roll out very thin almost transparent on of the circles of dough. Put into a buttered flan pan. Pour in the leeks mixture, then the cheeses in pieces and sprinkle on top with parmesan.

Cover the top with the other half of the dough rolled very thin. Make sure there are some holes and sprinkle with olive oil on the top.

Bake in the oven for 15 minutes at 200 centigrade (375F).

Apple Pie

For this recipe we like to use a mixture of the standard Granny Smith apples and either Fuji or Gala apples. The family does not like them to tart but wants a bit of crunch to the apples.

Ingredients

• 6 apples, peeled, cored and sliced to about 1/4-3/8" thickness.
  
• 3/4 cup sugar
  
• 2 tablespoons all-purpose flour
• 1/4 tsp salt
• 1 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  
• 2 teaspoons butter
  

Process

Preheat oven to 350 F

Use the Basic Pie crust recipe. Roll out the bottom crust and transfer to a 9 inch pie pan. Do not trim the crust yet.

Combine the filling ingredients and toss in a bowl to cover the apples well. Layer the apples into the bottom crust so there fewer open spaces between the apples (this will reduce shrinkage from the top crust).

Roll out the top crust and apply to the top of the pie. Cut two to four steam vents in the top of the crust. I usually make four diamond shaped cuts about 1 inch long. Crimp the top crust to the bottom crust using a spoon or knife edge just press it to the pie rim all the way around. This will seam the two crust together. You can then trim off the excess from the top and bottom crust. Bake for 45 minutes. Cool with a cloth on top to prevent the filling from retracting too far from the crust.

Pumpkin Pie

Prepare the pastry (I like to use the Brown Sugar Crust for this pie). Roll out half of it, line a 9-inch pan, and partially bake (8 minutes at 350).  Cool the pie shell about 15 minutes before filling. 

Preheat an oven to 375 F

Ingredients 

• 1 1/2 cup pureed pumpkin
  
• 1 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon ground ginger
  
• 2/3 cup maple syrup or packed brown sugar
  
• 4 eggs, lightly beaten
  
• 1 cup heavy cream. 
  
• 1 teaspoon vanilla extract
  

For decorations - 1 egg, lightly beaten and 1 tablespoon brown sugar mixed with 1 teaspoon ground cinnamon. 

Process - 

In a large bowl, combine the pureed pumpkin, salt, cinnamon, ginger, syrup, eggs, cream and vanilla and beat well.  Pour the mixture into the cooled pie shell and cover the rim with aluminum foil strips to prevent overbrowning. 

Bake until a knife instered in the center comes out clean, about 1 hour. 

Brush the pastery leaves with beaten egg and sprinkle with cinnamon-sugar.  Bake until golden, about 15 minuts ofr the leaves. Cool and arrange on the colled pie. 

Pie Crust

This recipe yields enough flaky pastry for two single-crust pies or a double-curst pie with enough left over for cutout garnishes.  You can freeze the any extra dough for up to 2 weeks.  I find this dough works best if its made the night before and refrigerated. 

Ingredients

• 3 cups all-purpose flour, preferable unbleached
  
• 1 teaspoon salt
  
• 2 teaspoons granulated sugar
  
• 1 cup (2 sticks) cold unsalted butter.
  
• 1/2 cup ice water
  

To mix the pastry combine the flour, salt and sugar in the work bowl.  Mix the dry incredients till uniform.  Add the butter into the dry ingredients cut into small cubes. Turn on the mixer only sparingly to mix in the butter. Sprinkle the water over the mixture and turn on the mixer until a dough forms that is crumbly but not dry.  

Variations

BROWN SUGAR CRUST - Substituted brown sugar for the granulated and add 1/2 teaspoon ground cinnamon along with the salt. 

CHOCOLATE CRUST - Whenever a chocolate crust seems compatible with the filling, add 1/4 cusp powdered coacoa to the flour. 

Creamy Potato Casserole

This is an excellent recipe if your a fan of Gruyere cheese and Dijon mustard, both of which I love. Follow the recipe closely as there are a few tricks to getting the potatos cooked through.

Ingredients

1 medium onion chopped
2 tbsp butter
2 tbsp all-purpose flour
2 tsbp Dijon style mustard
1 3/4 cups milk
4 oz of cream cheese
4 oz of Gruyere cheese
1 tbsp snipped fresh chives or green onions
6 red or Yukon gold potatoes cut into 1/8" wedges
8 oz sliced cooked ham or canadian bacon

Preparation

1) Preheat oven to 350F. Grease a 2 quart rectangular baking dish with cover; set aside.

2) For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occationally.

3) Stir in flour and mustard.

4) Add milk all at once, cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low.

5) Whisk in cream cheese until smooth.

6) Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Sirt in Chives or Green onions.

7) In bowl combine potatoes, ham and sauce; toss gently to bombine. Transfer to the prepared baking dish.

8) Bake, covered, 1 hour or until potatoes are tender, stir carefully about every 20 minutes.

9) Uncover, and sprinkle with crushed chips and remaining cheese.

10) Bake uncovered for 15 minutes more or untli cheese is melted.

11) Let stand 10 minutes before serving,.

Chicken and Asparagus Skillet Supper

Sorry no picture on this one. The orginal recipe stated 320cal per serving, 8 points, but I have modified it slightly it was originally for chicken thighs. The cooking liquid is a surprisingly deep brown in color and very tasty. It makes a great sauce on this dish.

Ingredients
4 skinless, boneless chicken breasts
5 slices of bacon, coarsely chopped
3/4 cup chicken broth
1 lb asparagus spears, trimmed
2-3 zucchini, or crookneck squash cut into 1/2 strips
1/2 yellow onion cut in strips

Preparation

Sprinkle the chicken with salt and pepper. In 12 inch skillet cook chicken and bacon over medium high heat until browned on both sides. Add the onion in the last 3-4 minutes. Carefully add the broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink.

Meanwhile in microwave safe 2 quart dish combine asparagus, squash, and 2 Tbsp of water. Sprinkle salt and pepper. cover with vented plastic wrap. Cook on 100% power 5-7 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates, Drizzle cooking liquid; top with chicken, bacon and onions.