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Recipe Source for
Brie Cheese Torte with Smoked Salmon and Dill
Quick Chicken Liver Terrine

Cooking Secrets of the CIA icon

The Culinary Institute of America, 1995, Chronicle Books

Brie Cheese Torte with Smoked Salmon and Dill

Chef Tim Rodgers: Kitchen tools need not be complicated; a piece of dental
floss transforms an ordinary wheel of cheese into an eye-catching dish that
can be tailored to any meal. Smoked salmon and dill are added to create
an appetizer or an accompaniment for a dinner salad, which a quick
substitution of fresh fruit preserves creates a dessert or breakfast dish.

Makes about 24 servings

1 wheel (about 2 pounds) Brie cheese
4 ounces thinly sliced smoked salmon
1/2 bunch fresh dill, chopped

With a nylon fishing line or unflavored dental floss, cut the wheel of Brie
into three crosswise layers. On the bottom layer place a very thin layer
of smoked salmon, then chopped dill. Place the second layer of cheese
directly on the first and repeat the process. Finish with the top layer.
Coat the entire outside of the torte with chopped dill.
Wrap in plastic and place in the refrigerator overnight. To serve, cut the
torte in half to show the layers and allow your guests to cut their own

Chef’s Tip: Many substitutions can be made in layering ingredients,
such as basil, preserves, pesto, chopped nuts, or ham.


Quick Chicken Liver Terrine
[We like to call this ‘Foie Gras Faux’; you’d swear it was foie gras!]

Chef Tim Rodgers: This quick and easy terrine is one of my favorites, and
will likely be one of yours, too, since it is simple and fun to prepare. The
ratio of butter to chicken liver makes it similar to foie gras in texture and
taste. Chicken livers can be saved over a period of time in the freezer; when
you have accumulated enough, treat yourself to this wonderful dish.

Serves 6

10 ounces chicken livers, approximately 1 1/2 cups
1 cup (2 sticks) unsalted butter
1 shallot, minced
Salt, white pepper, ground cinnamon and
ground nutmeg to taste
1/4 cup dry Marsala wine
1/4 cup heavy cream, whipped
Crackers or toast points for serving

Clean the chicken livers of any connective tissues. In a large sauté
pan, melt butter over medium heat and cook the shallot until trans-
lucent, about 3 minutes. Add the livers and cook  through, about 7
minutes [please do not overcook!]. Add the salt, pepper, cinnamon,
nutmeg and wine. Purée the mixture in a blender or food processor.
Fold in the whipped cream and pour into a 6-cup terrine. Cover with
plastic wrap and refrigerate overnight. Serve with crackers and
toast points.

Variation: Substitute dry Sherry or Port for the Marsala.

Recipe Source for
Sweet and Spicy Olives
Smoked Salmon and Goat Cheese Crostini
Winter Crudités with Walnut-Garlic Dip

Bon Appetit:
The Christmas Season

From the Editors of Bon Appétit, 2000,
Condé Nast Books, Clarkson Potter


Sweet and Spicy Olives

“Start preparing these at least one day before the party (and up to
two weeks ahead). The olive oil marinade makes a delicious dip
for French bread; breadsticks add crunch.”

Makes about 3 cups

6 ounces imported black olives (such as Kalamata)
6 ounces imported green olives (such as Greek)
1 1/2 cups olive oil
Four 1 x 2-inch orange peel strips
Four 1 x 2-inch lemon peel strips
1 tablespoon fennel seeds, lightly
crushed in mortar with pestle
1 teaspoon dried crushed red pepper
Sliced French [or Italian] bread and breadsticks

Rinse olives; pat dry. Place 1 olive on work surface and crush with
flat side of large knife until skin begins to break. Repeat with remaining
olives. Place in medium bowl. Combine all remaining ingredients except
bread in heavy small saucepan. Heat until oil bubbles around the edge.
Pour over olives. Let stand overnight, stirring occasionally. (Can be
made 2 weeks ahead. Cover and refrigerate. Bring olives to room
temperature before serving.)
Drain oil from olives into small bowl. Place olives in medium bowl.
Serve olives, oil, bread, and breadsticks together.


Wild Sockeye Smoked Salmon from Chef Dominique


Smoked Salmon and Goat Cheese Crostini

10 servings

8 ounces soft goat cheese
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon peel [zest]
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 slices French-bread baguette
12 ounces thinly-sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

[If fresh dill is more readily available than tarragon, feel free to substitute
it. Actually the seasonings allow you a great deal of flexibility. You might
want to go with shallots and/or chives, for example. Or kick it up a notch
with garlic and crushed red pepper. Have fun with it!]

Preheat oven to 350 degrees F. Mix goat cheese, tarragon, crushed
fennel, grated lemon peel [zest], and pepper in small bowl to blend.
Set aside.
Brush oil over both sides of bread. Arrange bread in single layer on
large baking sheet. Bake until bread is crisp, about 5 minutes per side.
(Can be made 2 days ahead. Cover cheese mixture and chill. Cool
toasts; store airtight.)
Spread cheese mixture over toasts. Top with salmon. Garnish with
lemon and tarragon.


Winter Crudités with Walnut-Garlic Dip

“The star of this dish is ‘Skordalia’, a garlicky dip that is the
Greek version of aïoli.”

Makes about 3 cups

One 12-ounce russet potato, peeled, quartered
3/4 cup walnuts, toasted
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 garlic cloves
1 tablespoon chopped fresh oregano
2 tablespoons cold water
1/3 cup finely chopped fresh parsley
[preferably flat-leaf or Italian]
Assorted raw vegetables
(such as carrots, radishes, red
and green bell peppers)

Cook potato in medium saucepan of boiling salted water until tender,
about 15 minutes. Drain. Cool completely.
Combine walnuts, 1/3 cup oil, lemon juice, garlic and oregano in
processor. Process until almost smooth. Add potato, remaining 1/3
cup oil and 2 tablespoons water. Using on/off turns, process just until
potato is blended (do not overprocess or mixture will become sticky).
Transfer mixture to medium bowl. Mix in parsley. Season with salt
and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Serve with assorted raw vegetables.


Becky Turner's Quick Hors d'Oeuvre Ideas

 1. Spread thin slices of French bread with olive oil and pesto, top with
slivers of sun-dried tomatoes and mozzarella cheese.  Run under
broiler briefly.
2. Brush mushroom caps with olive oil, fill each with mozzarella cheese
and dab of pesto.  Bake at 350 degrees F. for 10 minutes.
3. Put a smoked oyster or smoked mussel in a radicchio leaf and nap
half the oyster or mussel with curried mayonnaise.
4. Make canapés of black bread spread with herb and garlic cheese
[such as Boursin] and top each with a thin slice of rare beef
tenderloin [or smoked turkey, smoked salmon or ham].

Featured Archive Recipes:
MORE Quick, Easy, Elegant
Holiday Appetizers

Antipasto-Stuffed Baguettes with Tapenade

Baked Goat Cheese with Roasted Garlic
and Caramelized Onion

Bodacious Baked Brie
Camembert Three Ways
Crocked Shrimp and Cheese
Fabulous Foie Gras
Fabulous Fondue Three Ways
Marinated Mozzarella, Roasted Bell
Pepper and Olive Brochettes

Marinated Mushrooms
Roquefort Dip with Apple, Endive
and Celery Hearts


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