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La Belle Cuisine
Recipe Source for
Brie Cheese Torte with Smoked Salmon and Dill
Quick Chicken Liver Terrine
 
Cooking Secrets of the CIA
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
portions.
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].
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