Use and Care Manual

18
CHICKEN LIVER PÂTÉ
An extraordinarily good party dish
that is easy to make and keeps well.
Serve it on toasted French bread or apple slices.
Makes 4½ cups
2 large garlic cloves, unpeeled
6 tablespoons butter, for sautéing
2 pounds chicken livers, trimmed
1 pound unsalted butter
2 teaspoons kosher salt
1
⁄4 teaspoon freshly ground
black pepper
½ teaspoon ground allspice
2 tablespoons cognac
Put garlic in a small saucepan, cover with
water and simmer 10 minutes. Reserve. Heat
butter in skillet until it bubbles. Sauté chicken
livers over medium-high heat until brown on
the outside, but still pink within.
Insert metal blade. Squeeze softened interior of
garlic into work bowl. Add livers and remaining
ingredients. Process until creamy and smooth,
about 1 minute. Scrape down bowl as necessary.
Transfer pâté to a crock or serving dish, cover
and refrigerate at least 4 hours. Let stand at
room temperature for 30 minutes before
serving. Well covered, pâté can be refrigerated
for up to 5 days.
Nutritional information per serving:
Calories 280 (84% from fat) • carb. 2g • pro. 9g
• fat 26g • sat. fat 16g • chol. 287mg
• sod. 192mg • calc. 14mg • fiber 0g
CHEESE COINS
These tender and flavorful appetizers are easy
to make, convenient to serve and they can be
refrigerated or frozen.
Makes 150 cheese coins
1 pound Cheddar, cut into
1-inch pieces
½ pound unsalted butter, room
temperature, cut into 1-inch pieces
½ teaspoon kosher salt
½ teaspoon hot sauce or pinch
of cayenne pepper
2 cups unbleached, all-purpose flour
Insert medium shredding disc. Shred cheese
using medium pressure. Reserve cheese;
remove disc. Insert metal blade. Add shredded
cheese, butter, salt and hot sauce or cayenne.
Process for 30 seconds, scrape work bowl.
Process about 30 seconds more, until smooth.
Scrape work bowl. Add flour and process
until incorporated.
Divide dough into equal parts and roll each
into a cylinder about 1
½ inches in diameter.
Chill until firm, about 2 hours.
Preheat oven to 400°F. Cut dough into
1
⁄8-inch
slices and place slices 1
½ inches apart on
lightly greased baking sheet. Bake until lightly
colored, about 10 minutes, being careful not
to brown them. Transfer to wire rack to cool
slightly.
Unbaked, plastic-wrapped cylinders keep for
about a week in the refrigerator. Baked
appetizers can be frozen and reheated for
6 to 8 minutes in a 300°F oven.
Nutritional information per serving:
Calories 29 (69% from fat) • carb. 1g • pro. 1g
• fat 2g • sat. fat 1g • chol. 7mg • sod. 27mg
• calc. 22mg • fiber 0g
SOUPS
CHUNKY GAZPACHO
This refreshing, cold soup can be ready in less
than 10 minutes. You may serve it at once,
but it improves with chilling.
Makes 9 cups
2 small garlic cloves
1 small jalapeño, cored, seeded
and halved
8 scallions, trimmed and cut into
1-inch pieces
2 celery stalks, cut into 1-inch pieces
1 medium bell pepper, quartered,
seeded
4 tomatoes, halved and seeded
4 cups tomato or vegetable juice
2 medium cucumbers, halved
lengthwise
4 tablespoons fresh lemon juice
2 teaspoons kosher salt
½ teaspoon freshly ground
black pepper
Insert metal blade. Put garlic and jalapeño into
the work bowl. Process until finely chopped.
Add scallion, celery and bell pepper. Pulse to
medium chop, about 5–6 times. Put in large
mixing bowl. Pulse one half of the tomatoes
until coarsely chopped, about 3–4 times. Add
to mixing bowl. Purée remaining tomatoes
until smooth, about 1 minute. With machine
running, pour in ½ cup of tomato juice until