Cooking advice

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Pate Diana Recipe

	Category	Appetizer Recipes
	Views	1693
	Ratings	5

Ingredients And Procedures

1 c Butter

1/2 c Onions; chopped

2 tb Shallots; chopped

1/4 c Apples; chopped, peeled

1 lb Chicken livers; halved

1/4 c Apple wine or brandy

3 tb Whipping cream

1 ts Lemon juice

1 ts Salt

1/4 ts Black pepper

1/2 c Butter; clarified

Apple slices (optional) Soften 10 tablespoons butter and set aside. Melt 3 of remaining tablespoons butter in skillet. Add onions and shallots. Cook until tender, stirring, about 5 minutes. Add chopped apples and cook until tender, about 3 minutes. Place apple mixture in blender. Melt remaining 3 tablespoons butter in skillet. Add chicken livers and stir 3 to 4 minutes until livers are browned outside and pink inside. Add wine and cook and stir 2 minutes longer. Transfer liver mixture to blender with apple mixture. Add 2 tablespoons cream and blend at high speed until smooth. Add more cream, if necessary, to make mixture smooth. Press through medium-fine strainer into mixing bowl. Cool thoroughly, stirring once or twice. (Pate will become oily if not completely cooled.) In another bowl, cream 10 tablespoons softened butter with electric mixer and add liver mixture, a little at a time, beating well after each addition. Stir in lemon juice, salt and pepper. Pour pate into crock or ramekins, smoothing top with spatula. Pour enough clarified butter over top to form seal. Store in refrigerator up to 1 week or freeze, in appropriate containers, if desired. Serve chilled and garnished with apple slices, if desired.

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<h1>Pate Diana</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Butter <P>1/2 c Onions; chopped <P>2 tb Shallots; chopped <P>1/4 c Apples; chopped, peeled <P>1 lb Chicken livers; halved <P>1/4 c Apple wine or brandy <P>3 tb Whipping cream <P>1 ts Lemon juice <P>1 ts Salt <P>1/4 ts Black pepper <P>1/2 c Butter; clarified <P>Apple slices (optional) Soften 10 tablespoons butter and set aside. Melt 3 of remaining tablespoons butter in skillet. Add onions and shallots. Cook until tender, stirring, about 5 minutes. Add chopped apples and cook until tender, about 3 minutes. Place apple mixture in blender. Melt remaining 3 tablespoons butter in skillet. Add chicken livers and stir 3 to 4 minutes until livers are browned outside and pink inside. Add wine and cook and stir 2 minutes longer. Transfer liver mixture to blender with apple mixture. Add 2 tablespoons cream and blend at high speed until smooth. Add more cream, if necessary, to make mixture smooth. Press through medium-fine strainer into mixing bowl. Cool thoroughly, stirring once or twice. (Pate will become oily if not completely cooled.) In another bowl, cream 10 tablespoons softened butter with electric mixer and add liver mixture, a little at a time, beating well after each addition. Stir in lemon juice, salt and pepper. Pour pate into crock or ramekins, smoothing top with spatula. Pour enough clarified butter over top to form seal. Store in refrigerator up to 1 week or freeze, in appropriate containers, if desired. Serve chilled and garnished with apple slices, if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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