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Thread: Ping: Ophelia

  1. #1
    sf Guest

    Default Ping: Ophelia


    I lost which thread drifted into chopped chicken liver... but here's
    and example of each type for you to decide if what you do is more like
    chopped chicken liver or chicken liver pate. I doubt you make a
    mousse.
    http://www.food.com/recipe/jewish-de...-livers-369052
    http://www.simplyrecipes.com/recipes...en_liver_pate/
    http://smithratliff.com/2012/03/26/j...-liver-mousse/

    --
    Food is an important part of a balanced diet.

  2. #2
    George Leppla Guest

    Default Re: Ping: Ophelia

    On 1/24/2013 10:56 AM, sf wrote:
    >
    > I lost which thread drifted into chopped chicken liver... but here's
    > and example of each type for you to decide if what you do is more like
    > chopped chicken liver or chicken liver pate. I doubt you make a
    > mousse.
    > http://www.food.com/recipe/jewish-de...-livers-369052
    > http://www.simplyrecipes.com/recipes...en_liver_pate/
    > http://smithratliff.com/2012/03/26/j...-liver-mousse/



    That was one of the things I mentioned that I would like to try to make.
    Of the 3, the second recipe come closest to what I was thinking about.

    When I get around to trying it, I'll let you know how it comes out.

    Thanks...

    George L

  3. #3
    Ophelia Guest

    Default Re: Ping: Ophelia



    "sf" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I lost which thread drifted into chopped chicken liver... but here's
    > and example of each type for you to decide if what you do is more like
    > chopped chicken liver or chicken liver pate. I doubt you make a
    > mousse.
    > http://www.food.com/recipe/jewish-de...-livers-369052
    > http://www.simplyrecipes.com/recipes...en_liver_pate/
    > http://smithratliff.com/2012/03/26/j...-liver-mousse/


    Thanks for those

    I make my pate with chicken livers, shallots, bacon and olive oil. I
    sometimes add brandy too, but I always make red onion marmalade to serve
    with it. I often leave the chicken livers (rough) rather than blending them
    smooth. I never add egg. Not too unlike the chopped chicken liver though
    --
    --
    http://www.shop.helpforheroes.org.uk/


  4. #4
    sf Guest

    Default Re: Ping: Ophelia

    On Thu, 24 Jan 2013 17:20:41 -0000, "Ophelia"
    <[email protected]> wrote:

    >
    >
    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    > >
    > > I lost which thread drifted into chopped chicken liver... but here's
    > > and example of each type for you to decide if what you do is more like
    > > chopped chicken liver or chicken liver pate. I doubt you make a
    > > mousse.
    > > http://www.food.com/recipe/jewish-de...-livers-369052
    > > http://www.simplyrecipes.com/recipes...en_liver_pate/
    > > http://smithratliff.com/2012/03/26/j...-liver-mousse/

    >
    > Thanks for those
    >
    > I make my pate with chicken livers, shallots, bacon and olive oil. I
    > sometimes add brandy too, but I always make red onion marmalade to serve
    > with it. I often leave the chicken livers (rough) rather than blending them
    > smooth. I never add egg. Not too unlike the chopped chicken liver though
    > --

    Whatever it is that you make, I think I'd like it!

    You make onion marmalade? Will you post your recipe for it... pretty
    please?

    --
    Food is an important part of a balanced diet.

  5. #5
    Ophelia Guest

    Default Re: Ping: Ophelia



    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Thu, 24 Jan 2013 17:20:41 -0000, "Ophelia"
    > <[email protected]> wrote:
    >
    >>
    >>
    >> "sf" <[email protected]> wrote in message
    >> news:[email protected]..
    >> >
    >> > I lost which thread drifted into chopped chicken liver... but here's
    >> > and example of each type for you to decide if what you do is more like
    >> > chopped chicken liver or chicken liver pate. I doubt you make a
    >> > mousse.
    >> > http://www.food.com/recipe/jewish-de...-livers-369052
    >> > http://www.simplyrecipes.com/recipes...en_liver_pate/
    >> > http://smithratliff.com/2012/03/26/j...-liver-mousse/

    >>
    >> Thanks for those
    >>
    >> I make my pate with chicken livers, shallots, bacon and olive oil. I
    >> sometimes add brandy too, but I always make red onion marmalade to serve
    >> with it. I often leave the chicken livers (rough) rather than blending
    >> them
    >> smooth. I never add egg. Not too unlike the chopped chicken liver
    >> though
    >> --

    > Whatever it is that you make, I think I'd like it!
    >
    > You make onion marmalade? Will you post your recipe for it... pretty
    > please?


    Approx:

    1kg red onions peeled halved and sliced
    2 tblsps EVO
    Good pinch of sea salt
    150ml red wine
    3 tblspns Balsamic vinegar
    3 tblspns white wine vinegar (I use one in which I have steeped rosemary)
    6 tblspns soft brown sugar

    You need a heavy preserving type pan. heat the oil and add onions and salt.
    Cook over low/med heat (about 30 mins) to caramelise. Keep an eye on it
    that it doesn't catch and stir from time to time. Raise heat and add wine
    and vinegars. Bring to the boil and reduce heat. Stir in the sugar and
    cook on low heat, stirring occasionally for another 30-40 minutes and most
    of the liquid has evaporated. You will probably like to add pepper at this
    point but I don't bother. Taste it and see, but remember the flavour will
    mature over time. Fill your jar/bottle and make sure there is no headspace.
    Store in cool dark place for about one month to allow flavours to develop,
    but Himself will open one almost straight away if I haven't made it for a
    while) It is very good with meat loaf btw

    --
    http://www.shop.helpforheroes.org.uk/


  6. #6
    sf Guest

    Default Re: Ping: Ophelia

    On Fri, 25 Jan 2013 11:13:28 -0000, "Ophelia"
    <[email protected]> wrote:

    >
    > Approx:
    >
    > 1kg red onions peeled halved and sliced
    > 2 tblsps EVO
    > Good pinch of sea salt
    > 150ml red wine
    > 3 tblspns Balsamic vinegar
    > 3 tblspns white wine vinegar (I use one in which I have steeped rosemary)
    > 6 tblspns soft brown sugar
    >
    > You need a heavy preserving type pan. heat the oil and add onions and salt.
    > Cook over low/med heat (about 30 mins) to caramelise. Keep an eye on it
    > that it doesn't catch and stir from time to time. Raise heat and add wine
    > and vinegars. Bring to the boil and reduce heat. Stir in the sugar and
    > cook on low heat, stirring occasionally for another 30-40 minutes and most
    > of the liquid has evaporated. You will probably like to add pepper at this
    > point but I don't bother. Taste it and see, but remember the flavour will
    > mature over time. Fill your jar/bottle and make sure there is no headspace.
    > Store in cool dark place for about one month to allow flavours to develop,
    > but Himself will open one almost straight away if I haven't made it for a
    > while) It is very good with meat loaf btw



    Thanks so much! I've copied and saved it to file. I've always wanted
    to try it and marmalades like that are only specialty items here, few
    and far between and expensive when you find them. I turn into a
    hoarder and bring myself to open them if and when I do buy them
    because I paid so much and have no idea if I'll ever see it again
    after I run out... so this is great, thanks again.

    Would you please explain your vinegar steeping method? I'll assume it
    requires heat, because if you just stick a branch of rosemary in a
    bottle of vinegar, you're inviting botulism to the party.

    --
    Food is an important part of a balanced diet.

  7. #7
    Ophelia Guest

    Default Re: Ping: Ophelia



    "sf" <[email protected]> wrote in message
    news:[email protected]..

    > Would you please explain your vinegar steeping method? I'll assume it
    > requires heat, because if you just stick a branch of rosemary in a
    > bottle of vinegar, you're inviting botulism to the party.


    No, you will only invite botulism if you put into oil. I stick a branch of
    rosemary (or whatever) into a bottle of vinegar and they live in the bottom
    of the fridge. No heat.

    --
    --
    http://www.shop.helpforheroes.org.uk/


  8. #8
    Ophelia Guest

    Default Re: Ping: Ophelia



    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 25 Jan 2013 11:13:28 -0000, "Ophelia"
    > <[email protected]> wrote:
    >
    >>
    >> Approx:
    >>
    >> 1kg red onions peeled halved and sliced
    >> 2 tblsps EVO
    >> Good pinch of sea salt
    >> 150ml red wine
    >> 3 tblspns Balsamic vinegar
    >> 3 tblspns white wine vinegar (I use one in which I have steeped rosemary)
    >> 6 tblspns soft brown sugar
    >>
    >> You need a heavy preserving type pan. heat the oil and add onions and
    >> salt.
    >> Cook over low/med heat (about 30 mins) to caramelise. Keep an eye on it
    >> that it doesn't catch and stir from time to time. Raise heat and add
    >> wine
    >> and vinegars. Bring to the boil and reduce heat. Stir in the sugar and
    >> cook on low heat, stirring occasionally for another 30-40 minutes and
    >> most
    >> of the liquid has evaporated. You will probably like to add pepper at
    >> this
    >> point but I don't bother. Taste it and see, but remember the flavour
    >> will
    >> mature over time. Fill your jar/bottle and make sure there is no
    >> headspace.
    >> Store in cool dark place for about one month to allow flavours to
    >> develop,
    >> but Himself will open one almost straight away if I haven't made it for a
    >> while) It is very good with meat loaf btw

    >
    >
    > Thanks so much! I've copied and saved it to file. I've always wanted
    > to try it and marmalades like that are only specialty items here, few
    > and far between and expensive when you find them. I turn into a
    > hoarder and bring myself to open them if and when I do buy them
    > because I paid so much and have no idea if I'll ever see it again
    > after I run out... so this is great, thanks again.


    You are very welcome. It is so easy to do, you will wonder why you ever
    paid money for ready made)
    --
    --
    http://www.shop.helpforheroes.org.uk/


  9. #9
    sf Guest

    Default Re: Ping: Ophelia

    On Fri, 25 Jan 2013 17:23:49 -0000, "Ophelia"
    <[email protected]> wrote:

    >
    >
    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    >
    > > Would you please explain your vinegar steeping method? I'll assume it
    > > requires heat, because if you just stick a branch of rosemary in a
    > > bottle of vinegar, you're inviting botulism to the party.

    >
    > No, you will only invite botulism if you put into oil. I stick a branch of
    > rosemary (or whatever) into a bottle of vinegar and they live in the bottom
    > of the fridge. No heat.
    >
    > --

    Okay, I'll try it then. Heaven knows I have plenty of fresh rosemary
    on hand ALL the time!

    --
    Food is an important part of a balanced diet.

  10. #10
    Ophelia Guest

    Default Re: Ping: Ophelia



    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 25 Jan 2013 17:23:49 -0000, "Ophelia"
    > <[email protected]> wrote:
    >
    >>
    >>
    >> "sf" <[email protected]> wrote in message
    >> news:[email protected]..
    >>
    >> > Would you please explain your vinegar steeping method? I'll assume it
    >> > requires heat, because if you just stick a branch of rosemary in a
    >> > bottle of vinegar, you're inviting botulism to the party.

    >>
    >> No, you will only invite botulism if you put into oil. I stick a branch
    >> of
    >> rosemary (or whatever) into a bottle of vinegar and they live in the
    >> bottom
    >> of the fridge. No heat.
    >>
    >> --

    > Okay, I'll try it then. Heaven knows I have plenty of fresh rosemary
    > on hand ALL the time!


    Just remember though ... NO oil!

    --
    --
    http://www.shop.helpforheroes.org.uk/


  11. #11
    sf Guest

    Default Re: Ping: Ophelia

    On Fri, 25 Jan 2013 20:28:46 -0000, "Ophelia"
    <[email protected]> wrote:

    >
    >
    > "sf" <[email protected]> wrote in message
    > news:d4q5g89mm0[email protected]..
    > > On Fri, 25 Jan 2013 17:23:49 -0000, "Ophelia"
    > > <[email protected]> wrote:
    > >
    > >>
    > >>
    > >> "sf" <[email protected]> wrote in message
    > >> news:[email protected]..
    > >>
    > >> > Would you please explain your vinegar steeping method? I'll assume it
    > >> > requires heat, because if you just stick a branch of rosemary in a
    > >> > bottle of vinegar, you're inviting botulism to the party.
    > >>
    > >> No, you will only invite botulism if you put into oil. I stick a branch
    > >> of
    > >> rosemary (or whatever) into a bottle of vinegar and they live in the
    > >> bottom
    > >> of the fridge. No heat.
    > >>
    > >> --

    > > Okay, I'll try it then. Heaven knows I have plenty of fresh rosemary
    > > on hand ALL the time!

    >
    > Just remember though ... NO oil!
    >
    > --

    I learned my lesson about that before I knew about the botulism
    connection. I'd found a gallon of very nice EVOO at a super good
    price and some very pretty bottles (with corks). I put a sprig of
    rosemary or maybe it was a couple cloves of raw garlic in each, filled
    them with that precious oil, put them in the basement where it's cool
    to steep until Christmas. I looked at them the next day and the oil
    had turned cloudy, so I threw it all out and never tried it again.
    I'm still alive to tell the story.

    --
    Food is an important part of a balanced diet.

  12. #12
    Ophelia Guest

    Default Re: Ping: Ophelia



    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 25 Jan 2013 20:28:46 -0000, "Ophelia"
    > <[email protected]> wrote:
    >
    >>
    >>
    >> "sf" <[email protected]> wrote in message
    >> news:[email protected]..
    >> > On Fri, 25 Jan 2013 17:23:49 -0000, "Ophelia"
    >> > <[email protected]> wrote:
    >> >
    >> >>
    >> >>
    >> >> "sf" <[email protected]> wrote in message
    >> >> news:[email protected]..
    >> >>
    >> >> > Would you please explain your vinegar steeping method? I'll assume
    >> >> > it
    >> >> > requires heat, because if you just stick a branch of rosemary in a
    >> >> > bottle of vinegar, you're inviting botulism to the party.
    >> >>
    >> >> No, you will only invite botulism if you put into oil. I stick a
    >> >> branch
    >> >> of
    >> >> rosemary (or whatever) into a bottle of vinegar and they live in the
    >> >> bottom
    >> >> of the fridge. No heat.
    >> >>
    >> >> --
    >> > Okay, I'll try it then. Heaven knows I have plenty of fresh rosemary
    >> > on hand ALL the time!

    >>
    >> Just remember though ... NO oil!
    >>
    >> --

    > I learned my lesson about that before I knew about the botulism
    > connection. I'd found a gallon of very nice EVOO at a super good
    > price and some very pretty bottles (with corks). I put a sprig of
    > rosemary or maybe it was a couple cloves of raw garlic in each, filled
    > them with that precious oil, put them in the basement where it's cool
    > to steep until Christmas. I looked at them the next day and the oil
    > had turned cloudy, so I threw it all out and never tried it again.
    > I'm still alive to tell the story.


    Wise move!
    --
    --
    http://www.shop.helpforheroes.org.uk/


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