Mushroom Pate with Almonds

I read an article the other day about how good mushrooms are for your health - particularly for anti-aging, which is good, because I love them! And, I had a big bunch of mushrooms in my refrigerator needing to be cooked. So, I made Mushroom Pate. I've made a version before with Sunflower Seeds (previous post) but I was out of them, so I went with Almonds instead. I toasted the Almonds and Sauteed the Mushrooms in Butter with Onion and Garlic and Thyme. I pureed it all together and refrigerated it to let the flavors meld. It was so delicious! I love snacks and spreads and this one is definitely elegant enough for a party. I might even make it again and bring it to our Friendsgiving next week!

Mushroom Pate with Almonds

1 cup Slivered Almonds 

1 clove Garlic

1 large Shallot, cut into chunks

1 pound of Button and/or Cremini Mushrooms

1/2 teaspoon dried Thyme

3 Tablespoons Butter (or Oil if you want to make it Vegan)

1/2 teaspoon Salt

Place Garlic and Shallots in a food processor and chop. Add Mushrooms and pulse into chopped into small pieces.  Melt the butter in a large frying pan and then add the Mushroom mixture, Salt and Thyme. Cook until soft and almost all of the liquid has been cooked off.  Remove from heat.  

In the same frying pan, toast the Almonds until lightly browned. Put into the food processor and pulse until ground. Scrape downy the sides and add in the cooked Mushroom mixture. Puree until smooth. Scrape into a serving bowl, smooth down the sides and top with a few extra almonds. Cover with plastic wrap and refrigerate for several hours or overnight. Serve with crackers.

Five Element Analysis

Mushrooms are very Earthy so this is a primarily Earth Appetizer. The Onions and Shallots and Thyme bring in the Metal Element and the Crackers you serve it with will add either Wood, if using Wheat Crackers, or Metal, if using Rice Crackers. So serve this Mushroom Pate with some other appetizers that include the Water and Fire Elements.

Gluten Free Southern Sausage Balls

This is one of those recipes that you probably have to be from the South (of the US) to know about. It's a well known appetizer down there and I've always loved them. My goal was to make them Gluten Free. It's an appetizer that is a cross between a Meatball and a Biscuit. It is made from Pork Breakfast Sausage, a bit of Onion and Celery, some Cheese (I used Almond Cheese to make it Lactose Free) and a Gluten Free Flour Blend (I used Gluten Free BIsquick). It's held together by an Egg and then rolled into little balls and baked. Believe me, they are much more delicious than they sound. My son said they reminded him of Stuffing, which is a good thing!  If you aren't doing Lactose Free, you can use regular Cheddar Cheese and you may not need to use the egg to bind it all together. These chewy and savory Sausage Balls are really good!

Gluten Free Southern Sausage Balls

1 pound Breakfast Pork Sausage

2 cups Gluten Free Bisquick

1 1/2 cups grated Almond Cheese (or Soy Cheese or Cow's Milk Cheddar Cheese)

1 Egg, lightly beaten

1/4 cup minced Onion

1/4 cup minced Celery
4 Tablespoons Melted Butter 

Pinch of Black Pepper and Cayenne Pepper (if desired)
2 Tablespoons Almond Milk or Regular Milk

Heat oven to 375 degrees.  Mix Pork Sausage, GF BIsquick, Cheese, Butter, Egg, Milk, Onion and Celery together with your hands. Then shape into walnut sized balls and place on a lightly greased cookie sheet. Bake for 18 - 20 minutes or until golden brown.

Five Element Analysis

Pork Sausage belongs to the Water Element as does the Egg so that Element is covered. The Almond Cheese brings in the Earth Element as does the Potato Starch in the Bisquick. It also contains Rice Flour that is from the Metal Element and the Onion brings in even more. The Celery adds just a little of the Wood Element and the Fire Element is represented by the small amount of the two Peppers. Clearly this is not a completely balanced Five Element dish, but it's close. So serve it with some other appetizers, dips or spreads that incorporate the Wood and Fire Elements to achieve balance.  

Roasted Mushrooms

This is one of the recipes that I hesitate to post because it is so easy, but it's so good and it's been requested by my son, so I am giving it to you. Like many foods, roasting brings out a wonderful depth of flavor in Mushrooms that you just don't taste when you sauté them. I used Cremini Mushrooms (which are actually baby Portobellos) but you could certainly roast Portobello Mushrooms instead if you want to use them in a sandwich, but cutting them into smaller pieces helps them cook them faster. This recipe can also be used for Button, Oyster and/or fresh Shitake Mushrooms. Or you can use all the different kinds of Mushrooms at once, which is so delicious. If you want to roast the mushrooms as a topping for Bruschetta, cut the Mushrooms into thick slices and toss halfway through.  This recipe is easily doubled or tripled and I have brought this dish to parties heaped in a bowl and it has always been such a big hit!

Roasted Mushrooms

1 pound Cremini Mushrooms (or Button, Oyster or Shitake), cut in half if large

1/4 cup Olive Oil

1/2 Tablespoon of Fresh Thyme Leaves + extra sprigs for serving

1/2 teaspoon Sea Salt

1/4 teaspoon fresh ground Black Pepper

Preheat oven to 400 degrees.  Wash and cut the stem end off each mushroom. Toss Mushrooms with Olive, Thyme Leaves, Salt and Pepper. Place on a large baking sheet, cut side down. Bake for 35 - 40 minutes or until brown and crispy.  Serve hot or cold and top with a few Thyme Sprigs when serving.

Five Element Analysis

This is an easy analysis as Mushrooms belong to the Earth Element so this is a very Earthy dish. The small amount of Olive Oil contributes just a bit of the Wood Element so serving this with bread might be a good idea to add more of that Element. The Thyme Leaves add just a hint of the Metal Element too.  Clearly this should be served with other foods, but the good news is that Mushrooms are considered very nutritious in Chinese Medicine and are considered a cleansing food that boosts the immune system and may even help prevent cancer - so I eat them a lot!

Hendrik's Baked Feta

This is another dish we served at the Party because it is one of Hendrik's favorite foods, but I forgot to take a good picture of it, so all I have is this little far-away shot of it. This amazing Appetizer Spread is a combination of Feta Cheese, cut up Cherry Tomatoes, a whole bunch of minced Scallions and Capers baked in the oven until it is melty and unctuous. Served on Crackers or grilled bread, it was a wonderful blend of classic Mediterranean flavors. I used authentic Greek Sheep's Milk Feta, which I can handle much better than the Cow's Milk Cheeses. The briny flavor of the Cheese and Capers blended beautifully with the tartness of the Tomatoes and the savory Scallions. Although we served this as an Appetizer, it is a recipe from his Mother, Ulla, that is intend to be used as a topping for baked Salmon and I think that adding chunks of Salmon to it would be amazing (after cooking it halfway). It's so easy to make and it was a big hit at the Party. You might want to consider making it at a party you host sometime soon too!

Hendrik's Baked Feta

3 packages Sheep's Milk Feta - about 24 ounces total, cut into small cubes

1 large bunch of Scallions (about 8) stem end removed, chopped into small pieces

2 cups of Cherry Tomatoes, cut in half

1 small jar of Capers, drained (about 3 ounces)

1/2 cup of Extra Virgin Olive Oil

Fresh Ground Black Pepper

Preheat oven to 400 degrees. In a large baking dish with high sides, mix together the Feta, Scallions, Cherry Tomatoes, Capers, Olive Oil and Pepper.  Place in the oven and bake for 45 minutes or until Cheese and Tomatoes are soft and the top is lightly browned. If adding Salmon, cook for 25 minutes and then add in Salmon and continue cooking for another 20 minutes. If you like it browner after it is cooked through, heat the oven to broil and broil carefully for up to 5 minutes. Serve with Crackers or toasted Bread.

Optional: One pound of boneless, skinless Salmon, cut into chunks.  

Five Element Analysis

Feta Cheese belongs to the Metal Element and the Scallions add even more. The Cherry Tomatoes contribute the Fire Element and the Capers and Olive Oil make sure that the Wood Element is also represented. The Earth and Water Elements are missing, so I served it with Potato Crackers and had other Appetizers that brought in the Water Element to make a balanced Five Element Appetizer Spread.

Kiesser's Chicken Liver Pate

I've been meaning to post this recipe for several weeks now - ever since I got the recipe from my Mother in Law. This is simply the best Chicken Liver Pate ever!  My friend Kelly says it is the only one she has ever been able to eat and enjoy because doesn't taste like liver. To her, it is reminiscent of Thanksgiving stuffing with giblets. I personally love Pate - preferably French, but this one is now my all time favor. This Pate is always a huge hit at family parties. I recently brought one to my class to serve at break and it was completely devoured in 15 minutes - it's that good!  It's one of those recipes that you have the urge to keep secret but I feel like this is one that I have to share.  

Kiesser’s Chicken Liver Pate

¾ lb of Chicken Livers

1 small Red Onion minced fine

3/4 cup Whipping Cream

3 Tablespoons of Oat Flour

1 Egg

4 ounces of Butter

1 tsp of Dried Thyme

1 tsp Dried Basil

1/2 teaspoon Salt

1.4 teaspoon fresh ground Pepper

3 - 4 large Bay Leaves

Preheat oven to 350 degrees.  Blend the Liver with onion in the food processor to a coarse blend. Melt the butter in frying pan, put the Cream in and stir in the Chicken Livers and Onion mixture with the Oat Flour, Egg, Thyme, Basil, Salt and Pepper. Blend well.  

Put in 3 small aluminum trays or one Casserole dish. Garnish with Bay Leaves on top

Place trays or Casserole dish in a larger baking pan and fill the larger pan with Boiling Water bath halfway up.  Bake the small trays for about 45 minutes or the Casserole for about 60 minutes. Use a skewer to test doneness. The skewer will show moistness but not a sticky residue and that's how you know it is done. Cook for 5 minutes longer if necessary. Remove from oven and serve warm or refrigerate to serve later cold with Crackers or Bread.

Five Element Analysis

Chicken Livers belong to the Wood Element so this is primarily a Wood food. The Cream, Red Onion, Basil, Thyme and Bay Leaves add in the Metal Element. The Oat Flour makes sure that the Earth Element has a little representation and the Egg brings in the Water Element. Only the Fire Element is missing (except for the trace amount of Pepper), which can certainly be added with a good cup of Tea along with the Crackers and Bread that bring in even more of the Wood Element. So, serving this with another appetizer containing Tomatoes or Red Peppers would also be a good idea to create a balanced Five Element Appetizer Spread.

Marinated Mushrooms

Here's another dish that we served at Hendrik's party - Marinated Mushrooms. I love Marinated Mushrooms and I've been making them since I was a teenager. I used to marinate them raw, but for many years, I've been sautéing them first, which I think gives them a much richer flavor. This is one of the easiest appetizers, ever! All you do is take fresh Cremini Mushrooms and cook them with Garlic slices very briefly in some Olive Oil. Then you add a marinade of either Red Wine Vinegar or Lemon Juice along with some Thyme. This is an herb that I think was made to go with Mushrooms and I usually leave a few sprigs whole to garnish on the top. You let it sit for a few hours and you have a tasty and addictive appetizer!

Marinated Mushrooms

2 pounds Cremini Mushrooms, washed, cut stems off and then cut into quarters

2 large Garlic Cloves, peeled and sliced thin

1/4 cup Extra Virgin Olive Oil

1 Tablespoon Red Wine Vinegar (or fresh Lemon Juice)

1/4 teaspoon Salt

1 teaspoon fresh Thyme Leaves (plus a few extra sprigs)

 Sauté the Mushrooms and Garlic slices in Olive Oil for about 3 minutes. Remove and place in a bowl.  Add Red Wine Vinegar (or Lemon Juice), Salt and Thyme.  Stir well and cover for several hours in the refrigerator.  Place extra Thyme sprigs on top before serving.

Five Element Analysis

Mushrooms belong to the Earth Element. The Garlic and Thyme contribute the Metal Element.  The Red Wine Vinegar brings in the Wood Element.  The small amounts of Salt and Thyme bring in just a hint of the Water and Metal Elements and more Metal comes from the Garlic. The Wood Element is represented but the Olive Oil and Vinegar. But, the Fire Element is missing so adding dishes like Roasted Peppers or Tomato Bruschetta   would be good and another Watery food, like Eggplant Caponata like we did made it a balanced Appetizer spread just perfect for the party!

Rustic Green and Black Olive Tapenade

I'm cooking with Kelly for our friend Hendrik's birthday party tonight and we decided on Italian Appetizers. One of the dishes that turned out really well was the Olive Tapenade. We are both big fans of this spread and we brought together both Green and Black Olives as green ones are my favorite and black ones are hers. We minced them fine as we had no Cuisinart and we added in some Garlic and Sun Dried Tomatoes too. The seasoning was fresh chopped Thyme and Oregano and just a pinch of Sugar to round out the flavors. It was a big hit with Crackers and Bruschetta (mine were Gluten Free of course!) I don't think I'll be buying Tapenade again as it was so easy to make and so delicious. I also liked the rustic nature of this spread so I'll be making it this way again soon!

Rustic Green and Black Olive Tapenade

1 cup Green Olives

1 cup Black Olives

1/4 cup Sun Dried Tomatoes packed in Olive Oil and drained

2 Garlic Cloves minced

1/4 cup Extra Virgin Olive Oil

1/2 teaspoon Sugar

1/2 teaspoon fresh Thyme, minced 

1/4 teaspoon fresh Oregano, minced

Mince the Green Olives, Black Olives and Sun Dried Tomatoes. Place in a bowl and add in the Garlic, Olive Oil, Thyme, Oregano and Sugar. Mix to blend well. Refrigerate for several hours so the flavors can meld.

Five Element Analysis

Olives belong to the Wood Element and so does Olive Oil so this is a very Woody Appetizer and Spread, especially when served with Wheat Bread and Crackers.  The Sun Dried Tomatoes contribute the Fire Element and the fresh and pungent herbs add the Metal Element. The Sugar brings in just a hint of the Earth Element but to balance the appetizer tray out, it would be a good idea to serve an Earthy food appetizer, like Marinated Mushrooms along with something Watery, like Salami or Prosciutto like we did to create a Five Element balance. 

Tomato Spread with Cumin

I often crave dips to go with my extensive collection of Gluten Free Crackers and since I am also not doing dairy, I've gotten somewhat inventive about making tasty spreads and dips to go with them. Today I decided to use several very ripe tomatoes and make something that is halfway between a spread I had in Israel that had roasted red peppers in it and Indian Tomato Chutney.  It was a simple concoction seasoned with cooked onions, garlic and cumin seeds. I added just a hint of sugar and for me it turned out just right.  It's simple to make and wonderful on crackers!  I think it would also be good as a Bruschetta topping and also with goat cheese.  It's tastes even better the next day and my son spread it on his English Muffin before putting his fried egg on top and thought it was delicious. During the winter, I am sure it would be good made with canned San Marzano Tomatoes too but it will likely need more sugar. I'm definitely going to serve this as an appetizer for a dinner party soon.

Tomato Spread with Cumin

3 large Tomatoes, stem removed and chopped

3 Tablespoons Olive Oil

2 large Garlic Cloves, minced

1/2 cup chopped Red Onion

1 teaspoon Cumin Seeds

1/2 teaspoon Sugar

In a large frying pan, heat the oil and add in the onions and cook until they are soft. Then add in the Garlic and the Cumin Seeds. Cook until you can smell the Cumin, then add in the Tomatoes and the Sugar. Cook stirring until the Tomatoes break down and soften - about 5 minutes.  Reduce heat and continue to cook, stirring frequently until the if becomes a paste. Serve warm or cold with Crackers or Grilled Baguette slices.

Five Element Analysis

Tomatoes belong to the Fire Family as they are so beautifully red. The Onions and Garlic Contribute the Metal Element as do the Cumin Seeds and the Rice Crackers, if you are serving these.  The Olive Oil and the Grilled Bread (or Wheat Crackers) contribute the Wood Element. Only the small bit of Sugar brings in the Earth Element and the Water Element is missing completely. So, be sure to serve this before a meal that contributes those elements.

Potato Coins with Buttered Leeks

I went to a French restaurant the other night and was served cubed potatoes and a mound of sautéed leeks as a side dish to my fish. They were separate side dishes, but I put them together and loved the taste of them combined. So, I decided to create a more attractive version than the one I was given. So, I roasted some new potatoes that were cut into slices and roasted them. Then I sautéed the leeks with butter and thyme until they started to caramelize and served them on top of the crispy potato rounds. It was wonderful and it was a beautiful dish too.  I may even serve this at Thanksgiving, I liked it so much and I think it might also work as a party appetizer and I might add some cut up ham. I think this dish could be made ahead of time as the potatoes could be reheated and crisped up and the leeks too so that would make it easier for a party. This combination of potatoes and leeks is a classic one, but the combination of textures makes these ingredients shine in a new way.

Potato Coins with Buttered Leeks

1 pound new potatoes, washed and cut into 1/3" slices

3 Tablespoons Vegetable Oil

1 teaspoon Sea Salt - divided in half

3 - 4 Leeks, root end and dark green parts removed, cut in half and sliced thin

3 - 4 Tablespoons of Butter (1 Tablespoon per leek)

1 teaspoon fresh Thyme leaves (or 1/2 teaspoon dried Thyme)

Heat oven to 425 degrees. In a large bowl, toss potate slices with the Oil and put onto a baking sheet, making sure that all the slices are touching the pan.  Sprinkle with 1/2 teaspoon salt.  Roast in the oven for 15 minutes then turn the slices over and roast for an additional 15 minutes.  

While the potatoes are cooking, put the sliced leeks into a bowl and cover with water - swish to remove any dirt and drain.  Heat butter in a large frying pan and add the Leeks, Thyme and salt.  Cook, stirring unit the leeks get soft and become lightly browned - this can take up to 20 minutes.  

When the potatoes are done, put them on a platter and spoon a small amount of leeks on top of each Potato "Coin" and serve immediately. 

Five Element Analysis

Leeks belong to the allium family and are considered a Metal Food and Potatoes belongs to Earth so this is a side dish that would go well with a meat, like lamb or chicken that are Fire and Wood foods respectively or with fish, which is a Water Food. And, I would serve it with some other green vegetables or a salad to create a Five Element balance.