I grew up in a rural area of California where there is little opportunity to expand my culinary interests. In high school, who wrote already addicted, creative dishes, I am in a cooking class located in the municipality. I do not know the name of the woman who have taught the course, but forty years later I was still with her recipes!
After all my travels and moves around the globe, I have little saved from my youth. But my good friend, Carolyn Kelso, with whom I share theRecipes has given them back to me. The one that we both make pie today, and we continue to enjoy, because it is at all potluck and parties, our recipe for caviar.
It's simple, elegant, delicious and different. It is incredibly easy to make in order to lead a party and serve. Wherever I used it, almost everyone asks me for the recipe. I only wish I still had the name of the woman from whom I had so I can give her faith.
Even people who say that hate love caviarthis court. Try it and you'll see!
I now use a food processor for all parts, so that a creamy, dreamy sensation, every shift.
CAVIAR PIE
Oil quiche pan or spring form. I may be the use of a spring-form pan so the layers are to be cleared up and fully with the service.
1. Layer
LG 6 hard-boiled eggs
3T mayo
Mix together in a processor or by hand, on the bottom of the pan
2. Shift
Green onions, finely chopped, they can be coarsely choppedIn a food processor
Distributed throughout the egg-layer
3. Layer
2 / 3 c sour cream
8 oz cream cheese (or low-fat cream cheese)
Blend in a processor or a mixer. Spread on top of the onion layer
For at least 4 hours or overnight in the refrigerator we set
Right before serving:
Top with 2 8oz jar Danish lumpfish caviar, drained (drainage of fluid from a sieve)
Garnish with chopped parsley or chives
Serve with crackers or thinBaguettes
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