I grew up in a rural part of California where there was little opportunity to expand my culinary interests. In high school, already addicted to creative food, I enrolled in a cooking course at the local community center. I don't know the name of the woman who taught the course, but forty years later I am still using her recipes!
After all my travels and moves around the globe I have saved little from my youth. But my close friend, Carolyn Kelso, with whom I shared those recipes has given them back to me. The one that we both continue to make today, and which we both relish because it is at all potlucks and parties, is our recipe for caviar pie.
It is simple, elegant, tasty and different. It is incredibly easy to make, to carry to a party, and to serve. Wherever I serve it, virtually everyone asks me for the recipe. I only wish I still had the name of the woman from whom I got it so I can give her credit.
Even people who say that hate caviar love this dish. Try it and you will see!
I now use a food processor even for all parts, giving a creamy, dreamy sensation to each layer.
CAVIAR PIE
Oil quiche or spring-form pan. I like to use a spring-form pan so the layers are high and fully revealed when serving.
1st Layer
6 lg hard-boiled eggs
3T mayo
Mix together in a processor or by hand, spread over the bottom of the pan
2nd layer
Green onions, finely chopped, they can be coarsely chopped in a food processor
Spread over the egg layer
3rd Layer
2/3 c sour cream
8 oz soft cream cheese (or low-fat cream cheese)
Blend in a processor or with a mixer. Spread on top of the onion layer
Let set for at least 4 hours in fridge, or overnight
Right before serving:
Top with 2 8oz jar Danish lumpfish caviar, drained-(drain the liquid off in a strainer)
Garnish with chopped parsley or chives
Serve with fine crackers or baguettes
The concept of my new book (in progress) Make It Sing Cuisine, evolved from my experience of working for the past 16 years in Africa as a designer for indigenous artisans. In any exotic language or culture where I lived, I discovered that people could understand the concept of transforming their products from ordinary to exceptional simply by asking them, "How can you make it SING?" Everyone on the planet understands the idea of and the joy inherent in singing. Now I am applying that same idea to cooking.
After returning to the US and rediscovering the pleasure of cooking in America, with supermarkets, stoves and an abundance of produce and other foodstuffs, I was inspired to write my book. I love cooking and creativity and I hope the blog and book will inspire the same in you.
Before moving overseas I worked for over 15 years in the culinary field in various restaurants on both coasts. I was also a caterer working in the homes of senators, diplomats, mayors, artists, actors, and executives.
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