PARMIGIANO AND HERB-FORTIFIED STOCK
Provided by Rachael Ray : Food Network
Time 1h30m
Yield 1 gallon (16 cups)
Number Of Ingredients 12
Steps:
- Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
- Heat the oven to 500 degrees F.
- For the Roasted Tomatoes:
- Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
SOFT CHEESE BOARD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Pour nuts into large snifter and set on cheese board. Arrange cheeses with baguette slices and clusters of grapes. Place a few spreaders near cheeses and set out where guests will gather.
VERSATILE PATE BRISEE
This simple recipe is an ideal base for many pies and tarts, sweet or savory.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 1 large disk or 2 small disks
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.)
PERFECT PATE BRISEE
Use this recipe when making our Pear-Fig-Walnut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch crusts
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn't, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
- Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.
PATE BRISEE FOR MUSHROOM-AND-BACON TART
Use this recipe to make our Mushroom-and-Bacon Tart.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for 1 tart
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal with some larger pieces. With machine running, slowly add ice water until dough just holds together. Turn dough onto a lightly floured surface, and knead once to combine. Shape dough into a rectangle. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
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CREATING A PâTé BOARD IN 5 EASY STEPS – ALEXIAN PATE
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- Choose Your Pâtés. Your pâtés will be the star of your board, and everything else should work in harmony to enhance the rich flavors. We suggest offering a selection of pâtés that showcase a variety of flavor profiles and textures.
- Choose Your Cheese. When you offer a variety of pâté, you also need a variety of cheeses. One of the most exciting parts of a pâté board is allowing your guests to experiment with different combinations.
- Choose Your Accompaniments. Hard and cured meats such as salami and prosciutto have bold flavors that provide a contrast to the richness of pâtés. They also work as standalone flavors for pairing with cheeses.
- Choose Your Breads. With all of this creamy, cheesy, savory goodness in front of them, your guests will be looking for a vehicle to get it from the board to their mouths.
- Choose Your Settings. Last, but certainly not least, are the details. If you’re crafting an elaborate pâté board, you’ll need plenty of room. You want to make sure that your board is not over-crowded, for both aesthetic and logistical purposes.
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