Monthly Archives: November 2017

Butter Cookies

This is a recipe that I demonstrated at the Minnesota State Fair years ago. Use the best organic unsalted butter you can get your hands on because after all, it’s a butter cookie. Recipe from The French Cookie Book by Bruce Healy with Paul Bugat. 135 g or ½ cup, plus 1 ½ tablespoons, unsalted […]
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Chicken Liver Paté with Port Gelée

I so enjoy paté. Any variation is just dandy with me; whether it’s duck liver (paté de foie de canard), mushroom (pâté de champignons), or this chicken liver with port jello (pâté de foie de poulet au porto gelée). It’s easy to make. However, I found that using a blender makes for a much smoother […]
Posted in Appetizers, Cooking Classes, General Blog | Comments closed