May – Puff Pastry Pizza

May – Puff Pastry Pizza

I have been wanting to make this for weeks but it kept getting pushed to the back of the menu.

Imagine it…crisp puff pastry that flakes and crackles when you bite in, creamy melty cheese, and some interesting additions. It’s like a pizza croissant. Oh my! This was amazing. It’s perfect for a summer snack out on the deck or patio with friends, I’d add a glass of rose or white wine to round out the celebration. Cut it into small strips or slabs, larger ones for a whole meal. Use whatever ingredients you have on hand. In my book almost anything is possible and allowable on a pizza. It’s the perfect food.

Puff Pastry Pizza with Caramelized Onions and Sliced Zucchini Flowers and Blue Cheese

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Basil and Balsamic Drizzle

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Sliced Zucchini Flowers, Basil and Balsamic Drizzle

I don’t have an actual recipe, fly by the seat of your pants and your own families preferences. You will need a frozen package of puff pastry. Defrost it in the fridge for a few hours or on the counter for 40 minutes.

While your oven is preheating to 410 degrees F, unfold the pastry (there will be 2 sheets) onto separate parchment lined baking sheets. Crimp the folds together if necessary, then use a small sharp knife to make a shallow cut about 1/2 an inch from each edge. Try not to cut all the way through to the bottom.

Once your oven has reached full temperature, bake the unfilled pastry sheets for 10 minutes. Remove from the oven and add your desired filling. I recommend you not make it too runny, you want the bottom crust under the filling to remain crisp.

Here are a couple of ideas:

  1. Spread caramelized onions in the center on one sheet, top with thinly sliced fresh chives and blue cheese crumbles. Garnish with chives, add a few chive flowers before serving.
  2. Thinly slice fresh mozzarella to the center, add halved cherry tomatoes, thinly sliced zucchini flowers and basil. Drizzle with balsamic vinegar before serving.

Once you have added your topping, bake for an additional 10-12 minutes until hot, melted and browned.

This is fancy stuff without fancy time on your part.

Serve it for lunch or dinner with a green salad. To me this is perfect alfresco dining.

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Basil and Balsamic Drizzle

Puff Pastry Pizza with Mozzarella, Sliced Zucchini Flowers, Cherry Tomatoes, Basil and Balsamic Drizzle


Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

I’m going to cut this into enough pieces to share on Fiesta Friday #330 hosted by Angie. Fiesta Friday is a collection of posts about food, gardening, fashion, and crafts…a virtual party. Come on over and take a look and/or add your own link. Please read the link rules first. This week’s cohost is Mollie @ Frugal Hausfrau

Thank you for visiting, I would love to hear how you are doing. And finally, have a wonderful weekend. Stay safe and well.

October – Chicken Liver Mushroom Pate

October – Chicken Liver Mushroom Pate

This is one of the first dishes I served my husband when we were dating; he passed the adventurous eating test on my side to be invited for future dinners. And it must have done the trick for him because he kept coming back for more dates (and dinners).

I think it is worth going into your old recipe files occasionally. Who knows what forgotten memories and fun treasures you will turn up. I haven’t made chicken liver mushroom pate for years and am happy to be reacquainted with it. The recipe was forgotten until I started reading Martin Walker’s excellent detective series (Bruno, Chief of Police). I binge read the entire series while recovering from surgery. The books are placed in Bergerac in the Dordogne region of France. The food and wine of that region are a major part of the books; duck liver being front and center. I’ve only had foie gras once in my life, our French waiter had to strongly recommend it before I tried it accompanied by the traditional glass of sauterne But, its introduction was eye opening! What an amazingly delicious experience! I never would have guessed. This chicken liver and mushroom pate is my poor man’s substitute.  Foie gras (as well as being pricy), is illegal in California. The necessary force feeding of the geese being deemed cruel in our state. Please don’t put the two side-by-side, there will be no comparison with the “real thing”. But this chicken liver and mushroom pate can stand on its own.

Not everyone likes chicken livers but I adore them. This is really more of a smooth spread than an actual pate. It is perfect for serving with crisp bread, melba toast, or crackers as a before dinner snack or on a picnic. A glass of champagne goes beautifully, chardonnay would also be good and would match the creamy richness of the spread.

The original recipe was written in a small book (almost more accurately a pamphlet as there were only a dozen pages), published by the winery Paul Masson. The recipes in the book highlighted their wines, of course. It was published in 1968 but I came across it in the mid 70’s. I don’t remember exactly how I acquired it. The stamp on the front is a liquor store in Burlingame, CA and my first apartment when I moved to California from New York was in Burlingame. Maybe the store was handing them out to encourage wine sales. Burlingame is very near the airport and at the time I was waiting to see if my transfer request with United would go through, something that didn’t happen.

I passed this recipe to my mother, and it became a favorite of hers. Along the way we made some modifications. The original recipe called for dill and I just couldn’t see it with chicken livers! Not to mention I am not a big fan, although I like fennel. Taste is strange isn’t it? Anyway, I substituted herbs de Provence, one of my favorite blends. You could also use thyme, it would be a classic combination with the rosemary.

Paul Masson published 1968

Over the years there have been other adaptations and alterations. My recipe calls for a little less butter (hard to imagine!), less wine and the addition of a spot of brandy as well as the switch of herbs.

The pate freezes beautifully, I freeze portions in 4 oz wide mouth canning jars. It will keep at least 3 months in the freezer, maybe longer, with no loss of flavor. The recipe makes enough for 4 small jars. Glaze the surface with a slick of melted butter after you fill them. It will protect the pate from freezer burn. Simply remove a jar from the freezer a day before you want to serve it, defrost in the refrigerator overnight. This is a perfect snack to have on hand for guests; add some crisp bread, cheese, maybe some salad and wine. You have an instant mini meal.

Chicken Liver Mushroom Pate

Chicken Liver Mushroom Pate (makes about 1 1/2 pints)

Chicken Liver Mushroom Pate


  • 3 tablespoon unsalted butter, plus 1/2 a stick for finishing
  • 1 tablespoon olive oil
  • 1 lb. of chicken livers
  • 1/2 lb. of mushrooms, sliced
  • 1/2 cup of thinly sliced green onions plus some of the green tops
  • 1 teaspoon kosher salt or 1/2 teaspoon sea salt
  • 2 small or 1 large clove of garlic, minced
  • 1 teaspoon of herbs de Provence
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dry mustard, I use Coleman’s
  • 1/4 cup of dry white wine
  • 2 tablespoons of brandy
  • kosher or sea salt as needed

For finishing:

  • About 3 tablespoons melted unsalted butter


  1. Melt the 3 tablespoons of butter with the 1 tablespoon of olive oil in a large skillet on medium heat
  2. Add the chicken livers, mushrooms, onions, and salt; saute for about 5 minutes stirring occasionally
  3. Add the wine, garlic, mustard, herbs, rosemary, and brandy. Bring to a simmer and turn down the heat.
  4. Cover and simmer for about 10 minutes, or until livers and mushrooms are tender.
  5. Uncover and continue to cook on higher heat until almost all of the liquid has disappeared.
  6. Whirl in a blender until almost smooth, add the 1/2 stick of butter and continue to blend until smooth.
  7. Taste and add salt if necessary.
  8. Pack in small crocks or canning jars, wipe the edges and coat the top with melted butter.
  9. Cover and chill for at least 8 hours or more.

The pate is best served with crisp warm sourdough bread or large sesame crackers.

Chicken Liver Mushroom Pate

Chicken Liver Mushroom Pate

Bon appetit!

I am taking this to share on Fiesta Friday #194 hosted by Angie. Please stop by to see all the goodies our friends have brought to the party and add your own link if you are a food blogger. The cohosts this week are Petra @ Food Eat Love and Vanitha @ Curry and Vanilla.

January – Roasted Garlic Spice

January – Roasted Garlic Spice

When should a recipe be posted? For me it’s a big question. If something is simple or obvious should it be left un-blogged? When is something interesting enough that you will want to read it? If you have thoughts, let me know because this question weighs on me. My family will say “take pictures and post this” and I think “there are a million similar recipes on the internet, no one will want to read one more”. It’s a problem because I read so many postings from talented home cooks out there, not to mention the professional blog sites.

Once in a while something simple turns out to be far more than the sum of it’s parts. This recipe came from the cookbook “At Home with Michael Chiarello“. I have found all his cookbooks treasure troves of simple and delicious ideas. He suggests using this roasted-garlic spice on potato chips, something I did as a amuse-bouche before Christmas dinner last year. But it has other uses as well.

What is an amuse-bouche and why did you do that” you ask? For the what I turn to Wikipedia:

An amuse-bouche [aˌmyzˈbuʃ] (plural amuse-bouches) or amuse-gueule [aˌmyzˈɡœl] is a single, bite-sized hors d’œuvre.[1] Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but are served gratis and according to the chef’s selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef’s approach to the art of cuisine.

The term is French, literally translated as “mouth amuser”. The plural form is amuse-bouche or amuse-bouches.[2] In France, amuse-gueule is the proper term normally employed in conversation and literary writing,[3] while amuse-bouche is a euphemistic hypercorrection that appeared in the 1980s[4] on restaurant menus and is used almost only there. In French, bouche refers to the human mouth, while gueule refers to the mouth or snout of an animal, and is used as a derogatory term for mouth or face.[5][6]

And now for the why. I love dinner parties. And many of my friends (I count you in that group lovely readers) are amazing cooks and enjoy giving them as well. I arrive anticipating wonderful food and company. The house is filled with delightful smells. And, laid out on the buffet or coffee table are a selection of delicious pre-dinner snacks. I have no will power, I admit it. I usually make a bee line to the dips, cheese and other tidbits. Most certainly you have more self-discipline than I do! I hit the buffet (glass of wine in hand) and immediately stunt my appetite for dinner. It’s sad!

In France a restaurant will serve just a little something to welcome you and build anticipation for the dinner ahead, I have started to do the same. These potato chips are easy, addictive, delicious, and perfect with a glass of dry champagne.

Garlic Spice Potato Chips

Garlic Spice Potato Chips

Even better, they are quick and can be made ahead. Just make sure the container isn’t in plain sight or they will be gone in a flash.

I used this same spice mix on some chicken quarters before roasting, another success story!

Roast chicken leg quarters with roast garlic spice

Roast chicken leg quarters with roast garlic spice

So without further chat, here it is.

Roasted Garlic Spice

  • 8 fat cloves of garlic, very thinly sliced
  • 2 teaspoons finely ground sea salt, preferably grey salt
  • 4 black peppercorns
  • 1/2 teaspoon dry mustard
  • Pinch of chili powder
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and arrange the garlic slices in a single layer on top.
  3. Cover with a second piece of parchment paper.
  4. Bake until the garlic is dry and crisp, about 15 minutes. Watch this step carefully to make sure it doesn’t burn. Ovens vary in their true temperature. My garlic was done in 13 minutes.
  5. Remove from the oven and cool completely.
  6. Grind the garlic and other ingredients in a spice mill (or coffee grinder dedicated to spices) until it is a fine powder.
  7. Store in an airtight container away from light and heat up to 2 months.

The potato chips couldn’t be easier once you have the roast garlic spice.

Roasted Garlic Spice Potato Chips

  • 2 bags of good quality plain potato chips
  • Roasted garlic spice
  1. Preheat your oven to 350 degrees F.
  2. Spill the potato chips onto a large baking or cookie sheet.
  3. Place in the oven and heat until you start to see the oil on their surface, this will only be a few minutes.
  4. Remove from the oven and sprinkle (while still hot) with the roasted garlic spice.
  5. Cool and serve. You can also store them in an airtight container for up to 3 days.

What are your favorite tricks for wetting the appetite without overfilling your guests’ tummies?

September in the Kitchen – Tomato Sandwiches and the Kitchen Sink

September in the Kitchen – Tomato Sandwiches and the Kitchen Sink

You probably want to know “What do tomatoes and the kitchen sink have to do with each other?”. Well, I’ll tell you, it has to do with categories of sandwiches. There are dainty tea sandwiches made for white gloves, hearty sandwiches with gravy meant to be eaten with a knife and fork, picnic sandwiches to be eaten outdoors, and ‘kitchen sink sandwiches’ which you need to eat while standing over the sink to catch the drips. This is definitely one of the later. Take a look at all that drippy tomato!

Kitchen sink tomato sandwich

Kitchen sink tomato sandwich

Make this while summer tomatoes are at their most ripe and delicious. The ingredients are simple but need to be the best…ripe tomatoes, crisp good quality sourdough toast, sweet onion, garlic, sea salt, and mayo. That’s all.

Although you could add bacon…just saying.

Kitchen Sink Tomato Sandwiches

For each sandwich you will need:

  • 2 slices of good sourdough bread, toasted crisp
  • 1 clove of garlic, cut in half
  • 1 slightly over-ripe tomato, cut in half
  • 1 tablespoon of mayonnaise
  • 1 ripe tomato sliced thinly
  • Sea salt
  • a few thin slices of red or other sweet onion
  1. Start by toasting your bread, it should be crisp.
  2. Rub one side of each slice with the cut side of the garlic clove, be assertive.
  3. Rub that same side with the cut side of the over ripe tomato, squeezing to coat with juices.
  4. Top that with a thin smear of mayo
  5. Layer the tomato juice side of one slice with the thinly slice tomato, sprinkle with sea salt (I used salt I purchased when we were in Key West earlier this year), top with the onion, then the other slice of toast (tomato side down). Press lightly together.IMG_3524
  6. Eat over the kitchen sink.IMG_3522

Lunch! Or a very delicious snack. So simple, so wonderful!


The idea for this came from the N.Y. Times food section.

June in the Kitchen – Daughter of Seedy Mix

June in the Kitchen – Daughter of Seedy Mix

My Seedy Mix has turned out to be a popular condiment in my household. It adds crunch, a dose of flavor, and a boost of protein to all kinds of salads and vegetables. Use it as a finishing garnish (it’s more interesting than parsley). The original Seedy Mix was posted last April and has been undergoing some alterations over the past few months. Here is the updated and improved recipe:

Daughter of Seedy Mix

  • 1/3 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1/3 cup of hulled pumpkin seeds
  • 2 tablespoons poppy seeds
  • 2 teaspoons nigella seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon of black mustard seeds
  • 1/2 teaspoon of Urfu Biber pepper
  • 2 teaspoons dried onion flakes
  •  2 teaspoons dried garlic flakes
  • 2 teaspoons sea salt
  1. Preheat the oven to 350 degrees F.
  2. Put the sunflower and sesame seeds in a shallow oven proof plate like a metal pie plate. Toast in the oven until golden, shaking the plate a few times. This will take about 8-10 minutes. Pour into a medium bowl to cool.
  3. Heat a small dry frying pan on medium heat, add the poppy seeds and toast for 5 minutes. Remove them to the bowl with the sunflower and sesame seeds.
  4. Add the nigella seeds to the skillet and toast for 2 minutes. Remove to the bowl with the other seeds.
  5. Add the cumin and mustard seeds to the skillet and toast for another 1 to 2 minutes until golden. You might want to cover the skillet with a splatter screen as the mustard seeds will jump around. Add to the bowl with the rest.
  6. Add the onion, garlic, Urfu Biber, and salt to the bowl. Stir to mix. Cool completely.
  7. Once cool, transfer to a jar with a tight lid.
Seedy Mix II

Seedy Mix II

Sprinkle the seeds over vegetables or scrambled eggs, salad, roast chicken, or anything needing an extra embellishment. I couldn’t resist them as a quick snack while I was preparing dinner.