A Stack of Dishes

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Country Pate {Pate de Campagne}

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Pork and Turkey Country Pate ~ A Stack of Dishes

The cooler weather is finally settling in to Louisiana. I should hardly say a thing about it since some of my Northern friends are already suffering storms and foul weather. “Cooler weather” here means the horrible chore of having to put on a jacket, and I hate to tell you that a scarf is non unheard of at 66 degrees. (Yes, 66 is considered nippy to me now. *sigh*) Be that as it may, this is where we are at, and we must all flow where we are.

As the days shorten The Wife and I find ourselves pulling together dinner parties in lieu of the sunset cocktails on the porch. This is a wonderland for us. The Wife is in charge of the family “wine cellar”, a job that she takes on with passion and with great talent. Me, I have the joy of delving into the kitchen and creating more complicated and time intensive dishes.

Recently we had a small dinner party. The Wife chose a gorgeous Italian Prosecco to serve to our guests as they gathered and settled. We have learned that some of the best evenings start off with a little sparkle. As an accompaniment, my mind went to something earthy, something savory, with a hint of sweet to offset the wine. I wanted something special and yet, not overly stuffy. When I lived in Manhattan there were plenty of options for pre made pates of several types- but that’s not so much the case here. I also discovered when discussing this idea with a few friends was that not so many folks are as keen on liver as I am. This I find not surprising, but just so sad. I simply adore liver pate and could easily overindulge with abandon. 

When I first moved here I found the lack of provisions an obstacle, but these days I have come to accept it as de rigeur. I remind myself not to complain when there are so many other wonderful things about living here. Besides, it has forced me to become more honed to the basic  kitchen arts, which does my heart good. The art of making pate however does not demand fine skills. I would say the challenge lies less in the technique and more in the balance of flavors. [Read more…] about Country Pate {Pate de Campagne}

Lentil Salad with Grilled Haloumi + Machu Picchu

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lentilSalad

Oh what fun I’ve been having the past month or so. For those that do not know, the wife and I went down to Peru and hiked the Salkantay Trail to Machu Picchu. I was without a doubt challenging in many ways. Five days and four nights, and 38 miles on the trail was arduous, but it also turns out that this city girl is afraid of heights. Normally this doesn’t impact my life very much, but when hiking through the Andes it can be a challenge.

There is nothing like countryside of Peru. It is breathtaking, absolutely stunning! The mountains rise up straight from the ground in vertical regal grandeur, nudging the clouds. Towns and villages cling to the edges in miraculous ways, as the sun and winds sweep over them. As a flatlander I was dazzled by the agility and grace of folks traversing up and down cliff like hillsides without one single huff or puff. All this at elevations miles above sea level. I, on the other hand, struggled like a 100 year old woman. 

haloumi

Even though we spent three days in Cusco adjusting to the altitude (11,000 feet), I was still plagued with piercing headaches, nausea and and overall feeling of being on a college weekend alcoholic bender. The hiking itself is tough going over rough rocky trails, and the first days they took us upwards to a peak of 15,000 feet. From the highest point it is mostly a descent, taking us from scrubby mountain terrain down into humid leafy jungle.

There were several moments of terror for me as I traversed narrow trails carved into sheer cliffs- the worst being a long crossing over a huge mudslide on a fresh (and rather soft) man made trail which dropped off several hundred feet into a ravine. I was only able to do this while clinging onto our guide and my wife, and NEVER looking down.

By the end of the trip I had fallen off of a horse, suffered altitude sickness, blistered my toes, shivered in tents, slept on slopes, and was traumatized by the heights- but I can sincerely say it was by far one of the most fantastic things I have ever done. Though I ached and fretted, the hike was so beautiful, so encompassing, that I did not suffer my ills.

bitten

How this is possible I cannot say exactly- to feel uncomfortable or even pain, but not suffer it. Perhaps it’s because our comforts are not always the thing that drives us, or insures our happiness. There is more. As I hiked along I kept thinking. I am here. I am here now in Peru, and I let myself experience that, rather than my aching toes. The pains washed through and over me. I felt them, especially my anxiety, but they did not color my moments of being there.

Lentil Salad with Grilled Haloumi
The lemony aspect of the dressing balances out the smoke and heat of the paprika. This was inspired by Donna Hay's recipe.
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316 calories
40 g
0 g
12 g
16 g
2 g
381 g
67 g
5 g
0 g
10 g
Nutrition Facts
Serving Size
381g
Servings
4
Amount Per Serving
Calories 316
Calories from Fat 103
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 67mg
3%
Total Carbohydrates 40g
13%
Dietary Fiber 22g
86%
Sugars 5g
Protein 16g
Vitamin A
551%
Vitamin C
31%
Calcium
13%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup french puy lentils
  2. 1 bay leaf
  3. 2 heads romaine
  4. 8 oz haloumi, sliced into 4 pieces
  5. 2 tablespoons fresh lemon juice
  6. zest of one lemon
  7. 3 tablespoons olive oil
  8. 1 teaspoon smoked hot paprika
  9. pinch of salt
Instructions
  1. In medium saucepan, combine lentils, bay leaf and a pinch of salt with 2 1/2 cups water. Bring to a boil then reduce heat to a simmer and cook covered until the water is absorbed and the lentils are tender. About 30 minutes. Set aside and discard bay leaf.
Meanwhile make the dressing
  1. In a small bowl combine the zest, lemon juice, olive oil and paprika and stir thoroughly, set aside.
  2. Preheat a grill pan or cast iron pan over high heat. Lightly coat with cooking spray and grill for 2 minutes on each side.
  3. Prepare the plate by placing several clean romaine leaves, then sprinkling with lentils. Place haloumi on top and drizzle with dressing. Serve immediately.
beta
calories
316
fat
12g
protein
16g
carbs
40g
more
A Stack of Dishes https://www.astackofdishes.com/
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Forbidden Rice Salad with Cauliflower

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Forbidden Rice Salad~A Stack of Dishes   Because you’re going to gorge on Turkey, stuffing and pie…. oh yes… the pie… Make a batch of rice, dress it, and keep it in the fridge. Then steam or sauté some veggies, add some greens, and keep on shopping/cooking/eating….  you get the picture.

Forbidden Rice Salad with Cauliflower
Forbidden or black rice can be found in the Asian aisle at your market. It's rich in antioxidants and has a lovely chewy texture. In a pinch you can switch it out with Jasmine or Brown rice.
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313 calories
46 g
1 g
12 g
6 g
2 g
344 g
75 g
3 g
0 g
10 g
Nutrition Facts
Serving Size
344g
Servings
8
Amount Per Serving
Calories 313
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 1mg
0%
Sodium 75mg
3%
Total Carbohydrates 46g
15%
Dietary Fiber 3g
11%
Sugars 3g
Protein 6g
Vitamin A
10%
Vitamin C
68%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 cups black rice
  2. 3.75 cups water
  3. pinch of salt
  4. 1 head of cauliflower, broken into bite size florets
  5. 1 tbsp lemon zest
  6. 3 Tbsp lemon juice
  7. 1 tbsp mayonnaise
  8. 1 tsp dijon mustard
  9. 6 Tablespoons olive oil
  10. 2 Tablespoons fresh minced tarragon
  11. 10 cups mixed baby salad greens
Instructions
  1. Place the rice, water and salt in a rice cooker and set to cook. Alternatively cook in a pot, bringing the water to a boil, then reducing to a simmer. Cover pot and cook until water is absorbed and the rice is tender. About 20 minutes.
  2. In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the cauliflower and cook without stirring until charred on bottom side, about 3 minutes, then turn and repeat. Add 2 Tablespoons of water, cover the skillet and cook for another 2-3 minutes until cauliflower is tender. Season with salt and pepper.
  3. In a medium bowl combine: zest, lemon juice, mayonnaise, mustard and 5 tablespoons olive oil. Whisk until emulsified, then season with salt and pepper to waste.
  4. When the rice is done and still warm, toss with half of the dressing, then add the tarragon.
  5. Let rice cool for 10 minutes, then add the cauliflower and the remaining dressing.
  6. Serve over greens
beta
calories
313
fat
12g
protein
6g
carbs
46g
more
A Stack of Dishes https://www.astackofdishes.com/
Wordpress Recipe Plugin by Recipe Card
Forbidden Rice Salad~A Stack of Dishes