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Full Online Book HomeLearning KitchenBread - Crostini - Gourmet Cl Toasts
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Bread - Crostini -  Gourmet Cl Toasts Post by :David_Reed2 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1856

Click below to download : Bread - Crostini - Gourmet Cl Toasts (Format : PDF)

Bread - Crostini - Gourmet Cl Toasts

1 pound chicken livers
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup sliced red onions
2 teaspoons minced garlic
1/2 teaspoon dried sage, crushed
8 juniper berries, crushed
2/3 cup sweet vermouth
12 slices Italian-style bread cut into 1/2-inch slices

To clean livers: Remove any dark or green spots and separate the 2 lobes of the livers. Dry the livers with a paper towel.

To prepare livers: Heat the olive oil in a large skillet and season the livers with the salt and pepper. When the oil is hot, add the livers to the pan one at a time, taking care not to overcrowd the pan. If necessary, cook the livers in 2 batches. Cook the livers over high heat until browned, 2 to 3 minutes, then turn and cook until springy to the touch, another 1 to 2 minutes. The livers should be rosy pink inside. Remove them from the pan using a slotted spatula. Lift them from the pan and set aside.

Reduce the heat to medium and add the onions, garlic, sage, and juniper berries to the pan. Cook until the onions are translucent, about 5 minutes. Add the vermouth and, with a wooden spoon, scrape up any browned bits that may have collected in the pan. Reduce the liquid until syrupy, 1 to 2 minutes.

In a food processor or blender, puree the livers with the onions until smooth. Place the puree in a bowl and refrigerate for 2 or 3 hours. This dish may be prepared a day ahead.

When ready to serve, toast or grill the sliced bread, spread 1 to 2 tablespoons of the chicken livers on the warm bread, and serve.
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1 French baguette herbed boursin cheese Preheat broiler. Slice baguette on the bias into slices 3 to 4 inches long. Spread the boursin on one side of bread and leave about 1/2 inch from sides so you can pick it up without getting cheese on your fingers. Place on baking sheet and broil until bread is toasted. Serve with favorite soup or salad.

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1 envelope yeast, active dry or compressed 1 cup warm water 1 1/2 teaspoon salt 1/3 cup sugar 5 cups unsifted flour 1 cup firm butter, at refrigerator temperature 1 egg beaten with 1 tablespoon water 3/4 can of canned milk, undiluted (evaporated milk)1 egg 1/4 cup butter melted and cooled In bowl, let yeast soften in water. Add milk, salt, sugar, egg, and 1 cup of flour. Beat to make a smooth batter, then blend in melted butter, set aside. In a large bowl, cut 1cup firm butter into remaining 4 cups flour until butter particles are size of dried