Patty Gironda, on-air host of Home At Last, shares her passion for good food and home.
Peach and Almond Upside Down Cake
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I made this in my cast iron skillet like a typical pineapple upside down cake. But the results were a lot more sophisticated with the dessert wine and almonds.
Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories! Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to l...
Guests of Bed and Breakfasts, for the most part, are pretty easy to please. A comfy bed in clean surroundings - a few pretties, here and there, and a hot breakfast with lots of fresh coffee. That's pretty much the formula! This weekend we installed a small coffee nook to satisfy the need for the fresh, hot coffee. We're still waiting on a new countertop but it's easy to imagine the finished space. Spread around the B & B are several one-cup coffee makers; allowings guests to grab a quick cappuccino or hot tea before breakfast or after a late night in Newnan. It's been seven years since we closed The Old Garden Inn. Between learning how to operate a leased-access channel and running a Bed and Breakfast, the work load was a little too heavy. But, as the opening draws near, I find myself becoming more and more excited. Choosing the breakfast menus and adding a few new items is great fun for a "foodie". Imagining the "oohs and ahh's" from ...
Asian-style Parrot Fish Dark soy, sesame oil mixed with a little olive oil, freshly-grated ginger and garlic! Yum. A little chopped green onion and blood orange. Yes! One of my last blood oranges was squeezed for a citrus marinade that made for a nicely-flavored and springlike taste! I might be rushing the seasons a little but this easy recipe would certainly be good anytime of the year! The Parrot Fish has a nice firm texture with lots of flavor. The bones were easily removed from the meat and so the yield is very good. I grilled the fish on the infrared for about eight minutes and finished it off in a very hot oven! Definitely worth a try!
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