Suzi's Blog

Country Pâté from Hog by Richard H. Turner

In his survey of cooking pork from every part of the pig and using every possible cooking technique, Hog author Richard H. Turner presents recipes from around the world. Here is a rough, rustic French-style terrine. Add some bread, some pickles, and of course red wine to give you a wonderful fall meal. The recipe…

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Chicken Liver Terrine or Mousse from James Peterson

Our Valentine’s Day feast at Cooking by the Book offered a menu all from James Peterson’s Glorious French Food. My favorite item was this Chicken Liver Mousse. Rich, soft, luxurious to the mouth, this dish is exceptional. Peterson’s recipe includes key tips on how to cook those chicken livers so that valuable moisture is not…

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Avocado and Shrimp Terrine

  During the holiday season, there can be discussions between the partners in a marriage over what to serve at their next dinner party. “Something chicken,” I began. “NO.” Suzen was shouting again. Low frustration level. It’s her, not me. “Cornish Game Hens with stuffing.” My mouth was watering. I like stuffing. I mean I…

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Chicken Terrine from Northern Italy

  If you are going to do something, then do it well. With intensity and passion. For example, take chicken. “Tastes just like chicken” may be the most used culinary insult available. Because chicken can really, really be exceptionally good. Yet we are all quite stuck in our cooking-chicken ways: baked, roasted, barbequed. How can…

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