Call me crazy, but I just love the dark brown parts of liver pâté. I realize that may not be the preference of most other sane people, but what can I do against such deliciousness. So these pictures may not do full justice to the wonderful slice of Maria’s liver pâté, but I can assure you that once you bite into this little black diamond, your buds will thank you.
The sautéed side of zucchini with garlic and lemon matches perfectly the sautéed leeks and roasted walnuts.
We eat a lot of salmon in our house; smoked salmon, grilled salmon, and last night seared salmon. So we had to try and see if we could turn some of the leftovers into a delicious second-day sandwich (It’s what we do after all). In this case, we have a piece of seared salmon with black sesame seeds, fennel seeds, and spices. Since salmon is ‘light’, we decided to add a few grilled vegetables, a bit of cheese, and some thinly sliced pear. Of course, we used roasted garlic as a smear. This combination does hide the salmon taste a bit, but it brings out all the lovely nuances of the grilled veggies, and we were very pleased with the final outcome. Judge for yourself, try it, and let us know what you think in the comment section.
We love lavash crackers, and I mean really love them, and we’ll typically eat them just plain. Sometimes though, it’s good to add a little extra, and since we were grilling vegetables yesterday, we thought this little appetizer would be a great way to use the lavash. In this case we didn’t score the lavash before baking so instead we broke it into large rustic pieces. That’s another great way of presenting them, and of course with bigger pieces comes the opportunity to layer other ingredients on top.
Continue reading Lavash Cracker Appetizer with Olive Tapenade, Grilled Squash and Roasted Garlic