Arlington chicken liver pâté

Bacon, chopped	1 pound
Onion, large, coarsely chopped	1
Garlic, minced	4 cloves
Chicken livers, cleaned	2 pounds
Butter, chunk cut	¾ cup
Salt
Pepper, freshly ground
Parsley leaves, minced + 15 to 20 leaves whole	½ bunch + garnish
Cilantro, minced	½ bunch

1. Fry the bacon over medium heat in a large skillet until lightly browned. 
2. Add the onion and garlic, reduce heat to low, and cook until the vegetables are soft and lightly browned, about 10 minutes. 
3. Add the livers, and cook, stirring in the butter a few tablespoons at a time, until the livers are cooked through but still pink inside, about 8 to 10 minutes.
4. Season with salt and pepper, and then stir in the parsley and cilantro. 
5. Transfer to a food processor, and pulse three to four times to create a coarse paste. 
6. Line a 1 ½-quart terrine with plastic wrap, and pour in the liver mixture. 
7. Cover the terrine with plastic wrap, and refrigerate until the butter solidifies, or as long as 5 days. 
8. Turn out onto a serving plate, scatter parsley leaves evenly over the top. 

Serve with toasted bread, perhaps a bit of chutney or relish, and a salad.

Recipe from The Country Cooking of Ireland by Colman Andrews.

Corn soup with shitakes & thyme

Butter, unsalted	2 tablespoons + 1 tablespoon
Olive oil	2 tablespoons
Shallots, minced	2
Garlic, minced	4 cloves
Chicken broth	4 cups
Corn kernels	2 pounds
Cream, heavy	1/3 cup
Salt, fine sea
Pepper, freshly ground
Shitake mushrooms, thinly sliced	½ cup
Thyme leaves, minced	½ teaspoon

1. In a Dutch oven, warm 2 tablespoons butter with the oil over medium-high heat. 
2. Add the shallots and garlic, and sauté until soft, about 3 minutes. 
3. Add the broth, and bring to a boil. 
4. Add the corn, and cook for 5 minutes. 
5. Remove from heat, and let cool slightly. 
6. Purée half of the soup in a blender, and return to the pot with the cream. 
7. Season with salt and pepper. 
8. In a small frying pan, melt 1 tablespoon butter over medium-high heat. 
9. Add the mushrooms and thyme, and sauté, stirring often, until the mushrooms release their liquid and brown, about 4 minutes. 
10. Ladle soup into bowls, and garnish with mushrooms.

Chicken liver pâté

Active: 30 minutes; Serves: 4

Chicken livers, cleaned, chopped	1 pound
Butter, diced	4 tablespoons
Shallot, finely chopped	1
Thyme leaves, finely chopped	1 ½ teaspoons
Cognac	1/3 cup
Cream, heavy	1/3 cup
Salt	½ teaspoon
Allspice berry, freshly ground	1
Ginger, ground	¼ teaspoon

1. Melt 2 tablespoons butter in a frying pan over medium heat.
2. Add the shallot and thyme, and cook until soften, and then increase the heat to medium-high.
3. Add the livers, and sauté until browned, about 2 to 3 minutes.
4. Tip into a food processor.
5. Add the cognac to the pan, and boil until reduced to a couple of tablespoons.
6. Pour into the food process, and then add the cream, salt, and spices.
7. Pulse until smooth.
8. Add 1 tablespoon butter, pulse again, and then taste and adjust seasonings, if needed.
9. Press through a sieve into a serving dish, and chill for 30 minutes.
10. Melt remaining 1 tablespoon butter, pour over the top, and refrigerate until set.

Serve with toasted bread, your favorite greens, or pickled grapes!

Green grape, duck & apple salad

Duck leg	1 pound
Salt	1 teaspoon
Pepper, freshly ground	½ teaspoon
Coriander, ground	½ teaspoon
Shallot, minced	2 tablespoons
Vinegar, balsamic	2 tablespoons
Grapes, green seedless, halve some for garnish	2 cups
Watercress, tough stems removed	2 bunches
Apples, granny smith, cored, thinly sliced	2

1. Remove the skin and fat from the duck leg; set aside. 
2. Place the fatty layer, skin side down, in a frying pan over medium heat. 
3. Cook, turning occasionally, until about ¼ cup fat is rendered, about 10 minutes. 
4. Discard the skin. 
5. Measure out 2 tablespoons fat; set aside.
   (Save remaining for another use.) 
6. Increase the heat to high. 
7. Season the duck leg with salt, pepper, and coriander. 
8. Sear until browned, about 3 minutes. 
9. Add the shallot, turn the duck, and cook on the other side for 3 minutes. 
10. Reduce heat to medium, and cook until the duck is rosy only in the center, 1 to 2 minutes. 
11. Transfer to a cutting board, and let rest. 
12. Add the reserved duck fat to the pan, and place over high heat. 
13. When the fat is hot and glistening, add ½ cup water, vinegar, and whole grapes to the pan, and stir to scrape up any browned bits on the pan bottom. 
14. Simmer until the liquid is reduced by half, about 2 minutes. 
15. Remove the duck meat from the bone, pour any collected juices into the pan. 
16. Arrange the watercress on a platter, and top with alternating chunks of duck and slices of apple. 
17. Pour the grape sauce over the top, scatter the halved grapes, and serve. 

Yield: 4
Recipe adapted from Williams-Sonoma Salad of the Day by Georgeanne Brennan.

Ben’s cranberry candy

Photo coming

Cranberries	2 cups
Orange zest, grated	1 ½ tablespoons
Orange juice	¾ cup
Gelatin, unflavored	3 envelopes
Sugar, granulated	1 ½ cups
Walnuts, chopped (optional)	1 cup
Sugar, powdered

1. In a medium saucepan, combine the cranberries, zest, and juice. 
2. Cover, and cook over medium-high heat until the cranberries soften and crack open, about 15 minutes; let cool. 
3. In batches, purée the mixture, and then press through a sieve; discard solids. 
4. Return purée to a clean pan. 
5. Stir together the gelatin and sugar, add to the purée, and stir until the sugar is dissolved. 
6. Cook over medium-high heat, stirring until you can see the pan’s bottom for a full second after the spoon is drawn across it, about 10 to 20 minutes. 
7. Remove from heat, and stir in the walnuts, if using. 
8. Spread the mixture evenly in a well-greased 5-by-9-inch loaf pan; let stand, uncovered, for at least 8 hours. 
9. Cut into 1-inch squares, and roll in powdered sugar to keep them from sticking to each other. 

Yield: 45 pieces.
Recipe from friend and cook extraordinaire Ben.

Crab cakes & escarole salad

Eggs	2
Mayonnaise	1 tablespoon + 1/3 cup
Crabmeat, cooked, picked over for shell fragments, squeeze to remove excess water	1 pound
Bread crumbs, fresh fine white	½ cup
Salt	2 teaspoons
Pepper, freshly ground	½ teaspoon + ¼ teaspoon
Green onions, white and green parts finely chopped	4
Dijon mustard	2 teaspoons
Lemon juice	1
Butter, unsalted	2 tablespoons
Escarole, torn into bite-sized pieces	2 heads

1. In a bowl, lightly beat the eggs. 
2. Add 1 tablespoon mayonnaise, crab, bread crumbs, salt, ½ teaspoon pepper, and green onions. 
3. Stir with a fork until well mixed. 
4. Divide the mixture into eight equal portions, and gently form each portion into a small patty. 
5. In a small bowl, whisk together 1/3 cup mayonnaise, mustard, juice, and ¼ teaspoon pepper until smooth. 
6. In a large frying pan, melt the butter over medium-low heat. 
7. Working in batches if necessary, add the crab cakes, and cook without moving until golden brown on the first side, about 4 minutes. 
8. Turn, and cook until golden brown on the second side, about 3 to 4 minutes. 
9. Arrange the escarole on plates, and place the crab cakes on top. 
10. Drizzle with the dressing, and serve. 

Yield: 4
Recipe from Williams-Sonoma Salad of the Day by Georgeanne Brennan

Asparagus soup with poached eggs & crispy turkey bacon

Bacon, turkey, thinly sliced	2 ounces
Butter, unsalted	2 tablespoons
Onion, yellow, chopped	1
Garlic, minced	2 cloves
Wine, dry white	¼ cup
Chicken broth	3 cups
Asparagus, trimmed, cut into ½-inch pieces	2 bunches
Cream, heavy	2 tablespoons
Salt
Pepper, freshly ground
Vinegar, white	1 teaspoon
Eggs	4

1. Lay the bacon slices in a Dutch oven, and cook over medium-high heat, turning with tongs, until crispy, about 7 minutes. 
2. Transfer to paper towels; let cool, and then crumble. 
3. Add the butter, onion, and garlic to the same pot, and sauté until translucent, 5 minutes. 
4. Add the wine, bring to a simmer, scraping up any browned bits on the bottom of the pan, and cook for 3 minutes. 
5. Add the broth, and bring to a boil. 
6. Add the asparagus, and cook, uncovered, until tender, about 8 to 10 minutes. 
7. Remove from heat, and let cool slightly. 
8. Working in batches, purée the soup in a blender. 
9. Return to the pot, add the cream, and bring to a boil over medium heat. 
10. Season with salt and pepper, and keep warm over low heat. 
11. In a frying pan, heat 1 inch of water over medium heat. 
12. Add the vinegar, and reduce the heat to keep the water at a gentle simmer. 
13. Break an egg into a small bowl and, using a large spoon, place the egg gently in the water. 
14. Using a tablespoon, occasionally spoon the hot water over the top of the exposed egg. 
15. Cook until the egg is set but the yolk is still runny, about 5 minutes. 
16. Remove the egg with a slotted spoon. 
17. Repeat to poach remaining eggs. 
18. Ladle the soup into bowls, top with the poached eggs and bacon, and serve. 

Yield: 4
Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.