Truffle Mutt

Almost Pecan Pie

Pecan pie is one of those things that I associate with vacations to the US.  Maybe it's just me but it seems that pecan pie is much more popular with our neighbors to the South than it is here in Canada.  It's sad but I've all but given up trying to find an eatable piece of pecan pie in Canada.   

To fill the void I decided to try making my own from a recipe in a copy of Fine Cooking Magazine.  It's a not-quite-but-almost pecan pie which  is slightly less gooey than the real thing, which makes it incredibly easy to snack on, take to work or eat as you run out the door in the morning.  Not that I'm speaking from experience, especially on the last one.

This recipe combines a moist cookie base with a brown sugar and toasted pecan topping to create a totally scrumptious dessert.  I served it with a big dollop of bourbon whipped cream (which had mixed reviews). 

For the Love of Liver

You either like it or you hate it.  Yeah that's a picture of liverwurst, and gazing upon it has either got you craving or cringing.  I 'm personally on the love side of this one, which makes sense because I posted it. 

I found this one in particular at the European butcher shop that my Grandmother frequents.  It's a herbed goose liver pate, which I don't think I've had before.  It has a stronger taste and aftertaste than the grocery store variety I'm accustomed too, but I'm not sure if that's a function of the goose or the difference in quality of the product.  I'll have to do more research on the subject before I can draw any solid conclusions. 

Even if you hate liver I suggest you work up the courage to try liver pate.  It presents a much different flavor than lets say liver and onions, which I find repulsive myself.  On a piece of whole grain rye bread with butter it's great.  And good for you too!  Okay maybe not.

Pretty Peppers

My Dad doesn't like to be a culinary guinea pig.  The last time I had my parents for dinner he mentioned that I am always making him try something new.  Ouch!  I didn't realize my Dad was such a creature of habit.  Of course the only breakfast I've seen him order in 28 years is white toast, two eggs over-easy and extra crisp bacon, which might have been my first clue.

So, when I invited them for dinner a couple of weeks ago I took his opinion into consideration and left the cookbooks on the shelf.  I reached into my memory and the first thing that came to mind was stuffed peppers.  They were something my Mom used to make all the time when I was growing up and I realized that I missed them too.  Now I know that my Dad prefers green peppers for this, but I usually use red, yellow or orange peppers because they're sweeter.  Sorry Dad, you can't have it all.    :o)

Taking my Dad's request a step further I served the peppers with a creamy green bean salad, another dish that I remember from the family dinner table and boiled baby potatoes.  The potatoes themselves are not important but they are an essential pair to the gravy, which is without a doubt the highlight of this dish.  The potatoes give the gravy purpose, so remember to include them, either mashed, boiled or instant.  Just make sure you have lots!