FuruyaYoritoki

Chicken livers are one of those foods that people either love or hate. Some people have never tasted them and are not willing to try. They either incite "Ew, gross!" or "Mmm, yes." 4 years ago, I was in the "Ew, gross camp, I could not even taste a bit. Thanks to my husband, things started to look up for liver and me. The first time he begged me to taste it, I wasn�t sure what to expect, but one bite and I was completely taken. This silky-smooth p�t� is really simple to make. The chicken livers are briefly simmered in white wine before they're blended with butter in a food processor. I found the recipe for this easy and delicious p�t� at Cristina, frombatoparis , a wonderful blog that I've been following since I started blogging. Cristina lives in Paris too and I can always find fantastic recipes that I can't wait to try on her website.  If you haven't already met her I encourage you to stop by for a visit.  I loved this mousse. Thanks, Cristina...

Many people are afraid to attempt to cook mussels, they think it's difficult to cook, but it's not the case. In fact, the hardest part is the washing. Place them in cold water (they should close, if they don't you should throw them away). Scrub any dirt off the surface of the mussels and remove the beard. Then it will take minutes to cook!  There are various ways to cook mussels to please the different palates. You can stew them, fry them, roast them, broil them, steam them and even pickle them. And some people eat them raw. My husband loves them with a Roquefort sauce. The blue cheese melts and enriches the broth with a mild blue cheese flavor. Bon app�tit! Ingredients (serves 4) 1.5 kilos mussels 2 onions, finely sliced 1 cup dry white wine 2 cups cr�me fra�che 4 � oz (125 g) Roquefort, chunked 2 tbsp salted butter 2 tbsp chopped parsley salt and pepper Wash mussels in cold water, pulling away beards and scraping off barnacles if there are any. Rinse again and swish aroun...

Spinach, check! Artichoke, check! Cream cheese, check check!! Well, I'm a sucker for hot spinach and artichoke dip! A warm, creamy dip, loaded with spinach, artichoke and cream cheese. And now I can say, it's one of my all-time favorite appetizers. Served with slices of bread, chips, crackers or even veggies, baby carrots and cucumber slices. Versatile, simple and delicious. This weekend, we had our friends over. I wanted to serve different appetizers so we can eat them with wine and enjoy the evening. Sometimes you don't want to be fussing in the kitchen missing out the juicy gossips!  Let me tell you something, this dip was a hit! It bakes briefly while you're enjoying the company of your guests and it�s the type of dish you throw out on a table, and it�s gobbled up in a matter of minutes.   Ingredients: 8 oz. (225 g) cream cheese, softened 1/3 cup freshly grated Parmesan cheese 1/3 cup sour cream 1/3 cup mayonnaise 7 oz. (150 g) baby spinach leaves, chopped 1 cup c...

In France, on the Eve of Epiphany, which falls on the 6th of January, twelve days after Christmas, people eat the galette des Rois �the king�s cake�, a puff pastry with almond cream, but with a trinket (usually a porcelain figurine of a king) or a bean (la f�ve) hidden inside. The person who gets the piece of cake with the trinket or the bean becomes "king" for a day. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served. The cake is eaten in celebration of the arrival of the three kings who have traveled from afar with gifts for the newborn baby. If you look around the patisseries and supermarkets in France at the beginning of January, you simply can�t miss out "la galette des rois". They're everywhere, and they're not only filled with the traditional frangipane, but with chocolate or fruit as well. Last year, I bought one but this year, I decided to make m...

Here is a top list of the favorite recipes from 2010, a list of the most viewed recipes on Chicho's Kitchen this year. It was great sharing with you those recipes and I'm looking forward to 2011 and with another long list of tasty recipes to share! Wishing you ALL a Happy New Year!!! Number 1: Squash & Sweet potato gratin Number 2: Peanut butter cups Number 3: Zucchini fritters Number 4: Baked Hasselback potatoes Number 5: Marble molasses cake Number 6: Cauliflower Gratin Number 7: Deep dish chocolate chip cookies Number 8: Morrocan Kefta mkaouara Number 9: Baked Brie dip Number 10: Lebanese shish taouk Number 11: Baklava Number 12: Keftedes stuffed with cheese Number 13: Toum - Garlic Lebanese sauce Number 14: Aria chocolate tart Number 15: Sambousek or meat pies