Lorraine’s Cuisine | Chez Lorraine's

This month has been a bit crazy for me, thus … my blog has suffered some. However, I have been able to keep up with my Facebook page, so if you haven’t signed up for that, please do! That way, no matter what, you’ll have access to all of my freebies, updates, and info. I have actually posted quite a few Freebie Fridays there, but you can find all of them on my Pinterest page, so I urge you to follow me on Pinterest so you can look back through all the Freebies I’ve given over the past months.

This month we are learning from Katharine Hepburn. I have had a wonderful time getting to know her. She was something else, and an inspiration regarding the strength of women. Her mother was a Suffragette and her father a physician (urologist) who tried to promote awareness of sexual disease and health. With this type of liberal and strong background, it’s no wonder that she led such an influential and extraordinary life, filled with fortitude and lack of concern for what “normal” women were supposed to do or not do. She had no idea that there were boundaries that couldn’t be crossed, or barriers that couldn’t be broken. And because she believed in herself, she became the number one top screen legend of all time by the American Film Institute in 1999 … quite a tribute!!

So, in honor of Katharine, here is your Freebie Friday (click for the full size, and then right-click to save to your computer … personal use only), I hope you enjoy!!

One of Katharine’s four Oscars (out of 12 nominations) was for the movie “Guess Who’s Coming to Dinner” – and it is easily one of my favorites, hands down. So, without further ado, and with Memorial Day (for my American friends) in mind, I thought I’d share a recipe with you that is one of my favorites for summer and cookouts. I’ll be sharing several recipes over the next several days. What do you usually have for your Memorial Day or Outdoor gatherings? Here’s one of our family favorites:

TOMATO BASIL FETA SALAD,

courtesy of Ina Garten, the Barefoot Contessa:

Ingredients

4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 med. onions)
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese

Directions

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

*In a pinch, because, let’s face it, sometimes we just don’t have time, or are lacking some ingredients, I have done the following with the same spectacular results:

Parsley is not imperative, but you will want to add a little more basil if you don’t use any. It will have a stronger flavor, but in my opinion, you can never have too much basil (personal preference)
I have used a vidalia onion or green onions in place of the red. I do not recommend a white or non-sweet onion. It will be too strong in relation to the other flavors.
I have used Paul Newman’s Balsamic Vinaigrette when I realized I didn’t have enough white wine vinegar from the last time I had made the recipe. It was still heaven!!
I have used flavored feta with great results. My favorite: feta with sun-dried tomatoes in it.
I have tried not cutting the tomatoes when I was in a hurry … wasn’t nearly as good, I promise it’s worth the time, otherwise the flavors of the dressing just don’t do their “thing well enough.”
It is CRUCIAL that you let the salad sit at room temperature for least 30 minutes, if not 45 to an hour. When serving this for a barbeque, I make this salad first, cover, and just let it sit on the counter until we are ready to eat.

Bon Appetit!!

**For more recipes by Ina, please feel free to go to www.foodnetwork.com

I don’t believe I’ve discussed this before … but I do love to cook. I consider myself an “amateur” foodie. Not an expert … but definitely a connoisseur of good food. And so … since we speak about elegance, style, and beauty … I truly believe we can’t leave out some of the simplest pleasures in life: Food. Therefore, I decided to share some of my favorite recipes with you. From my kitchen to yours as a new blog feature: Lorraine’s Cuisine.

And bien sur … let’s just start out with a bang, n’est-ce pas? Let’s go straight to chocolate … and not just any chocolate, let’s start at the motherload of all chocolate dishes up my sleeve: Chocolate Pate’.

What I love about this recipe is that it is bursting with flavor, elegance, and yet … it truly is easy. My fave!! Something that takes a minimal amount of effort, but tastes like you slaved in the kitchen for ages!! And, for those of you who are true 100% made from scratch Foodies … I know some of this may offend … but I’m being realistic here. Sometimes we need elegance but don’t have the time to do everything from scratch. That’s where this recipe comes in. A realistic guilty pleasure!

So, let’s get started … I promise … just reading this recipe will transport you to Chocolate Heaven!

Ingredients:

PATE:

16 oz. quality bittersweet chocolate (and don’t go cheap on this … a really good one or not all all! I promise it‘s worth it!)
1/4 cup red wine or Zinfandel (for non alcoholic drinkers, a dark red cooking sherry will do … but you truly want this to balance out the flavors)
1/4 cup heavy cream

SAUCE:
seedless raspberry jam

GARNISH:
whole red raspberries

Directions:
Line the bottom of a small, straight-sided loaf pan (9” X 2½“X 2”) or pate mold with parchment paper (wax paper also works if you don’t have parchment). Combine the pate ingredients in the top of a double boiler or heavy-bottomed pan. Cook gently on low heat for one or less minute, being careful not to overheat. Whisk just until chocolate melts and mixture is smooth. Return to heat briefly in between whisking if necessary (make sure that you do not allow the whipping cream to overheat and stick to the bottom of the pan. Pour into prepared mold or pan. Refrigerate over night (I’ve put this in the freezer for 4 hours for a last minute “save” – pull out of freezer 15 minutes before you begin dinner and it should be just right when you’re ready for dessert).

To serve: Unmold the pate and remove paper. Slice with a knife that dipped in hot water. Melt the seedless raspberry jam in the microwave until sauce consistency. Put a dollop (turn on your inner chef and create a swirl or zig zag) of the melted jam on a plate and top with a slice of pate. Garnish with whole berries.

Notes:
This pate is strictly for hard-core chocolate users! Just a little bit goes a long way. Eat slowly, letting the chocolate melt on your tongue. It is something that everyone should experience at least once in their life!!

Now … what we all have been waiting for … Go to my Paper Crafting 2.0 page (up above) … Tevis has knocked one out of the park with her Coco inspired Paper Crafted necklace. Here’s a teaser: