Entries by hello@thepointcollective.com

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Pâté de Campagne

1/2 lb. chicken livers 4 tablespoons unsalted butter 2 eggs 1/2 cup brandy 1 yellow onion, quartered 2 cloves garlic, halved 1/2 teaspoon allspice 1 tablespoon salt 1 teaspoon rosemary 1/2 teaspoon black pepper 1 lb. ground sausage meat 1/4 cup flour Bacon, regular slices Saute chicken livers in butter until just firm enough to […]

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Gravad Lax (Swedish Cured Salmon)

2-2 1/2 lbs salmon filet, with skin 4 Tablespoons salt 4 Tablespoons sugar 2 teaspoons freshly ground pepper 1 cup chopped fresh dill Large Ziploc bag Cut the salmon in half so you have two rather equally-sized portions.  Remove any bones; tweezers are a fine tool!  Mix the salt, sugar, ground pepper, and dill.  Cover […]

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Narsai’s Rack of Lamb, Assyrian

Serves 4 portions of 3 chops each You will want 1-1/2 lamb racks, each with 8 to 9 ribs.  Ask the butcher to remove the flap of meat and to French cut the rib bones. Put into a blender and puree: 1 large onion 2-3 cloves garlic 1 tsp. basil leaves 1/2 tsp. pepper 1/2 […]