caviar lumpfish
I grew up in rural California, where there was little opportunity to expand my culinary interests. At school Secondary, who are already addicted to the creative cuisine, I enrolled in a cooking class at local community center. I do not know the name of the woman who taught the course, but forty years later, I still use your recipes!
After all my travels and moves around the world have saved some of my youth. But my friend, Carolyn Kelso, who shared the recipes have been handed me. The fact that both are today, and you both enjoy, because it is in all potlucks and parties is our recipe for caviar pie.
It's simple, elegant, tasty and different. It is incredibly easy to do, to put aa part, and serve. Wherever they are, almost everyone is asking for the recipe. I hope even the name of the woman whom I have so I can give credit.
Even people who say they hate to love this dish of caviar. Try and see!
Now I use a food processor, even for all parties, giving a creamy, dreamy feel to each layer.
CAVIAR PIE
Quiche oil or spring-form pan. I prefer to use a spring-form pan so that the layers are fully revealed high and ready to serve.
1st layer
LG 6 hard boiled eggs
May 3RD
Mix in a food processor or by hand, located on the bottom of the pan
2nd layer
Green onion, finely chopped, which can be chopped in a food processor
Spread over the layer of egg
3rd layer
2 / 3 c Sour cream
8 oz cream cheese (or cheese low fat cream)
Mix in a food processor or blender. Spread on top of the layer of onions
Let stand for at least 4 hours in refrigerator, or overnight
Just before serving:
Cover with 2 8 oz bottle of Danish lumpfish caviar, Drainage (not emptying the liquid through a sieve)
Garnish with chopped parsley or chives
Serve with crackers or thin rods
The concept of my new book (in progress) Make It Sing Cuisine, evolved from my experience of working for the past 16 years in Africa as a designer for indigenous artisans. In any exotic language or culture where I lived, I discovered that people could understand the concept of transforming their products from ordinary to exceptional simply by asking them, “How can you make it SING?” Everyone on the planet understands the idea of and the joy inherent in singing. Now I am applying that same idea to cooking.
After returning to the US and rediscovering the pleasure of cooking in America, with supermarkets, stoves and an abundance of produce and other foodstuffs, I was inspired to write my book. I love cooking and creativity and I hope the blog and book will inspire the same in you.
Before moving overseas I worked for over 15 years in the culinary field in various restaurants on both coasts. I was also a caterer working in the homes of senators, diplomats, mayors, artists, actors, and executives.
What is your favorite kind of caviar?
I like Black and Romanoff Red Lumpfish Compagno:)
Beluga and Sevruga (Sturgeon – Very expensive about $ 150 per bottle of the same size as Romanoff lumpfish Black) are best boiled eggs or toast points, but I also like Japanese Masago (colored orange flying fish eggs).
