Puck Pies Archives: April 30, 2010 – The French Haven’t Surrendered Yet? Wha?

Well, it seems that the Habs have hung around for another round – the series against the Pittsburgh Penguins begins tonight.  I tried to wrack my brain for something that was Pittsburghean/Penguins related, and all I could think of were these little guys:

Sid, Geno, and Stallsie commsierate as to how to fix the powerplay. The answer? Low-Fat Nuefchatel cheese.

Anywho… if you care to learn how to make these little buggers (or if you’re blind, because honestly – you can look at the picture and figure it out), here you go.

Recipies post-jumpius.

 

I’m afraid I’m going to have to focus on some FrancoFood again.  Sorry.  Actually, the proper term for these are amuse bouches.  There.  Got my pretentious comment for the evening out.  Anywho, I’m going to look at two of them, from the website Easy French Food.

Eggplant caviar is easy, quick, and goes really well with pita chips.  Instead of tahini, which baba ganoush calls for, this one is more olive oil based.

  • 2 eggplants
  • 2 cloves garlic, crushed
  • 1 small tomato, chopped
  • 1 tablespoon chopped fresh parsley
  • juice of 1/2 lemon
  • 3 tablespoons olive oil
  • salt and pepper

Preheat the oven to 350°F. Slice the eggplants in two lengthwise, and place cut side down on a no stick baking sheet. Bake for 45 minutes or until very tender.

Remove from the oven and allow to cool enough so you can handle them.

Remove the skin (it should slip right off) and place the flesh in a food processor. Add the garlic, tomato, parsley, and lemon juice and blend until very smooth. With the machine running, add the olive oil in a thin stream. Season to taste with salt and pepper (about 1 teaspoon salt and 1/4 teaspoon pepper).

Serve warm or cold.

Makes about 2 cups.

 

Easy, no?  Anyway, treat number two.  I’m an absolute sucker for salmon, especially smoked salmon.  Bagels and lox are one of my favorite weekend brunch treats.  Since bagels are carbo-bombs, and not particularly French, I’ll just pass on this one for salmon mousse served on small crackers or toast:

  • 12 ounces smoked salmon
  • 1/4 cup heavy cream
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh sorrel or dill

Blend all ingredients to form a smooth puree in a blender or food processor. Arrange on a serving dish, forming mousse into an attractive shape.

Refrigerate at least 30 minutes and remove from refrigerator just before serving.

Makes about 1 1/2 cups.

You can substitute any smoked fishies in this that you’d like, but I’d probably just stick with salmon.  if you have folks who do like caviar, a little inexpensive jar can be found near the canned fish in your grocery store or farmer’s market – a teeny spoonful on this is perfect.  If you really want to go all out, you can make some tiny mini-blinis instead of using crackers, which I recommend.

Next Puck Pies won’t be quite as fancy pants as this one, but admit it – once in a while it’s kind of fun to have something outside of the norm, like a tall forward.

About Laura Astorian

Laura Astorian is the head editor for the SB Nation blog St. Louis Game Time and has been a Blues fan from childhood. She promises that any anti-Blackhawks bias will be left at the door. Maybe.