When granny snacks get you through the day
This week, I’m talking snacks because sometimes those hours between meals seem so looonngg. Usually I would go for my favorite snack, Goldfish Crackers but sometimes you need a little more than a 100 cheesey fishes.
These two recipes do the job on keeping energy levels high and give that satisfaction your body’s craving. Yes, they are both a bit luxurious but I’m ok with that. And yes, they feel more like something your great grandma would eat, but maybe she had it right all along. Protein, vitamins, nutrients, fat, and a whole lot of delicious. Yes, please!
Grandma’s Snacks: Creamed Spinach and Chicken Liver Paté
→ Creamed Spinach:
Ingredients:
- 1 lb spinach
- 1 tablespoon of butter
- 1 large shallot, finely diced
- 2 garlic cloves, minced
- 1 tablespoon of flour
- 1 cups cream
- 1 cup shredded parmesan cheese
- Nutmeg to taste
To make:
- In a large pot of salted water, blanch your spinach for 45 seconds and immediately rinse under cold water to stop the cooking process. If there is still steam, it’s still cooking so keep running under cold water.
- In a pan, melt the butter and saute the shallots and garlic on medium heat until fragrant and translucent.
- Add 1 tablespoon of flour to the mix and stir together.
- Pour in the cream while stirring. Turn off the heat and let it sit.
- Divide the spinach into two balls and squeeze out as much water as you can.
- Add spinach to the cream sauce, stir to combine and add in the parmesan.
- Season with salt and pepper and a dash of nutmeg, to taste.
→ Paté with Jam Toast:
Ingredients:
- 1 pint fresh livers, trimmed carefully (see cooking note)
- 1 cup cream
- 4 tablespoons butter
- 1 large shallot, diced
- 1/3 cup Madeira port
- Fresh rosemary or thyme, about 2-3, chopped
To make:
- In a little butter or oil, saute a diced shallot and add in the thyme or rosemary.
- Once the shallots are sweating, add in your livers. Allow to brown slightly before flipping them over. Add in your port now. They should only cook for about 5-7 minutes. Do NOT squish, smoosh, poke, grind, cut, or break them up! You want them to remain whole, plump, and juicy. Your goal here is to cook them just enough. Paté should have a pink sheen to it, not become a grayish glob. Make sure to cook off the wine by half. Turn off the heat.
- In a blender, or better yet, a food processor, blend the mixture with 4 tablespoons of butter and the cream. Taste and season with salt and pepper. A touch of nutmeg wouldn’t hurt here too.
- Let cool. Once firmed up, it becomes a spreadable goodie ready for toast and crackers.
→ Tip: Spoon a bit of your favorite jam over the paté. Perfection.
P.S. Toddlers love these snacks too! Levy’s eats both while demanding more. Try it!
Did you make a snack worth sharing? Comment below!