Ah, my loves, and oh, my friends last week we talked about making a melt in your mouth roast duck in the comfort of your own home. Aren't you glad we had that little talk? Cooking a whole bird has never been so decadent. The wonderful thing about buying whole birds is they come with a little packet of goodies: the giblets. The heart, gizzard, and neck maye be used for stock... because you will make stock from the leftover bones, of course. But the liver is destined for a far greater purpose: pate. 

Mmm, mmm, mmm, pate. That luscious spread is the epitome of fancy. I order it at restaurants every chance I get. Whether it be served at a French, American, or Hoffbrau establishment pate is always a pleasure to experience. It also usually comes paired with elegant little toasts, mini pickles, or whole grain mustards. Every bite is an adventure.

Do you realize this luxurious snack can be made at home with very humble ingredients? Do you? Nevermind, if you didn't, you do now. BEHOLD: my recipe for chicken liver and apple pate. As for the duck liver, just throw it in with the chicken livers. My version cuts back the butter content by half. I don't want to eat liver flavored butter, I want to eat liver.                 Click to read more    ------------------------------------->

Ah, my loves, and oh, my friends, Miz Gee recently celebrated the anniversary of her birth. As with any holiday of note this one was marked with feasting and drinking. Honey gallantly offered to cook in my honor and took on the challenge of roasting a pair of odd birds: a duck and a goose.

The duck had a sweet and spicy glaze, while the goose was filled with a wild rice and bacon stuffing. Honey also made a rustic pate from the livers. I contributed what any self respecting Latina would prepare: Irish colcannon!

Yeah, ok, maybe not the obvious choice. Colcannon is my favorite form of mashed potatoes since I first prepared it on St. Patrick's Day 2 years ago. That day I took one taste and knew I would be fighting our guests for the last spoonful. My concept of what mashed potatoes could be had been revolutionized. Why had I never encountered these amazing potatoes before? 

Nevermind, I know now. No time for regrets. This amazecats recipe calls for both butter and olive oil, which makes for delectable flavor without overwhelming you with milk fat... or lactose, the bane of many dairy lovers. The kale and garlic give this recipe a modern California twist and your taste buds a lovely little tickle.

Try it, and you'll see why Miz Gee will make her mashed potatoes no other way.