Monday, June 14, 2010

Partay Pate! - Daring Cooks June, 2010

When I was first introduced to Pate, it reminded me of a childhood sandwich-spread in the South called, Liver Pudding. It wasn't a favorite of mine, even though my grandparents fried it, baked it and mixed it with cheese in an effort to convince me of it's "Pig-liciousness" Now that I have traveled enough to taste the different spices used regionally, appreciate the quality of farm raised stock, and found out you can make it from vegetables and still call it a Pate, well... I like it.
TRI-COLOR VEGETABLE PATE
Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.

The Daring Cook's Challenge this month was very timely as I had several catering/party gigs where I could share the Pate.
I used the recipes given (and included below) to make both a vegetable dish and a Country Pate of Chicken livers and Pork.
I even experimented with grinding my own pork belly - fun stuff.
It really was. There's always a special feeling in being so involved with the full creation of a food experience. Yeah, I'm a food nerd, I know.

I've made several Chicken Liver pates in the past, and this one was more complicated, but it did receive amazing comments and really had a complex and satisfying taste and texture. Definitely give it a try. It's a fantastic party plate, and you can freeze half of it for later.

I also used the bread recipe given, and I loved the addition of the starter.
It had a great rise and a fluffy texture with a buttery taste even without butter. It was also very involved in comparison to a lot of recipes.
Tricolor Vegetable Pâté

Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

Line your pan with plastic wrap, overlapping sides.

White Bean Layer

2 x 15-ounce / 900 ml cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp / 15 ml fresh lemon juice
1 tbsp / 15 ml olive oil
1 tbsp / 15 ml minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed

Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.

Red Pepper Layer
7-ounce / 210 ml jar roasted red bell peppers, drained, chopped
3/4 cup / 180 ml crumbled feta cheese (about 4 ounces)

Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.

Pesto Layer
2 garlic cloves
1 cup / 240 ml fresh basil leaves
1 cup / 240 ml fresh Italian parsley leaves
1/4 cup / 60 ml toasted pine nuts
3 tbsp / 45 ml olive oil
1/2 cup / 120 ml low-fat ricotta cheese

Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.

Cover with plastic wrap and refrigerate overnight.

To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.

Chicken Liver Terrine

Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

1 tbsp duck fat, or butter
2 onions, coarsely chopped
300g (11 oz) chicken livers, trimmed
3 tbsp brandy, or any other liqueur (optional)
100g (3 1/2 oz, 1/2 cup) smoked bacon, diced
300g (11 oz) boneless pork belly, coarsely ground
200g (7 oz) boneless pork blade (shoulder), coarsely ground (or ground pork see note below)
2 shallots, chopped
1 tsp quatre-épices (or 1/4tsp each of ground pepper, cloves, nutmeg and ginger is close enough)
2 eggs
200 ml (7 fl oz, 3/4 cup + 2 tbsp) heavy cream
2 fresh thyme sprigs, chopped
Salt and pepper

NOTE: If you cannot find ground pork belly or blade, buy it whole, cut it into chunks, and pulse in the food processor. You can also replace the pork blade with regular ground pork.

Preheat oven to 200ºC (400ºF, Gas Mark 6).

Melt the fat or butter in a heavy frying pan over low heat. Add the onions and cook, stirring occasionally, for 5 minutes, until softened. Add the chicken livers and cook, stirring frequently, for about 5 minutes, until browned but still slightly pink on the inside.

Remove the pan from heat. Pour in the brandy, light a match and carefully ignite the alcohol to flambé. Wait for the flames to go out on their own, carefully tilting the pan to ensure even flavoring. Set aside.

Put the minced pork belly and blade in a food processor, then add the onion-liver mixture and the chopped shallots, and pulse until you obtain a homogenous mixture – make sure not to reduce it to a slurry.

Transfer to a bowl, and gradually stir in the chopped bacon, quatre-épices, cream, eggs, and thyme. Season with salt and pepper, and mix well. Spoon the mixture into a terrine or loaf pan, and cover with the terrine lid or with aluminum foil.

Prepare a water bath: place the loaf pan in a larger, deep ovenproof dish (such as a brownie pan or a baking dish). Bring some water to a simmer and carefully pour it in the larger dish. The water should reach approximately halfway up the loaf pan.

Put the water bath and the loaf pan in the oven, and bake for 2 hours. Uncover and bake for another 30 minutes. The terrine should be cooked through, and you should be able to slice into it with a knife and leave a mark, but it shouldn’t be too dry. Refrigerate, as this pâté needs to be served cold. Unmold onto a serving platter, cut into slices, and serve with bread.

NOTE: This pâté freezes well. Divide it into manageable portions, wrap tightly in plastic film, put in a freezer Ziploc bag, and freeze. Defrost overnight in the fridge before eating.

3 comments:

chef_d said...

Love the presentation of your tri-color pate and the chopped nuts on top. The baguette looks perfect, excellent job!

tariqata said...

That bread looks *so* good!

(As do the pates, but the bread is really beautiful. :P)

Boots and Cateyes said...

I love it all! The presentation the colos the bread the raw meat in the grinder. HA! Looks like you had a great time making it too. Food Nerd. Ha! That is great.