Pate Recipes

[Paul_Jaouen]

Thinking of making a pate this weekend. Anyone have a recipe they love and would like to share?

[David_K_o_l_i_n]

There is a recipe in Julia Child’s Mastering the Art of French Cooking for a pate de campagne which I use as a base for my pate. As I recall, the original recipe uses a base of ground pork shoulder, veal breast and pork liver. I add a few things to it (pistachios, strips of duck breast as a counterpoint, etc), but it yields a terrific rustic pate, if that’s what you are looking for. I can try to find the recipe later if you’d like

[Bill_Tex_Landreth]

This is a good starting point from Ruhlman:

http://www.publicradio.org/columns/splendid-table/recipes/app_pate.html

[Bruce_Hubbard]

Ruhlman’s recipe is a lot like the one I use. . .should work fine and yields a very nice terrine. Keep the mixture as cool as you can while combine it. I let mine sit in the frig overnight before cooking. You can use caul fat, if available, rather than the plastic wrap. Post some pics.

[Michel_Abood]

@Paul Jaouen

Thinking of making a pate this weekend. Anyone have a recipe they love and would like to share?

Look on the NY Times website, they just had a recipe for a terrine that looked mighty interesting.

[Mike_Cohen]

@Michel Abood

@Paul Jaouen

Thinking of making a pate this weekend. Anyone have a recipe they love and would like to share?

Look on the NY Times website, they just had a recipe for a terrine that looked mighty interesting.

Agree with Abood. The NYT had a recipe last week in the Dining section that looked good and super easy.

[Andrew_Morris]

+1
We use this at our tastings. Pistachios are great in it. We use just pork, liver and pork fat. But, that is all from our own pig which makes a difference.

@David K o l i n

There is a recipe in Julia Child’s Mastering the Art of French Cooking for a pate de campagne which I use as a base for my pate. As I recall, the original recipe uses a base of ground pork shoulder, veal breast and pork liver. I add a few things to it (pistachios, strips of duck breast as a counterpoint, etc), but it yields a terrific rustic pate, if that’s what you are looking for. I can try to find the recipe later if you’d like

[Paul_Jaouen]

@Andrew Morris

+1
We use this at our tastings. Pistachios are great in it. We use just pork, liver and pork fat. But, that is all from our own pig which makes a difference.

@David K o l i n

There is a recipe in Julia Child’s Mastering the Art of French Cooking for a pate de campagne which I use as a base for my pate. As I recall, the original recipe uses a base of ground pork shoulder, veal breast and pork liver. I add a few things to it (pistachios, strips of duck breast as a counterpoint, etc), but it yields a terrific rustic pate, if that’s what you are looking for. I can try to find the recipe later if you’d like

I want to get a pig.

[Michel_Abood]

@Paul Jaouen

@Andrew Morris

+1
We use this at our tastings. Pistachios are great in it. We use just pork, liver and pork fat. But, that is all from our own pig which makes a difference.

@David K o l i n

There is a recipe in Julia Child’s Mastering the Art of French Cooking for a pate de campagne which I use as a base for my pate. As I recall, the original recipe uses a base of ground pork shoulder, veal breast and pork liver. I add a few things to it (pistachios, strips of duck breast as a counterpoint, etc), but it yields a terrific rustic pate, if that’s what you are looking for. I can try to find the recipe later if you’d like

I want to get a pig.

I want you to get a pig.

[Craig_G]

We have guinea pigs. Will that work?

[Mike_Cohen]

@Craig Gleason

We have guinea pigs. Will that work?

Nah…the fur gets in the way.

[Bill_Tex_Landreth]

Four pounds this weekend of Pate de Campagne…

[Paul_Jaouen]

Looks great. I haven’t made one since I asked the question because I went on a diet instead. Soon though.

[Bill_Tex_Landreth]

@Paul Jaouen

Looks great. I haven’t made one since I asked the question because I went on a diet instead. Soon though.

Very good flavour, but it is lacking in the spreadability that I was looking for.

[scamhi]

@Paul Jaouen

Looks great. I haven’t made one since I asked the question because I went on a diet instead. Soon though.

cornichon have few calories

[Al_Osterheld]

I like spreadable ones, but also like (love) the more country pate texture. That looks great, to me.

-Al

[Andrew_Morris]

Personally, I like the slice type over the spread type. It seems that the amount of fat in the spread type would have to be much higher, with only fat and liver, no meat. For me it might be better to buy that kind so I don’t have to know that it is 80% pork fat and the rest liver and rice.

@Bill Tex Landreth

@Paul Jaouen

Looks great. I haven’t made one since I asked the question because I went on a diet instead. Soon though.

Very good flavour, but it is lacking in the spreadability that I was looking for.

[Sarah_M]

Just got this book for my birthday - along with a kitchen aid meat grinder attachment.

http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

Haven’t made pate yet, but I was happy with my first batch of sausage. A friend has made the pancetta and bacon and is very happy with the results.

[Milton_Hudson]

I did Julia Child’s recipe for Duck Pate cooked in the Duck skin. It was delicious. This was back in the day when the only duck you could get in Mobile was frozen, I had to special order pistachios because you couldnt find plain ones on the grocery shelves and shell the pistachios myself because you couldn’t buy shelled pistachios.

The only difficult part is skinning the duck so the skin stays intact without too many cuts in it.

[Bill_Tex_Landreth]

Doing two pate de campagne terrines for a party next weekend. Basic Berkshire shoulder, chicken livers & thighs, smoked hog jowels and duck confit as the base. Was thinking of adding pistachios to one of them…any thoughts/opinions?