Bon Appetit Country Pate Recipe Recipe For Hand

COUNTRY STYLE PATE - AMERICAN TEST KITCHEN RECIPE

Steps:

• In a skillet sweat the onion with the butter over medium heat until translucent, about 3 minutes .
• Combine 1 lb ground pork, 1/2 lb diced bacon, and 6 oz chopped liver until evenly distributed.
• In a separate bowl mix 1 egg, 2 Tbsp heavy whipping cream, 3-4 garlic cloves, 2 Tbsp thyme, ½ tsp ground pepper and 1½ tsp salt.
• Now bring the meat mixture, 2 Tbsp heavy cream mixture, diced carrots, cornichons and onions together and mix thoroughly.
• Place 1 bay leaf into the bottom of each 3" x 6" mini loaf pan, or 2-3 leaves if you're using one 4" x 9". Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later.
• Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.
• Place in preheated to 350F oven and bake until the thermometer registers 165F.
• Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.
• When ready to serve, place the loaf pan into a bowl of hot water for about 20-30 seconds. Unwrap the foil from the top, place a plate or serving board on top and with one swift motion invert the terrine onto the plate. For cleaner cuts, dip a knife into hot water, wipe it and then cut the terrine into slices. Serve with pickles and fresh loaf of bread.

COUNTRY PATE

Steps:

• 1. Heat oven to 350 degrees. Put half the meat in a food processor and pulse to chop; pieces should be between 1/4 inch and 1/2 inch in diameter. Remove to bowl. 2. Add remaining meat, half the bacon, a healthy pinch of salt, garlic, remaining spices and egg to food processor and grind to a finer texture. Combine with chopped meat and cream. If you like, make a tiny burger, saute it and taste, then adjust sesoning. 3. Pack mixture into a 10 X 3 inch terrine or a 9 X 5 bread pan or a similar vessel. Cover with remaining bacon. Bake at least an hour, or until mixture is bubbly and juices run clear. Cool on a rack, then refrigerate. Skim fat if you like, slice and serve at room temperature.

COUNTRY PATE

Steps:

• 1. In 3 qt. saucepan over medium heat, in hot oil, cook mushrooms, onion and garlic until tender, about 5 minutes, stirring occasionally. Add sherry, salt, pepper, thyme, and nutmeg. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Remove from heat. 2. Stir in pork, chicken, pork fat, pistachios, egg, and 2 Tbsp. parsley. Wth wooden spoon, beat until well mixed. 3. Line sides and bottom of 8.5 x 4.5 loaf pan (or 2 smaller loaf pans) with bacon, letting slices hang over the sides of pan. Reserve some slices for top. 4. Spoon meat mixture evenly into pans, packing firmly to press out air pockets. Fold bacon over meat mixture; top with remaning bacon if needed. Bake in 350 degree oven for 1 1/4 hours. Remove from oven. 5. Cover with foil and weight with something like a can of soup, etc. Refrigerate.

COUNTRY PATE

Steps:

• Trim veal or chicken and pork of excess fat and tendons.Cut into 1" cubes & pass through a meat grinder. Transfer to a large bowl. Stir in salt, pepper & applejack. Cover the pate and refrigerate 1-3 days. Remove and heat oil in a medium skillet over high heat. Sauté livers until well browned, about 1 min per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 min, being careful not to let it color. Reserve garlic with liver. Add brandy and bay leaves to skillet. Scrape bottom of pan to loosen brown bits & cook over low heat until warm, about 5 mins. Set aside to cool and remove and discard bay leaves. Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 C. marinated ground meat, allspice, nutmeg & brandy and stir. Transfer to a food processor, add eggs, and puree until a smooth paste is formed. Place puree in a large bowl, add remaining ground meat, and combine. Preheat oven to 325 degrees. Line a 9x5x3" glass loaf pan with bacon slices so they overhang lengthwise, about 3". Slice ham and tongue into 4x1/2x1/2" julienne strips. Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure. Fold overhanging bacon over the top. Tap pan against a counter to firmly pack. Garnish top with bay leaves & garlic cloves. Cover with foil, tucking edges under. Place inside a larger pan & pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hrs 15 mins. Cool. Place cooled pate on a baking sheet & cover with another baking sheet. Top with 3 lbs of weights & refrigerate. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter.