Country Pate Recipe Julia Child Recipe For Stuffed Recipe For Potato

JULIA CHILD'S GARLIC MASHED POTATOES RECIPE - (4/5)

Steps:

• Boil garlic in 1 quart saucepan of water 2 minutes; drain and peel. Melt 4 Tbsp of butter in a 4 quart saucepan over medium heat. Cook garlic until soft, 15-20 minutes. Stir in flour; cook 2 minutes. Stir in milk; cook until thickened, 3-4 minutes. Transfer to a blender; purée into a smooth sauce. Cook potatoes in salted boiling water until tender, about 15 minutes; drain and pass through a potato ricer back into the pan. Stir in remaining butter, reserved sauce, the cream, parsley, salt, and pepper; cook 2 minutes more.

JULIA'S AMERICAN-STYLE POTATO SALAD

Steps:

• Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
• Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
• Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
• Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
• To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

COUNTRY PATE

Steps:

• Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
• After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
• Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. 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 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
• Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
• Preheat oven to 325 degrees F.
• Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch 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, alternating pate with strips
• of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
• Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
• Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
• To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.