Country Pate Recipe Julia Child Recipe For Zucchini Recipe Cards

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FRENCH-STYLE COUNTRY PâTé



French-Style Country Pâté image

Adapted from Julia's Kitchen Wisdom and From Juila Child's Kitchen, by Julia Child; and Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck.

Provided by Linda Ditch

Number Of Ingredients 15

2/3 cups minced onions
2 tablespoons butter
1 1/4 pound ground pork
1/2 pound chicken livers
3/4 pound ground chicken
1 cup fresh bread crumbs
1 egg
1/3 cup goat cheese
1 medium garlic clove, finely minced
3 tablespoons cognac
1 tablespoon salt
1/4 teaspoon ground allspice
1/4 teaspoon dried thyme
1/4 teaspoon ground bay leaf
1/4 teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Butter the inside of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan and set aside.
  • Saute the onions in the butter until they are translucent and tender. Set aside to cool. Place the chicken livers into a food processor and pulse until well ground.
  • In a large bowl, place all of the ingredients, including the onions and chicken livers, and mix together until all of the ingredients are well incorporated. Turn the mixture into the loaf pan and pack well. Cover the pan with a piece of waxed paper and foil. Set the loaf pan into another larger pan. Pour boiling water into the larger pan, and then bake for 1 1/4 to 2 hours, or until the juices are a clear pale yellow and the internal temperature reaches 170 degrees F. (Mine took 2 hours.)
  • Remove the loaf pan from the larger water bath. Pour out the water from the larger pan and then set the loaf pan back in. Place a board or another pan directly on top of the covered pâté, and then weigh it down with a 5-pound weight. (Canned goods worked for me.) Be careful because some of the juices may spill out of the loaf pan, but this step is necessary to create a compact and dense pâté. Let the pâté sit at room temperature until it cools, and then place it, weights and all, into the refrigerator to chill.
  • Allow the pâté to chill for at least a day before serving to develop the flavor.

COUNTRY PATE



Country Pate image

Provided by Food Network

Categories     appetizer

Time P1DT2h30m

Yield 1 loaf or 18 appetizers

Number Of Ingredients 20

1 pound plus 1-ounce lean veal or chicken
8 ounces lean pork
14 ounces fatback
2 teaspoons salt
1 teaspoon white pepper
1/2 cup applejack, calvados, or brandy
1 tablespoon vegetable oil
4 ounces chicken livers, trimmed
1 tablespoon pureed garlic
1/4 cup brandy
2 1/2 bay leaves
1 slice day-old white bread, crusts removed
2 teaspoons ground allspice
1/2 teaspoon freshly grated nutmeg
3 small eggs
1/2 pound bacon, sliced
1/4 pound baked ham
1/4 pound pickled tongue
4 bay leaves for garnish
5 garlic cloves, peeled

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.

JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS



Julia Child's Grated Zucchini Sauteed in Butter and Shallots image

Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.

Provided by davinandkennard

Categories     Vegetable

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs zucchini
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons minced shallots or 3 tablespoons scallions
salt and pepper

Steps:

  • Grate the zucchini and measure.
  • For each two cups of zucchini toss with 1 tsp salt.
  • Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
  • Squeeze in a clean kitchen towel until most liquid is pressed out.
  • In a skillet heat 2 Tbsp butter and the olive oil.
  • Saute the shallots/scallions briefly.
  • Add the zucchini and toss, cooking about 4 minues or until tender.
  • Serve.
  • More Mediterranean:.
  • Add a little more olive oil and minced garlic.
  • Richer:.
  • Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.

Nutrition Facts : Calories 124.8, Fat 9.9, SaturatedFat 4.3, Cholesterol 15.3, Sodium 69.9, Carbohydrate 8.3, Fiber 2.3, Sugar 5.7, Protein 3

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