tag:blogger.com,1999:blog-37913725.post4319171323061742957..comments2023-03-29T07:22:43.667-06:00Comments on sometimes far afield: pâtémdmnmhttp://www.blogger.com/profile/00191436711956580423noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-37913725.post-33143043766683269892010-03-19T15:45:18.089-06:002010-03-19T15:45:18.089-06:00Mike-
En croute is a step up in complexity that I ...Mike-<br />En croute is a step up in complexity that I haven't attempted yet. Thanks for the tips! I found a package of duck hearts and gizzards in the freezer the other day that I hadn't recalled putting away and was pretty excited at the prospect of another duck pate- it really is a great way to use those bits.mdmnmhttps://www.blogger.com/profile/00191436711956580423noreply@blogger.comtag:blogger.com,1999:blog-37913725.post-34747188674560753032010-03-19T10:55:30.851-06:002010-03-19T10:55:30.851-06:00Mike
I have made many terrines of canvasback with...Mike<br /><br />I have made many terrines of canvasback with pork, port, or cognac -- and I find that doing the terrine 'en croute' and using a clarified reduction (flavored with port) from the carcass and pork bones to fill and jell in the air spaces inside the crust works well. <br /><br />A slice of pate/terrine is a wonderful lunch with artisan bread and a tossed salad. What they call a 'plowman's board' in English country pubs.Mike Spieshttps://www.blogger.com/profile/10181679891489101232noreply@blogger.comtag:blogger.com,1999:blog-37913725.post-49822137173430535142010-03-18T18:35:43.138-06:002010-03-18T18:35:43.138-06:00It really has been a great winter for cooking and ...It really has been a great winter for cooking and experimentation; this was one of my favorite projects. Just so you know, after we figured out the basic process we turned to the Flavor Bible (Page & Dornenburg) to work out the seasonings for each pâté. That book is indispensable and helped us figure out the best way to show off the different meats. For the most part, the seasonings worked. The one ingredient worth reconsidering is the cardamom; there was an unexpected sharp note that did a very slight disservice to the grouse pâté, not enough to be off-putting, just not something to repeat.Anoreply@blogger.comtag:blogger.com,1999:blog-37913725.post-66357996627481709382010-03-18T12:43:48.039-06:002010-03-18T12:43:48.039-06:00Brett,
Thanks! Not a patch on the Trout Caviar re...Brett,<br /><br />Thanks! Not a patch on the Trout Caviar recipes/posts.<br /><br />Hank,<br />Thanks for the suggestions. Not uncooked bacon, though, it spent an hour and a bit in the water bath. The texture was fine, the color less appealing. I've got pink salt for making sausage and curing bacon.mdmnmhttps://www.blogger.com/profile/00191436711956580423noreply@blogger.comtag:blogger.com,1999:blog-37913725.post-88387947018349829302010-03-18T09:46:43.193-06:002010-03-18T09:46:43.193-06:00Nice experiments! Can't imagine ever having en...Nice experiments! Can't imagine ever having enough grouse to make a pate from, though. <br /><br />A few suggestions: Skip the bacon - not needed, and cold, uncooked bacon is no fun to eat. Wet the pans and then line them with plastic wrap instead. Fold the wrap over the top of the pate and then cover and cook in a bain marie.<br /><br />Brandy. Lots of brandy. I use 1 cup in a pate of that size, reduced by half in the pan you cooked the onions and garlic in. <br /><br />Don't cook the meat first, and add curing salt if you have it. Makes a gorgeous pink pate. If you really want browned meat flavors, sear hard a duck breast or something and lay it in the center of the mold, as what the pros call "an interior garnish." Looks pretty cool.<br /><br />Sorry for rambling, but I am making a wild duck terrine tonight for a weekend dinner party so they are on my mind...<br /><br />h.Hunter Angler Gardener Cookhttps://www.blogger.com/profile/01996285578001308125noreply@blogger.comtag:blogger.com,1999:blog-37913725.post-88584829452715757142010-03-15T12:38:43.223-06:002010-03-15T12:38:43.223-06:00You've had quite a winter in the kitchen! Nic...You've had quite a winter in the kitchen! Nice post, and thanks for more inspiration. A good paté is a total delight, and not easy to accomplish, and I applaud your spirit of experimentation. I haven't had the Le Creuset terrine out for some time, but I think I'll pull it out this week and see what I can whip up.<br /><br />Cheers~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.com