Franko had me drooling with his post and kind sharing of his pate recipe. No question about it I love pate - all kinds. Now that the larder is full of some fine bread to spread some kind of pate on - it was time to make some. The French are masters of making what they have on hand into some kind of Pate Maison - and it tasting great - especially on bread or toast.
Mine started with some shredded bacon crisped up in a frying pan. The bacon was removed and half the bacon fat removed with it. A half an onion was cramelized in the bacon fat, 3 sliced mushrooms added 3/4 th of the way to caramelization. At the end a minced garlic clove was added to the caramelized veg and 3 leaves of shredded Swiss chard tossed in to wilt. Carrot battons were tossed in as well to soften them a bit.
6 ozs of minced beef and pork were further ground in the Cuisinart mini food processor. 6 oz of chicken liver were then processed until it was almost a liquid. The liver, beef and pork were then mixed together into a paste with 1 T of cognac. A hard boiled egg was quartered and 4 oz of ham was cut into batons.
The meat was divided into fourths with 1/4 going in the bottom of the ramekin, a layer of caramelized veggies and 2 quarters of the HB egg went in next. A whole raw chicken liver was placed in the middle and a layer of ham on top. Then the other quarter of the meat was placed on top to encapsulate the fillings. The two pate ramekins were cooked in a water bath at 325 F For hour until done. The pate was then cooled with weights on top and pouring out the fat as it accumulated. Eventually it was moved to the fridge to cool completely and compress some more.
This pate is delicious and fantastic with any home made bread that you might want to toast or possibly a pate lunch. That is rye bread behind the pate that looks like pate.
How did that lemon cheesecake get in there? The was souffle type cooked in a water bath before it cooled and deflated a little.