EXOTIC MUSHROOM PâTé
Steps:
- Make the pâté:
- Butter loaf pan, then line bottom and sides with parchment paper and butter paper.
- Bring stock to a boil in a small saucepan. Remove pan from heat, add porcini, and let soak in hot stock until softened, about 30 minutes.
- With a slotted spoon, transfer porcini to a medium-mesh sieve set over a bowl. Press on porcini with back of a spoon to remove excess liquid, then add this to soaking liquid and reserve. Rinse porcini to remove any grit. Pat dry, chop, and put in a large bowl.
- Strain reserved soaking liquid through a fine-mesh sieve lined with a coffee filter or dampened paper towel into another small saucepan. Bring to a brisk simmer over moderate heat and simmer until reduced to about 1/4 cup, about 10 minutes. Add to porcini.
- Put a rack in middle of oven and preheat oven to 350°F. Heat 2 tablespoons butter in a large nonstick skillet over moderate heat until foam subsides. Add shallots and garlic and cook, stirring, until softened, about 6 minutes. Add sherry and cook, stirring for 1 minute. Transfer mixture to a blender. Heat 2 more tablespoons butter in skillet over moderately high heat until foam subsides. Add one third of shiitake and oyster mushrooms and cook, stirring, for about 2 minutes. Transfer to a bowl and cook remaining mushrooms in 2 batches, adding 2 more tablespoons butter to skillet for each batch. Add 2 cups sautéed mushrooms to shallot mixture in blender, and add remaining mushrooms to porcini mixture.
- Add cream, then eggs and almonds to blender and purée until mixture is very smooth, about 1 minute. Add purée to porcini mixture and stir in parsley, thyme, bread crumbs, lemon juice, salt, and pepper until well combined. Pour mixture into loaf pan and cover with foil.
- Put loaf pan in a larger baking pan and add enough boiling water to reach halfway up sides of loaf pan. Bake until set 1/2 inch from edges, about 50 minutes (pâté will not be completely set in center). Remove loaf pan from baking pan and let cool to room temperature on a rack. Refrigerate pâté in loaf pan, covered, for at least 6 hours. Bring pâté to room temperature before adding topping.
- While the pâté comes to room temperature, make the topping:
- Heat butter and oil in a large skillet over moderately high heat until foam subsides. Add mushrooms and almonds and cook, stirring, until mushrooms are tender and liquid they give off has evaporated, 6 to 8 minutes. Transfer to a heatproof bowl and let cool, then add parsley, salt, and pepper and toss to combine.
- To unmold pâté, run a thin knife between paper and edges of loaf pan. Invert a large plate over loaf pan and invert pâté onto plate (peel off paper). Mound topping on pâté, and spread on toasts and/or crackers.
BOURBON CHICKEN LIVER PâTé
Categories Bourbon Food Processor Herb Sauté Cocktail Party Quick & Easy Kentucky Derby Meat Chill Gourmet
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
- Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
- Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
DUCK LIVER PâTé
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.
Provided by Jacques Pépin
Categories Condiment/Spread Duck Cognac/Armagnac Fall
Yield Makes 1/2 cup, enough for about 16 toasts
Number Of Ingredients 9
Steps:
- 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
- 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
- 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
- 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.
GOURMET PATE
An adaption from a long used recipe, this pate is an excellent appetizer served on Paris or melba toasts. Wine & appetizers this evening? This is a MUST serve! Use a heavy, non coated skillet (no non-stick pans). Cooking time is listed with regard to the stove top cooking. Please Note: Times are approximates. Everyone works in a different manner & speed. A new recipe always seems to require more time!
Provided by sharflan
Categories Spreads
Time 1h1m
Yield 1 pate, 60 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, melt 1/2 the salted butter.
- Finely chop the parsley
- Cook the onion over medium heat til almost transparent then add the parsley and cook 1-2 minutes longer.
- Spoon the onion/parsley mixture into the blender.
- Using the same skillet, melt the remaining salted butter.
- Add chicken livers and cook over med. high heat about 4 minutes stirring constantly, until browned outside but still a bit pink inside.
- Pouring the Cognac over the cooked chicken livers, ignite and let the flame burn out.
- Spoon the livers into the blender along with the onion/parsley mixture.
- Add 2 tbsp of cream, cover and blend on high til you have a smooth pate. If mixture is to thick, add up to 2 tbsp more of the cream. Stop and stir down as required
- Remove the cover (blades spinning) and add the sherry, salt, curry and garlic.
- Gradually adding the slices of the sweet butter. Stop and stir down as required.
- Spoon the pate into a 1 quart pottery dish, smoothing the top with a spatula.
- Cover tightly with plastic wrap and refrigerate.
- Pate should be served well chilled.
Nutrition Facts : Calories 35.3, Fat 3.2, SaturatedFat 1.9, Cholesterol 34, Sodium 72.3, Carbohydrate 0.2, Sugar 0.1, Protein 1.3
More about "gourmet pate recipes"
PâTé GRAND-MèRE: HOW TO MAKE THE BEST GOURMET PATE AT …
Web Dec 27, 2015 8 thin strips of bacon for wrapping the top of the pâté *Note: If you prefer to grind your own meats, cube them, spread them out on a …
From panningtheglobe.com
5/5 (1)Category AppetizerCuisine FrenchTotal Time 2 hrs
From panningtheglobe.com
5/5 (1)Category AppetizerCuisine FrenchTotal Time 2 hrs
- In a blender, combine garlic, shallot, herbs, spices and alcohol. Pulse until roughly chopped. Add liver, eggs and cream. Blend well to emulsify. Mixture should be smooth. Set aside.
- In a large bowl mix pork butt, pork fatback, pancetta, and salt until well-combined (using your hands works well) Add binder to meat mixture and combine well, scraping down bottom and sides of bowl. Add lardons (bacon) and mix just until evenly incorporated.
- Spray a glass terrine with cooking spray and pack pâté mix into the terrine, pressing down with a rubber spatula as you go to eliminate any air bubbles. Top each terrine with finishing garnish of bacon strips. Trim bacon and tuck any loose ends into the sides. Spray a piece of tin foil with cooking spray and cover the pâté (sprayed side on the inside). Make sure foil is tented and does not touch the top of the pâté.
TRADITIONAL FRENCH COARSE COUNTRY PâTé RECIPE - THE …
Web May 6, 2021 Pour boiling water into baking pan to come halfway up sides of the loaf pan. Bake the pâté until a thermometer inserted through foil into the center registers 155 F, about 2 hours 15 minutes. Remove loaf pan …
From thespruceeats.com
From thespruceeats.com
ELEGANT APPETIZER RECIPES | MARTHA STEWART
Web Dec 23, 2010 Our collection includes caviar, canapes, chicken liver pate, mini potato pancakes with gravlax, cheese straws, smoked salmon cake, and more. Olive Straws View Recipe Gravad Lax View Recipe 23 …
From marthastewart.com
From marthastewart.com
MACKEREL PâTé RECIPES - GREAT BRITISH CHEFS
Web Mackerel pâté recipes A simple mackerel pâté on toast makes a great canapé or starter, particularly when it is offset with the sharpness of pickled cucumber, lemon or beetroot. Whether you use fresh or smoked …
From greatbritishchefs.com
From greatbritishchefs.com
PâTé RECIPES | BBC GOOD FOOD
Web Indulge yourself with our top pâté recipes. From fish, meat or vegetarian smooth parfaits to rustic terrines, there's a range of pâtés to choose from. Chicken liver & pineau pâté 30 ratings A rich, sweet pâté recipe using …
From bbcgoodfood.com
From bbcgoodfood.com
PâTé RECIPES FOR ENTERTAINING
Web Jan 14, 2022 Published on January 14, 2022 Make these rich and elegant pâtés your secret weapon for simple, sophisticated entertaining. We have pork pâté, chicken liver …
From allrecipes.com
Author Carl Hanson
From allrecipes.com
Author Carl Hanson
LENTIL WALNUT VEGAN PâTé RECIPE • THE BOJON GOURMET
Web Apr 22, 2011 3 cups water 1 bay leaf 3 tablespoons olive oil (divided use) 1 small, yellow onion, chopped 6 cloves garlic, peeled and coarsely chopped 1 tablespoon mirin 1 1/4 …
From bojongourmet.com
From bojongourmet.com
BROWSE ALL RECIPES - PAGE 118 | GOURMET TRAVELLER
Web Australian Gourmet Traveller recipe for confit pork, green bean and pickled shallot salad. Now to love | Oct 16, 2013. Browse All Recipes Lentil, goat’s cheese and hazelnut …
From gourmettraveller.com.au
From gourmettraveller.com.au
MAKE YOUR EASY SMOKED SALMON PATE IN FOUR STEPS - GREEDY …
Web Sep 23, 2018 Line 4 small ramekins with clear film (plastic wrap), leaving plenty overhanging the sides. Use enough salmon to line the ramekins. Cut the fish into strips …
From greedygourmet.com
From greedygourmet.com
RECIPES – MERCHANT GOURMET
Web Discover our collection of plant-based recipes, made using grains, lentils, mushrooms and chestnuts. Skip to content Skip to navigation FREE DELIVERY ON ALL ORDERS OVER …
From merchant-gourmet.com
From merchant-gourmet.com
50 SAVORY, SATISFYING MUSHROOM RECIPES | TASTE OF HOME
Web May 24, 2018 Portobello Mushroom and Cream Cheese Taquitos. This party appetizer was inspired by a dish I saw on an episode of Top Chef. I simplified it a little and tweaked the …
From tasteofhome.com
From tasteofhome.com
EASY CHICKEN LIVER PâTé - COPYKAT RECIPES
Web Mar 27, 2022 Remove the livers from the pan. Deglaze the pan with Marsala, dry white wine, chicken broth, or water. Process the livers and 2 hard-boiled eggs by chopping …
From copykat.com
From copykat.com
PâTE BRISéE RECIPE | EPICURIOUS
Web Aug 20, 2004 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 2 tablespoons cold vegetable shortening 1/4 teaspoon salt In a large bowl blend the flour, the butter, the …
From epicurious.com
From epicurious.com
107 MAIN COURSE RECIPES FOR A DINNER PARTY | EPICURIOUS
Web Jul 14, 2021 Tamarind-Glazed Black Bass With Coconut-Herb Salad. Dinner recipes don't always feel like a celebration, but this one does. Two whole fish are brushed with a …
From epicurious.com
From epicurious.com
14 TERRINES AND PâTéS FOR A FRENCH-STYLE PICNIC - GOURMET TRAVELLER
Web 1 / 14 Plate of pig (pork pâté with lonza, radishes, cornichons and green kalamatas) Read more 2 / 14 Rabbit and pistachio terrine 3 / 14 Country terrine of pork, chicken and …
From gourmettraveller.com.au
From gourmettraveller.com.au
CHICKEN LIVER PâTé RECIPE - JACQUES PéPIN - FOOD & WINE
Web Oct 4, 2017 Directions In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, …
From foodandwine.com
From foodandwine.com
THE 37 MOST POPULAR RECIPES FROM GOURMET MAGAZINE
Web Feb 1, 2022 The solution's in this pancake recipe from Gourmet food editor Lillian Chou. These flapjacks get their tender texture from half a cup. But what really makes them …
From epicurious.com
From epicurious.com
You'll also love