PATE DE CAMPAGNE (COUNTRY-STYLE PATE)
Provided by Craig Claiborne
Categories appetizer
Time 2h15m
Yield 16 or more servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- Combine the meat, liver, onion, garlic and parsley in a mixing bowl and blend well. Add the mixture, one-quarter at a time, to the container of a food processor and blend well. As each batch is processed, scrape it into a bowl. When properly blended, the mixture will be finer than hamburger. Add salt and pepper to taste.
- Combine the eggs, flour, cream and Cognac in a small mixing bowl and blend well with a wire whisk. Add this to the pork mixture and blend thoroughly.
- Select a pate mold large enough to hold the pate mixture (a mold with a two-quart capacity and measuring about 11 1/2 by 4 by 3 1/2 inches is suitable). Line it with very thin slices of fatback, letting the slices overlap the upper edges of the mold.
- Pour and scrape the pate mixture into the prepared mold. Smooth it over. Fold the overlapping slices of fatback over the top of the pate. Add additional thin slices of fatback so that the top is completely but not excessively covered.
- Cover the pate with a lid and place it in a heatproof baking dish. Pour warm water around the pate mold and place it in the oven. Bake one hour and 50 minutes to two hours or to an internal temperature of 160 degrees.
- Remove the pate from the oven and remove the mold from the water bath. Leave the lid on top of the pate. Let stand overnight at room temperature. When cold, serve sliced with cornichons.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams
CHEF JOHN'S PATE DE CAMPAGNE
I realize making this pate may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 13h10m
Yield 12
Number Of Ingredients 22
Steps:
- Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
- Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
- Whisk cream, bread crumbs, and eggs together in a bowl.
- Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
- Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
- Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
- Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
- Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
- Refrigerate at least 8 hours to chill and compress the pate.
- To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 10.6 g, Cholesterol 113.5 mg, Fat 14.7 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 5.6 g, Sodium 1120.6 mg, Sugar 4 g
PATE DE CAMPAGNE
This pate, adapted from Alma Lach, is as close as I've been able to come to the lovely thick slice of pate one gets in a French bistro--on a thick oval plate, served with a little pot of mustard and a little pile of tiny cornichons and some great bread. You can add pistachios or whatever other little touches you like, but know that it's worth the time and effort -- though most of the time is marinating and cooling. The serving amount is a guestimate.
Provided by Chef Kate
Categories Meat
Time 12h
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Cut ham slice into 1/4" strips. Cut the salt pork into1/8" slices and the slices into 1/8" strips.
- Put the shallot, bay leaf, thyme, Madeira and Cognac into a flat dish. (I use a pyrex square glass dish). Add the meat strips, cover and marinate 6 hours or overnight.
- Mix veal and pork and salt and pepper and refrigerate until ready to use.
- When ready to make pate, line a 4-cup mold (or 2 small molds) with bacon slices. Drain the liquid from the meat strips into the ground meat and mix (this is the sausage). Place a layer of sausage into the bacon-lined mold, then a layer of eat strips. Continue until all is used, ending with the sausage.
- Cover the top of the mold with strips of bacon cut to fit. Press down firmly into the mold. Cover tightly with foil, and set mold(s) into a water bath. Bake at 325 degrees F. for two hours.
- When done, remove from oven and place mold(s) in pan large enough to hold it and any overflow of fat. Weight down the top of the mold, using a foil wrapped brick or the like. Make sure the pate is pressed while still warm. When cool. refrigerate with the weight.
- When the pate is cold, turn it out of the mold(s), scrape away the congealed fat. A good French cook will save that fat to cook with--fries for example--it tastes great.
- Serve with cornichons and mustard and crusty bread.
Nutrition Facts : Calories 635.3, Fat 54.1, SaturatedFat 19.8, Cholesterol 149.7, Sodium 1279.3, Carbohydrate 0.6, Protein 33.4
PATE DE CAMPAGNE (COUNTRY PATE)
Bon Apetit Magazine Cooking Life columnist Molly Wizenberg shares her unforgettable recipe for pate de campagne-French country pate. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
Provided by Raquel Grinnell
Categories Pork
Time 2h45m
Yield 1 pate, 20 serving(s)
Number Of Ingredients 16
Steps:
- Set rack at lowest position in oven and preheat to 350°F Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
- Melt butter in heavy medium skillet over medium heat. Add onion and saute until soft and translucent but not brown, about 8 minutes.
- Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sauteed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
- Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
- Fold bacon slices over, covering pate. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pate until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.
- Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pate to weigh down. Chill overnight. DO AHEAD Can be made 4 days ahead.
- Place loaf pan with pate in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pate crosswise into 1/2-inch slices.
Nutrition Facts : Calories 278.8, Fat 23.8, SaturatedFat 9.3, Cholesterol 84.9, Sodium 581.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 14.1
More about "pate de campagne recipes"
PâTé DE CAMPAGNE (COUNTRY PâTé) RECIPE | BON APPéTIT
From bonappetit.com
4/5 (1)Author Molly WizenbergServings 20
- Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
- Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.
- Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
- Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
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