gastronome
pate with porcini and calvados

This is the first (meaty) pate i've ever made! It's nice for a beginner - it's the sort of pate you make, scrape into a bowl, and chill for a few hours rather than the kind that you put in a terrine mold and bake in a fiddly water bath for a long time at a low temp. That's probably also a bonus in the summer, or when you're cooking a million-billion things. It's very tasty, and adds the fun party game of scraping the top layer off to reveal the pink underbelly - which oxidizes quickly enough to see with the naked eye! anne made this for Thanksgiving, and i entreated her to send me the recipe. Aside from that, i'm unsure of the provenence. Oh, and Goblin? She likes it, too.

1/2 oz dried porcini
1 cup chicken stock (full salt)
3 1/2 T calvados
4 T butter
1/3 cup minced shallots
3 cloves garlic, minced
1 1/2 T fresh thyme, minced
1 lbs chicken livers, rinsed and deveined
3/4 t salt
freshly ground pepper
2 T heavy cream

Rinse porcini. In a small pan, bring chicken stock to a boil. Pour chicken stock into a small bowl with the porcini. Let sit for 10-20 minutes. Remove porcini from stock and mince. Set aside.

Let stock sit for a few minutes, then pour it back into the saucepan, discarding the sandy stuff at the bottom of the bowl. Add calvados. Simmer until stock is reduce to 1/4 cup. Let cool.

Rinse and devein the chicken livers. Mince the shallots, garlic and thyme.

In a large skillet, melt butter over low heat. Add shallots, garlic and thyme. Cover skillet and cook for about 10 minutes, stirring once or twice. Raise the heat to medium and add chicken livers, salt and pepper. Cook until livers are done but still pink inside.

Add everything (don't forget the mushrooms) to a food processor and process until smooth.

Refrigerate for at least 24 hours.

This pate oxides very easily, so you probably want to scrape off the top before serving.

Posted by shock on December 15, 2002 | TrackBack
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