Making homemade pâté, of course, is all about grinding. Here again, you can always buy a ready-made pâté from a specialty store, but making your own allows you total command of the quality of the ingredients and the freshness of the finished product. This recipe is for a country-style pâté, which means that it’s more rustic in texture and appearance than a smoother, mousse-like pâté. Country-style pâté usually includes chicken liver as well as pork and veal. The mixture is ground coarsely, and small cubes of meat, bits of fruit, and nuts—called garnishes—are folded in before the whole thing is packed into a terrine and baked. Maintaining the desired texture depends on making sure that all the ingredients—as well as the grinding equipment itself—are well chilled before you grind. Place everything in the freezer (the grinder for a half hour, the meat for fifteen minutes or so), so it’s very cold, then grind the meats according to their fat content, starting with the fattiest, as these are most likely to lose their structure and become pasty if ground when warm. After baking the terrine in a water bath (bain marie), the final, vital step is weighting the pâté to compress it, eliminating excess moisture and fat and giving it a sliceable texture. Once the terrine is compressed and well chilled, unmold it, then slice with a serrated knife, which will cut cleanly without marring the shape. Serve with its classic accompaniments: good bread, a flavorful grainy mustard, and cornichons.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
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This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.