One of my favorite things in the world is a thick wedge of pâté de campagne - rustic French pork pâté - served with crusty bread, coarse mustard, and a little jar of pickles. The buttery pâté is cut by a bracing smear of mustard, given body and crunch by the bread. And digging cornichons and pickled pearl onions out of the jar with a tiny fork and popping them, whole, in your mouth, is just plain fun. This combo makes a great dinner party appetizer because, like roll-your-own sushi, it gives guests something to do with their hands while they get to know each other (and you put the finishing touches on the lamb chops). But I admit I always thought pâté was something you bought, at exorbitant cost, at your local chichi market, not something you made yourself.
But a New York Times story about a new book, Terrine, by Stéphane Reynaud, has me ready to bust out the pork belly and a rectangular pan. The book includes recipes for terrines of all types, from pork head to chicken and lemon, to vegetarian zucchini with cream. Check out the article for two free recipes.
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