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.
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
Reader Comments (Page 1 of 1)
4-27-2008 @ 10:36AM
eddybles said...
I worked at a restaurant in England near Windsor last winter and my first visit to the pricey but gorgeous Windsor Farm Shop (http://www.eddybles.com/windsor-farm-shop/) was a revelation. The dizzying selection of freshly baked pates en croute stacked so high I feared they might tumble over made my heart flutter. The nearly endless list of incredible ingredients were inspiring and I can't wait to pick up a copy of Terrine and get to making a few pates of my very own.
http://www.eddybles.com
Reply