Pate de Ville Platte
by Linda
inspired by this recipe at There and Back Again Blog (and of course, Julia Child!)
For the pate:
1 Tablespoon plus 1 teaspoon unsalted butter, divided
2 Tablespoons onion, chopped fine
1 Tablespoon garlic, minced
1 pound Teet's Cajun Boudin, casings removed
1 egg, slightly beaten
2 Tablespoons goat cheese
2 teaspoons Kary's "Original" Roux
1 1/2 Tablespoons Brandy
1/4 cup heavy cream
2 Tablespoons flat leaf parsley
1/2 teaspoon Queen Bee seasoning (if you like spicy, add a full teaspoon)
1 egg, slightly beaten
2 Tablespoons goat cheese
2 teaspoons Kary's "Original" Roux
1 1/2 Tablespoons Brandy
1/4 cup heavy cream
2 Tablespoons flat leaf parsley
1/2 teaspoon Queen Bee seasoning (if you like spicy, add a full teaspoon)
Sauce for serving (recipe below)
To make pate:
1. Preheat oven to 350°F.
2. Grease three mini round cocottes with 1 Tablespoon of butter.
3. Use one cocotte to trace six circles on parchment paper. Cut the circles out and place three at the bottom of each cocotte. Reserve the other three to place on top.
4. Saute onions and garlic in 1 teaspoon of butter.
5. Place all ingredients in food processor and pulse until well blended. It should have a creamy appearance.
6. Divide mixture into the three cocottes. With the bottom of a spoon, pat the mixture down and smooth the top.
7. Place the other parchment rounds on top of each.
8. Cover each with foil, letting the foil hang over the sides.
9. Place the cocottes in a large baking dish and fill with water. There should be enough water to go about half way up the side of the cocottes.
10. Bake for one hour.
11. Remove from oven and loosen the foil.
12. Place a heavy can (like a can of fruit) on top of each pate to weigh it down.
13. When cool, place in refrigerator with cans still on top. Refrigerate for 24 hours.
14. To remove pate from cocotte, take a butter knife and go around the sides. Turn upside down onto a plate. It should come out easily. If it doesn’t, run butter knife around the sides again.
15. Place on a serving tray and bring pate to room temperature before serving.
16. Make sauce while your bringing pate to room temperature.
17. Right before serving, spoon sauce over the pate and garnish. I used arugula for my garnish.
18. Great with toast points or crackers.
For the sauce:
1/4 cup of onions (finely chopped)
1 Tablespoon garlic, minced
To make pate:
1. Preheat oven to 350°F.
2. Grease three mini round cocottes with 1 Tablespoon of butter.
3. Use one cocotte to trace six circles on parchment paper. Cut the circles out and place three at the bottom of each cocotte. Reserve the other three to place on top.
4. Saute onions and garlic in 1 teaspoon of butter.
5. Place all ingredients in food processor and pulse until well blended. It should have a creamy appearance.
6. Divide mixture into the three cocottes. With the bottom of a spoon, pat the mixture down and smooth the top.
7. Place the other parchment rounds on top of each.
8. Cover each with foil, letting the foil hang over the sides.
9. Place the cocottes in a large baking dish and fill with water. There should be enough water to go about half way up the side of the cocottes.
10. Bake for one hour.
11. Remove from oven and loosen the foil.
12. Place a heavy can (like a can of fruit) on top of each pate to weigh it down.
13. When cool, place in refrigerator with cans still on top. Refrigerate for 24 hours.
14. To remove pate from cocotte, take a butter knife and go around the sides. Turn upside down onto a plate. It should come out easily. If it doesn’t, run butter knife around the sides again.
15. Place on a serving tray and bring pate to room temperature before serving.
16. Make sauce while your bringing pate to room temperature.
17. Right before serving, spoon sauce over the pate and garnish. I used arugula for my garnish.
18. Great with toast points or crackers.
For the sauce:
1/4 cup of onions (finely chopped)
1 Tablespoon garlic, minced
1 teaspoon unsalted butter
1 heaping Tablespoon of Kary's "Original" Roux
2 cups of water (more or less)
1 heaping Tablespoon of Kary's "Original" Roux
2 cups of water (more or less)
1/2 teaspoon Slap Ya Mama Hot Blend seasoning (more if you like it spicy!)
To make sauce:
1. Saute onions and garlic in butter.
2. When onions and garlic are done and on medium heat, add roux. Whisk vigorously, adding water a little at a time until you have your desired consistency.
3. Add seasoning. Taste and adjust.
To make sauce:
1. Saute onions and garlic in butter.
2. When onions and garlic are done and on medium heat, add roux. Whisk vigorously, adding water a little at a time until you have your desired consistency.
3. Add seasoning. Taste and adjust.
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