To some, it's a small pastry filled with meat or fish. To others, like Irma Rombauer and Marion Romabauer Becker, authors of “The Joy of Cooking,” they are the rich relatives of the meatloaf clan. To me, pâté is a gastronomical delicacy perfectly suited for a quiet romantic snack.
“Pâté,” says cooking instructor Rachel Rappaport, of Baltimore, MD, “is basically spreadable meat. It is most commonly made with liver and often contains wine, vegetables, and additional fat that had been added before serving but can also mean finely minced and spreadable beef or other meats. There are also some vegetarian versions that are made with vegetables, mushrooms or beans.”
Traditionally, pâté is served either molded as a terrine or in a pastry crust, which is called pâté en croute. “Another popular way of serving pâté,” explains Rappaport, “is on crackers.” The pastry crust surrounding the pâté en croute serves to prevent both the flavours and juices of the mixture from escaping during the cooking process. Baking the pâté in a greased loaf pan, covered with aluminium foil, is an equally effective and less time-consuming alternative to the crust. Pâté en croute has a finer texture than those molded in a terrine, which is a square or oval crock designed specifically for baking pâtés.
The most common pâté, pâté de foie gras, is made from fattened goose liver. The manner in which the liver is acquired has raised a few eyebrows according to Rappaport. “It is controversial because the goose is force fed to insure large fatty livers.”
Pâtés can be served warm on top of crackers or crusty slice of bread, however, they are best served cold right out of the refrigerator. When served along with a fruit platter, bottle of champagne, soft music and candlelight, the ordinary late night snack is transformed into an elegant romantic memory for two.
Classic Pâté
Ingredients:
- 3 ounces duck fat
- 3 ounces duck liver*, cut into 1-inch pieces
- 1 large shallot, minced
- 1 clove garlic, crushed
- ¼ teaspoon marjoram
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 teaspoon Cognac
- crackers or baguette for serving
Directions:
Place duck fat in skillet and cook for 4 to 5 minutes, until the fat has melted and started to brown. Add the shallots, and cook until fragrant, stirring occasionally. Add the liver, marjoram and garlic, and cook for 2 minutes, stirring occasionally. Add salt and pepper. Transfer mixture to food processor, add the Cognac, and blend until a smooth paste forms. Remove to a bowl and allow to reach room temperature before covering and refrigerating until firm. Pâté will keep in airtight container, refrigerated for about 3 days. Spread pâté on thin, toasted baguette slices or crackers to serve.
Yields: 1 cup
Chicken liver and chicken fat can be substituted if needed.
