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Your Pâté Wisdom

Sarah Perry | Jun 1, 201208:43 AM

I'm on a pâté-making kick and would like advice:

1. What meat ingredients do you include in your pâtés, and why? What do you exclude, and why? Some suggest (http://chowhound.chow.com/topics/747947) that pork liver has the most flavor of the livers; I love chicken liver and duck liver. Is there a reason lamb liver isn't frequently used? Ground pork or veal seems to lend a more hearty, less mousse-like texture; any other observations?

2. What non-meat ingredients do you use? I just made a chicken liver pâté with sweet vermouth and fresh thyme (awesome) and one with whiskey and fresh guava (pretty good); other inclusions? For my next one, I'm thinking dried blueberries and/or ground pistachios. Cream - yes/no? Butter v. duck fat v. pork fat v. something else?

3. Cooking methods - any wisdom on how these affect the final product? I like the result with sauteed livers in lots of fat ground in a food processor and then chilled, but I see some recipes call for boiling or stewing livers, or even not pre-cooking the meat and steaming the raw final product in a ramekin like a custard (I've done this once with a duck liver terrine).

4. If you don't do bread, how do you eat it? We have been going with the "eat it straight off a spoon" method, but I wonder what toast substitutes folks have had success with - sliced radishes, perhaps?

And any other advice/recipes would be welcome! Thanks.

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