whole chicken was $.49/lb so i got three. i put the livers in a plastic bag in the freezer, what do i do next to make pate? has anyone ever done this?
― Anton Levain (jdchurchill), Monday, 15 March 2010 22:12 (ten years ago) link
most of the recipes i been seeing have brandywhy is that?
― Anton Levain (jdchurchill), Monday, 15 March 2010 22:19 (ten years ago) link
because it is really good that way. And it helps preserve it - pate can keep for over a month in the fridge.
I got 2 lbs of fresh chicken livers last summer and made up pate - it was delicious, simple (though required an immersion blender), and worth the time.
― Jaq, Monday, 15 March 2010 22:39 (ten years ago) link
jaq would you please share yr recipe with me? i have an immersion blender and time although i will not have 2# of livers for a while. do you think it would matter if they have been frozen or not? i can't imagine it would
― Anton Levain (jdchurchill), Monday, 15 March 2010 22:41 (ten years ago) link
I think it can make the texture a bit different, but the flavor will still be delicious. I keep freezing duck livers in the hope I will soon have enough to make a decent amount of pate.
I think the recipe is on Is That...Pie?, but I can't get to it from work due to it being <<<shudder>>> "blogs". Will link tonight if I remember.
― Jaq, Monday, 15 March 2010 22:44 (ten years ago) link
ha and it was just pi day!
― GARDE MANGER (jdchurchill), Monday, 15 March 2010 22:48 (ten years ago) link
dude i thinks i found itthis?
― GARDE MANGER (jdchurchill), Monday, 15 March 2010 22:49 (ten years ago) link
to the rescue!
I've been thinking about chicken liver paté lately myself...might buy some livers and give this a go this week.
― Religious Embolism (WmC), Monday, 15 March 2010 22:50 (ten years ago) link
Ha! Probably - I just get this hand-slapping "you can't see that!" message from the work server :)
From the URL though that looks right - I made it up the first time 2 years ago.
― Jaq, Monday, 15 March 2010 22:52 (ten years ago) link
For the vegetarian who may like a pate, this looks good (must try it)
― ABBAcab (Trayce), Tuesday, 16 March 2010 23:08 (ten years ago) link
put things in pan with a spot of butter, blitz, put said things in fridge, at some point spread them on toast
― matt, Saturday, 12 June 2010 23:41 (ten years ago) link
made this pate finally last weekend will post pictures. looks gross tastes great
― thrash ballads (jdchurchill), Friday, 3 June 2011 08:37 (nine years ago) link
http://i224.photobucket.com/albums/dd210/jdchurchil/food%20porn/DSC_0159.jpgthis is the maiden voyage for my #10 meat grinder ; )
― the lonesome crowded west (jdchurchill), Saturday, 4 June 2011 00:10 (nine years ago) link
at the beginning i loaded it mostly with the pork so that's what that pic shows. the stuff with the liver looked like mud and i didn't photo
― the lonesome crowded west (jdchurchill), Saturday, 4 June 2011 00:11 (nine years ago) link
i made the pate grandmere from p214 of Charcuterie by Ruhlman & Polcynbascily pound for pound liver & pork shoulder which u season with tbsp salt,a bay leaf, some thyme and pepper. then you chill that o/nthe next day u sear livers off then hit the pan with some shallots and brandyto deglaze then chill make a panade (eggs, bread, milk, cream) and grind all them up. stir till it looks sticky and take a quenelle wrapped in plastic wrap poach to check seasonings which was fun then you load yr terrine and cook in a pan of water in the oven until it get to 160. then you put a weight on the top while it cool offhttp://i224.photobucket.com/albums/dd210/jdchurchil/food%20porn/DSC_0160.jpgonce cool grab that baguette and gitz bizy!http://s224.photobucket.com/albums/dd210/jdchurchil/food%20porn/?action=view¤t=DSC_0163-1.jpg
― the lonesome crowded west (jdchurchill), Saturday, 4 June 2011 00:21 (nine years ago) link
― the lonesome crowded west (jdchurchill), Saturday, 4 June 2011 00:22 (nine years ago) link
Man that looks good.
― The man who mistook his life for a FAP (Trayce), Saturday, 4 June 2011 00:36 (nine years ago) link
― just sayin, Saturday, 4 June 2011 20:01 (nine years ago) link
it's just meatloaf, rly
― the lonesome crowded west (jdchurchill), Sunday, 5 June 2011 18:14 (nine years ago) link
I've been eating some fab terrines here in Paris...not the same as cooking them, but I need to start when I'm back in the USA. They are so good, & so not cheap, that I'm guessing they take some serious know-how + some serious materials.
― Euler, Sunday, 5 June 2011 21:19 (nine years ago) link
I think theyre mainly just fiddly and time consuming, with the layering and etc?
― The man who mistook his life for a FAP (Trayce), Sunday, 5 June 2011 22:50 (nine years ago) link
i buy whole chickens for $1/lb and there's usually a couple pieces of liver in there which i save and accumulate in the freezer. the other component of this pate is pork butt or shoulder which i found some for $2/lb. after that there are some equipment investments that must be made: a #10 meat grinder was $25. the seasonings and thickeners are stuff most dudes have layin around the house. so really the components are cheap.
but it did take me like 6 hrs most of which was waiting around for either a quenelle to cook or the terrine to cook. dudes could $pend on a terrine mold from williams sonoma or just use a loaf pan. in the recipe it suggests rolling tubes of the forcemeat in plastic wrap and poaching even. but this is one of those hoity toity kinds of foods of which there is a presumed element of alchemy which really is just careful and attentive cooking.
euler if you can please show us some pictures of these fab terrines. i would love to see them.
― the lonesome crowded west (jdchurchill), Monday, 6 June 2011 20:10 (nine years ago) link
I will in a few days! when I get to Paris---elsewhere in France now & eating with groups & thus limited right now.
I have honey bunches of livers back in the USA right now, pork & beef; guessing these are essential ingredients for a good terrine? btw I know this is a paté thread but my enjoyment goes down the more spreadable they are.
― Euler, Tuesday, 7 June 2011 07:58 (nine years ago) link