Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of The Chocolate Bunny chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.
I really enjoyed this month’s challenge, even though I was a total slacker and waited until the last possible second to make this! At first I wasn’t too sure about making pate’. I have never really had an inkling for even wanting to eat it much less grind up livers and mold one myself. We had the option of making several different kinds of pate’s – A Three Spice Liver Pate’, Chicken Liver Terrine, Tricolor Vegetable Pate, or a Trout and Shrimp Pate. (All of those recipes can be found here). After much deliberation I decided to go with the Tricolor Vegetable Pate. Ok, there really wasn’t that much deliberation involved. We’re not big seafood people, so that was out. The thought of liver doesn’t sound appetizing normally, and in my pregnancy induced state it sounded downright dreadful. So veggies it was!
This turned out to be a fantastic recipe. Why, you ask? Well, let me tell you:
1. It’s so easy! I used a bread pan, a food processor, and a spatula. That’s it!!! In fact, it was so easy, I completely forgot to take pictures of me preparing it until it was in the fridge! Opps!
2. It was fast to prepare, which was awesome since I waited until the last possible minute.
3. It tasted AMAZING! It is light and refreshing and each layer gives it character.
4. It makes a perfect appetizer!
The second half of our challenge was to make bread – either baguette, a sandwich loaf, or something else of our choice. I really really really really really really really wanted to make baguette, but didn’t have the time available to me so I settled for a sandwich loaf instead. To kick things up a notch, I tossed in some Italian Herb seasoning and made more breadstick like shapes than a loaf or rolls. They turned out really well, and I think complimented the pate perfectly!
inch) terrine or loaf pan
- 2 x 15-ounce / 900 ml cans
cannellini (white kidney beans), rinsed, drained thoroughly
- 1 tbsp / 15 ml fresh lemon
- 1 tbsp / 15 ml olive oil
- 1 tbsp / 15 ml minced fresh
oregano or 1 teaspoon dried
- 2 garlic cloves, pressed
and garlic and blend until smooth. Season to taste with salt and pepper. Spread
bean mixture evenly on bottom of prepared pan.
- 7-ounce / 210 ml jar roasted
red bell peppers, drained, chopped
- 3/4 cup / 180 ml crumbled feta
cheese (about 4 ounces)
Spread pepper mixture evenly over bean layer in prepared dish.
- 2 garlic cloves
- 1 cup / 240 ml fresh basil
- 1 cup / 240 ml fresh Italian
- 1/4 cup / 60 ml toasted pine
- 3 tbsp / 45 ml olive oil
- 1/2 cup / 120 ml low-fat
mince. With machine running, gradually add oil through feed tube and process
until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.
unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté.
Garnish with herb sprigs and serve with sourdough bread slices.
Yields two 8 1/2 x 4 1/2 x 2 1/2 inch (21 x 12 x 6 cm) loaves, or 18 individual rolls
3 tsp (15 ml) active dry yeast
2 2/3 cups (600 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF)
2 1/2 tsp (12.5 ml) salt
2 tsp (10 ml) butter, melted
5 1/3 cups (750g) unbleached white bread flour, + 1/2 cup (75g), for working the dough
2 tbsp (30 ml) butter, for the loaf pan
Use the same amount of whole wheat flour, and add 1/3 cup (80 ml) of milk
In a large mixing bowl, combine the yeast and warm milk, and whisk to dissolve. Whisk in the salt and the melted butter.