I am all about relationships in my classroom. Relationships with parents, colleagues, and most importantly, the students. I believe that educational strategies are constantly evolving and can always be learned, but good relationships with individual students has the impact of hundreds of educational strategies put together. This is a yummy, traditional, country pate. I've added minced veal, ground wild boar, and chicken livers, as well as ½ cup of pistachios to the mixture with excellent results. (The pate may rise slightly over the top of the pan. That's OK.) Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking. Murray's Black Pepper Pate 7oz. Murray's Duck Mousse Pate 7oz. Murray's Truffle Mousse Pate 7oz. Shop over 40 foie gras varieties and njoy the true luxury of foie gras and pate with the large selection available online at Gourmet Food Store.
- Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
- Melt butter in heavy medium skillet over medium heat. Add onion and saut&é until soft and translucent but not brown, about 8 minutes.
- Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.
- Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
- Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
- Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.
- Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Do Ahead Can be made 4 days ahead.
- Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.
- Tiny French pickles; available at specialty foods stores.
Also found in: Thesaurus, Acronyms, Idioms, Encyclopedia, Wikipedia.
Pate For Sale
pâté(ˈpæteɪ; French pɑte) n
n., pl. -tés.
|Noun||1.||pate - liver or meat or fowl finely minced or ground and variously seasoned|
paste, spread - a tasty mixture to be spread on bread or crackers or used in preparing other dishes
foie gras, pate de foie gras - a pate made from goose liver (marinated in Cognac) and truffles
|2.||pate - the top of the head|
human head - the head of a human being
tonsure - the shaved crown of a monk's or priest's head
top side, upper side, upside, top - the highest or uppermost side of anything; 'put your books on top of the desk'; 'only the top side of the box was painted'
patenounThe uppermost part of the body:
pate(o.f.) [peɪt]N → molleraf, testaf
bald pate → calvaf
pâté[ˈpæteɪ]N → patém
a bald pate → un crânechauve, un crânedégarni
Pate A Choux[ˈpæteɪ]n → pâtém, terrinef
pate[peɪt]na bald pate →
Pate Recipesuna testa pelata
pâté[ˈpæteɪ]n → pâtém inv
Pateá Ndolo (kickin It) Pdf Free Download -
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