miscellany: pâté

I've been meaning to make 'real' pâté since I first did a veggie one for a Daring Kitchen challenge. Today was the day. I like the pâté from the grocery's deli, but wanted to try my hand at it. Here's how it went down, with sous chef A ably helping out.

Chicken livers. Not an auspicious start, really. Granted, this whole package cost about the same as the single slice of pâté, so this is already looking more cost-effective.

Cut up by A. Who I think enjoyed it far too much and was not at all grossed out. 










They then soaked in brandy for two hours. I figure we're avoiding the middleman and letting the alcohol damage the liver directly with this one.

Brandy drained off, and livers cooked with onions and garlic before the brandy returned to simmer away.

Then into the food processor. Yes that is a strip of duct tape on my food processor. DON'T JUDGE ME. And yes it looks rather unappealing. Believe me, it looks worse after it's puréed. I had to block out several images, several involving diapers, with that one. Butter and cream were added and blended in, then seasoned with salt and pepper before heading to the loaf pan to chill until it set.

I had thought of making a lovely port wine gelatin to make a decorative top, but then realized that should have gone in the pan first and besides, I'm still trying to figure out flavour. 

And here it is on a baguette at supper! It was good, though a bit more liver-y than I'd prefer. However, my teens liked it! Both A and M gobbled it up and came looking for more so I guess it was a success. The next take (yes there will be one; I'm determined to figure out one I like) will not be as smoothly puréed. I think I'd prefer a rustic, more textured version.

Verdict: back to the drawing board, but with some good ideas.