Do You Have a Good Recipe for Homemade Pâté? Good Questions

Q: I scored a great deal on a Le Creuset cast iron pâté terrine, brand new for $22.

Now I feel obligated to make pâté. Do you know how? I would like to try it if you have any leads.

Sent by Bob

Editor: Bob, here are a couple past posts on pâté — there are a couple good recipes linked here.

• What's The Deal With Pâté?
• Daniel Boulud's Baked Chicken Liver

Readers, do you have a favorite recipe for pâté, or something else for Bob's new pan?

Next question?

(Image: Kathryn Hill)

Comments (10)

Is it the long, skinny loaf-like pan with lid? You can also make lasagna for two in it.

It also makes an excellent dessert pan: line it with ladyfingers and fill it with mousee.

It's not exactly high-class, but on a hot summer day, I do love this recipe:
http://www.realsimple.com/food-recipes/browse-all-recipes/quick-no-cook-pat-10000001694403/index.html

Try a cool garden terene - plain Knox gelatin in V8 juice. Peas, tomatoes, asparagus.... Your imagination... Chill, unmold, slice.

Here is our family's version- pretty simple, but peppery and delicious.

ps-I don't really do recipes per say, so add everything to your own taste.

1 package frozen chicken livers
2 sticks butter
cognac if you have it, red wine if not
garlic, minced
cracked black pepper, salt
small white onion
herbs of your choice (I like thyme)

thaw the chicken livers and rinse them well. then saute with onions, alcohol(1-2tbsp) and spices/garlic in a pan with 3 tbsp butter. they're done when no longer pink in the middle. cool mixture in fridge for 1 hour.

once cool, add mixture to a food processor/blender and mix until very smooth. cut remaining butter into tbsp chunks and add to processor until you get a nice creamy consistency. adjust seasonings and chill in fridge until ready to serve.

my grandpa also blended in 1-2 hard boiled eggs-he said it makes the mixture lighter as well as stretching the recipe. I like it either way.

ps I would also make a bacon-wrapped meatloaf in that terrine ASAP! I bet it would turn out great. :)

Step 1: Buy a goose
Step 2: Torture it
Step 3: Enjoy. YUM.

Easiest way is to make it like the french canadians. Get some ground pork, cook it on low with lots of pepper and allspice and cinnamon and anything else you want. Let it cool. Put on yummy french bread!

i like pork rilettes. you cook a shoulder of pork with bay leaves and garlic and then shred it when it's cooled and squish it with lots o' butter and it's amazing. you spread it on bread ... look up rillettes du tours.

I like a vegetable pate with liberal amounts of ricotta with bean puree, and a spinach layer, and roasted peppers with feta in between. The three colours are really stunning.

St@cy!! LOL! You're right! It's the first thing I thought of. It's like growing your own veal.