Le Pâté Moderne

What a week! Lots of academia and very little time to fit it all in.

Am looking forward to NYC in just one more week. Can't wait to see Carrie and get in some NYC pizza!

Tomorrow night--for those of you in Indy, the Indiana Ice are hopefully going to get in a few more goals against the Waterloo Blackhawks of Iowa. Actually, I really don't care who wins as long as they serve nachos at the game. Really makes me miss the BBQ pork nachos at the Houston Aeros games (sigh.....).

Sooo, look out Frenchies (you too Camille!), my pâté worked like a charm! I have successfully come up with a low-fat (well, lower fat) and wicked-tasty Foie gras pâté recipe. Something I have also realized in my culinary pâté endeavors is that the pâté consistency completely coincides with the type of butter you use. Firm butter = firm pâté Soft butter = soft pâté. (duh) Remember, Pâté is like a good marinara or curry dish, although it can be eaten straight-away, it is always better on the second (or third) day.

One can use any herb combo, I went with the ol' standbys of garlic, parsley and oregano......


TJ's Pâté

Cooking spray
1/2 small spanish onion chopped
1 clove garlic chopped
1/4 cup mushrooms chopped
3/4 cup light butter (I used Fabio's fave: "I can't believe it's not Butter")
1 cup cooked goose or duck or chicken liver
4 tablespoons brandy. I prefer Torres b/c it's Spanish and tastes best (viva Espana!)
1 tsp oregano
1 tsp dried parsley
A few shakes of salt
Several rounds of crushed black pepper (depending on how spicy you like it)

Saute onion & garlic until soft, then add mushrooms for a minute. Set aside. Saute liver in 1/4 cup light butter and 3 tbsp brandy until well cooked. Drain liquid and set aside to cool for about 15 minutes. Mash liver in bowl and then add 1 tbsp brandy, mash in sauteed onion/garlic/mushrooms, then add spices, then mix in butter (with a spoon, not a mixer--I'm old fashioned like that). Make sure all ingredients have mixed-in well and put in air-tight container, add a little parsley, coarse salt and pepper on top to decorate and store in the refrigerator. It will easily keep for a week. Bon Appetit!