And now, for something completely different

November 28, 2015

Not exactly low-cal, but it LOOKS lighter than yesterday's meal.

Not exactly low-cal, but it LOOKS lighter than yesterday’s meal.

Because, well, you need something different after you’ve just carbed and fatted yourself something fierce on Thanksgiving (I lost count of how much butter went into that meal, but it was lots).

Now, this is not a low-fat meal. The pork terrine, or pate de campagne, depending on the term you prefer, is rich. Cheese and olives have fat. There are carbs in the crackers.

But top a few slices with a schmear of Dijon mustard, accompany it with some cheese, olives, pickles and quince paste, and it’s a nice change from the overindulgence of yesterday, particularly with a glass of wine.

Pate de campagne, in its entire, unsliced state.

Pate de campagne, in its entire, unsliced state.

I’ve wanted to try a pate de campagne for ages. I have loved it in most every iteration I’ve tried it. This one is no exception. Despite the amount of spices I put in, the seasonings are muted; I guess the high fat content calms them down. The brandy flavor doesn’t come through. There’s a bit of sort of unidentified “what IS that?” flavor in it, but for the most part, the predominant flavor is salt, along with the creamy richness of the fat (there is, after all, 12 oz of bacon whirred up inside that baby, not to mention the bacon that wraps it).

The recipe is here. I added a half-pound of chicken livers to the meat mixture (ground pork and ground bacon), tossing the raw livers in the FoPro with the bacon. Essentially, the mixture turns out much like a very moist meat loaf mix, which you then pack into a loaf pan lined with more bacon.

Because, bacon, right?

Then you triple-wrap that  baby in foil, put it in a baking pan half-filled with water, and stick it in the oven. For a long time. An hour longer, in fact, than the recipe calls for, because you got caught up in The Voice. Oops. For the record, the pate did not seem to suffer from overcooking.

Out of the oven, you put something heavy on top of it, squishing it down in the pan (do this in a rimmed baking sheet; despite the foil wrap, fat gushes out), and put it in the fridge overnight. The next day you can set it down in some hot water for two or three minutes and then invert it on a platter.

This makes a three-pound, roughly, pate or terrine. Unless you are having a major cocktail party, this is more than you will eat before it goes bad (a couple of weeks, well-wrapped, in the fridge). Taking advantage of the interwebs, I queried a food discussion forum on which I post periodically, and was told to slice in thick slices, triple-wrap in plastic and freeze, so I could thaw them out as needed for quick appetizers.

I’m presently working on Slice 1. As I noted, it makes a good change-of-pace dinner.

You ‘n y’mama ‘n ’em come on by when you get through with your shopping (I may actually bestir myself to get out of the house today, but not if it doesn’t quit raining), and I’ll feed you a plate of pate, good cheese and assorted other munchies. Or, of course, a turkey sandwich.

 

 

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