Classic rate worth the wo rik

Paté and terrines are kitchen classics.

They do take a littie more time than a meat loaf bur, they are ina class by them- selves.

The name “paté” origi- nates from the latin word

“pasta” meaning paste or a dough. It is essentially a meat or liver mixture called “force meat” wrapped in a crust.

Game meat, pork, poultry, fish, vegetables can all be made into a pité. Traditionally, patés are baked in a crust,and terrines are baked in pork fat-lined pans. Todav people often use the two terms interchangeably.

Most European countrics have their own distinctive paté, burt the unrivaled “best of the besr” is France’s paté de ’ foie gras — goose liver

_paté with cognac and truffles.

Patés should be well sea-

soned, to complement the "greatest amount of meat in the recipe. There should be a

sutficient amount of fat in it “to obtain a moist paté. The _cooking/baking should be at ~. moderate temperatures so the fat does not melt away. : One of our recipes calls ~ for pressing the paté after it és ‘cooked — this is not neces- sary all the time. The pressing _is usually done to press the fat out after the paté has been cooked. ;

Be ‘Paré de Campagne (ter-

rine)

- Jb Ab. chicken livers ‘2 large eggs

CON GRATOULIA TOL.O'N. S:

north shore news

in your kitchen

% c. 33% heavy cream

4% ¢. cognac or less expensive brandy

K tb, ground veal shoulder 4 Ib. ground pork shoulder 6 oz. ground pork fat

1 c. coarse chopped pista- chio nuts

1 clove of garlic crushed

% tsp. salt

ground black pepper to taste

% tsp. ground thyme

8-10 oz. ham fingers % fb. pork far for larding (thinly sticed)

Method: Prepare all the ingredients carctully. In a tood processor purce the chicken livers with the eggs, cream, and the cognac. Put the mixture into a large stain- less steel bowl, Combine all the other ingredients, except the ham and the larding fat. To check the taste, take out one spoonful of the mixture and saute, it has ro be tasted when it is cooked and cooled a little

Select a 14 quart terrine or loaf pan. Line with the pork fat. Save a little for the top. Now spoon in 4 of the pate mixture, place half of the

am fingers on, then spoon

( FOOD

ALTHOUGH patés and terrines take a little more cme io prepare than meat loaf, these historic food items are worth the extra effort.

on 1X of pacé mixture, place in the rest of the ham fingers and the last of the paté mix- ture. Cover with the reserved pork fat. Seal tightly with two sheets uf aluminum foil. Preheat oven to 350 F.

Place the paté into a par of boiling water, (like a roast- ing pan) and bake in the oven (middle rack) for about two hours. Remove from the oven. Empty out the water

See Pate page 36

We're serving up congratulations to Barry and Jacquie Callaghan who are the lucky winners of

our Win A Dinner A Month For

A Year contest.

We're sure they'll enjoy some

memorable meals over the next twelve months.

COURTESY OF THESE PARTICIPATING RESTAURANTS

Chad Ral Beer. Die

Knight & Day

RESTAURANTS

Carmela2

GRAND Gey Woarsoati

Wednesday, September 9, 1998 ~ North Shore News - 37

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IN A RUT?

Discover the excite- ment, happiness and power that comes only through faith in

CHRIST

Find out more every Sunday ac 10:45am at DELBROOK Baptist CHURCH 515 West Windsor 2d, North Vancouver, or call 985-4011 Mon - Fri 9am - lpm

Pastor Jamey McDonald

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NEWS photo Paul McGrath

Sure! The People Get Seat Belts... but what about USI

Please be a responsible pet owner and provide your dog with @ protective kennel fastened to the centre of your vehicle. Better yet, leave your dog

at home.

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