Liberté, Fraternité, Egalité!

Bastille Day is this weekend, (July 14, to be
specific) and besides attending the San Francisco
Chocolate Salon at Fort Mason on Sunday, I will
celebrate on Saturday by eating cheese and
charcuterie.  The cherries and red onions I pickled
last year will make a nice foil as well as cornichons
I will pick up from the store.  Oh, and beaucoup du
vin is required.  My cheese plate is not entirely
assembled yet (so far, only a Langres).  Although I
have yet to test out my Kitchen Aid meat grinder and
sausage stuffer, I am not confident in my curing
skills to produce my own saucisson.  However, I have
decided to make my own paté.  (I was also going to
make brandade, but a miscommunication resulted in 2
pounds of fresh rock cod/snapper in fridge instead of
1 pound of salt cod.)   I’ve been curious about making
a foie gras torchon, but my friends are not foie gras
eaters.  But no fear!  The paté recipe I have is
plenty rich and smooth.   Marina, my Lyonnaise expat
friend, gave me her recipe (passed on by her
godfather).  I tried to seek out fresh duck liver with
my local butcher contacts, but it was too late.
Marina usually uses chicken liver, so that’s what I
went with.  Her recipe is amazingly simple:

Take one pound of liver and marinate it overnight in
white wine, bay leaf, onion and thyme.   Drain the
liver and sauté it until pink inside, then puree with
2 sticks of butter in a food processor until smooth
like cake batter.  Pour into a container and cover
with plastic wrap and refrigerate overnight.

This recipe is obviously open to variation, so I
cross-referenced Julia Child’s MTAFC, and it’s pretty
similar.  I decided to incorporate a little of Julia
by soaking the livers (after rinsing with water) in
milk for two hours to flush out the blood, then
rinsing and draining again.  I used about half a
bottle of dry white wine, half a sliced yellow onion,
8 branches of thyme and 2 bay leaves.  I also added 5
or 6 crushed green peppercorns.  Since I wanted to
ensure that my pate was extra smooth, I removed the
onion and the herbs after I drained the marinade.  I
used duck fat to sauté the liver, though butter is
fine.  I also added a dash of cognac (no more than a
teaspoon) and flambéed it towards the end of the
sauté.  I drained the livers again, seasoned with
kosher salt and pepper and pulsed the livers, adding
the butter a few pieces at a time.  Once the butter
was incorporated and the mixture smooth, I pressed it
through a sieve to remove any particles.

Trés simple, non?  So if you go to the store tonight,
you might be able to make a batch in time for your own
fête this Saturday.  Bon appetit!

One response to “Liberté, Fraternité, Egalité!

  1. Happy Bastille Day! I did not know about it till I saw the cheese in Sigona’s Market😀

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