Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.
The four pate recipes we were given to choose from were Three Spice Liver Pâté, Chicken Liver Pâté, the Trout and Shrimp Pâté, and Tricolor Vegetable Pâté. I decided to go with the Tricolor Vegetable Pâté. I guess you could say it was the least daring of the choices 🙂 I specifically picked this because I am currently doing P90X, and I think Tony would come to my house and beat me into submission if I made any of the others. For homemade bread, I stuck with the traditional Whole Wheat Bread.
To reduce the amount of food and possible items thrown away, I only made half a recipe of each. Both of the recipes were pretty straight forward, then only thing that I changed was that I used Raw Walnuts in place of Toasted Pine Nuts in the Pesto recipe for the pâté. To mold the pâté I used a Buche Cake Mold, that I specifically bought for the French Yule Log Daring Bakers’ Challenge back in December 2008 🙂 I lined the mold with plastic wrap and spread each layer into the mold and it worked out perfectly for half a recipe.
All in all, I really liked the Tricolor Vegetable Pâté. I think it would be extremely tasty with tortilla chips too 🙂
35 minutes preparation, 8+ hours refrigerating
Line your pan with plastic wrap, overlapping sides.
White Bean Layer
2 x 15-ounce / 900 ml cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp / 15 ml fresh lemon juice
1 tbsp / 15 ml olive oil
1 tbsp / 15 ml minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed
Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
Red Pepper Layer
7-ounce / 210 ml jar roasted red bell peppers, drained, chopped
3/4 cup / 180 ml crumbled feta cheese (about 4 ounces)
Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
2 garlic cloves
1 cup / 240 ml fresh basil leaves
1 cup / 240 ml fresh Italian parsley leaves
1/4 cup / 60 ml toasted pine nuts
3 tbsp / 45 ml olive oil
1/2 cup / 120 ml low-fat ricotta cheese
Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.
Cover with plastic wrap and refrigerate overnight, and freeze for 30 min before unmolding.
To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.
Yields two 8 1/2 x 4 1/2 x 2 1/2 inch (21 x 12 x 6 cm) loaves, or 18 individual rolls
Source: translated from Josée Fiset and Éric Blais’s Pain
30 minutes preparation, 3 hours resting, 40 minutes cooking
For the white version
3 tsp (15 ml) active dry yeast
2 2/3 cups (600 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF)
2 1/2 tsp (12.5 ml) salt
2 tsp (10 ml) butter, melted
5 1/3 cups (750g) unbleached white bread flour, + 1/2 cup (75g), for working the dough
2 tbsp (30 ml) butter, for the loaf pan
For the whole wheat version
Use the same amount of whole wheat flour, and add 1/3 cup (80 ml) of milk
To make loaves
In a large mixing bowl, combine the yeast and warm milk, and whisk to dissolve. Whisk in the salt and the melted butter.
Gradually sprinkle in the flour, stirring with a wooden spoon. When the dough becomes too thick to stir, knead it with your hands, for about 5 minutes, until you obtain a smooth, homogenous dough that is soft and a little sticky. Cover with plastic wrap and let rest 30 minutes.
Knead the dough 20 strokes (still in the bowl), cover again, and let rest for 1.5 hour.
Transfer the dough to a lightly floured work surface, and divide in two. Form each half into a slightly oval ball. Butter your two loaf pans and transfer the dough to the pans. Cover lightly and let rise in a draft-free area for 60 minutes, or until doubled in volume.
Fill a large baking pan with hot water (simmering is fine) and place in the oven. Preheat oven to 450ºF (240ºC).
Put the loaves in then oven and bake for 10 minutes. Do not open the oven door during this time. After 10 minutes, lower the oven temperature to 400ºF (200ºC) and continue baking for about 25 minutes, or until the loaves are nicely golden. Unmold and let cool on a rack.