We gonna pate like it's 1999. . .
I’m sitting high on my horse today! I mean Pate Gratinee en Croute and Pate Campagne. I feel like a bad-ass! Well I have more then good reasons for busting out these two pates. Tonight is Kingsley’s and Julie’s dinner party!
Kingsley is my co-worker (well former now) and my comrade for the past 3 years in
. I’m excited, proud, and overwhelmingly happy to announce that she will be moving forward to bigger and better kitchens in Seattle . Julie I am equally as proud of! She is saddling up again after this bucking-bronco of an economy threw her off. Julie is now the smartest, most beautiful and most skilled event planner for an up and coming winery I know! California
A new era and new beginnings for these ladies meant I had to channel my inner ‘Child’ – Julia Child that is. Yes 24 year olds can throw down when is comes to awesome dinner parties too.
Pate Gratinee en Croute stuffed with mushroom duxelle served with lemon asparagus and fresh greens (grown outside my window) topped with Grebiche sauce.
Julie’s Organic Hen’s egg fresh pasta served with olives, the 10 tomatoes that ripened for us this season, artichoke hearts and goat cheese.
A selection of local cheeses, homemade mustard, homemade pickles and Pate Campagne.
Pumpkin Cake with Maple-Flavored Cream
I followed the instructions outlined by Charcuterie in making the Pate Gratinee en Croute. However, my (Julia) Child (ish) spin was to first make a mushroom duxelle. I chopped up garlic, shallot, and button mushrooms, and then cooked them over high heat. When they just started to stick to the pan, I deglazed with white wine and cream. I seasoned them up with salt and pepper and chopped up fresh parsley and put the mix in the refrigerator to cool.
After searing and resting the tenderloin, I cut it open and stuffed the mushroom mix into the center. I re-rolled the tenderloin up in some plastic wrap and cooled the whole thing in the refrigerator again.
Last night I followed the rest of the recipe word for word. Well I lie . . . instead of lining the pastry dough with ham, I used Soppressata because it sounded more delicious.
Today I blanched the asparagus, made my Grebiche Sauce, and washed my greens.
Grebiche Sauce Recipe
1 c Egg Whites, diced
¼ c Egg Yolks, diced
3 T Shallot, minced
4 T Dill Pickles, minced
2 T Parsley, chopped
2 T Sorrel, chopped
2 T Chervil, chopped
2 T Tarragon, chopped
1 T Canola Oil
First boil the eggs for 2 minutes then rest in the water for 5 minutes then ice down the eggs. Combine all remaining ingredients – season with salt and pepper.
Lay out your cooked room temperature pate with room temperature cooked asparagus around it. Sprinkle liberally with lemon juice. Layer on your salad greens then sauce the plate and components with your Grebiche Sauce.