Country pâté with pistachios

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Foie gras en croute? Pig liver? khổng lồ non-French eaters curious about pâte, the options can sound overwhelming, and frankly, unappealing. Americans aren"t necessarily used to lớn eating offal – the organs and typically unused parts of pigs và poultry – a staple of French cuisine.

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If you needed a reason, eating animals tail khổng lồ tongue is yet another way to lớn be more sustainable and conscientious about our meat consumption, so get ready to dig into pâté.

To start, what is that brown mush exactly?


"Pâté is a fancy meatloaf served cold," explains Ariane Daguin, CEO, Owner và Co-Founder of D’Artagnan, which purveys gourmet and organic meats.

It"s an umbrella term

Traditionally made with liver, và mixed with wine & spices until it’s cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck & other game, & even created with veggies on occasion.

Pâté is an umbrella term for this slow-cooked, chilled chunk of meat. "Some pâtés are coarse and rustic; others are fine & smooth," a representative at specialty grocery Dean và Deluca said. "A great pâté is always decadent & delicious."


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What’s in a name?

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Pâté en croute — Photo courtesy of iStock / Emmanuel Chansarel-Bourigon

Usually made in a terrine (a porcelain dish), pâté may also be referred to lớn as terrine, used as an abbreviation of pâté en terrine. Though some consider terrine khổng lồ imply a coarser, heartier pâté, the two terms are used interchangeably today.

Is foie gras pâté?

There is one notable exception in the naming of pâtés: When pâté is made entirely with foie gras, it shouldn’t be called pate, but "terrine of foie gras," says Daguin.

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A pâté served in a crust, usually a flaky pastry dough, is called pâté en croute. It"s incredibly difficult to master, but this type of pâté may be the easiest to palate for some – think of the meat-heavy dish as a hot dog between a delicate bun. (just don’t showroom ketchup).


Pâté 101

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Country pâté — Photo courtesy of iStock / Sarsmis

For beginners, Daguin recommends pâté de campagne as a "pâté 101." This country-style pâté is traditionally made with coarse ground pork meat và pork liver with garlic, parsley and sometimes onion, rosemary & clove, making it a savory & easy intro to lớn those unfamiliar with pâté’s often chất lượng texture và flavor.

Don’t spoon it up all at once. "Take a slab và put it on an mở cửa face slice of peasant bread," Daguin suggests. "You can spread some Dijon mustard or slightly spicy chutney on the bread, or top it with a baby pickle (a cornichon). The acidity will nicely complement the richness of the pâté."

Daugin also recommends pairing pâtés with tannic red wines for the same reason.


Halo vị trí cao nhất lover? If you’re into smooth and creamy dishes, consider ordering a mousse, which is traditionally made with duck or poultry liver, as well as liqueurs & spices, và whipped into a light paste lớn be spread on baguettes or eaten with a small spoon.

Ready to upgrade? Those into rich foods (think fatty cuts of meat or silky milk chocolate) should enjoy a terrine of foie gras, which is "very rich & has a very complex and silky taste," Daugin says. For this type of pâté, skip the acidic garnish & go for a simple slice of bread to lớn coat your mouth in decadence.