Homemade pate with chanterelles and port wine

I’m always messing around with my paté recipe. Here’s what went into the batch I made yesterday.

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The recipe follows.

  • 1.5 lbs chicken livers
  • about 3/4 lb organic butter cut into about 5 slabs
  • chanterelles soaked in port wine
  • fresh basil
  • port wine
  • a couple of small onions
  • home-grown garlic
  • bay leaf
  • peppercorns
  • dried thyme

Start with one slab of butter and the mushrooms, port, and peppercorns in a heavy cast iron frying pan; when the water’s gone (the bubbles change) add another slab of butter, and when it starts bubbling, the bay leaf and the onion.

When the water’s mostly gone and the onion is nicely translucent and soft, add the sliced garlic, rest of the butter, and the thyme.

When the butter is bubbly, add the chicken livers and the fresh basil. Cook & remove from the burner when the livers are still pink inside.

Remove the bay leaf.

Allow to cool, then run through the food processor (you want it to cool before doing this, or all the butter floats to the top). Press through a sieve for extra smoothness.

Refrigerate or freeze in appropriately-sized containers – you don’t want air on the paté. If you want, you can put a layer of aspic, but a lot of people aren’t fond of that these days, so I usually just put some parchment paper on the surface of the paté to prevent it from getting oxidized.

Chanterelles from Forbes Wild Foods, chicken livers from Uppercut Meats, onions from the Leslieville Farmers Market, butter from Organic Meadow, and I grew the basil and garlic.

This entry was posted in Allotment garden, Food, Food - farmers' market, Food, grown, Food, recipes, Kitchen and table, SOLE food by pat. Bookmark the permalink.

About pat

Visual thinker, first got interested in digital imagery in the early days of Omni magazine, back when it used to review what had happened at SIGGraph. I worked in the 3D software field for 23 years. Lifelong enjoyment of gardening grew over time; I was a Master Gardener (briefly) and had a vegetable and herb allotment garden in Toronto to grow vegetables, as well as perennial gardens at home. Gardening and enjoying fresh produce also raised my interest in cooking with really good local food. As more restaurants in Toronto are offering local fare, I enjoy dining out and sampling the visions the different chefs have.

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