Serious Eats: Recipes
Pork and Liver Pâté
Whether it's a simple chicken liver mousse or a more involved project like this Pork and Liver Pâté from At Elizabeth David's Table, there's something so satisfying about homemade charcuterie. Part of it comes from the get-your-hands-dirty experience, which requires a trip to the butcher for some unusual items and a fair amount of grizzly meat grinding. The end result comes with a real sense of accomplishment.
This particular country-style pâté is made from fatty pork belly, ground veal, pig's liver, and your choice of bacon or fat back. The ingredients are ground together, flavored with juniper, mace, brandy, white wine and garlic, and finally draped with a lattice of bacon. Slowly cooking all of the meats releases their fats creating a preserving layer around the terrine.
Making this pâté at home, it was a struggle to wait until it had cooled with all those heady, meaty aromas and the lovely layer of bacon on top. Slicing into it, the texture was rustically grainy with an over-the-top porky flavor. It's fatty enough to easily spread on toast. Juniper and brandy come through in a big herbal way. Sliced thin and served alongside crusty bread with a bit of mustard and cornichons (and of course, a glass of wine) this pâté is probably the most authentically French dish to come out of my kitchen.
As always with our Cook the Book feature, we have five (5) copies of At Elizabeth David's Table to give away this week.