'pate' on Serious Eats

The Nasty Bits: Liver Parfait

Liver parfait is summer's answer to pate. Maybe you don't feel like going through the rigmarole of grinding, mixing, and cooking pate as your kitchen heats up on an already heated summer day, but you still want something that feels like charcuterie. Liver parfait is just such a thing: cubes of liver, browned just until the centers are cooked through, suspended in a delicate gelatin of muscadet with bits of caramelized onion enriched with butter and cream. More

The Nasty Bits: Pate

This is the first of probably many posts on pate. Why it has taken me almost two years to talk about pate in the Nasty Bits column, which by definition emphasizes ingredients like liver and fat, is really only due to my fear of overeating it. I envy those friends who can have just a little nibble on toast and bread, then say, "oh, that's too rich for my blood!" I can easily polish off a slice of pate like most people would a slice of cake. More

Seriously Scandinavian: Smoked Salmon With Sunchoke Paté

Turning sunchokes into a creamy soup is perhaps the most classic way of utilizing this lovely vegetable, but there are many other good options. In this recipe they're transformed into a smooth paté and served with one of the most quintessentially Scandinavian foods out there: smoked salmon. These two leading acts work extremely well together, and supported by some oven roasted crisp bread and dill becomes a charming plate of Scandinavian flavors. More

Cook the Book: Chicken Liver Crostini

Franny's take on modern Italian begins with a great selection of appetizers including incredibly rich Chicken Liver Crostini. By adding capers, anchovies, rosemary, and sage to the browned livers the pâté takes on an incredible depth of flavor. And while the pâté could happily be spread on slices of rustic bread, at Franny's they up the ante by adding a smear of mayo and a crisp slice of pancetta. More

Serious Heat: The Quickie Banh Mi

Slathered with a mayo-Sriracha mixture, the banh mi is a Vietnamese-inspired sandwich that piles pickled veggies, cilantro, jalapenos and various meats on a French baguette. Just because there's no banh mi restaurant in your area, doesn't mean you can't experience the deliciousness of this exotic sandwich at home. More

Smoked Trout "Pâté"

Smoked trout is a criminally underreported ingredient in my book. Smoked salmon gets all kinds of attention, in its cold-smoked form as the centerpiece of bagels, but the humble trout has no one to sing its praises. It's always found... More

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