350. California Farm Pate with Spinach

Name: How to cook 350. California Farm Pate with Spinach - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 lunch salads
Cuisine: Us

Introduce

Chef :

Hobby Horseman

350. California Farm Pate with Spinach

Pate with Spinach, Swiss Chard, Parsley, minced pork or lamb shoulder, and pork or lamb liver, soaked in brandy, the dish covered with white wine, baked, then cut in 16 sticks called “ little quails” in French and Vietnamese cooking.

Ingredient

Food ration :

16 lunch salads

Cooking time :

Prep 45 min, bake 45 min, 12 hour rest

1/2 pound

fresh spinach, steamed

1/2 pound

fresh swiss chard, steamed

1/4 pound

fresh parsley, steamed

1/2 cup

diced shallot

elephant garlic bulb, minced

1/2 cup

breadcrumbs

large fresh farm egg

Tsp

fresh or tsp dried sage

1 pound

single piece liver from pork or lamb

1 pound

pork or lamb loin

1/2 pound

pork or lamb shoulder

1 Glass

California Brandy or Grand Marnier

1 glass

California Chardonnay White Wine or rice wine

green peppercorns, crushed

12 pinches

seasalt

Cooking instructions

* Step 1

Slice shoulder and loin in 2” x 1” strips. Run through sausage maker with coarse blade. Puree liver in food processor. Mix. Sprinkle crushed peppercorns, sage and seasalt evenly over the mix. Add egg and brandy and mix well by hand, so each Tbs of meat mix represents all ingredients. Thicken with breadcrumbs if too runny.

* Step 2

Wash and shake spinach, parsley and swiss chard. Steam three minutes till leaves turn bright green. Cut off any stems. Cool, put large swiss chard leaf down, cover with spinach leaves, parsley on top, roll tight, then cut into 1/4” strips. Chop shallot, mince garlic. Mix by hand till you have a beautiful mix of ground meat marbled with thin strips of blanched green vegetables.

* Step 3

Place in baking pan, put in preheated oven to 400F degrees. Top dish off with glass of wine. Bake 45 minutes, turn oven off. Pour a little wine around inside edges of pate in baking pan to soak any crust that might have formed, let cool overnight, 12 hours, so flavors can mingle and the wine gets absorbed.

* Step 4

When cold, slice lengthwise in center. Then slice 1 1/2” wide slices. Serve one slice for lunch on fresh green salad, toast, crackers, freeze any leftover slices wrapped in wax paper up to three months. Side of french mustard for dipping. Enjoy.