Sunday, January 23, 2011

Pate en Croute (Meatloaf Masquerade)


There are few things in cooking that challenge me quite like any form of pastry. You will rarely, if ever, see a blog entry from me about what a wonderful day of baking I've had because quite simply? It frustrates me consistently.


With that said - this recipe intrigued me completely so as to attempt it. After much debate as to the called for "from scratch" dough recipe vs store bought prepared pie dough..... I decided not to tempt fate today and purchased my dough from the store. Which is not to say that in itself still cannot be messed up put in my incapable hands! Side note - while a bottle of Limoncello may appear to be a suitable rolling pin substitute? It is not. The etchings in the glass make it an invariable dough shreader. Welcome to my afternoon! LOL!


As the pate cooks and shrinks there is a gap that occurs between the pate and pastry crust. It's suggested to fill that void with aspic. I prefer my broth as broth thank you., not gelatinous.


There is nothing "meatloaf" about this dish. It is a dreamy and rich pate enrobbed in crust and just melts on your tongue. I cut the recipe in half simply because I couldn't imagine eating leftovers of this for the whole next week without needing new britches by Friday!


Paired with a skinnied down version of my spinach salad, and although not as beautiful as Julia's - Success!


8 comments:

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  2. Your pate en croute is absolutely beautiful! Congratulations on a great job. Looking forward to seeing and hearing about your future culinary creations.

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  3. Omigosh Rach! It looks beautiful and delicious!! Might you post a pic of the cut version as well so we can see the insides?

    Hat's off to you, girl. Julia would be proud!!

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  4. Yum!!! That is fabulous and having me wish for scratch and sniff internet app.

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  5. Omigawd, Martha! Al said as I plated our dishes, "Shouldn't you get a pic of your complete dish too?" I'll take a photo but it will be of leftovers in tin foil. LOL!

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  6. OK - First impression as I walked in from work, "This place smells awesome! I don't care if it's any good or not, the aroma itself is good enough to eat." Next, I'm thinking, "I've never seen a meatloaf with smokestacks." After much bemoaning by the chef as to the trials presented by the process, it was time for the moment of truth. Verdict: Even better than it smelled! Guessing I'm the only guy in town to enjoy Pate en Croute while watching Packers vs Bears.

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  7. it looks lovely and delicious... good job

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  8. It looks awesome. Congratulations

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