Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valérie of a The Chocolate Bunny, chose delicious pâté with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pâté recipes to choose from and are allowing us to go wild with our homemade bread choice. You can find the challenge recipes here.
I really do not mind stepping out of my comfort zone, but this month I chickened out. 2 of the recipes were liver pâtés, something NOBODY here would ever eat or even try. The seafood recipe has shrimps, which I can’t even look at without shuddering, and the vegetarian recipe has a giant bean layer. It has been really hot here the last couple days, and beans are something I associate with cold weather. Beans are comfort food, food you eat to keep you warm. Not at all appropriate for this weather. So I decided to deviate from the given recipes. I made 3 different recipes: a frozen mango raspberry terrine with mango bread, a 5-color vegetable terrine with ciabatta and a cauliflower, potato and smoked salmon pâté in puff pastry. I’ve never made a terrine or pâté before, so this was a real challenge. But I enjoyed it very much and will try more recipes soon.
Frozen Mango Raspberry Terrine with Mango Bread
First, I made a Frozen Mango Raspberry Terrine (pdf version of the recipe here) and Mango Bread (pdf version of the recipe here). The terrine was extremely time-consuming because I had to make mango sorbet, raspberry sorbet and mango ice cream, which took me 3 days. Assembling everything took me another day. The mango bread, on the other hand, was pretty easy. The frozen terrine and the bread were soooo scrumptious. I’ll be making this frozen terrine often from now on!
5-Color Vegetable Terrine with Ciabatta
The next terrine on my lineup was a vegetable terrine. You can find a pdf version of the recipe here. It consists of 5 layers: carrots, cauliflower, peas, roasted pepper, and parmesan cheese. It is lined in savoy cabbage. The original recipe calls for beet greens or ruby swiss chard, but I couldn’t find any, so I blanched some savoy cabbage leaves which worked just fine. What a culinary highlight! Visually and taste-wise VERY appealing. I made some ciabatta to go with the terrine and used the biga version recipe from Peter Reinhart’s “The Bread Baker’s Apprentice”. I had made the poolish version before and was disappointed about the lack of big holes – the holes were lacking in the biga version, too, but the flavor was really good!
Cauliflower, Potato & Smoked Salmon Pâté
My third attempt was a cauliflower, potato & smoked salmon pâté lined in puff pastry (pdf version of the recipe here). Basically, you cook some cauliflower and potatoes, discard the water, purée both, add some eggs, cream, smoked salmon (cut in thin strips), line a loaf pan with puff pastry, pour in the farce, cover it with puff pastry and bake it in a water bath. I have no idea why my pâté wouldn’t set, so visually it was more like baby food. But the flavor was awesome!
Anyway, this again was a very interesting challenge. And even though I didn’t step out of my comfort zone and didn’t use one of the given recipes, I still made something I’ve never made before and I really enjoyed it. So, thanks Evelyne and Valérie.