Daring Cooks: Pâté and Bread


Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.

Love, love, love pate. I wish I could have made all three recipes provided by our hosts but I was reminded of the time I made chicken liver pate, got so excited and fed some to my dog.  She eats chicken liver.  In fact, she loves it so much.  Unfortunately, when I served it at a party my guests got carried away feeding her under the table. Bad! Really, bad.  The next day, she was so sick and was eventually diagnosed with pancreatitis.  Too much chicken liver and fat at one time.  Looking back,  maybe my chicken liver pate was really bad the guests had to feed it to my dog!! LOL.

Anyway, I made the Three Spice Pate version this time.  Made just enough for —- probably 40 people!  Hey, they freeze well so after processing and baking and cooling, I cut the pate loaf and reserved a sixth of the portion for us. The rest went to the freezer immediately!  To go with the pate, I made wholewheat french bread.  Here are the recipes….and thanks to our hosts.  I might just try the other 2 pate recipes. A seafood terrine is sounding more yummilicious the more I read other Daring Cooks’ efforts.


Three Spice Liver Pâté
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

1 lb / 454 grams pork liver (or beef or combination)
1/2 lb / 227 grams ground pork
1/2 lb / 227 grams pork fat (or pork belly)
2 cloves garlic
2 shallots
1 whole egg and 1 egg yolk
1/2 tsp / 2 ml cinnamon
1/2 tsp / 2 ml coriander (ground or crushed)
1/2 tsp / 2 ml cumin
3/4 tsp / 3 ml salt
1 tbps / 15 ml coarse freshly cracked peppercorns
2 tbps / 30 ml cognac
2 bay leaves
1 package of bacon

pate5 pate4


Preheat oven to to 350ºF (180ºC).

Cut liver and pork fat into small pieces and add to food processor. Add ground pork, garlic, shallots, cinnamon, cumin, coriander, salt and pepper. Grind until smooth.

In mixing bowl, incorporate the meat and liver mixture with the cognac and eggs.

Line bottom of baking or ceramic pan with overlapping pieces of bacon. Place a bay leaf on the bottom and then fill with meat/liver mixture. Cover top with another bay leaf and then overlapping pieces of bacon.

Place in oven in the larger baking pan and add enough water to cover 2/3rds of the pan containing the meat/liver mixture. Bake for about 1-1.5 hrs.

The pâté will contract and the juices will be on the bottom. Allow to cool and soak up the juices. Remove any excess bacon and discard the bay leaves.


French Baguette
yield: Three 16″ baguettes

1/2 cup / 120 ml cool water
1/16 teaspoon active dry yeast
1 cup / 240 ml flour

1 tsp / 5 ml active dry yeast
1 cup to 1 1/4 cups / 240 ml to 300 ml lukewarm water*
all of the starter
3 1/2 cups / 840 ml flour
1 1/2 tsp / 7 ml salt

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.


Make the starter by mixing the yeast with the water, then mixing in the flour to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have risen and become bubbly.

Mix active dry yeast with the water and then combine with the starter, flour, and salt. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you’ve made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. Knead for about 5 minutes on speed 2 of a stand mixer.

Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.

Turn the dough out onto a lightly greased work surface. Divide it into three equal pieces. Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.

Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 15″ log. Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans.

Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they’ve become very puffy, about 1 1/2 hours. Towards the end of the rising time, preheat your oven to 450ºF (240ºC).

Using a very sharp knife held at about a 45° angle, make three 8″ vertical slashes in each baguette. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.

Bake the baguettes until they’re a very deep golden brown, 25 to 30 minutes. Remove them from the oven and cool on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2″, and allow the baguettes to cool in the oven.


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» pigpigscorner said: { Jun 14, 2010 - 11:06 }

yum…Your pate looks so good! I couldn’t find pork liver so I did the trout and shrimps pate instead. Where do you normally get pork liver? Do you normally get them fresh or frozen?

» virtual chef said: { Jun 14, 2010 - 11:06 }

thanks! i got the pork liver at the local 99 Ranch store here in San diego. they were in the freezer section. One time, I also found some at my local Vons/Safeway were the beef and chicken liver containers are.

» Oggi said: { Jun 14, 2010 - 12:06 }

For 40 people! That’s a lot of pate.:)

I will make this version sometime soon. It looks yummy too.

» Jenn said: { Jun 14, 2010 - 01:06 }

It looks beautiful, great job on both pâté and baguettes!

» Maranda said: { Jun 14, 2010 - 02:06 }

I am so jealous of all the breads that came out so pretty. Yours looks amazing. I made the seafood one and the veggie one and I’m having crazy cravings for the three spice pate after reading about all the other Daring Cook choices. Great job on the challenge and now I want this pate even more than before!

» virtual chef said: { Jun 14, 2010 - 05:06 }

Maranda: I will try the veggie and seafood one next time. They both sound really good!

Jenn: thanks!

Oggi: yep…my husband asked if i was selling them…LOL

» jo said: { Jun 14, 2010 - 05:06 }

Great job on your pate and baguette. Looks absolutely delicious and I love the crusty tops of the bread.

» Joy said: { Jun 15, 2010 - 06:06 }

That looks great. I have yet to make mine. I was tempted to try the vegetarian version.

» Mary said: { Jun 15, 2010 - 10:06 }

That’s a lot of pate! I made a country style one, but will definitely try the liver one next time–it sounds and looks great!

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