Keeping pate

On Mon 13 Mar 2006 09:06:53p, Thus Spake Zarathustra, or was it Daisy?

Quoted message said:

I have a very good chicken liver pate recipe that I make frequently.
There is always too much and I would like someone to provide me please
with a suitable gelatin recipe that I can pour on top of small amounts
of pate in containers so it will keep moist. I would like to know if
it will also freeze using this method.

Thanx out there.

The paté should be well-chilled before covering with the aspic/gelatin
mixture.

You don't mention the paté recipe, and it should be said that smooth,
buttery patés freeze much better than those with a coarse country texture.
The following recipe depends on using the nicely seasoned liquid used in
cooking the livers. If you've not cooked the livers in a stock/broth, you
can season some broth with the same seasonings you've used in the paté,
then simmer for a bit for the flavor to develop.

1 cup cooking liquid, well-strained (you may want to clarify it with an egg
white), but at least strain through several layers of cheesecloth

1 envelope unflavored gelatin

To make the aspic, combine the strained cup of liquid from the liver and
the gelatin in a saucepan. Stir gently over heat until the mixture almost
comes to a boil and the gelatin is completely melted. Place the saucepan on
ice, and stir until the liquid becomes very syrupy. At this stage the aspic
is shiny and glistening, and about to set. This is the right moment to use
it. If it becomes too hard, remelt it and start again.

Take the pate out of the refrigerator, and pour and spread 3 or 4
tablespoons of aspic on top. The layer of aspic should be approximately 1/4
inch thick. If you have decorated the top of the paté, the aspic sets the
decor, prevents it from drying out.

Serve portions of the gelatin (it may be cut up in tiny pieces) along with
a portion of the paté.

HTH

--
Wayne Boatwright o¿o
____________________

BIOYA

On 14 Mar 2006 05:29:30 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Mon 13 Mar 2006 09:06:53p, Thus Spake Zarathustra, or was it Daisy?

Quoted message said:

I have a very good chicken liver pate recipe that I make frequently.
There is always too much and I would like someone to provide me please
with a suitable gelatin recipe that I can pour on top of small amounts
of pate in containers so it will keep moist. I would like to know if
it will also freeze using this method.

Thanx out there.

The paté should be well-chilled before covering with the aspic/gelatin
mixture.

You don't mention the paté recipe, and it should be said that smooth,
buttery patés freeze much better than those with a coarse country texture.
The following recipe depends on using the nicely seasoned liquid used in
cooking the livers. If you've not cooked the livers in a stock/broth, you
can season some broth with the same seasonings you've used in the paté,
then simmer for a bit for the flavor to develop.

1 cup cooking liquid, well-strained (you may want to clarify it with an egg
white), but at least strain through several layers of cheesecloth

1 envelope unflavored gelatin

To make the aspic, combine the strained cup of liquid from the liver and
the gelatin in a saucepan. Stir gently over heat until the mixture almost
comes to a boil and the gelatin is completely melted. Place the saucepan on
ice, and stir until the liquid becomes very syrupy. At this stage the aspic
is shiny and glistening, and about to set. This is the right moment to use
it. If it becomes too hard, remelt it and start again.

Take the pate out of the refrigerator, and pour and spread 3 or 4
tablespoons of aspic on top. The layer of aspic should be approximately 1/4
inch thick. If you have decorated the top of the paté, the aspic sets the
decor, prevents it from drying out.

Serve portions of the gelatin (it may be cut up in tiny pieces) along with
a portion of the paté.

HTH

Yes - thankyou for the recipe. My pate recipe is a half inch chunk of
a large onion chopped finely and sauteed until transparent in butter
and removed and set aside. Then saute 3-4 chicken livers (suitably
cleaned up of all detritus) until just cooked - no blood oozing. Now
add a good pinch of dried mixed herbs, salt and pepper to taste and 1
tbsp butter. Place all of this in a small processor and grind to mix.
Add one whole egg and the white of another egg and grind again.

Now add 1 tbsp cognac (I use GOOD cognac) and grind again. Thats it.

I have no liquid left over. Should I now use genuine chicken stock?
I make my own and it is good.

Please let me know. I would like to have this done properly if poss.

Cheers

Daisy

Carthage demands an explanation for this insolence!

Daisy <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

On 14 Mar 2006 05:29:30 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Mon 13 Mar 2006 09:06:53p, Thus Spake Zarathustra, or was it Daisy?

Quoted message said:

I have a very good chicken liver pate recipe that I make frequently.
There is always too much and I would like someone to provide me
please with a suitable gelatin recipe that I can pour on top of
small amounts of pate in containers so it will keep moist. I would
like to know if it will also freeze using this method.

Thanx out there.

The paté should be well-chilled before covering with the aspic/gelatin
mixture.

You don't mention the paté recipe, and it should be said that smooth,
buttery patés freeze much better than those with a coarse country
texture. The following recipe depends on using the nicely seasoned
liquid used in cooking the livers. If you've not cooked the livers in
a stock/broth, you can season some broth with the same seasonings
you've used in the paté, then simmer for a bit for the flavor to
develop.

1 cup cooking liquid, well-strained (you may want to clarify it with
an egg white), but at least strain through several layers of
cheesecloth

1 envelope unflavored gelatin

To make the aspic, combine the strained cup of liquid from the liver
and the gelatin in a saucepan. Stir gently over heat until the mixture
almost comes to a boil and the gelatin is completely melted. Place the
saucepan on ice, and stir until the liquid becomes very syrupy. At
this stage the aspic is shiny and glistening, and about to set. This
is the right moment to use it. If it becomes too hard, remelt it and
start again.

Take the pate out of the refrigerator, and pour and spread 3 or 4
tablespoons of aspic on top. The layer of aspic should be
approximately 1/4 inch thick. If you have decorated the top of the
paté, the aspic sets the decor, prevents it from drying out.

Serve portions of the gelatin (it may be cut up in tiny pieces) along
with a portion of the paté.

HTH

Yes - thankyou for the recipe. My pate recipe is a half inch chunk of
a large onion chopped finely and sauteed until transparent in butter
and removed and set aside. Then saute 3-4 chicken livers (suitably
cleaned up of all detritus) until just cooked - no blood oozing. Now
add a good pinch of dried mixed herbs, salt and pepper to taste and 1
tbsp butter. Place all of this in a small processor and grind to mix.
Add one whole egg and the white of another egg and grind again.

Now add 1 tbsp cognac (I use GOOD cognac) and grind again. Thats it.

I have no liquid left over. Should I now use genuine chicken stock?
I make my own and it is good.

Please let me know. I would like to have this done properly if poss.

Cheers

Daisy

I've been following this thread. I want to thank all contributors. This
has been educational for me and I LOVE pate'.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

On Tue 14 Mar 2006 01:17:06a, Thus Spake Zarathustra, or was it Daisy?

Quoted message said:

On 14 Mar 2006 05:29:30 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Mon 13 Mar 2006 09:06:53p, Thus Spake Zarathustra, or was it Daisy?

Quoted message said:

I have a very good chicken liver pate recipe that I make frequently.
There is always too much and I would like someone to provide me please
with a suitable gelatin recipe that I can pour on top of small amounts
of pate in containers so it will keep moist. I would like to know if
it will also freeze using this method.

Thanx out there.

The paté should be well-chilled before covering with the aspic/gelatin
mixture.

You don't mention the paté recipe, and it should be said that smooth,
buttery patés freeze much better than those with a coarse country
texture. The following recipe depends on using the nicely seasoned
liquid used in cooking the livers. If you've not cooked the livers in a
stock/broth, you can season some broth with the same seasonings you've
used in the paté, then simmer for a bit for the flavor to develop.

1 cup cooking liquid, well-strained (you may want to clarify it with an
egg white), but at least strain through several layers of cheesecloth

1 envelope unflavored gelatin

To make the aspic, combine the strained cup of liquid from the liver and
the gelatin in a saucepan. Stir gently over heat until the mixture
almost comes to a boil and the gelatin is completely melted. Place the
saucepan on ice, and stir until the liquid becomes very syrupy. At this
stage the aspic is shiny and glistening, and about to set. This is the
right moment to use it. If it becomes too hard, remelt it and start
again.

Take the pate out of the refrigerator, and pour and spread 3 or 4
tablespoons of aspic on top. The layer of aspic should be approximately
1/4 inch thick. If you have decorated the top of the paté, the aspic
sets the decor, prevents it from drying out.

Serve portions of the gelatin (it may be cut up in tiny pieces) along
with a portion of the paté.

HTH

Yes - thankyou for the recipe. My pate recipe is a half inch chunk of
a large onion chopped finely and sauteed until transparent in butter
and removed and set aside. Then saute 3-4 chicken livers (suitably
cleaned up of all detritus) until just cooked - no blood oozing. Now
add a good pinch of dried mixed herbs, salt and pepper to taste and 1
tbsp butter. Place all of this in a small processor and grind to mix.
Add one whole egg and the white of another egg and grind again.

Now add 1 tbsp cognac (I use GOOD cognac) and grind again. Thats it.

I have no liquid left over. Should I now use genuine chicken stock?
I make my own and it is good.

Please let me know. I would like to have this done properly if poss.

Yes, your homemade chicken stick would be perfect!

Your recipe sounds delicious.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 13 Mar 2006 09:06:53p, Thus Spake Zarathustra, or was it Daisy?

Quoted message said:

I have a very good chicken liver pate recipe that I make frequently.
There is always too much and I would like someone to provide me please
with a suitable gelatin recipe that I can pour on top of small amounts
of pate in containers so it will keep moist. I would like to know if
it will also freeze using this method.

Thanx out there.

The paté should be well-chilled before covering with the aspic/gelatin
mixture.

You don't mention the paté recipe, and it should be said that smooth,
buttery patés freeze much better than those with a coarse country texture.

I don;t doubt that this is true, but I have frozen coarse country pate in 1
inch slices, using a FoodSaver, with great success. The textture does suffer
a little but I would be hard pressed to notice it without a direct
comparison.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Tue 14 Mar 2006 07:50:42a, Thus Spake Zarathustra, or was it Peter
Aitken?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 13 Mar 2006 09:06:53p, Thus Spake Zarathustra, or was it Daisy?

Quoted message said:

I have a very good chicken liver pate recipe that I make frequently.
There is always too much and I would like someone to provide me please
with a suitable gelatin recipe that I can pour on top of small amounts
of pate in containers so it will keep moist. I would like to know if
it will also freeze using this method.

Thanx out there.

The paté should be well-chilled before covering with the aspic/gelatin
mixture.

You don't mention the paté recipe, and it should be said that smooth,
buttery patés freeze much better than those with a coarse country
texture.

I don;t doubt that this is true, but I have frozen coarse country pate
in 1 inch slices, using a FoodSaver, with great success. The textture
does suffer a little but I would be hard pressed to notice it without a
direct comparison.

Peter, it's probably the difference that you are freezing slices and they
are vacuum-packaged.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Tue 14 Mar 2006 02:28:57a, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

Daisy <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

On 14 Mar 2006 05:29:30 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Mon 13 Mar 2006 09:06:53p, Thus Spake Zarathustra, or was it Daisy?

> I have a very good chicken liver pate recipe that I make frequently.
> There is always too much and I would like someone to provide me
> please with a suitable gelatin recipe that I can pour on top of
> small amounts of pate in containers so it will keep moist. I would
> like to know if it will also freeze using this method.
>
> Thanx out there.

The paté should be well-chilled before covering with the aspic/gelatin
mixture.

You don't mention the paté recipe, and it should be said that smooth,
buttery patés freeze much better than those with a coarse country
texture. The following recipe depends on using the nicely seasoned
liquid used in cooking the livers. If you've not cooked the livers in
a stock/broth, you can season some broth with the same seasonings
you've used in the paté, then simmer for a bit for the flavor to
develop.

1 cup cooking liquid, well-strained (you may want to clarify it with
an egg white), but at least strain through several layers of
cheesecloth

1 envelope unflavored gelatin

To make the aspic, combine the strained cup of liquid from the liver
and the gelatin in a saucepan. Stir gently over heat until the mixture
almost comes to a boil and the gelatin is completely melted. Place the
saucepan on ice, and stir until the liquid becomes very syrupy. At
this stage the aspic is shiny and glistening, and about to set. This
is the right moment to use it. If it becomes too hard, remelt it and
start again.

Take the pate out of the refrigerator, and pour and spread 3 or 4
tablespoons of aspic on top. The layer of aspic should be
approximately 1/4 inch thick. If you have decorated the top of the
paté, the aspic sets the decor, prevents it from drying out.

Serve portions of the gelatin (it may be cut up in tiny pieces) along
with a portion of the paté.

HTH

Yes - thankyou for the recipe. My pate recipe is a half inch chunk of
a large onion chopped finely and sauteed until transparent in butter
and removed and set aside. Then saute 3-4 chicken livers (suitably
cleaned up of all detritus) until just cooked - no blood oozing. Now
add a good pinch of dried mixed herbs, salt and pepper to taste and 1
tbsp butter. Place all of this in a small processor and grind to mix.
Add one whole egg and the white of another egg and grind again.

Now add 1 tbsp cognac (I use GOOD cognac) and grind again. Thats it.

I have no liquid left over. Should I now use genuine chicken stock?
I make my own and it is good.

Please let me know. I would like to have this done properly if poss.

Cheers

Daisy

I've been following this thread. I want to thank all contributors. This
has been educational for me and I LOVE pate'.

Michael

Make Daisy's recipe, Michael. It will be delicious! Me, I'm going to make
a small bit of chopped chicken livers this weekend, complete with schmaltz.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Tue 14 Mar 2006 07:50:42a, Thus Spake Zarathustra, or was it Peter
Aitken?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Mon 13 Mar 2006 09:06:53p, Thus Spake Zarathustra, or was it Daisy?

> I have a very good chicken liver pate recipe that I make frequently.
> There is always too much and I would like someone to provide me please
> with a suitable gelatin recipe that I can pour on top of small amounts
> of pate in containers so it will keep moist. I would like to know if
> it will also freeze using this method.
>
> Thanx out there.

The paté should be well-chilled before covering with the aspic/gelatin
mixture.

You don't mention the paté recipe, and it should be said that smooth,
buttery patés freeze much better than those with a coarse country
texture.

I don;t doubt that this is true, but I have frozen coarse country pate
in 1 inch slices, using a FoodSaver, with great success. The textture
does suffer a little but I would be hard pressed to notice it without a
direct comparison.

Peter, it's probably the difference that you are freezing slices and they
are vacuum-packaged.

--

I bet you are right. I am glad it works because it's hard to finish off a
whole pate in a week!

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Wayne Boatwright <wayneboatwright_at_gmail.com> hitched up their panties
and posted news:[email hidden]:

Quoted message said:

Make Daisy's recipe, Michael. It will be delicious! Me, I'm going to
make a small bit of chopped chicken livers this weekend, complete with
schmaltz.

Yummmm.... We've always got schmaltz in the freezer. Steven makes a ton of
it at a time. I assume there will be diced red onion and boiled egg for
the chicken livers 😉

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

On Tue 14 Mar 2006 06:32:42p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

Wayne Boatwright <wayneboatwright_at_gmail.com> hitched up their panties
and posted news:[email hidden]:

Quoted message said:

Make Daisy's recipe, Michael. It will be delicious! Me, I'm going to
make a small bit of chopped chicken livers this weekend, complete with
schmaltz.

Yummmm.... We've always got schmaltz in the freezer. Steven makes a ton
of it at a time. I assume there will be diced red onion and boiled egg
for the chicken livers 😉

You assume right! It wouldn't be chopped chicken livers without them.

I ordered a chopped chicken liver platter for lunch the other day at my
favorite deli. For a deli, their composition is outstanding...on a bed of
leaf lettuce and arugula was a mound of the liver surrounded by tomato
wedges, sticks of fresh cucumbers, and slices of sweet onions, garnished
with capers and sprigs of fresh dill, and served with fresh bagel chips.

--
Wayne Boatwright o¿o
____________________

BIOYA