We liked this challenge. I bought one of those small red terrines from Amazon and we made a couple of patés.
First up was a paté campagne. We mixed in a garnish of duck confit from the back of the fridge. A nice, rustic dish that I also ate for lunch during the week in my new bento.
This was a terrific lunch treat. The CSA green bean salad was a nice accompaniment.
Next was a paté gratinée. This was not our favorite. We didn’t think the pork tenderloin inlay added much. It looked pretty, but the rustic pate campagne was our favorite.
However, we did enjoy it. Especially on the evening we paired it some local Maryland oysters I bought from Whole Foods. I brought them home and pan-fried them in cornmeal, some of Emeril’s essence (I know, I know) and duck fat. With the last of the duck confit from the back of the fridge in this paté as well, the meal was divine. The sides of a corn and tomato relish and a broccoli gratin were just a bit over the top.
I know we’ll be making the rustic paté campagne again, and we will certainly be pairing it with the oysters.
It’s now a sad night in our household. There are no patés in the fridge. No duck confit. No bacon. And only two kinds of sausages in the freezer: lamb and the brats we made for Packer games. I gotta get busy with the pork.