Chef Andrew Zimmern explains two ways to make pate.*
* Pate is French and means dough; it is traditionally made in a terrain mold and encased in a pastry.
Chicken-Liver Mousse
Ingredients:
1 lb. chicken livers
1/4 cup onions
1 Tbs. fresh chopped parsley
1/4 cup sherry
1/4 cup chicken stock
1/4 cup cream
2 Tbs. chicken fat or butter
1 pkg. granulated gelatin
Preparation:
Begin by cooking the chicken livers until slightly firm or around 165 degrees. Add the onions and parsley and continue to saute. Add the sherry and chicken stock to deglaze the pan, then add the cream and butter.
Reduce to half and add gelatin. Place in a food processor and blend until smooth. Place in a small bread loaf pan lined with plastic wrap. Chill until set, and serve with crackers.
Roasted Mushroom Mousse
Ingredients:
3 cups mushrooms (1 cup each of various mushrooms such as shitake, baby bellas or oyster)
1 Tbs. garlic
1/2 cup onions
2 Tbs. parsley
1 Tbs. lemon juice
1 Tbs. soy sauce
1/2 cup ground roasted almonds
1 tsp. minced fresh tarragon
dash white pepper
1/2 pkg. granulated gelatin
Preparation:
Begin by sauteing mushrooms, garlic and onions until caramelized and place into a food processor. Add the rest of the ingredients and gelatin diluted with one tablespoon of hot water. Process until smooth.
Place into a small bread-loaf pan lined with plastic wrap and chill until set. Serve with crackers and bread.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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