Both rustic and refined, Pâté de Campagne, or country pâté, could be called the cornerstone of charcuterie. Every chef worth their salt has his or hers own take on this French classic. We compare two cooking methods: bain-marie and sous vide.
Don’t be mistaken. This is not Gwyneth Paltrow’s “go-to nosh” after a detoxing, beachside pilates sesh’. It is, however, a full-fat, full-flavored hors d’oeuvre of which Julia Child would be proud to serve—at least I’d like to think so.
Offal is not awful, and it is amazingly good for you, but it can elicit strong negative emotions especially from those who have never tried it. I promise you, a country pate which is made with both ground meat and ground liver is absolutely fabulous!
Our daughter loves pate, but loves even more telling people it is cat food. People who hate liver without ever having tried it are the funniest people to offer “cat food.” Liver mousse, is so easy, nutrious and satisfying when prepared this way.
Would I buy special seeds, wrestle with spiny green monsters, and individually prep dozens of tiny cucumbers just so I could make something I could buy in a store? Of course I would. And you can too! Also, pate.