House pâté
Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski
Ingredients
2 tablespoons unsalted butter
1 cup finely chopped onion
1⁄3 cup brandy
2 cloves garlic, minced
1 teaspoon coarse salt
1 tablespoon chopped fresh thyme
1⁄2 teaspoon freshly ground pepper
1⁄4 teaspoon ground cloves
3⁄4 pound lean ground pork
1⁄2 pound ground veal
1 egg, beaten with 1 tablespoon water
1⁄4 cup shelled pistachios,chopped
Gherkin pickles, to serve
Preheat oven to 350 ̊F. In large skillet over medium heat, melt butter. Add onion and cook until golden, about 6 minutes. Carefully add brandy to skillet; simmer until liquid is reduced to 1 tablespoon. Transfer mixture to large bowl. Mix in garlic, salt, thyme, pepper and cloves. Add meats, egg and pistachios to mixture; mix well. Spoon pâté mixture into 8 x 4 -inch loaf pan; smooth top.
Place loaf pan in 13 x 9-inch baking dish. Add enough hot water to dish to come 1 1⁄ 2 inches up sides of loaf pan. Bake until meat thermometer inserted into center of pâté registers 180 ̊F, about 1 hour, 15 minutes.
Remove loaf pan from water. pour off any liquid from pâté. Top with foil and chill overnight. Turn out onto platter to serve with gherkins. Serves 8.
