{"id":569,"date":"2011-09-13T00:05:38","date_gmt":"2011-09-13T07:05:38","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=569"},"modified":"2018-02-21T22:18:54","modified_gmt":"2018-02-21T22:18:54","slug":"pork-liver-pate","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/13\/pork-liver-pate\/","title":{"rendered":"Pork Liver P\u00e2t\u00e9"},"content":{"rendered":"<p>Episode 107: <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=170\">Economical Offal<\/a><br \/>\nRecipe: <strong>Pork Liver P\u00e2t\u00e9<\/strong><\/p>\n<p>This is the standard meat and liver p\u00e2t\u00e9 available in most supermarkets in France, as well as at small restaurants and bistros. A special curing salt gives the p\u00e2t\u00e9 its beautiful pink color and great taste. Customarily served cold with French mustard and small cornichons, it makes a good first course for an evening meal or a light lunch with a salad and country bread. Serve a robust red wine.<\/p>\n<p><a href=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/pate1000.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/pate1000.jpg\" alt=\"Pork Liver P\u00e2t\u00e9\" title=\"Pork Liver P\u00e2t\u00e9\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-576\" \/><\/a><\/p>\n<p><strong>Serves 6 to 8<\/strong><\/p>\n<p>8 ounces pork liver, nerves and sinews removed and diced<br \/>\n2 pounds ground pork (about 70% lean and 30% fat; shoulder or Boston butt is good)<br \/>\n3\/4 cup dry white wine<br \/>\n2 1\/2 teaspoons curing salt, preferably Morton Tender Quick<br \/>\n1 1\/2 teaspoons freshly ground black pepper<br \/>\n1\/4 teaspoon ground thyme<br \/>\n1 garlic clove, crushed and very finely chopped<br \/>\n2 bay leaves<br \/>\nCornichons (tiny French gherkins)<br \/>\nDijon mustard<\/p>\n<p>Preheat the oven to 325 degrees.<\/p>\n<p>Drop the diced liver into a blender and blend for 35 to 50 seconds, or until smooth. Transfer to a large bowl.<\/p>\n<p>Add the ground pork to the livers, then add the wine, salt, pepper, thyme, and garlic and mix thoroughly.<\/p>\n<p>Spoon the meat mixture into a terrine measuring 8 to 10 inches long, 4 to 5 inches wide, and 4 to 6 inches deep. Arrange the bay leaves on top. Cover the terrine with aluminum foil, set it in a baking pan, and pour enough lukewarm water around it to come at least three quarters of the way up the sides of the terrine. Bake for 2 1\/2 hours, or until the p\u00e2t\u00e9 reaches an internal temperature of about 145 degrees. Remove from the water bath and allow to cool to room temperature, 2 to 3 hours.<\/p>\n<p>Refrigerate the p\u00e2t\u00e9 overnight before serving. (The p\u00e2t\u00e9 will keep for up to 1 1\/2 weeks refrigerated.)<\/p>\n<p>Cut into 1\/4-inch-thick slices and serve with cornichons and mustard.<\/p>\n<p><em>Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Customarily served cold with French mustard and small cornichons, it makes a good first course for an evening meal or a light lunch with a salad and country bread. Serve a robust red wine.<\/p>\n","protected":false},"author":5014,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,43,3],"tags":[126],"coauthors":[],"class_list":["post-569","post","type-post","status-publish","format-standard","hentry","category-meat","category-offal","category-recipes","tag-pork-liver-pate"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pork Liver P\u00e2t\u00e9 | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/13\/pork-liver-pate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pork Liver P\u00e2t\u00e9 | Essential Pepin\" \/>\n<meta property=\"og:description\" content=\"Customarily served cold with French mustard and small cornichons, it makes a good first course for an evening meal or a light lunch with a salad and country bread. 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