19 June 2011
Last time that I made pâté de campagne I didn't have a source of caul fat, that gorgeous membrane surrounding the internal organs. This time, living in Chicago, I did. Above is the terrine with a caul fat lining ready to be packed with the pâté mixture. As with last time, pork liver was hard to find and I substituted (veal liver this time, beef liver last time).
The caul fat held everything together beautifully and the pâté was firm, moist and delicious. (This is, once again, a mostly-faithful following of a recipe of Jennifer McLagan's). I served this with chervil, Colman's mustard and cornichons.
17 June 2011
Finally found fresh, local(ish) asparagus -- not being in Western Massachusetts this spring has been tough. All it needed was sautéeing with an anchovy, garlic, capers and some white wine. Toss with pasta, top with parsley and parmesan.