Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.
My first thought when I saw the challenge was I don’t like pâté. But in all honesty, I haven’t eaten much pâté. The only time I remember eating it was on a cruise ship. I’m sure there probably is pâté that I would enjoy, although I’d have to get past the fact that I think it sort of looks like cat food. But I’m a Daring Cook, so I took a second look at the challenge and luckily, Evelyne and Valerie had posted a recipe for a vegetarian pâté, Tricolor Vegetable Pâté, which sounded flavorful and delicious.
My daughter and son-in-law joined us for dinner and I served the pâté and baguettes as an appetizer. Since the recipe makes way more pâté than we could eat, I also took half of it to my sweet neighbor who was having her kids and grandkids over for dinner. We all really enjoyed it. My neighbor said the top bean layer and the bottom pesto layer were their favorite flavors, but all three layers blended together really well. I don’t like red peppers, so I substituted sun dried tomatoes in the middle layer. This is definitely something I’d consider making again for a party.
For the bread, we could choose any recipe we wanted to use. I decided to make baguettes from Artisan Bread in Five Minutes a Day, a great cookbook that I have posted about before. The technique helps make making crusty, chewy artisan bread a snap. I made the dough the night before and shaped and baked the loaves the next morning. My daughter hadn’t had this bread before and she said, “Mom, this bread is so good. Where did you buy it.” Awwwww! It really does taste like a wonderful bakery bread.
Here’s a video with the basic dough recipe and directions on how to make the bread. It can be a bit frustrating the first time working with the wet dough, especially if you don’t flour your hands well. But once you get the hang of it, it’s a very easy process. In our dry climate, I use 1/2 cup less flour than they use in the video.
There’s my version of the pâté with the slight changes that I made.
A big thank you to everyone who entered my CSN Stores Giveaway. The winner is……Tricolor Vegetable Pâté
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan
Print Recipe
Line your pan with plastic wrap, overlapping sides.
White Bean Layer
1 x 15-ounce / 900 ml cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp / 15 ml fresh lemon juice
1 tbsp / 15 ml olive oil
1 tbsp / 15 ml minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed
Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
Sun Dried Tomato Layer
7-ounce / 210 ml jar sun dried tomatoes, drained, chopped
3/4 cup / 180 ml crumbled feta cheese (about 4 ounces)
Combine tomatoes and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
Pesto Layer
2 garlic cloves
1 cup / 240 ml fresh basil leaves
1 cup / 240 ml fresh Italian parsley leaves
1/4 cup / 60 ml toasted pine nuts
2 tbsp / 45 ml olive oil
1/2 cup / 120 ml low-fat ricotta cheese
Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.
Cover with plastic wrap and refrigerate overnight.
To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.
Pink Little Cake who said her dream bed would be on a beach. Mine too! CONGRATULATIONS! Have fun shopping.
Cafe Rio Sweet Pork Barbacoa Salad
I love to bake, especially cookies, cakes, and pies.
{ 45 comments… read them below or add one }
I don't think I've ever had pate, but admit that it does sound interesting.
Your bread looks fantastic. You did a great job!
Your pate looks great! I did the same thing — made my baguette from ABin5. The basic recipe has the best flavor, and, frankly, I really don't think anyone could tell the difference between that bread and one that's ten times more work.
I think I just might enjoy pate. So many fun flavors, it has to be yummy! I need to order the Artisan bread cookbooks–sounds fun, and yummy. Fresh bread is so good. Love your blog.
What a wonderful pate-colorful, beautiful and full of goodness. Yum!
What a lovely presentation and the perfect pate for a dinner party. Truly stunning and I can just imagine how delicious. I'm so impressed!
Awesome tricolor pate and it looks fabulous! I love it! Congrats to the winner of CSN giveaway.
I'm with you…not a meat pate lover. Maybe when I have a few less teeth I'll like it more. However, your veggie pate definitely looks appetizing. The colors are so pretty. AND THAT BREAD!!! It is beautiful and I know that it would taste good with anything (even cat food) on it.
That looks so delicious mum! :) I have to admit I love pate (a bit too much hehe) and rillettes and all of those other yummy but fattening things! And I think I would go crazy for this too! :) xxx
Barbara, I love your new profile pic below!!! ¡Se ve tan profesional!
I'm not a fan of pâté either for the same reason you mentioned. It looks like cat food. I also don't like the idea of eating liver of any kind. I was going to make another variation of Pâté like you did, but I decided against it.
¡El pan se ve riquísimo! Es perfecto.
wow! your pate looks soo good and colorful! LOL anything but cat food ;-))
btw your bread looks soo perfect! Do you score it before or after proofing?
I know I would like this pate, especially when served with homemade bread. I do love a good chicken liver pate, but the vegetable version is so much healthier. Good post, Barbara.
I did the same pate. Yum.
And the baguettes look so good. I wish I had some homemade bread right now.
Sounds interesting! Never done a formed pate with three pretty layers before! That pesto layer sounds delicious all on its own!
Lovely Pate! That's a great idea about substituting the red peppers for sun dried tomatoes. I bet it tasted great! And I am glad that you like the bread book, I keep eyeing it at the bookstore, I just might have to pick it up one day!
I'm impressed that you went for the veggie recipe, too. You have a very lucky neighbor!
Donna
Wow, what a nice combination of flavor in this pate, and the colors are so pretty :-)
Awww ur baguettes look soo good…
Never tried pate…only for de reason tat it looks so un-appetizing…but think can experiment wit tis vege version… looks good.
Your bread definitely looks the way I wanted mine to look. I'm going to have to give that recipe a try. And your pate' looks so colorful. I'm sure both the families enjoyed your efforts.
Beautiful pate and the bread looks perfect! Great job!
the pate looks so beautiful with the different layers of colours! and your bread looks perfect!
Your pate looks really good with the different colours and flavours. I've made that artisan bread before and I think it'll go really well with the pate. Great job!
Great job! Your pate looks yummy, an that bread is calling to me!! I am glad you fooled your daughter into thinking it was bought… Fun!
Barbara, thank you so much for hosting the giveaway, I can't wait to go shopping. Your pate looks delicious, I love the layers of colors.
Beautiful looking pate – and I just LOVE your bread, great result!
Cheers. Anula.
I'm not crazy about duck or liver pate, but there are a few I like. Yours would be on that list…not only does it make a pretty presentation, I love the ingredients in each layer. It really looks lovely, Barbara!
(Last week at a restaurant I had a rabbit pate with kumquat chutney and it was divine!)
First thing I think of when I think patver. I have a problem with that word association thing. The veggy one looks delicious. Love the colors and the layers!
You cracked me up when you said pâté reminded you of cat food! You know what it does! but I have always loved it and ate tons of it with baguette and cornichons when I lived in France; then when I moved to America I promptly forgot it! Yours today is light and pleasant-looking and the three flavors work very well together.
This is so pretty with the three layers…definitely the prettiest pate I've ever seen. ;) Your bread looks amazing too!
Your pate and bread looks really delicious. I never used to like eating pate but have developed a taste for it recently. Don't have it too often though. Would definitely love some of yours :)
Oh that bread is to die for!! And the pate is just lovely! Great job!
Barbara, you did such a wonderful job on this challenge. THe presentation look so neat as well.
Both the bread and the pate look delicious.
Mimi
You really nailed the bread. That is one beautiful looking loaf. It also appears that you were extra particular in the layering of your pate. Clean lines like that don't just happen by accident. Great work.
A beautiful pâté and splendid baguettes! The perfect combination!
Cheers,
Rosa
That's a beautiful pate Barbara, and the bread sounds fabulous. I'm going to have to get that book. Great job.
Oh I've so wanted to make vegetable paté but never have! I'll bet it was delicious and YUM homemade bread. I have to pull my Artisan Bread in 5 book back off the shelf and make this!
i love your pate, I have only eaten it a couple of times and it was wonderful, the color is amzing and the bread…wowo
sweetlife
I love that bread recipe!!! and as far as pate goes the veggie version is for me!!
I've never had pate before, but I would love to try this vegetarian version. This is a gorgeous appetizer and I bet it was really wonderful with your homemade bread (which look spectacular)!
I LOVE that you used sun dried tomato in lieu of the red pepper in the tricolor pate, and it looks gorgeous, as does your perfect bread! Looks like a bread you would at one of the top artisan bakeries!
On another note..your pink flamingo macs are stunning! I'm bummed I missed that challenge, but the humidity here and life stuff got in the way.
Way to go…this challenge did not appear to be an easy one. I had heard about this on Evelyne's post…and my attention was captured.
Everything looks so appetizing ;o)
Great job! I most enjoy the vegetarian version.
Flavourful wishes, Claudia
I'm big fan of pate spread onto a baguette – this veggie pate is gorgeous, really!
Cheers,
Gera
I have to admit I've had the same thoughts on pate! But I've never had one like this with three layers of flavors. I can't help but like it!
I love AB in 5 minutes…..and the tricolour pate looks great!!!!!!
The three flavors for the pate are interesting. I can't imagine them together. Have to taste some to know how good it is.
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