It has come and gone, and I have finished, sadly, right upon the back end of the deadline again. Time seems to be moving so quickly these days, it’s the 15th of the month again before I know it.
This month’s challenge was to make a Pate Gratinee en Croute. I ended up making a terrine of emulsified pork shoulder, back fat and pancetta, filled with a rich layer of sweet, salty duck leg confit. Baked, then wrapped in puff pastry and baked again until crispy, buttery, golden brown.
Sounds pretty fucking great right?
To be honest, I was a tad disappointed. I just wasn’t all that wowed with the flavor and texture of the pate. Something to work on, perfecting the emulsification. Truth be told, I think my heart just wasn’t in it this month. I have Mortadella frozen that we haven’t gotten around to eating all of from July, headcheese from last month, and now half a loaf of pate to add to our crowding freezer. I just can’t eat any more cold, gelatinous meat product, no matter the quality, care and time that went into it. I’d fail in France.
My dream is to one day have my own shop, with my own charcuterie, cheeses, foraged mushrooms, with Jake, my partner in business, and love. While I want pates and terrines, my focus is more on sausages, cured meats and salami. That, plus trying to get our cheese making apparati into working order, and now starting to forage for mushrooms into September has made me stretched a bit thin. So many things to accomplish, so many adventures and endeavors! I’m a lucky lady, if not a tired one.
I’ll have to add making the perfect pate to the list, but not for another few months. Enough with the cold meat paste, this gal needs some salame…