Conference turris::cooks

Here is the recipe that the Quarterdeck in Maynard uses for their smoked 
bluefish pate.  You can buy the pate from them already made, and they have the 
smoked bluefish as well.

		Smoked Bluefish Pate

	2   tsp	Onion, finely chopped
	2.5 tsp	Anchovie paste
	8   oz	Skinned Smoked Bluefish, flaked
	4   oz	Sweet Butter
	4   oz	Cream Cheese, softened 
	2.5 tsp	Cognac
	.5  tsp	Worcestershire Sauce
		the juice of half a lemon

	Mix  all ingredients in a food processor
	until smooth.  Chill.  Keeps 4  days  in
	the    refigerator.    Serve   at   room 
	temperature.

Re .-1
I understand there is a place in the states that has bred a duck/goose? that 
produces foie gras without offending the humane society.  I recently saw an ad 
with an 800 number in Gourmet or Bon Apetit.  Sounds worth a try... Now if 
there were only domestic truffles!

						     
							- JP

    I know there is a goumet meat shop down in Fanieul Hall that sells
    fresh meats and there specialty is fowl. I am not sure is you can
    get the fois gras there or whether they don't/won't sell it. They
    are located in the center market and you will recognize the place
    by the meat and birds in the cases. You can buy some of the best
    pate there. I'll let you know next time I pick up some pate there
    as to what they will sell.

Evidently, a company in upsatae NY is breeding Moulard ducks.  The difference 
between these and the French Moulards is that these do not require the 
inhumane force-feeding.  I realize that this is not goose liver, but...  A New 
Jersey based firm called D'Artagnanis selling 1.5 lb foie gras for about $68.  
They also sell terines of foie gras, confit de canard, magret fum�, jambon, 
and saucisse de canard.

For info write:
	D'Artagnan, Inc.
	399-419 St. Paul Avenue
	Jersey City, NJ 07306

Or write:
	800 - DARTAGNAN
							- JP

    HI THERE. I SAW SOME UNUSUAL PATE RECIPES IN BON APPETIT THIS MONTH
    YOU MAY WISH TO CHECK IT OUT. HOPE IT HELPS. REGARDS, KIM

Once upon a time I tried to make a chicken dip and came up with the
following which everyone raves about (needless to say, I ACTED like
I INTENDED to make this all along):


		MOCK CHICKEN PATE' (NO LIVER)

poach a whole chicken (cut up fryer is okay) in chicken broth with lots
of onions and carrots added until it is really well cooked.  Remove the
bird (probably in pieces by now if you didn't start with pieces)
from the broth and cool.  Strain the broth through cheese cloth, and cool it.
Save some of the carrots and onions too.

Throw away the chicken skin, fat, and bones.  Place chicken meat, some
of the carrots from the broth (maybe 1/2 cup for a large chicken)
and some of the onions (maybe 1/4 cup) in a food processor and
add approx. 1/2 cup broth...process to a fine grind, adding more
broth if needed...the results will look sorta like a thick
paste.  The chicken broth has natural gelatin in it by now because
the chicken bones do that when simmered for a long time, so it
will thicken when chilled...don't panic if it looks a little thin.

Note:  If you thin it too much, soften 1 envelope of gelatin
in 1/4 cup of hot broth, add to food processor and give it a
quick whirl.  It will gel up nicely when chilled.

Mix in lots of fresh chopped parsley, some pepper if
you like, and some mayonnaise mixed half-and half with yogurt.

At this point I knew I DID NOT HAVE A CHICKEN DIP, so.....

Place in a loaf pan lined with plastic wrap, cover the top
and chill well....You can put half the chicken in the pan,
put some goodies in the center of the chicken and cover with
the rest of the chicken, pressing to seal.  When this is
totally cold, it will be molded.  Goodies can be diced pickles
or whatever.
 
Now, warm two cups of well strained broth almost to boiling and
dissolve 1 envelope gelatin in the broth.  Chill to the consistency
of thick egg whites.  Unmold the chicken pate onto a nice
platter.    Mix one cup of the gelatin mixture with
1 cup of the mayo/yogurt mixture and cover the loaf with it.
chill loaf just until tacky to the touch.  Place
paper thin slices of cucumber on the loaf, along with some
decorative slices of carrot and radish to make it pretty.
Chill until firm.

If the last cup of gelatin mixture has jelled by now, thin it
over warm water until the consistency of thick egg whites
(you'll probably have to melt it down and re-chill it like I
always do) and spoon it over the loaf, sealing the vegetables
in gele'.  Chill until firm.

This is not as much work as it sounds and it really is wonderful
on thin points of toast or crackers.  For those of us who HATE
anything to do with liver, it's an elegant substitute for pate'.

One of my BEST disaster recoveries.

    Can't help with bluefish, and can't find the base note, but....
    
    Pate means a lot of different things -- by your comment about liver,
    it sounds like you're ending up in the pate de foie gras and chicken-
    liver pate recipes, which tend to be just liver, fat of some kind,
    and seasoning.
    
    Sounds like you're more interested in the basic French meat loaf
    type of pate -- pate de campagne (country pate) is a generic, there
    are also more specific names like veal and pistachio, or whatever
    happens to be in the recipe.  Closely related are terrines, galantines,
    pates en croute, etc.  They tend to have some liver, but not so
    much as to offend the liver haters -- amazing what enough garlic
    and cognac can cover up.
    
    There are a lot of good recipes in Jeff Smith's cookbooks, and of
    course there is always Julia Child (alhough if you take her
    literally you will go crazy looking for caul fat, the lact fat from
    the entrails....).
    
    But any decent recipe is going to make a LOT of pate, and the stuff
    is not cheap even to make yourself.  You may want to consider an
    assortment from Idylwilde, the gourmet place at the mall where
    2A crosses 27, or Concord Cheese Shop.  Just don't buy any from
    the grocery store, I won't take any responsibility for that.....
    This would give you a chance to do a little exploring.
    
    If you have leftovers, brown bagging with pate on French bread is
    not the worst thing in the world.
    
    dq

    anyone have a recipe for smoked trout pate?  my guess is  smoked trout,
    cream cheese, sour cream, tabasco and spices...  if anyone has a real
    recipe, i would appreciate it by wednesday, if possible.  thanks.

		Smoked Bluefish Pate

	2   tsp	Onion, finely chopped
	2.5 tsp	Anchovie paste
	8   oz	Skinned Smoked Bluefish, flaked
	4   oz	Sweet Butter
	4   oz	Cream Cheese, softened 
	2.5 tsp	Cognac
	.5  tsp	Worcestershire Sauce
		the juice of half a lemon

	Mix  all ingredients in a food processor
	until smooth.  Chill.  Keeps 4  days  in
	the    refigerator.    Serve   at   room 
	temperature.

	About 2 years ago I was out in the Boston area and had the pleasure
of going to Legal Seafood. While there I tried the Smoked Bluefish Pate and 
immediately fell in love with it. Upon paying for my meal I asked if I could 
get the recipe. They had a lot of there recipes printed up on index cards,
so they gave me one. 
	Recently I was having some friends over for dinner and wanted to make
the pate. I spent about 2 hours rummaging through my cook books, files 
and desk drawers. But to no avail. IT WAS GONE!!!! I had lost it. Depressed
and down hearted I contemplated canceling dinner. Then it hit me: try calling
Legal. Maybe they can read me the recipe over the phone. It was worth a try.
	So I called the information in Boston and asked for number. Then I 
called Legal. Got transferred to a very friendly lady who just loved the idea
that some crazy fool would call long distance (from Chicago) just for a recipe.
She went and found the recipe and read it to me very very slowly (my dictation
skills are not very good). I think I made her day and she sure did mine. 
	The meal was a great success. The only hitch was you cannot find
smoked, or unsmoked, bluefish in Chicago. Especially on a Sunday morning.

Todd

    RE: .10 So, are you going to post your recipe here??? (Or is it the
    same as one already entered?