Pate Brisee is a versatile and easy-to-make puff pastry dough with a high fat-to-flour ratio, making it crumbly, flaky, and rich. The recipe involves cutting cold butter into flour, adding ice water, and smudging the dough to create tiny layers. It can be used for both sweet and savory recipes and can be frozen for […]
Duck liver pate is made by cooking duck liver with spices, onions, fats, and sometimes spirits, then blending it into a paste. The liver is cleaned and soaked before cooking, and additional ingredients like garlic or bacon can be added. The final product can be used as a spread or in dishes like beef Wellington. […]
Pâté is not just made with foie gras, but can be made with a variety of meats or vegetables. It can be served as a loaf or in a pastry crust, as a terrine, or used as a stuffing. Spices, herbs, and wine are often added for flavor. When you read the word pâté, you […]
Chicken liver pate is a spread made by combining chicken liver with other ingredients, typically served with bread or crackers. It can be refrigerated for weeks or frozen for months. Variations include adding cream cheese, pancetta, or capers, and using different liqueurs. The livers are cooked with onions, garlic, and spices, and can be pureed […]
Goose liver pâté is a delicacy made from the fatty liver of a goose, created through the process of gavage. The liver is cooked and compressed into a paste, often served with bread or crackers. Other poultry can be used, but the taste will differ. The pâté can last up to three days in the […]
Sardines are a small saltwater fish with a rich flavor that can be sold fresh or canned. Sardine pate is a French dish made from sardines mixed with other ingredients, often served with bread or crackers, and can be eaten hot or cold. The preparation process is simple and does not require any cooking. A […]
