Bastille Day!

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

blissful

Executive Chef
Joined
Mar 25, 2008
Messages
4,903
Lentil Mushroom Pate
https://www.davidlebovitz.com/faux-gras-foie-gras-vegetarian-lentil-mushroom-pate-recipe/



  • 12 medium-sized (100g, about 1 cup) button mushrooms
  • 2 tablespoons olive oil (I won't use it)
  • 2 tablespoons butter, salted or unsalted (I won't use it)
  • 1 small onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 2 cups (400g) cooked green lentils
  • 1 cup (140g) toasted walnuts or pecans (I'll cut back on this)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons fresh thyme, minced
  • 2 tablespoons fresh sage or flat leaf parsley
  • optional: 2 teaspoons Cognac or brandy (none in the house)
  • 1 teaspoon brown sugar
  • 1/8 teaspoon cayenne pepper
  • salt and freshly ground black pepper
Happy Bastille Day!
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
A famos lady (Marie Antoinette) said these famous words "Let them eat cake!). She was then confined to the Bastile until she lost her head, literally. It seems appropriate that a cake be made on Bastille day, maybe something decadent, like a devil's food cake/yellow cake marbled together, with a strawberry mirror glaze icing.

Sounds good to me.

Seeeeya; Chief Longwind of the North
 

blissful

Executive Chef
Joined
Mar 25, 2008
Messages
4,903
I did make the Lentil Mushroom Pate.
It is delicious on whole wheat toast. Especially good with pickles.

The next time I make a pizza, I'm going to use this on it too.
 

pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,600
Location
Woodbury, NJ
I like the idea of the lentils, to extend the paté. There is a recipe from many years ago, that I made many times, and was relatively simple, since I almost always had duxelles in the freezer.

Chicken Liver Paté

3/4 lb cleaned chicken livers
3 tb butter or chicken fat
1/3 c minced onions
1/8 tsp thyme
1/4 tsp salt
1/4 tsp épices fines (or a generous pinch each of alspice, mace, and white pepper)
1/3 c cognac
1/3 c duxelles (optional, but I always use them)
4 oz soft butter
4 oz soft cream cheese

In a 10" sauté pan over low heat, cook onions in the butter about 10 min., or 'til soft but not brown. Add livers and seasonings, raise heat to med-high, and cook until just stiffened, about 2 min. Add cognac, heat to bubbling, and ignite. Let burn a minute, and extinguish with cover, if it burns that long. Remove from heat, and stir in the duxelles.

Cool for a while, until almost room temp, then purée in food processor (recipe was so old it said to do this in a food mill! :LOL:), then add the cream cheese, followed by the butter. Correct seasoning, and chill.
 

GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
26,925
Location
Southeastern Virginia
Silversage, I hope you had a wonderful time making croissants in France! [emoji632]

I have officially joined the drool club for making croissants.
I made croissants. Once. Once in a lifetime is more than enough [emoji16] although I might break that rule if I had the opportunity to make them in a baking class in Paris.

My tip: Turn the a/c *way down*, like to 65F. Warm croissant dough is your enemy.
 
Top Bottom