My first homework of THE DARING COOKS: Pâté and French Baguette. This is the first time I heard about Pâté and its smells and tastes soooo good! Haha but I think it looks really like lunch meat ^^. Also this is my first challenge of French Baguette, I guess I succeeded, haha, maybe it could be better if we used fresh yeast, but I think here the dry yeast worked well enough.
Recipes from
The Daring Kitchen, of the four Pâté recipes provided, I chose the Trout and Shrimp Pâté.
The recipe provided:
Yields one 6x3 inch (15x7,5 cm) terrine or loaf pan
1 tbsp / 15 ml butter
1/4 lb / 4 oz / 120g medium raw shrimp, deveined, shelled and tailed (about 12 medium shrimp)
1/8 cup / 30ml Grand Marnier (or cognac, or another strong liqueur of your choice) (optional) 1/2 lb / 8 oz / 240g trout filet, skinned and cut into thick chunks
1/4 lb / 4 oz / 110g raw shrimp, deveined, shelled and tailed (any size)
3/4 cup / 180ml heavy cream
Salt, to taste
Green peppercorn, coarsely ground, to taste
yield: Three 16" baguettes
Starter
1/2 cup / 120 ml cool water
1/16 teaspoon active dry yeast
1 cup / 240 ml flour
Dough
1 tsp / 5 ml active dry yeast
1 cup to 1 1/4 cups / 240 ml to 300 ml lukewarm water
all of the starter
3 1/2 cups / 840 ml flour
The fresh made Pâté
The French Baguette
Serve ^^
Also tastes great with my Chines green onion pancake ^^
My cook notes:
1. After removing the skin, I got about 380g trout filet, so I added 180g shrimp and about 200ml heavy cream, yielded two 6x3 inch loaf pans of Pâté.
2. I didn't use Grand Marnier, but added some lemon juice.
3. Heavy cream should be added very carefully, never add too much, otherwise the mix would be too liquid and you can only get some spread in the end other than Pâté~~~
4. The taste is much better than I expected. I didn't think the fish and shrimp smells and tastes so fresh!
