On Mon 13 Mar 2006 09:06:53p, Thus Spake Zarathustra, or was it Daisy?
Tuscany bread of today PICSPandora I have never had Tuscan bread, but I've made Pappa al Pomodoro (sp?), with ciabatta. I know it's supposed to be made with Tuscan bread, though. Which isn't availble here. Even with the ciabatta...
The patŽ should be well-chilled before covering with the aspic-gelatin mixture.
You don't mention the patŽ recipe, and it should be said that smooth, buttery patŽs freeze much better than those with a coarse country texture. The following recipe depends on using the nicely seasoned liquid used in cooking the livers. If you've not cooked the livers in a stock-broth, you can season some broth with the same seasonings you've used in the patŽ, then simmer for a bit for the flavor to develop.
1 cup cooking liquid, well-strained (you may want to clarify it with an egg white), but at least strain through several layers of cheesecloth
1 envelope unflavored gelatin
To make the aspic, combine the strained cup of liquid from the liver and the gelatin in a saucepan. Stir gently over heat until the mixture almost comes to a boil and the gelatin is completely melted. Place the saucepan on ice, and stir until the liquid becomes very syrupy. At this stage the aspic is shiny and glistening, and about to set. This is the right moment to use it. If it becomes too hard, remelt it and start again.
Take the pate out of the refrigerator, and pour and spread 3 or 4 tablespoons of aspic on top. The layer of aspic should be approximately 1-4 inch thick. If you have decorated the top of the patŽ, the aspic sets the decor, prevents it from drying out.
Anyone drink POD coffeeSlightly OT, but I just got a Aeropress coffeemaker for my birthday. It operates on a similar idea as the "pod...
Serve portions of the gelatin (it may be cut up in tiny pieces) along with a portion of the patŽ. HTH
-- Wayne Boatwright oÀo
BIOYA
