Fun with Pâté
Fun with Pâté
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Fun with Pâté
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Post #1 - February 2nd, 2023, 1:51 pmTerrine de Canard, Agen prune, Sicilian pistachio, Périgourd truffle and Armagnac.
Last edited by Evil Ronnie on February 28th, 2023, 12:07 am, edited 1 time in total.If you aren't tasting, you aren't cooking.
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Post #2 - February 11th, 2023, 4:07 pmwowsa! can i get one of those?????
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Post #3 - February 11th, 2023, 5:07 pmImpressive."All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
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Post #4 - February 27th, 2023, 4:10 pmMany thanks!
If you aren't tasting, you aren't cooking.
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Post #5 - February 27th, 2023, 8:52 pmSo where is this being served? I live in Palatine and can't actually think of anywhere nearby that serves anything this glorious."All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
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Post #6 - February 27th, 2023, 10:26 pmCynthia wrote:So where is this being served? I live in Palatine and can't actually think of anywhere nearby that serves anything this glorious.
These photos were taken at The Casino Club of Chicago, my home for eight years. Routine holiday buffet. Many thanks for your compliment. I loved doing the classics.
(Duck liver mousse in the copper saucepan.)If you aren't tasting, you aren't cooking.
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Post #7 - March 5th, 2023, 9:05 pmTerrine de Canard “ to go, at a well known Chicago social club.
Duck breast inlay.
If you aren't tasting, you aren't cooking.
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Post #8 - March 5th, 2023, 9:57 pmHi,
I see mustard and watercress. What is the condiment in the other plastic container? Black olives?
It looks sooo delicious.
Regards,
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #9 - March 10th, 2023, 5:05 pmCathy2 wrote:Hi,
I see mustard and watercress. What is the condiment in the other plastic container? Black olives?
It looks sooo delicious.
Regards,
Cathy2
Cumberland sauce.
Thanks, Cathy!If you aren't tasting, you aren't cooking.
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Post #10 - March 10th, 2023, 5:07 pm
If you aren't tasting, you aren't cooking.
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Post #11 - March 20th, 2023, 1:49 pmTerrine of Hokkaido scallop and Maine lobster
If you aren't tasting, you aren't cooking.
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Post #12 - March 20th, 2023, 8:05 pmSomehow I missed the Vienna sausage lookalikes when it was posted! And is that caviar?
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Post #13 - March 20th, 2023, 8:47 pmtjr wrote:Somehow I missed the Vienna sausage lookalikes when it was posted! And is that caviar?
tjr,
I found the Vienna sausage pic online and stole it.
The dressing for the terrine is crème fraiche, a few drops of sherry vinegar and American sturgeon caviar folded in.If you aren't tasting, you aren't cooking.
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Post #14 - March 20th, 2023, 9:32 pmSomebody's livin' right!
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Post #15 - March 22nd, 2023, 5:37 pmTerrine of duck foie gras, Fuji apple, spice and Myer’s dark rum, ready to plate.(Apple sautéed in duck fat.)
Last edited by Evil Ronnie on March 31st, 2023, 7:51 am, edited 2 times in total.If you aren't tasting, you aren't cooking.
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Post #16 - March 22nd, 2023, 7:26 pmThat is a thing of beauty. Where is this being served?"All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
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Post #17 - March 22nd, 2023, 7:37 pmCynthia wrote:That is a thing of beauty. Where is this being served?
Thanks, Cynthia
I used this for 20 years at The Crescent Club, Dallas, and The Standard and Casino Clubs here in Chicago.If you aren't tasting, you aren't cooking.
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Post #18 - March 23rd, 2023, 5:15 pmTerrine of double smoked salmon and leaf spinach from a former life:
If you aren't tasting, you aren't cooking.
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Post #19 - March 23rd, 2023, 8:58 pm
Something I have engrained upon my W-WW identity since the 20th century is you never type "stole" (or verbian difference).Evil Ronnie wrote: tjr,
I found the Vienna sausage pic online and stole it.
The dressing for the terrine is crème fraiche, a few drops of sherry vinegar and American sturgeon caviar folded in.
Kindly, always use "obtained" for when you use text of something potentionally significant from an on-line post, whether here or elsewhere.Valuable links for survival, without the monetization attempt: https://pqrs-ltd.xyz/bookmark4.html
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Post #20 - March 24th, 2023, 4:57 ampudgym29 wrote:
Something I have engrained upon my W-WW identity since the 20th century is you never type "stole" (or verbian difference).Evil Ronnie wrote: tjr,
I found the Vienna sausage pic online and stole it.
The dressing for the terrine is crème fraiche, a few drops of sherry vinegar and American sturgeon caviar folded in.
Kindly, always use "obtained" for when you use text of something potentionally significant from an on-line post, whether here or elsewhere.
Thank you for taking the time to share your thoughts pudgym,
Ron Rosenbaum CECIf you aren't tasting, you aren't cooking.
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Post #21 - March 24th, 2023, 5:40 amRillettes de Porc with house made pickles
If you aren't tasting, you aren't cooking.
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Post #22 - March 24th, 2023, 5:59 pmTerrine of spinach and shiitakes. I loved using pre set starters for large events, giving us a head start on the following courses.
If you aren't tasting, you aren't cooking.
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Post #23 - March 24th, 2023, 6:24 pmEvil Ronnie wrote:Terrine of double smoked salmon and leaf spinach from a former life:
These all look great but this one really speaks to me. I'd easily snarf down a few slabs of that one. Beautiful.
=R=Same planet, different world
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Post #24 - March 24th, 2023, 6:29 pmronnie_suburban wrote:Evil Ronnie wrote:Terrine of double smoked salmon and leaf spinach from a former life:
These all look great but this one really speaks to me. I'd easily snarf down a few slabs of that one. Beautiful.
=R=
Many thanks, RonIf you aren't tasting, you aren't cooking.
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Post #25 - March 24th, 2023, 8:10 pmEvil Ronnie wrote:Terrine of Hokkaido scallop and Maine lobster
Now you’re just torturing us
Seriously, that looks insanely delicious."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #26 - March 25th, 2023, 12:20 amTerrine of double smoked salmon and cold smoked sturgeon. Tarragon aioli.
If you aren't tasting, you aren't cooking.
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Post #27 - March 27th, 2023, 4:17 amBar snack at The Casino Club
If you aren't tasting, you aren't cooking.
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Post #28 - March 27th, 2023, 7:39 amTimbale of pheasant with Cognac green peppercorn sauce, filled with Madiera cream and fresh morels.
Last edited by Evil Ronnie on March 31st, 2023, 7:55 am, edited 1 time in total.If you aren't tasting, you aren't cooking.
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Post #29 - March 29th, 2023, 2:22 pmYou're breaking my heart.
"All great change in America begins at the dinner table." Ronald Reagan
http://midwestmaize.wordpress.com
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Post #30 - March 29th, 2023, 4:27 pmCynthia wrote:You're breaking my heart.
That is just about the nicest thing to say.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
