Monday, June 14, 2010

TRICOLOR VEGETABLE PATE for DARING COOKS


The Daring Cooks June, 2010 Challenge: Pâté


The June challege for "Daring Cooks" is pâté! This month's challenge is hosted by Valerie, from The Chocolate Bunny, and Evelyne, from Cheap Ethnic Eatz. We had the option of choosing from three versions of pâtés: a traditional one made from liver (not for me), a seafood one which sounds great, and a vegetable pâté which is the one that I chose to make, because, frankly, it was the easiest one to prepare.  I found out after tasting it that this vegetable pâté makes a great and healthy appetizer! It calls for fresh summery vegetables, feta cheese, and pesto. Definitely a recipe worth a try!  
In addition, I made some bread which I sliced up and served as an accompaniment.  


Tricolor vegetable pâté (based on Bon Apetit, 10/1993)

Ingredients:


  • White bean layer:
1 15-ounce can white beans, rinsed and drained thoroughly
1 small jar artichokes, rinsed
3 tablespoons fresh lemon juice
3 tablespoons olive oil 
2 garlic cloves, chopped
1/4 cup onion, well chopped
salt and pepper to taste
  • Red Pepper Layer:

1  7-ounce jar roasted red bell peppers packed in olive oil, drained, chopped
a few sun dried tomatoes, chopped
salt, pepper and oregano to taste3/4 cup crumbled feta cheese
1 tablespoon grated Parmesan cheese 
  • Pesto Layer:
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup toasted pine nuts
3 tablespoons olive oil
2 tablespoons grated Parmesan cheese
3/4 of a cup ricotta cheese 



  • Fresh herb sprigs for decoration, Bread slices



Directions:

Line a 8 1/2x4 1/2-inch loaf pan with plastic wrap, overlapping sides. (you can also line with parchment paper)

  • For the Bean Layer:Place the beans in the food processor. Add lemon juice, artichokes, olive oil, oregano, onions and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of the prepared loaf pan.  Don't judge by my picture.  I found out after I unmolded the pâté that the bean layer needed to be pressed down really well!

Before going in the food processor, the pepper layer got a sprinkling of salt, pepper and oregano
  • For the Red Pepper Layer:
    Combine feta, peppers, sun dried tomatoes, salt, pepper and some oregano in the food processor, and blend until smooth. Spread the pepper mixture evenly over the bean layer in the prepared dish.

  • For the Pesto Layer:Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through the feed tube and process until smooth. Mix in the cheeses. Spread the pesto evenly over the red pepper layer.
Cover with plastic wrap and refrigerate overnight.
To unmold, place pâté in the freezer for about half an hour until it becomes hard. Remove it from the freezer and invert it onto a serving platter. Peel off plastic wrap from the pâté. Garnish with herb sprigs, and accompany with bread slices.



...and here is a picture of some freshly baked bread made to                     accompany the pâté! 

2 comments:

  1. Hey your bagettes turned out beautifully. Isn't the King Arthur Flour site great. I've never made a pate before but this looks like a great make ahead weeknight meal. We've always loved what we call a "cracker supper" and this would definately fit the bill. Great job and great photos as always... love the green polka dots!

    ReplyDelete
  2. Hi Sarah! I had never made pate before either. We were given several options for pates and I picked this since it was the easiest to make. Plus it is made with vegetables which is a healthier choice when compared to liver and bacon pate. The only problem was that the bean layer which went on top was kind of heavy to sit on top of the other layers. In future the amount needs to be cut and maybe the bean layer should go in the middle. Tasting it, I thought this would be good to serve with bread or crackers instead of a dip.

    ReplyDelete