Paté en croute – vegetarian style

Pate en croute

This dish is so fancy! How fancy is it? Well, you’ve got your paté, and you’ve got your croute. That’s fancy! Can’t you just hear Mrs. Patmore saying, “Daisy, stop your daydreaming, and get this up to the grand dining room before Lady Mary collapses in her corset!” Of course, in that scenario, this would probably be stuffed with pheasants. Not here, my friend!

Break it down, and this isn’t hoity toity at all. It’s two of my favorite flavors together – roasted mushrooms & french lentils – mixed with ground almonds, ground hazelnuts, a bit of cheese and some herbs. And all wrapped in a peppery, flaky crust. Now doesn’t that sound good? And healthy? This isn’t hard to make, and most of the components can be made ahead and saved until you’re good and ready for them. I believe there are pans devoted to the preparation of patés. I don’t have one of those! I do have a nice loaf pan from ikea. It’s a little longer and thinner than your average loaf pan. In truth, any such loaf pan would do. This serves quite a few people, and it does seem special, so it would make a nice dinner party meal. But we had a nice weeknight dinner of it- thick slices of this concoction, roasted rosemary potatoes and a big salad.

Here’s Fancy Pants, by Count Basie and his orchestra.
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