{"id":38378,"date":"2020-06-22T10:34:15","date_gmt":"2020-06-22T14:34:15","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38378"},"modified":"2024-09-18T12:08:51","modified_gmt":"2024-09-18T16:08:51","slug":"meat-and-cheese-pate","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/meat-and-cheese-pate\/","title":{"rendered":"Meat And Cheese: P\u00e2t\u00e9"},"content":{"rendered":"<p><span class=\"wpsdc-drop-cap\">J<\/span>ames Beard, ever the proletariat, insisted that p\u00e2t\u00e9 was really nothing more than meatloaf\u2014albeit, dressed for a party. I\u2019m sure Beard made a mean meatloaf, but to equate the two is an oversimplification to say the least. In terms of sheer variety, not to mention flavor, the rich, complex, hauntingly delicious European-style p\u00e2t\u00e9s, terrines, and mousses are a world apart from thrifty housewife meals. In fact, with all due respect to the man Julia Child called \u201cthe dean of American cuisine,\u201d I\u2019d say meatloaf is to p\u00e2t\u00e9 what a Coca-Cola is to Ch\u00e2teau Margaux.<\/p>\n<p>Like cheese and cured meats, p\u00e2t\u00e9 originated as a means of preserving the bounty of the land. At its most basic, p\u00e2t\u00e9 is a mixture of finely ground meat to which various seasonings and fat are added. Styles can range from creamy and elegantly smooth mousses to the rustic, coarsely-textured country-style p\u00e2t\u00e9s, typically called <em>p\u00e2t\u00e9 de campagne<\/em>. Traditionally speaking, p\u00e2t\u00e9 is made from pork, but today you\u2019ll find varieties made from chicken, duck, and other poultry, as well as seafood, veal, rabbit\u2014there are even those made entirely from vegetables. They\u2019re commonly flavored with spirits like cognac and Armagnac or with port wine, and may also incorporate truffles, dried fruit, and nuts. At its best, p\u00e2t\u00e9 not only extends the life of the meat, but elevates it beyond what it could ever achieve on its own.<\/p>\n<p>One of my favorite forms of p\u00e2t\u00e9, <em>rillettes<\/em>, are made by cooking strips of meat in fat until it becomes soft, pliable, and almost spreadable. The name comes from an Old French dialect term, <em>reille<\/em> meaning slat or lath (this is also the root of our English words rail and ruler). Because the wisps of meat are bathed in fat as they cook, they become tender despite the initial coarseness of the meat.<\/p>\n<p>Sadly, most people think of p\u00e2t\u00e9 only when entertaining, and indeed, more of it is sold at the holidays than any other time of year. Admittedly, it\u2019s one of the quintessential party foods: When I host parties, it\u2019s one of the first things to disappear. But p\u00e2t\u00e9 lends itself to so many other applications. I often serve it as the centerpiece of a light lunch or supper, requiring only a green salad, a few cornichons, some crusty bread, and a glass of beer or wine alongside it. I love to spread my p\u00e2t\u00e9 on bread atop a layer of rich, full-fat butter. Call it overkill, but trust me, it sends the flavor component over the moon.<\/p>\n<p>P\u00e2t\u00e9 is perfect for the cocktail hour, when you\u2019re looking for a little nosh with drinks before dinner. Here is where my rillettes really shine. A bit of rillette from rabbit or duck on a simple cracker can be the perfect foil for an ice-cold, slightly astringent cocktail that can cut through the fattiness of the p\u00e2t\u00e9. If wine is your drink of choice, bring on the mousse, especially one that includes brandy, port, or truffles.<\/p>\n<p>Like cheese, p\u00e2t\u00e9 can certainly stand alone, but uniting the two can lead to a match made in snacking heaven. Opposites usually attract\u2014think salty with sweet, toothsome with creamy\u2014but you\u2019ll find that sometimes more of a good thing isn\u2019t necessarily bad. And don\u2019t forget the condiments! Mustard, pickled vegetables, chutneys, fruit spreads, dried fruits, and nuts are all good options to add texture and round out your pairing. Although p\u00e2t\u00e9 will always be welcome at a party, my hope is that people will learn to embrace it as an everyday food. With my curd-forward pairing suggestions, I\u2019m sure even James Beard would come around.<\/p>\n<h2>1<\/h2>\n<p><strong><a href=\"https:\/\/fabriquedelices.com\/wmm_product\/pheasant-terrine-with-figs-and-pistachios\/\">FABRIQUE D\u00c9LICES PHEASANT TERRINE WITH FIGS &amp; PISTACHIOS<\/a><\/strong><\/p>\n<p><strong>+ <a href=\"https:\/\/www.cowgirlcreamery.com\/library-of-cheese\/hop-along\">C<\/a><a href=\"https:\/\/www.cowgirlcreamery.com\/library-of-cheese\/hop-along\">OWGIRL CREAMERY HOP ALONG<\/a><\/strong><\/p>\n<p>Inspired by cheeses made by Trappist monks, Hop Along is an organic semi-firm cow\u2019s milk cheese washed with organic cider, resulting in a yeasty, sweet, creamy wheel that satisfies without overwhelming. Tome, it\u2019s a perfect complement to the sweet-and-savory, yet slightly gamey character of the pheasant p\u00e2t\u00e9.<\/p>\n<h2>2<\/h2>\n<p><a href=\"http:\/\/alexianpate.com\/Duck-Liver-Mousse-with-Cognac\"><strong>ALEXIAN DUCK LIVER MOUSSE WITH COGNAC<\/strong><\/a><\/p>\n<p><strong>+ <a href=\"https:\/\/nicasiocheese.com\/products\/tomino\">NICASIO VALLEY CHEESE COMPANY TOMINO<\/a><\/strong><\/p>\n<p>Often when pairing foods, contrast is key. But this mousse is so luscious and rich that I like to stick with that theme by pairing it with something equally creamy. Tomino is a soft-ripened cow\u2019s milk cheese made in 3-inch rounds. Its slightly pungent aroma gives way to a delicate, pleasant flavor that doesn\u2019t interfere with the mousse.<\/p>\n<h2>3<\/h2>\n<p><a href=\"https:\/\/3pigs.com\/products\/charcuterie\/rillettes-de-canard\"><strong>LES TROIS PETITS COCHONS RILLETTES DE CANARD<\/strong><\/a><\/p>\n<p><strong>+ <a href=\"https:\/\/www.cypressgrovecheese.com\/cheese\/soft-ripened-cheeses\/humboldt-fog\/\">CYPRESS GROVE HUMBOLDT FOG<\/a><\/strong><\/p>\n<p>This duck rillette has a lot of fat and really coats the tongue. For that reason, I like to marry it with a goat cheese that\u2019s a bit chalky and a little tangy. Humboldt Fog, with its distinctive layer of vegetable ash running through the middle, is creamy enough around the edges but has a cake-like center. With a hint of barnyard from the goat\u2019s milk, this cheese cuts through the richness of the rillettes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Like cheese, p\u00e2t\u00e9 can certainly stand alone, but uniting the two can lead to a match made in snacking heaven. And don\u2019t forget the condiments!<\/p>\n","protected":false},"author":114,"featured_media":38380,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[7726,24660,24651,24643,2344,24645,24656,19410,24650,24644,2822,1678,24658,24646,6536,24659,24657,24654,10661,24663,1318,3383,24642,24662,23301,24641,2614,24661,15039,1594,20754,24639,24655,24652,24647,24653,24648,24640,1976,24649],"coauthors":[24638],"class_list":["post-38378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-accompaniments","tag-alexian-duck-liver-mousse-with-cognac","tag-armagnac","tag-chateau-margaux","tag-cheese-pairings","tag-chicken-pate","tag-chutneys","tag-cocktail-hour","tag-cognac","tag-country-style-pate","tag-cowgirl-creamery","tag-cypress-grove","tag-dried-fruits","tag-duck-pate","tag-entertaining","tag-fabrique-delices-pheasant-terrine-with-figs-pistachios","tag-fruit-spreads","tag-holiday-foods","tag-hop-along","tag-https-www-cypressgrovecheese-com-cheese-soft-ripened-cheeses-humboldt-fog","tag-humboldt-fog","tag-james-beard","tag-julia-child","tag-les-trois-petits-cochons-rillettes-de-canard","tag-meat-with-cheese","tag-mousses","tag-mustard","tag-nicasio-valley-cheese-company-tomino","tag-nuts","tag-pate","tag-pate-de-campagne","tag-pate-with-cheese","tag-pickled-vegetables","tag-port-wine","tag-poultry-pate","tag-rillettes","tag-seafood-pate","tag-terrines","tag-truffles","tag-vegetarian-pate"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Meat And Cheese: P\u00e2t\u00e9 - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Like cheese, p\u00e2t\u00e9 can certainly stand alone, but uniting the two can lead to a match made in snacking heaven. 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