Daring Cooks Challenge: Pate and Freshly Baked Bread

Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.

When I first saw this month's challenge, I wasn't quite sure what to think. When I think of pate, I think of liver, and that is not very appetizing to me. I think about my grandfather ordering steaming plates of liver and onions and happy hour at my other grandparent's club where the star dish was chopped liver. Needless to say, I was very happy to see the vegetarian choice on the recipe list! I have also been trying to bake more breads at home and this was a perfect opportunity to try out a new recipe.

I used this recipe for the pate: http://www.epicurious.com/recipes/food/views/Tricolor-Vegetable-Pate-2538 and this recipe for the baguette http://www.kingarthurflour.com/recipes/baguettes-recipe
(great step by step guide here). I started both recipes on Saturday afternoon and finished them up on Sunday. Right now I'm enjoying the results while I flip between the Tony's, the Celtics, and blogging.

I assembled all the ingredients for each layer, prepped my new red loaf pan, and got to work. For the bean layer I opted for fresh oregano. Oregano is not really one of my favorite flavors and I especially do not like dried oregano. I also mashed and blended by hand - in the past when I've used the food processor the mixture has become too liquidy.

Not too much too report on the red pepper layer - just dump and pulse! For the pesto, it was also pretty straightforward. I toasted the pine nuts in the toaster on the light toast setting. All the ingredients went into the quickly washed food processor and pulsed and processed until I had a pesto.

As a creative touch, I decided to put a lemon slice and some oregano leaves in the bottom of the loaf pan for decoration. After making sure the layers were even and the loaf was tightly wrapped with plastic wrap, the loaf went into the refrigerator to chill overnight. Twenty-four hours of chilling later and 30 minutes in the freezer later, the loaf was ready to unmold. Now on to the baguette before I finish the story of the pate.

I started the baguette before working on the pate. Mixing up the starter was easy - though it did call for one of the only kitchen utensils I don't have (1/16 teaspoon measuring spoon). I whisked together the yeast, water, and flour and left it on the counter to work its magic while I headed out to a sorority alumni event.

When I woke up this morning I was happy to see that my starter looked like the starter in the King Arthur Flour baking blog. After a quick breakfast with farm fresh eggs from Smith's Country Cheese and uber wheat toast from B&R Artisan Breads, I started on the next steps for the baguettes.

I dumped the starter, salt, and flour into my trusty red KitchenAid mixer bowl and whisked the yeast and water in the empty starter bowl. Then it was all in to the mixer for 5 minutes of kneading.

Now the waiting. I planned to be home all day so I could check on my dough almost hourly. Here's a few looks at the bread during the 5ish hour rising process. Having no AC and warmish day was helpful to the dough during the process. After rising, gently deflating, rising, gently deflating, dividing, flattening, folding, and more rising the baguettes were ready for the oven!

I followed the tip to spritz the dough with warm water to create a crispy crackly crust. After 25 minutes the baguettes were golden brown, crispy and maybe just a little too dark on the bottom (almost, but not quite burned).

Now the fun part - putting it all together! I took the loaf out of the freezer and decided on using my cake stand for a dramatic presentation. I sliced up one of the baguettes and flipped the pate. Success! It stood up on the plate (don't mind my off-center decoration)!

Now for the review.... The flavors are great. Although as I sit here snacking, it does taste much better at room temperature (as opposed to ice cold right out of the mold). I also thought that the bean layer was way too big relative to the other two layers. I think next time I would put a smaller layer of beans on the top, then the pepper and pesto, and beans on the bottom. That would also give it a more stable base.

The baguettes are fabulous! We have already polished off one of the three and the others aren't going to be around for long. Even though it was a 24+ hour recipe, it was worth it! Thanks to the Daring Kitchen ladies for picking such a fun challenge!

Spring has Sprung!

One of my favorite things about the coming of spring is the start of farmers market season! Everything is in bloom and us New England local produce lovers can say hello to a new selection (no more carrots!). It also means that twice a week my friend Renee and I head down to the Copley Square Farmers Market for lunch.

Head over to Local in Season to read my full recap of our first visit this season. There was so much to cover, that I decided to add a post and share some photos here too.

We could hardly contain our excitement! For lunch we picked up buffet of goodies: a goat cheese picnic from Crystal Brook Farm, a cilantro falafel wrap from the Herb Lyceum, breadsticks from Iggy's, metch from Seta's Mediterranean Foods, and an almond macaroon from the Danish pastry house!

Last year I realized that I did a lot of shopping at Atlas Farms. Almost every week I picked up some green zebra tomatoes, cucumbers, and greens. This year I signed up for a share - put down money at the beginning of the season and charge to your 'tab' throughout the year. It's a great option if you can't commit to a full CSA because you just shop like you would normally (and don't have to remember to bring cash with you). I also picked up two green zebra tomato plants to bring the farmers market home with me. I'm happy to report that my plants are growing big and strong in their suburban location.

I planted a few pots with lime basil, genovese basil, and chives. Hopefully they will grow just as beautifully as these herbs at the Herb Lyceum booth.

I hope to see you at the market on Tuesdays and Fridays from now through Thanksgiving. We'll be there around 12:15 p.m. picking up lunch and new ingredients to take home to the kitchen.

Spanish Birthday Fiesta

It’s almost June, wow time has flown by since the new year! I’ve been 30 for almost three months now and have been so busy that I haven't had a chance to write up my wonderful birthday party with friends and family.

My 29th year, the “power year” as my friend Megan calls it, was packed. I started blogging, started my masters program, became an aunt for the fourth time, started writing for Local in Season, witnessed some wonderful weddings, spent time with family and friends, and more!

To kick off my 30th year, the hubby (who would like me to say he's still 29 for another week) was in charge of planning the birthday festivities. Not just picking the date and place, but the menu, drinks, food, the whole works. In a nod to our vacation we planned to Spain, he decided on a Spanish themed birthday fiesta to get us in the mood for the trip.

The hubby called up our family culinary resource, my brother, for some menu consultation. My brother spent a summer abroad in Spain and has been cooking Spanish cuisine since he returned. He also put a call into our personal sommelier about some wine pairings. Well, little did I know that besides the surprise of the party details, my mom and brother came to town for the party!

We started the party day with a trip to the Wayland winter market to interview Vic Tirrito, the Pasta Man. My brother picked up a few last minute ingredients and we headed back home. While we were at the market, the hubby and my mom picked up the Party Favors cupcakes we ordered for the party. The three of them spent the rest of the day preparing a Spanish Feast. Nobody left the party hungry!

(my brother)

The menu for the evening, in photos.

Appetizers

The Big Meal

Potato with Garlic Sauce

3 pound small (new) potatoes
30 Garlic cloves (individual)
1.5 cups olive oil
Salt and Pepper
Add potatoes to a saucepan of boiling salted water and boil until tender (10-15 minutes)

While potatoes are cooking, make the sauce:
Using a mortar and pestle, crush garlic with a little salt
Work in oil a few drops at time
As the sauce thickens, the oil can be added more quickly
Season with salt and pepper

Drain potatoes well
As soon as they are cool enough to handle, cut into bite size pieces and toss with salt and the sauce
Serve warm

Serves 12-15 hungry people

Tortilla Espanola
6 tablespoons olive oil
1 pound potatoes, diced
1 Spanish onion, chopped
5 eggs
Salt and pepper

Heat oil in a large, heavy nonstick skillet over low heat
Add potatoes and onion to the skillet
Cover and cook over low heat for 15-20 minutes, stirring occasionally, until soft but not brown
Drain off and reserve oil
In a bowl, lightly beat eggs
Mix in potatoes and onions
Season with salt and black pepper
Let stand for 10 minutes

Wipe out skillet with a paper towel, then add enough of the reserved oil to cover the bottom of the skillet in a thin film
Add egg mixture, spreading it evenly
Cook over medium, shaking occasionally until the bottom is starting to turn brown and is set
Cover the skillet with a large plate and flip upside down to get tortilla out
Slide tortilla back into the skillet, cooked side up
Cook until lightly browned on the bottom
Slide onto a serving plate, cut into wedges and serve

This serves four as a main dish, 8 as an appetizer. We had 2 of these for our party.

Chicken in Safina Sauce
1/2 Cup olive oil
6-8 pounds chicken (breasts, legs, thighs, whatever you prefer, skin on may be best)
2 garlic cloves, chopped
2 onions, chopped
1 green pepper, sliced
1 red pepper, sliced
1 orange pepper, sliced
3 eggplants, cut into strips
2 pound beefsteak tomatoes peeled and seeded (we used canned whole tomatoes)
1 cup dry white wine
1 cup chicken stock
1 bay leaf, 1 thyme sprig, 1 parsley sprig (to be removed after cooking)
Parsley for garnish

In a large, heavy pan, heat oil, add chicken and fry until lightly browned (about 10 minutes)
Using a slotted spoon, remove chicken and reserve
Add onions and garlic to pan and fry for 1 minute
Add peppers and eggplants and cook, stirring occasionally for 5 minutes
Stir in tomatoes, wine, stock, herbs, salt and pepper
Bring mixture to a boil, then reduce heat so liquid barely simmers

Return chicken to the post, spooning sauce over it
Cover pan and simmer about 45 minutes until chicken juices run clear when chicken is pierced with a sharp knife, and sauce is slightly thickened
Discard herbs
Taste, adjust seasoning as need
Garnish with parsley and serve

Rice with Chickpeas
24 ounces chickpeas, soaked overnight and drained
Olive oil for frying
6 garlic cloves finely chopped
2-2/3 Cups short grain white rice
2-1/2 cups chicken stock
Chopped fresh herbs to garnish

Simmer chickpeas in a large pot of water for 1.5 to 2 hours, until just tender
While they are simmering, make the rice
In a saucepan, heat 2 tablespoons of oil
Add garlic and fry for 2 minutes
Stir in rice and stir-fry for 3-4 minutes
Stir in 1.25 cups of stock, simmer for 10 minutes, then add another 1.25 cups of stock
Continue cooking 10-12 minutes, or until liquid is absorbed and rice is tender
Cover and keep warm

Drain chickpeas
In a skillet, heat about ½ inch layer of oil
Add chickpeas and fry, stirring frequently until golden-brown
Stir into rice, then transfer to a warmed serving dish
Pour tomato sauce over chickpeas and rice

Tomato sauce topping
2 tablespoons olive oil
1/2 Spanish onion, finely chopped
1 garlic clove , chopped
1 red pepper, seeded and chopped
6 cups peeled seeded tomatoes (we used canned)
Salt and pepper

Heat oil in a skillet
Add onion and cook over low heat for 5 minutes
Stir in garlic and pepper and cook for 10 minutes, stirring occasionally
Stir tomatoes into the pan and simmer for 20 – 30 minutes stirring occasionally
Process in a blender or food processor until pureed

Drinks
Our friend Angel provided the Spanish wines for the evening (I snuck in one Oregon wine). We had all reds – all delicious. Here's a look:

My contribution to cooking was a fruity sangria, adapted from a recipe from Chris over at the Half Hour Music Hour. I skipped the suggested brandy (none on hand), but followed the rest of the recipe. I made my own simple syrup (I can’t find the actual method I used) and it was delicious!

Sangria
3/4 Cup(s) simple syrup
1 1/2 Liter(s) 2 bottles of Rioja wine, red
3/4 Cup(s) brandy
1/2 Cup(s) triple sec
3/4 Cup(s) orange juice
2 sliced thinly orange
2 sliced thinly apple, green
2 sliced thinly lemon

Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve over ice.

Dessert!

When the hubby asked what I wanted for dessert there was no question - cupcakes! He picked out some adorable cupcake themed invites and we decided to have a cupcake decorating contest. I can remember a great birthday party I had when we I was little where we all got aprons and chef hats and decorated cakes. We love Party Favors cupcakes - but they won't sell them without any icing. So we ordered some with flat topped white icing and bought an arsenal of decorating supplies and icing.

After enjoying the homemade sangria and a few bottles of wine, cupcake decorating fun ensued! They were all so great that we declared an all-around tie. Designs ranged from the Israeli flag to the Olympic torch, to uhh....I'm not sure what a few of them were supposed to be. Here's a look at the contenders.

We had a wonderful time; it was so nice to celebrate with friends and family! This year I look forward to many fun adventures with new and old friends and a great time with family!