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fusionchef.com
Green
and Red Vegetable Paté
(
Serving 4)
In
1980, Chef Jacky Robert was teaching this very same recipe at the California
Culinary Academy.
That same year, chef Jacky, then 24, along with MFK Fisher, Cyril Magnin and
James Beard, became the speakers of the first graduation of this prestigious
cooking school.
Tools:
- 1 le
Creuset 1 1/2 qt cast Iron mould - 3 mixing bowls (stainless steel preferably) -
1 rubber spatula - 1 whisk - one qt sauce pan - China cap - Plastic wrap
Ingredients:-
to convert -
10 large tomatoes - 12 gelatin sheets (about 2 ounces of gelatin
powder) - Herb bouquet - one onion - 2 ounces garlic - 1 head broccoli - 6 green
asparagus - 8 ounces green beans - 1 cup heavy cream - olive oil - salt - Cayenne pepper - Basil
Steps:
- 1) In a salted, boiling water,
cook one after the other, broccoli, asparagus, string beans.
Refresh them in ice water and dry them on a towel.-2)
In a heavy saucepan, sweat
the onion with 3 Tb of olive oil.
Cut the tomatoes in quarters and add them to the onion along with the garlic.
Cook for 20 min or until the juices have mostly evaporated (the remains should
measure about 2 cups) and remove the bouquet garni.-
3)
Blend and strain through a China cap and season with salt and cayenne.- 4)
Soak the gelatin with cold
water and mix it to the tomato while it is still hot. -5 )
Whip the cream to a soft peak.
-
6)
Cool off the tomato coulis over ice. When the tomato starts making
lumps, whip vigorously - 7)
Add the whipped
cream. - 8)
Mix in the vegetables and put
in a rectangular mold lined with a plastic film (pound the mold a couple of
times to remove the air bubbles).
A pattern can be given to the
pate by assembling the vegies one layer at the time).
- 9)Refrigerate for 4 hours, unmold, cut into thick slices.
Serve with sliced onion, tomato concassé and basil oil..
Chemistry:
Wine
recommendation:
A Robert Mondavi Fumé Blanc seems appropriate for this appetizer.
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