Pâté en Croûte In order to hone my culinary skills, I decided to make a pate en croute, which is a pretty technically challenging dish. It tests the ability to prepare your meats, marinate in alcohol, making a dough without any holes while it bakes, make an aesthetic design on top, monitor intern temp to 155F so that it perfectly reaches 165F from its own heat out fo the oven, be able to make a port wine-jelly (the aspic) and pour through the “chimneys” on top to fill the hollow spaces that develop from the meat shrinking during baking and cooling, and actually be able to remove the pate from the mold without it breaking. Definitely a lot of places that could go wrong. Meat here is chicken liver, pork shoulder, and chicken breast. This also has some parsley, thyme, mushrooms, pistachios, and bacon on the inside. Some pickled mustard seeds and radishes on the side. The Pâté en Croûte is kind of an old-school, traditional French dish that you’d find at French brasseries. In the US, you see it at those specialty meat shops once in a while. This was paired with a French Gamay, known as Beaujolais, an excellent acidic, fruity, and medium-low bodied red wine. I think I’m a little too obsessed with becoming a better cook. Gotta cook it out before transitioning to step 2 studying! #pateencroute #pate #French #wine #quarantinecooking #food #chef #homemade #instafood #chefstable #chefmode #cooking #photooftheday #homecooking #cuisine #chefsofinstagram #recipe #eat #recipe #cook #instacooking #nom #tasty #homemade #delicious #foodstagram #medstudentlife #medstudent #medicalschool#ucdavis #ucdsom #medicalstudent (at Sacramento, California) https://www.instagram.com/p/B_TduyYB3YY/?igshid=1a9n8vsv8ni6y