Don't you think that things in french sound much more chic?
I can't believe I have done a Pate of my own!! And it's so easy!!
Ok, Sunday morning was the most productive morning of my life (talking in a culinary way, of course).
At 9:00 am while having a cup of tea and a shared chocolate muffin (which I made the day before) with Alvaro, I started with the bread. Recently, Joey, made her own bread following the Nigella Lawson's recipe from How To Be A Domestic Goddess.
Last week I tried to make bread for the first time, the result wasn't as good as I expected... the crust was too hard and the center was to thick, the taste was good, but I wasn't satisfied...
So Joey, made her beautiful white bread, with a strange shape ;), but very, very good looking.
I decided to give it another try.
And this time it was much better, still, I have to improve it a little bit... (I'll post the recipe and photos tomorrow)
At 11:00am I started to cook the Torta Pascualina, one of my family's favorite dishes...(I'll also post soon this one)
At noon I was starting with the Pâté. And by 1.30pm I was already preparing the Spaghetti a la Putanesca that you already know.
I'm now watching Sex in the City, with a cup of tea and just writing....uffff!
Now the recipe.... try it, it's so easy that you won't believe it. (after that come and tell me how it was ok?)
Pâté de Foie de Poulet au Pedro Ximenez
350 gr/12 oz chicken liver
1/2 cup butter
1 piece of bacon chopped
1 onion chopped
1 garlic clove
2 tablespoons of Pedro Ximenez (or Coñac or Oporto)
salt, black pepper
In a saucepan add the half of the butter and fry the onion, the garlic, and the bacon. Once the onion is transparent, add the chicken liver and cook for 5 min, add salt and pepper, add the wine and cook for another 2min.
Take everything to the blender and mix it till it looks like in the photo. Meanwhile melt the rest of the butter till it's liquid.
Take the mixture to a pot, maybe individuals would be best, and add the butter melted on top. I also added a lot of pepper on top of the butter. Fridge till the butter has harden again.
Have it with some toasts, and a cup of red wine. Bon appétit!