Daring Cooks June 2010 Challenge – Pate’s and Bread

by Suzanne on June 14, 2010

I joined this online group called “Daring Cooks” at The Daring Kitchen which presents a monthly challenge to cook certain dishes picked by a different group members each month. I don’t mean they are “different”. On second thought, maybe they are – most of us who blog are a little “different”. I meant they vary who sets the challenges.

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.

Anyhoo, I am to fix the dishes and present the story about the challenge by posting the results on my blog. They also have a Daring Bakers, but I lay no claim to being a baker of anything. Well, maybe some brownies (back in the 70s) and I’ve made a couple of feeble attempts at bread earlier in the year – as my good friends, The New Year’s Eve Gang, knows all too well. *read – ridiculously bad-yucky cinnamon rolls*

I was absolutely petrified, mortified, and totally paralyzed when I read my first challenge:

Pate’ with BREAD!


After putting a bag over my head to calm down, a little “self-talk” was in order.

Voices: “You joined the “Challenge” for a reason – to challenge yourself to create and make things you might normally go running and screaming from.”

Me: “What in the Sam Hill was I thinking! I’m out.”

Voices: “Not so fast. You’ll feel better about yourself if you will just do it!”

Me: ” . . . *sigh* . . .”

The pate’ didn’t bother me so much. In fact, I have tasted pate’ on two separate occasions. One was the best stuff ever and the second go ’round was not so great. Disappointing, actually, since my first experience was excellent. Since that time, I have always wanted to give pate’ another chance. Kinda like peace.

My Mountain Man was not so sure.

Pate'? Ain't gonna eat no pate'.

ME: “Hey, hon. Have you ever tasted pate’?”

MM: . . . *nose twisted grotesquely to the left and mouth all scrunched up* . . .
“Yes, and I don’t really ever want to taste it again.”

Wooohoooo! Exactly what I was hoping for. Why? Well, he was now the REAL challenge. I wanted to win him over, at least wipe that look off his face and put his nose back to its original position.

I could smell victory.

Hmmmm . . . maybe that’s not victory I’m smellin’ . . . .

For the pate’ we had several choices – Vegetable, two different liver varieties, and a fish pate’. I chose the vegetable pate’ which was officially called “Tricolor Vegetable Pate'”. Fantastico!

Tricolor Vegetable Pâté
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

Line your pan with plastic wrap, overlapping sides.

White Bean Layer
2 x 15-ounce / 900 ml cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp / 15 ml fresh lemon juice
1 tbsp / 15 ml olive oil
1 tbsp / 15 ml minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed

Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.

Red Pepper Layer
7-ounce / 210 ml jar roasted red bell peppers, drained, chopped
3/4 cup / 180 ml crumbled feta cheese (about 4 ounces)

Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.

Pesto Layer
2 garlic cloves
1 cup / 240 ml fresh basil leaves
1 cup / 240 ml fresh Italian parsley leaves
1/4 cup / 60 ml toasted pine nuts
3 tbsp / 45 ml olive oil
1/2 cup / 120 ml low-fat ricotta cheese

Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.

Cover with plastic wrap and refrigerate overnight.

To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.

We also had two choices for bread. A French Baguette or a Sandwich Loaf, which could be made with whole wheat flour. I opted for the whole wheat version.

Sandwich Loaf

Sandwich Loaf
Yields two 8 1/2 x 4 1/2 x 2 1/2 inch (21 x 12 x 6 cm) loaves, or 18 individual rolls

For the white version
3 tsp (15 ml) active dry yeast
2 2/3 cups (600 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF)
2 1/2 tsp (12.5 ml) salt
2 tsp (10 ml) butter, melted
5 1/3 cups (750g) unbleached white bread flour, + 1/2 cup (75g), for working the dough
2 tbsp (30 ml) butter, for the loaf pan

For the whole wheat version
Use the same amount of whole wheat flour, and add 1/3 cup (80 ml) of milk

To make loaves
In a large mixing bowl, combine the yeast and warm milk, and whisk to dissolve. Whisk in the salt and the melted butter.

Gradually sprinkle in the flour, stirring with a wooden spoon. When the dough becomes too thick to stir, knead it with your hands, for about 5 minutes, until you obtain a smooth, homogenous dough that is soft and a little sticky. Cover with plastic wrap and let rest 30 minutes.

Knead the dough 20 strokes (still in the bowl), cover again, and let rest for 1.5 hour.

Transfer the dough to a lightly floured work surface, and divide in two. Form each half into a slightly oval ball. Butter your two loaf pans and transfer the dough to the pans. Cover lightly and let rise in a draft-free area for 60 minutes, or until doubled in volume.

Fill a large baking pan with hot water (simmering is fine) and place in the oven. Preheat oven to 450ºF (240ºC).

Put the loaves in then oven and bake for 10 minutes. Do not open the oven door during this time. After 10 minutes, lower the oven temperature to 400ºF (200ºC) and continue baking for about 25 minutes, or until the loaves are nicely golden. Unmold and let cool on a rack.

To make individual rolls

Go through the same process as for making the loaves, up until it is time to shape the loaves. Divide the dough into 18 sections, shape each section into a ball, and dust with flour. Butter part of two muffin tins (only butter 18 cavities), and transfer the balls of dough into the cavities.

Cover loosely and let rise in a draft-free area for 45 minutes.

Fill a large baking pan with hot water (simmering is fine) and place in the oven. Preheat oven to 425ºF (225ºC).

Put the loaves in then oven and bake for about 25 minutes, or until the rolls are nicely golden. Let cool on a rack.

The pate’ was easy, beautiful and kinda fun. Love the colors. Made me feel very Italian, in an expensive sports car kinda way. And so delicious that I just can’t leave it alone. Like a 3-layer Italian bean dip instead of a 7-layer Mexican bean dip.

I put off the bread for as long as possible, then decided – no more. Just do it! *swoosh*

No fear!

This dough thing was AMAZING! Felt like a soft baby’s butt. Doubled on the first proofing. Doubled on the second, and smelled like Heaven! I really DO think Heaven will smell like yeasty bread, don’t you?

Same bowl my Mom always used for her proofing

I can’t believe this really worked like it was supposed to. Don’t you love it when things just work out?

One more proofing and in the oven it went. All that and just sitting on the stove, covered, with a little pan of hot water simmering next to it (just for insurance). Whole wheat bread, no less.

I was shock-and-awed. I think MM was shock-and-awed, too.

Warm and delicious. Where's the butter?

I’m a proud “baker”, using the term loosely. VERY loosely.

Fresh yeast. Does make a difference. Lesson learned.

The total result was nothing short of miraculous for me.
1. I made two excellent loaves of whole wheat sandwich bread.
2. I accomplished what I set out to do – Get MM to say that he liked pate’. MY pate’.

His face is fixed.

Tricolor Vegetable Pate and Whole Wheat Bread

Works for me.

Playing knick-knack on my pate’,

{ 14 comments… read them below or add one }

tastyeatsathome June 14, 2010 at 9:13 AM

Great job on your first challenge! Gorgeous pate and loaf of bread. 🙂 I was pleasantly surprised that my MM (who is anything but a “mountain” man) liked my pate as well…it’s something that’s usually a bit frou-frou for him.


Winnie June 14, 2010 at 10:21 AM

Wow your bread looks spectacular! I decided to do a chicken liver pate that wasn’t one of the challenge recipes, so I didn’t do a post about it…I’m not really a pate person, but I actually enjoyed it. Your veggie pate looks great, though…I should have done that one. And I agree the bread was pretty foolproof- my family loved it. Great job on your first challenge!


Barbara @ moderncomfortfood June 14, 2010 at 10:32 AM

You could do a recipe for boiling water and I would sit here, reading every word, and being totally captivated by your thoughts on the matter. Your bread looks sensational, like a real pro job, and the pate delicious! You’re a star, and get that darned word “can’t” out of your vocabulary.


megan June 14, 2010 at 10:46 AM

I would have ran from this challange just because of the word pate. I’ve got get over that word associating thing that I do so well. Your pate is beautiful! I’m thinking it’s something that I just might make for our next get together!!


Becky June 14, 2010 at 3:24 PM

Way to go, Suz! I am impressed by the MM’s courage, as well…my ‘Flatland Man’ would never try that stuff! LOL


Thru The Bugs On My Windshield June 14, 2010 at 10:28 PM

Thanks to all of you for the nice comments and encouragement! The pate I will certainly make again – and it is very portable, so it would do well for a pot luck. If you haven’t tried a pate or don’t think it is up your alley (megan) then I would definitely give this one a shot.

Barbara, I will have to write a story about how my husband says I can “burn water”, which from time to time is true. LOL!

I’ll work on getting rid of the “darn can’t”. You all are such great people and friends! Food makes the world go ’round! Hahahahaha!


chef_d June 15, 2010 at 1:08 AM

The tri-color pate is gorgeous and your bread looks perfect. Great job!


David & Stacy June 15, 2010 at 7:13 AM

Nice job. Nice introduction to the tribulations you expected, but conquered!


Ruth H. June 15, 2010 at 8:26 AM

I think you just might be right about heaven smelling of yeast bread rising… Those loaves look so good! And I am glad you made a pate convert! Welcome to the Kitchen!
it is a TON of fun, as you can see!


roberta June 15, 2010 at 10:06 AM

you know, my dear, the cinnamon rolls were not pretty but that never necessarily stopped me from eating something that tastes good!
Could I say the same for fish pate……most definitely not and I am so glad you selected the veggie pate. It looks fab and job well done!


Claire June 15, 2010 at 6:27 PM

THAT is a “printer”–YUMMY!!!


Dawn Hutchins June 18, 2010 at 8:52 AM

I think I would have had the same initial reaction but it did come out really gorgeous!


Arnold June 19, 2010 at 6:05 AM

There is absolutely nothing wrong with your baking skills. The final product looks amazing. Well done.


eggscreamandhoney June 23, 2010 at 5:02 AM

Looks great! Well done you. I love pate and fresh bread.


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