Various pâtés and terrines.

Wild boar Terrine.

Pâté (French pronunciation: [pɑte]; UK: /ˈpæteɪ/, US: /pɑˈteɪ/) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.^{[citation needed]}

Variations[link]

In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en croûte or baked in a terrine (or other mold), in which case it is known as pâté en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine. The most famous pâté is probably pâté de foie gras, made from the fattened livers of geese. Foie gras entier is fattened goose liver cooked and sliced, not made into pâté. Pâté en croûte is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Baked pâté en croûte usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling.

In the Netherlands, Finland, Germany, Hungary, Sweden, and Austria, some liver pâtés are shaped as a soft, often spreadable sausage, called leverworst (Dutch), májpástétom/májkrém (Hungarian), or Leberwurst (German). In the United States these are sometimes called "liverwurst" (mixing English and German), or braunschweiger. Some liverwursts can be sliced. In the US, sliced liverwurst is used as a sandwich filler. Others are spreadable as most French or Belgian pâté; these types are more popular in the UK. In Poland pasztet is made from poultry, fish, venison, ham, or pork with eggs, flour, bread crumbs, and a varied range of additions, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger, nutmeg, cheese, or sugar.

In Scandinavia and the Netherlands, leverpostej is a popular baked pâté similar to the French pâté en terrine, usually made of lard and pork liver. In Russia and Ukraine, the dish is mostly prepared with beef, goose or chicken liver^[1] and thus is commonly known as печёночный паштет (Russian, pechyonochniy pashtet), however other meats also can be used. Unlike the Western European method the liver is first cooked (boiled or fried) and mixed with butter and/or fat and seasoning, such as fresh or fried onion, carrots, spices and herbs. It can be further cooked (usually baked), but most often is used without any other preparation. The pâté is served on bread, often with dill or other fresh herbs. In the former Yugoslavia, pašteta (a thinly pureed pâté) is a very popular bread spread usually made from chicken or less commonly tuna or salmon. In Vietnam, pâté (gan xay) is commonly used on bánh mì baguette type sandwiches.^[2] Pâté of this type is more commonly made from liver.

See also[link]

• Chinese pie
• Fatback
• Galantine
• Head cheese
• Rillettes
• Rissole

Food portal

References[link]

1. ^ enjoyyourcooking.com
2. ^ Pork and Pâté Vietnamese Sandwich (Banh Mi)

Wikimedia Commons has media related to: Pâté

Mark Bittman (born c.1950) is an American food journalist and author. He is a columnist for The New York Times.

Education[link]

Bittman is a graduate of Stuyvesant High School Class of 1967 and of Clark University.^[1]

Career[link]

Bittman is a prolific author on the topic of food and cooking. Three of his books, including Cooking at Home with a Four-Star Chef, have been given the IACP/Julia Child and/or James Beard awards.

Bittman published his book Leafy Greens in 1995, How to Cook Everything in 1998, Fish - The Complete Guide to Buying and Cooking in 1999 and Simple to Spectacular in 2000.

In 2005 he published the book, The Best Recipes in the World and Bittman Takes On America's Chefs and hosted the Public Television series Bittman Takes on America's Chefs which won the James Beard Award for best cooking series.^[2]

In 2007 he published How to Cook Everything Vegetarian and created the film "What's wrong with what we eat?".

Bittman appeared with Gwyneth Paltrow and Mario Batali, in a PBS series called Spain... on the road Again in 2008.

In 2009 Bittman published the book Food Matters on food related topics such as environmental challenges, lifestyle diseases, overproduction and over consumption of meat and simple carbohydrates, and began the TV series Kitchen Express.

In 2010, Bittman created The Food Matters Cookbook; an expansion of the principles and recipes in his prior book.

Bittman has written books related to his New York Times column: The Minimalist Cooks at Home, The Minimalist Cooks Dinner and The Minimalist Entertains^[2] His final Minimalist column was published on January 26, 2011. Bittman continued writing as a columnist for the New York Times Magazine and had a column in the paper's Opinion section; he also blogged.^[3]:

Bittman wrote a pair of articles for The New York Times Week in Review, called “Rethinking the Meat Guzzler” and “The Future of Fish”.

Bittman has appeared on NBC's The Today Show and NPR's All Things Considered.^[2] and appeared as a guest judge on the Food Network competition series Chopped.^{[citation needed]} He also hosts a weekly cooking video on the New York Times website.^{[citation needed]}

Personal life[link]

Bittman lives in New York City with his wife, Kelly Doe, a New York Times graphic designer and art director.^{[citation needed]} He has two adult daughters from a prior marriage. Bittman runs marathons and is a licensed pilot.^[2]

References[link]

External links[link]

• Official website
• Video: Voting with your mouth with Mark Bittman and Ezra Klein
• Video: Mark Bittman on what's wrong with what we eat at EG Conference in 2007

Michel Roux

Born	(1941-04-19) 19 April 1941 (age 71) Charolles, France

Michel Roux (born 19 April 1941) is a French-born chef and restaurateur working in Britain.

Born in Charolles, Saône-et-Loire, Roux moved to Paris with his family after the war, where they set up a charcuterie (delicatessen). At the age of fourteen he became a patissier (pastry chef), and later followed his elder brother Albert back to Paris to work as a chef.

When Albert moved to London, Michel again followed him, and in 1967 they opened their first restaurant, Le Gavroche, which became the first restaurant in Britain to gain one, two and then three Michelin stars. In 1972 they opened the Waterside Inn in Bray, Berkshire.

Michel was awarded the Meilleur Ouvrier de France for patisserie in 1976 and an honorary OBE alongside his brother in 2002 and is the recipient of The International Center in New York's Award of Excellence.

In a poll of UK chefs carried out by Caterer and Hotelkeeper magazine in 2003, Michel and his brother Albert were voted the most influential chefs in the country. Michel Roux's son, Alain Roux, currently runs the Waterside Inn in Bray.

In July 2008, Roux announced that he would move permanently to Crans-Montana, Switzerland, citing concerns about the state of public safety in Britain.^[1]

References[link]

• "I love ze soufflé...", The Observer, Sunday 11 July 2004
• Profile of Michel & Albert Roux, CatererSearch]

Footnotes[link]

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