This is a recipe I made this past Sunday.  It’s a very easy recipe to make and doesn’t require a lot of specialized equipment.  It is a great place to start if you’ve always wanted to make your own pate, but weren’t sure of the process.  To have a milder liver flavor, use duck or chicken livers.  For a stronger liver flavor, use pork liver.  If you don’t have a terrine, you could try to make do with a loaf pan covered in foil for the lid.  It keeps for about 5 days afterwards, but you could cover it in duck fat to extend the life.

Green Peppercorn Pate de Campagne

1 lb ground pork

½ lb calf’s liver, deveined and diced

6 oz streaky bacon

8 oz baby Portobello mushrooms, cleaned and diced

½ C diced onion

4 minced garlic cloves

1 tsp dried thyme

1 tsp dried tarragon

1 1/2 tbsp green peppercorns in brine (drained)

1/4 C brandy

2 tbsp red wine vinegar

2 tsp salt

¼ tsp crushed red pepper flakes

1/4 tsp ground black pepper

Preheat oven to 325 degrees.  Line a 5 cup terrine with the bacon slices, sticking to the sides.  In a large mixing bowl, blend the mushrooms, onions, herbs and spices (except for salt) together.  Pour in brandy and red wine vinegar and allow mushrooms to soak for 5 minutes.  Add ground pork and liver, then blend to combine into homogenous mixture.  In a small skillet, fry a small meatball of the forcemeat mixture.  Taste for seasoning, keeping in mind that the terrine will be served cold and will need to be seasoned more aggressively than a warm dish.  Adjust seasoning if necessary.  Fill terrine with forcemeat, pushing firmly to fill mold.  Cover with remaining strips of bacon.  Rap the terrine against your counter top to push out any final air bubbles.

Bring a kettle of water to a boil.  Put the filled terrine in a larger pan that will function as a bain marie.  Fill the larger pan with boiling water, coming half-way up the sides of the pan.  Bake for 45-60 minutes, until internal temperature comes to 160? F.  Remove from water and allow to cool at room temperature.  The pate will need to sit in the refrigerator overnight.  Weigh the top of the terrine, so it compacts overnight.  I wrap a large, square bottle of olive oil in plastic wrap and place it on top in the fridge.

Serve with blood plum paste or spicy plum chutney on toast.

Pickled Asparagus - As delicious as it sounds, this southern treat comes to us from deep in the heart of Georgia. With a terrific crunch and a decidedly piquant flavor, it’ll liven up any antipasto, and make a bold addition to a gourmet Bloody Mary.

Pickled Hungarian Goathorn Peppers - When these incredible peppers were tasted at the Reno Wine Show, we were amazed at how well they paired with some of our cheeses. Surprisingly good with softer cheeses such as Camembert, these peppers also add a high degree of flavor to everything from lamb and smoked salmon to salads and sandwiches. Marinated in extra virgin olive oil and spices, Mama Lil’s Peppers are simply divine.

 Pickled Okra - The often neglected Okra is somewhat of a staple in the South, where it is available fresh 12 months of the year. For the rest of us, Pickled Okra is a real treat, particularly when it tastes this good. The fruit of a large vegetable plant of African origin, Okra, or Nkruma as it was known, found its way to the Americas with the slave ships. While its subtle flavor is sometimes compared to that of Eggplant, Okra has a taste all of its own, especially when pickled. Ours hail from Vidalia, Georgia, and is produced by Prissy’s, famed for their high quality Southern specialities, and served in Hyatt Hotels nationwide. Spicy and crisp, these will add delightful flavor to any meal, especially salads. Varieties sold separately.

German Baby Beets - A delicious accompaniment to other foods, baby beets are a traditional element of the German Buffet. Our imported German baby beets are nice and sweet with a distinctive earthy flavor. They are peeled, pickled in vinegar, and ready to eat. Excellent as a side dish with meat, lamb or grilled chicken, these beets are also an essential part of a German farmer’s breakfast when served with eggs. Sliced into little disks, they also make a beautiful garnish.

Tomolives (Green pickled tomatoes) - A pungent and spicy hybrid, grown from exclusive seeds, Tomolives are wickedly tasty mini-tomatoes. They are extremely versatile; great on salads, sandwiches and pizzas as well as rice or pasta dishes. Tomolives are a delightful addition to Martinis or a Bloody Mary.

Cornichons - Cornichons are crisp, tart, pickled baby cucumbers. Drenched in a brine of white wine vinegar, salt, pearl onions and select spices, these tangy little pickles are zesty and delicious. They are the traditional accompaniment to patés, smoked fish and meats, as well as a necessary ingredient when serving Raclette. From the heart of Provence, these authentic French Cornichons will surely find a welcome home in your gourmet pantry.

Barrell Pickles - These German pickles are crisp, crunchy, and delicious. Marinated in a lightly sweetened brine, they are kissed with a touch of sugar. Not overly sweet like some gherkins, these barrel pickles are packaged in a cute barrel-shaped glass jar. Superb as part of an hors d’oeuvres sampler, served alongside bratwurst, or as a cold addictive snack.

Banderillas - Maestranza’s Banderillas in Vinegar are an instant tapas straight from the jar, making them the perfect addition to your next cocktail hour. A banderilla is a decorative wooden spear used in bullfighting. However, in this jar, the banderilla is a small, wooden skewer containing crunchy cocktail onions, peppers, olives and pickles. Enjoy these skewers on their own or with a bloody mary or martini. Imported from Spain.

Sweet Pickled Ginger - Amasu Shoga is fresh, tender ginger, cut into paper thin slices. It is pickled in a sweet vinegar marinade. Also known as gari, this sweet pickled ginger is used to freshen the palate between courses in Japan, particularly with sushi. It is also great with sashimi, but you can even add it to salads, sauces, or seafood for some extra “kick”.

Cipolline Onions - These delicious Italian cipolline onions make a flavorful addition to your favorite salad or antipasto plate. They are pickled in balsamic vinegar and make a fine bite sized snack on their own. When compared to other cipolline onions we have tasted, these onions are a terrific complement to cheese, salami or prosciutto as they don’t overpower the other foods. Each onion is perfectly round and contributes to a beautiful hors d’oeuvre presentation. They are also excellent served heated up or grilled with beef or chicken, too.

Organic Cheese Standards
The USDA sets very high standards for dairy farmers to be able to label their products Organic. The process begins with the requirement of farming the land organically for three years prior to certification. All animal feed must be certified organic, meaning that it must be all-natural, cannot be genetically modified, cannot be grown with chemical fertilizers, and must come from a certified organic farm. Of course, although it creates significant limitations, pasture grazing on land that is not sprayed with insecticide is acceptable. Milk producing animals may not be given antibiotics either. Inside the plant, all ingredients in addition to the milk must be certified organic, including rennet, cultures, and any flavorings and preservatives that may be added. Once a farm achieves all of these standards, it can apply for certification through a licensed third-party agency. igourmet.com sells many great Organic Cheeses. Serving suggestions and wine pairings as well as history and maufacturing details are available on igourmet.com Our selection includes:

 Whether she’s into cheesecakes, flowers or chocolates, igourmet.com has the elegant gourmet solution for the perfect Mother’s Day gift. In one simple click, you can impress Mom with a truly grand gesture of your appreciation and respect. For a limited time, our extensive list of Mother’s Day gifts is on sale. Please take advantage of this exclusive offer and treat your mother, grandmother, wife, sister or friend to an award-winning gift basket, assortment of divine chocolates, or collection of gourmet foods. Each item at igourmet.com is carefully evaluated by our experts to ensure that it is of the highest quality. Whatever igourmet.com gift you choose to send Mom this Mother’s Day, rest assured that it will convey your thanks and esteem

Looking for an easy way to learn about the variety of cheeses out there? In response to numerous customer requests for an easy and affordable cheese tour sampler to match our olive oil and balsamic tasting, we have created this value-priced sampler of eight cheeses from around the world! Pack this spread into one of our custom “Create Your Own Gift Baskets” for the ultimate cheese sampler gift! This assortment includes:

• Cloth Wrapped Wisconsin Black Wax Cheddar - From the heart of the American cheese-making, this black wax cheddar has a close knit texture and a medium sharpness. (8 oz)
• Argentine Sardo - Argentine Sardo is a firm, sharp grating cheese that flavors pasta dishes, adds flavor to a hearty soups, and livens up your favorite medley of steamed vegetables. (8 oz)
• Atalanta Blue - This Wisconsin blue is a bold cheese that took several years to perfect. Enjoy it crumbled over salads, stirred into sauces, or on crackers. (8 oz)
• Martel Swiss - This mild swiss has a sweet flavor that ends with that classic zippy swiss taste. Springy in texture, this cheese is interspersed with several walnut-sized holes. (8 oz)
• Holland Mill Uruguda - Although this version of gouda from Uruguay is not as complex as its aged Dutch relatives, it has nevertheless amassed a legion of fans for its mild, tangy, milky flavor and silky texture. (8 oz)
• Russian Choice Tilsit - Russian Choice Tilsit comes not from Russia, but from Chile. It has a mellow flavor and is less assertive than its Germanic counterparts with pungent washed rinds. (8 oz)
• Appleby’s Farmhouse Cheshire - Appleby’s Cheshire has a sweet, caramelly-ripe butter smell with notes of straw and a bright acidity - perfect for a nice glass of Brown Ale. (8 oz)
• Kashkaval -Kashkaval is aged for six months, during which time it develops a slightly tangy flavor with a perceptible hint of olive oil. Needless to say, this sheep’s milk specialty is almost always served with olives and is a traditional component to the Balkan diet. (6 oz)
• Water Crackers: Perfect for serving with cheeses, fruit, and spreads when entertaining. (two 4 oz)
• Cheese Serving Tool: An essential for any cheese party!

Vitello Tonnato in Manicotti with Taleggio

This baked pasta dish puts a cool-weather touch on the classic Vitello Tonnato.  While the normal Vitello Tonnato is served cool on hot summer days, this dish is best served hot on a cool night.  It’s made for stronger tastes, with the addition of peppery arugula, pungent taleggio, and crisp pancetta.  If you cannot find taleggio, you could substitute a stinky Fontina Val d’Aosta, or fruity Belgian Wynendale.  I think it’s great with a chewy Valpolicella or a strong Chianti.

Ingredients:

1 Box Manicotti
1 Jar Garlic Pasta Sauce
¾ lb ground veal
7 ounce jar Italian tuna in olive oil (drained)
½ C chopped onion
2 large garlic cloves, peeled and minced
1 Tbl fresh, chopped marjoram
1 tsp dried oregano
½ tsp dried pepperoncini
3 Tbl Pure Olive Oil
4 Tbl Extra Virgin Olive Oil (Preferred Olio Carli Deciso)
2 cups fresh ricotta
1 head washed arugula
Taleggio
¼ lb thin sliced pancetta
Salt and pepper to taste