Pate de Campagne, Frisee, Cranberry, Blood Orange, Parsnip
Pate de Campagne, Frisee, Cranberry, Blood Orange, Parsnip
by SpeakEasyChef
8 Comments
Perfect_Entertainer7
This is a very pretty plate however that is a shit ton of frisée (insert side eye here) for what appears to be an appetizer. I’m trying to figure out where the parsnip even is in this picture. I think you have the beginnings of a truly beautiful plate with the colors and textures but the composition and balance are off. The sauce is a gorgeous color and needs to be utilized better on the plate as a visual pop – a smear or dots or something.
Cooknbikes
Is pistachio tradish. Looks dope.
ranting_chef
Coming from someone who did terrines, pâté and other forms of charcuterie almost everyday for a very long time, yours looks damn nice. Great contrast of colors and I love the fruit/nut combination. Excellent job on the wrap as well. Really, really well executed. Looks pretty much flawless from where I’m sitting. We don’t see enough technique like this anymore, definitely makes me feel my age.
I would eat the shit out of this. I actually have some slices of some terrines from a few months ago cryovaced in the garage and I’m walking out to get one to thaw right now after seeing this. Very nicely done, Chef.
bmullis411
Chef,
Dish looks extremely tasty and I’m sure tastes just as good. Here’s some suggestions – take for granted I’m a random dude off the interwebz with a nice buzz :
The pate looks great don’t fuck with it
I agree with the other user that there is too much frisee. I had a gm once who hated it and would move it off his plate (during weekly meetings) onto the fucking table like a child because he didn’t like it. That is why I like to use it whenever I can bc fuck you Schultz.
With that being said, I would keep the parsnip puree, but also hard roast some oblique cut small parsnips to place along the pate with some mini dolops of parsnip puree.
I would roast some beets whole, then small dice. With the scraps I’d make a roasted beet vinegarette with a sick color to toss my well trimmed (no stems, it’s bitter enough as is!) frisee leaves with my roasted beet bits along with some really good olive oil and dank sea salt which I’d nuzzle up cozily next to the pate.
Would also recommend serving with some nice grilled buttery sourdough points so guests can make little bites
Vast_Replacement_391
God I love terrines. I love frisée. This is pretty. What is the green on the frisée stem? I really want a crouton or toast point with this. And some sort of mustard component. Frisée and terrine always immediately conjure grainy mustard or that mustard kick in my head. I used to serve a duck and pork terrine with a parsnip mostarda as part of a ploughman’s plater about ten year ago when I was on GM that I still think about now and then.
JunglyPep
I know everyone is harping on the frisée, but is it dry? I would definitely put a little olive oil and s&p on it at least. The pate looks great though.
bibblejohnson2072
Long time no see, chef! Beautiful stuff as always.
SoapboxHouse
Yo. You are my favorite Chef on this sub. I admire your work. Hiw was the Sci-Fi themed dinner?
8 Comments
This is a very pretty plate however that is a shit ton of frisée (insert side eye here) for what appears to be an appetizer. I’m trying to figure out where the parsnip even is in this picture. I think you have the beginnings of a truly beautiful plate with the colors and textures but the composition and balance are off. The sauce is a gorgeous color and needs to be utilized better on the plate as a visual pop – a smear or dots or something.
Is pistachio tradish. Looks dope.
Coming from someone who did terrines, pâté and other forms of charcuterie almost everyday for a very long time, yours looks damn nice. Great contrast of colors and I love the fruit/nut combination. Excellent job on the wrap as well. Really, really well executed. Looks pretty much flawless from where I’m sitting. We don’t see enough technique like this anymore, definitely makes me feel my age.
I would eat the shit out of this. I actually have some slices of some terrines from a few months ago cryovaced in the garage and I’m walking out to get one to thaw right now after seeing this. Very nicely done, Chef.
Chef,
Dish looks extremely tasty and I’m sure tastes just as good. Here’s some suggestions – take for granted I’m a random dude off the interwebz with a nice buzz :
The pate looks great don’t fuck with it
I agree with the other user that there is too much frisee. I had a gm once who hated it and would move it off his plate (during weekly meetings) onto the fucking table like a child because he didn’t like it. That is why I like to use it whenever I can bc fuck you Schultz.
With that being said, I would keep the parsnip puree, but also hard roast some oblique cut small parsnips to place along the pate with some mini dolops of parsnip puree.
I would roast some beets whole, then small dice. With the scraps I’d make a roasted beet vinegarette with a sick color to toss my well trimmed (no stems, it’s bitter enough as is!) frisee leaves with my roasted beet bits along with some really good olive oil and dank sea salt which I’d nuzzle up cozily next to the pate.
Would also recommend serving with some nice grilled buttery sourdough points so guests can make little bites
God I love terrines. I love frisée. This is pretty. What is the green on the frisée stem? I really want a crouton or toast point with this. And some sort of mustard component. Frisée and terrine always immediately conjure grainy mustard or that mustard kick in my head. I used to serve a duck and pork terrine with a parsnip mostarda as part of a ploughman’s plater about ten year ago when I was on GM that I still think about now and then.
I know everyone is harping on the frisée, but is it dry? I would definitely put a little olive oil and s&p on it at least. The pate looks great though.
Long time no see, chef! Beautiful stuff as always.
Yo. You are my favorite Chef on this sub. I admire your work. Hiw was the Sci-Fi themed dinner?