House pâté

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

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Ingredients

2 tablespoons unsalted butter

1 cup finely chopped onion

1⁄3 cup brandy

2 cloves garlic, minced

1 teaspoon coarse salt

1 tablespoon chopped fresh thyme

1⁄2 teaspoon freshly ground pepper

1⁄4 teaspoon ground cloves

3⁄4 pound lean ground pork

1⁄2 pound ground veal

1 egg, beaten with 1 tablespoon water

1⁄4 cup shelled pistachios,chopped

Gherkin pickles, to serve

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Preheat oven to 350 ̊F. In large skillet over medium heat, melt butter. Add onion and cook until golden, about 6 minutes. Carefully add brandy to skillet; simmer until liquid is reduced to 1 tablespoon. Transfer mixture to large bowl. Mix in garlic, salt, thyme, pepper and cloves. Add meats, egg and pistachios to mixture; mix well. Spoon pâté mixture into 8 x 4 -inch loaf pan; smooth top.

Place loaf pan in 13 x 9-inch baking dish. Add enough hot water to dish to come 1 1⁄ 2 inches up sides of loaf pan. Bake until meat thermometer inserted into center of pâté registers 180 ̊F, about 1 hour, 15 minutes.

Remove loaf pan from water. pour off any liquid from pâté. Top with foil and chill overnight. Turn out onto platter to serve with gherkins. Serves 8.