Go Team Steph! Daring Pâté and Bread

Trout and Shrimp Pâté round

I have a bit of a history with pâté. Growing up German, I ate loads of Braunschweiger, which may be a liverwurst and not technically “pâté” per se… but kinda is pâté in its spreadable variations. I used to gross out my friends, who were normal and didn’t eat weird things like Braunschweiger.

One time in grade school, in particular, I had spooned some into a little lunch container and packed it with some crackers. Knowing what it was, and that people thought it was gross, I showed my friend Heather. She just smiled and made yummy actions. Confused, I asked her if she ate Braunchweiger… also confused, she told me she had thought it was chocolate ice cream. I totally grossed her out by telling her what it actually was. I never did figure out how she thought I kept the ice cream frozen in my bag.

Braunschweiger is one of the weirdest meat things that I missed when I stopped eating meat.

Raw Trout and Shrimp

Raw Trout and Shrimp

I can’t say I’ve tried to replace Braunschweiger with something veg. I sampled a couple of vegetarian pâtés at the Veggie Food Fair, but I never really felt the need to buy them. Now that I am an occasional meat eater, I haven’t jumped at the chance to have meat pâté again.

Not sure why, but it just hasn’t been on my radar.

Then I got the Daring Cooks‘ challenge for June. Make a pâté –  and like it! I chose to make the trout and shrimp pâté partly because it’s made up of seafood, and partly because the description claimed it was passed down through a variety of nameless people, and possibly their grandmas and their grandma’s neighbours or something. I like recipes that just randomly work their way through people.

Sourdough Ciabatta, with Vinifera

Sourdough Ciabatta, made with Vinifera flour

The second part of this challenge is to make a bread, which is where the “Team Stephfood” silliness comes in. J is the bread maker in the house, and I’m very happy to leave that to him. We opted to complete this challenge together. For his part, he made a ciabatta bread with his sourdough starter and Vinifera flour. Vinifera is neat, because it’s made from the skins of grapes. It imparts a purplish hue (depending on how much you use, and what you mix with it), and adds a tart flavour.

Trout and Shrimp Pâté on Sourdough Ciabatta, with Vinifera

Trout and Shrimp Pâté on Vinifera Sourdough Ciabatta

The bread was amazing, and added some complexity to the pairing. The pâté was very mild, and I thought it needed some extra zazz. The bread definitely helped with that.

I enjoyed this challenge. It wasn’t something I would have looked for on my own, which makes it a good challenge for me. I don’t know for sure that I will make this regularly, but we thought it was tasty and different. It definitely goes well with our ‘spread’ dinners.

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.

6 thoughts on “Go Team Steph! Daring Pâté and Bread”

  1. Steph, both your pate and your bread look so great and we envy your fantastic photography. I think it’s hilarious that you miss braunschweiger of all things!

  2. LOL, it does look like ice cream in bag now that you mentioned it. The pate looks great though, i’m sure it was yummmy too. Great job on the challenge!

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