Daring Cooks Challenge – June 2010 – Pâtés and Bread

Blog-checking lines

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.


When I first looked at this challenge, I was a bit worried because I thought I would have to use liver… But as I read, I saw that the vegetarian alternative to this challenge was quite appealing! 🙂 If you like, you can click here to view the original recipe and other Daring Kitchen members’ completed challenges! I’ve also posted the recipes that I used for this challenge at the end of this post, below the pictures. Not only was there a few amazing pâtés listed for the challenge, but the bread recipe was to die for! After making tons of loaves of bread in the past {without the aid of a bread maker}, I’ve got to admit that this one has turned out better than any! It looked and tasted like it came from a bakery. {I must be honest here: I hold all bread to a heavy standard ever since the husband and I went to Paris, France. This bread easily met that standard!} We had a couple of friends over one evening, so used that as the perfect time to make and serve this as some tasty snack food. 🙂

Here’s my pictures of the completed challenge! 🙂

close up

close up

The bread is so soft on the inside, and has such a crispy crust... <3 *le sigh*

The bread is so soft on the inside, and has such a crispy crust... ❤ *le sigh*



Here are a few process pictures {I didn’t snap many of these, as my hands were quite messy…}, and some more pictures of this tasty bread!

layer by layer...

layer by layer...

the making of an amazing bread...

the making of an amazing bread...

I will definitely be making this again...

I will definitely be making this again...

last picture, I promise! ;)

last picture, I promise! 😉

Okay… Okay… I’m done with the pictures now! Click the “more” tab to view the recipes that I used for this challenge! I strongly encourage all of you out there to try this at some point! 🙂

So here is the original recipe for the tricolor vegetable pâté from the challenge. I cut each recipe in half, and followed each recipe as-is.

Tricolor Vegetable Pâté
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

Line your pan with plastic wrap, overlapping sides.

White Bean Layer

2 x 15-ounce / 900 ml cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp / 15 ml fresh lemon juice
1 tbsp / 15 ml olive oil
1 tbsp / 15 ml minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed

Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.

Red Pepper Layer
7-ounce / 210 ml jar roasted red bell peppers, drained, chopped
3/4 cup / 180 ml crumbled feta cheese (about 4 ounces)

Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.

Pesto Layer
2 garlic cloves
1 cup / 240 ml fresh basil leaves
1 cup / 240 ml fresh Italian parsley leaves
1/4 cup / 60 ml toasted pine nuts
3 tbsp / 45 ml olive oil
1/2 cup / 120 ml low-fat ricotta cheese

Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.

Cover with plastic wrap and refrigerate overnight.

To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.

AND here is the French bread recipe and method. I must say, follow this EXACTLY, and you will be presented with one of THE most wonderful loaves of French bread you have ever had. 🙂

French Baguette
yield: Three 16″ baguettes

1/2 cup / 120 ml cool water
1/16 teaspoon active dry yeast
1 cup / 240 ml flour

1 tsp / 5 ml active dry yeast
1 cup to 1 1/4 cups / 240 ml to 300 ml lukewarm water*
all of the starter
3 1/2 cups / 840 ml flour
1 1/2 tsp / 7 ml salt

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Make the starter by mixing the yeast with the water, then mixing in the flour to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have risen and become bubbly.

Mix active dry yeast with the water and then combine with the starter, flour, and salt. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you’ve made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. Knead for about 5 minutes on speed 2 of a stand mixer.

Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.

Turn the dough out onto a lightly greased work surface. Divide it into three equal pieces. Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.

Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 15″ log. Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans.

Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they’ve become very puffy, about 1 1/2 hours. Towards the end of the rising time, preheat your oven to 450ºF (240ºC).

Using a very sharp knife held at about a 45° angle, make three 8″ vertical slashes in each baguette. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.

Bake the baguettes until they’re a very deep golden brown, 25 to 30 minutes. Remove them from the oven and cool on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2″, and allow the baguettes to cool in the oven.


12 comments on “Daring Cooks Challenge – June 2010 – Pâtés and Bread

  1. Oh I’m SO jealous of your bread!!! Mine came out way too dark. Your pate looks great! I love that you also served it with triscuits and wheat thins! I wish I would have done that! Maybe next time I make it. It was super good! Great job on the challenge!!!

    • Awwww, I’m sure yours was great!!!! And I just checked your entry, your bread looks really really good!!!! Not too dark at all 😉
      And thank you 🙂 I had to serve a few other things with it, because before our guests arrived, we ate one of the loaves… 😉 This was definitely one of my favourite things to make, that Daring Kitchen has some fun challenges… 🙂

    • Thanks 🙂 It was so tasty!!!! 🙂
      I was a little iffy about it to be honest… But once I tasted that pate, MMMM!!!!! I was even a bit worried about the bread, I’ve never made bread that way before… But I’ve found my new way now!

  2. I am amazed. I am adding this to my to-do list. Everything looks amazing! I don’t just say that I mean it. The pate is so colorful and it looks like it just HAS to be spread on that fresh baked bread and tasted in all of its glory.

    • Thanks! 🙂 I’ve added this to my list of things to make again when I have time to… 🙂 The best part about the pate, is that it tastes so great the next day too! So if you’re having people over and want to make a larger batch, you can easily store one of the pates (or half of the pate if you make it in one large piece) and eat it the next day at lunch! I want to try something like this with fruit… 🙂

  3. I loved the veggie pate too, but I didn’t get any process photos! Your baguette looks wonderful–wish I had made one! Another thing to add to my to-do list!

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