Green and Red Vegetable Paté
In 1980, Chef Jacky Robert was teaching this very same recipe at the California Culinary Academy. That same year, chef Jacky, then 24, along with MFK Fisher, Cyril Magnin and James Beard, became the speakers of the first graduation of this prestigious cooking school.
Tools: - 1 le Creuset 1 1/2 qt cast Iron mould - 3 mixing bowls (stainless steel preferably) - 1 rubber spatula - 1 whisk - one qt sauce pan - China cap - Plastic wrap
Ingredients:- to convert - 10 large tomatoes - 12 gelatin sheets (about 2 ounces of gelatin powder) - Herb bouquet - one onion - 2 ounces garlic - 1 head broccoli - 6 green asparagus - 8 ounces green beans - 1 cup heavy cream - olive oil - salt - Cayenne pepper - Basil
- 1) In a salted, boiling water,
cook one after the other, broccoli, asparagus, string beans. -5
-5) Whip the cream to a soft peak. - 6) Cool off the tomato coulis over ice. When the tomato starts making lumps, whip vigorously - 7) Add the whipped cream. - 8) Mix in the vegetables and put in a rectangular mold lined with a plastic film (pound the mold a couple of times to remove the air bubbles).
Wine recommendation: A Robert Mondavi Fumé Blanc seems appropriate for this appetizer.