Charcuterie is a big part of French culinary school and the French take their charcuterie so seriously that they have competitions for the best charcutiers to present us their flavorful, eye and palet pleasing work. Good charcuterie can be expensive so how wonderful it will be for you to know how to prepare this at home! Pâtés & terrines are a French bistro favorite and will soon be yours. In this Virtual Cooking Class series, Chef Eric will show you the secrets of making perfect & delicious pâtés and terrines. We are now offering our Pâté & Terrines class as a 1-day lesson via Zoom. You can select which date you would like to participate in or book both. Connect from the comfort of your own home. The class will be recorded so that you may go back and review the lesson at your leisure. You can attend LIVE or sign up to only receive the recording.
The RECIPES & DATES:
Charcuterie 1 – Pâté en Croûte
In this class, chef Eric will show you how to prepare a deliciously, mouth-watering pâté en croûte from start to finish. You will prepare the dough for your pâté from scratch and prepare your mix of meats which we will also use to make preserved jars of pâté that you can keep for months (if you can wait that long.
We shall also prepare a grilled vegetable terrine that you will have to patiently wait to enjoy the next day. Ah yes, a good pâté and terrine, take time and your patience will be rewarded.
- Pâte en Croûte Coussin
- Dough for Pâte en Croûte
- Grilled Vegetable Terrine
- Jars of Pâté with Dry Fruits . . .
Saturday, June 19, 4:00 PM CET Paris
| 3:00 PM GMT London | 10:00 AM EDT New York | 7:00 AM PDT Los Angeles NEW TIME!
You will need:
Aluminium terrine mold, baking sheet, parchment paper, food processor, mixing bowls, grill pan, saucepan, kitchen tongs, cutting board, paring knife, chef’s knife, vegetable peeler, rolling pin, jar for preserving/canning, spatulas, spoons, ice cubes, Large saucepan for boiling your jars of pâté
Charcuterie 2 – Fish Terrine & Chicken Liver Pâté (Mousse)
In this charcuterie class, we will focus on a very elegant fish terrine. This is a more complex recipe so we have paired it with our chicken liver pâté. Don’t think you are getting less to do by any means. We want to ensure that you will be satisfied with your results so we’ll take the time to do it just right.
- Chicken Liver Pâté
- Panade (base for the fish terrine)
- Fish, Asparagus, and Shiitake Mushroom Terrine
Sunday, June 20, 6:00 PM CET Paris
| 5:00 PM GMT London | 12:00 PM EDT New York | 9:00 AM PDT Los Angeles
food processor, aluminium terrine, nice jar or ceramic terrine mold to present the liver pâté, saucepan, mixing bowls, frying pan, ice cubes, spatulas, spoons, kitchen tongs, cutting board, paring knife, chef’s knife, vegetable peeler
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If you don’t see the time for your area, it means the class is not offered on that date for your time zone.