Keeping my new meat grinder in good use led me to trying my hand at a Pate De Campagne today. It is a country style pate, which are distinguished by their coarse texture, the meat is ground but not pureed. The recipe I followed and techniques I studied came from Ruhlman’s Charcuterie, it is a classic book on the art of salting, smoking and curing meat and if you cherish meat in all its splendid forms then I would say it is a must have. Pt. 1 consisted of prep, grinding of the meat, mixing, cooking in a water bath, and chilling under a press. Things are looking good, as my quenelle test(cooking a small portion in a water bath to test seasoning) went very well and most importantly it did not break during cooking. I will chill this overnight and serve it as a rustic farmer style dinner later this weekend. I will definitely take some photos of the dinner and pair the meal with a fun wine! … stay tuned, and check it.