jupitersterrain four

cogito ergot sum  .. . 

I thought I wasn't a big pâté fan. Oh, once in a while I would eat a little, if that was what was being served. But it certainly never made it onto my grocery list. Until – that's right – I tried Austin's own locally made Pâté Letelier. These pâtés are so outstanding, not a week goes by that I don't buy one in their array of varieties. Made with pastured and wild meats, local honey, organic herbs, vegetables, and fruits, the flavors are irresistible. Most importantly, not all of her pâtés contain liver; in fact, several are vegetarian, such as the mushroom pâté, which is made with butter, shallots, onion, garlic, olive oil, Port wine and thyme. It is heavenly – earthy and rich – a perfect complement to fresh bread and cheese. The white bean pâté is also vegetarian: a paste of cannellini beans roasted with garlic, lemon juice, basil, parsley, and olive oil. The pâté campagne is a French country-style pate, chopped rather than puréed, made with bacon, shallots, pork, garlic, hard-boiled eggs, brandy, pistachios, and allspice – hearty yet delectable, it's perfect on a sandwich. The salmon pâté is made with wild-caught smoked salmon, cream cheese, capers, fresh dill, and lemon. The pâté maison, a creamy blend of Dewberry Hills chicken livers, butter, onions, honey, apples, Hill Country lavender, and rosemary, is so delightful it made a convert of even a liverphobe like me.

This week, will be adding a seasonal bison liver pâté, made with figs, maple syrup, and thyme. During the holidays, an antelope pâté will be available, made with Broken Arrow wild-caught antelope, citrus, cherries, and sage: "the flavors that remind me of Christmas,". She also plans to sell half-pound portions of the mushroom pâté and the pâté maison in "giftable" ceramic containers leading up to the holidays

20.53, 19.12.12.