Parting Shots


Foodie Adventure weeks fly by and leave many memories starting with the special places called home for those seven days. This time in the Loire Valley it was Chateau des Grotteaux in the countryside not too far from Blois.

20130517-114733.jpgThere were spacious and comfortable spaces for the group to gather and relax,

20130517-114855.jpgshare a meal

20130517-115027.jpgor cook together.

20130517-115636.jpgNo matter where you were in the chateau there were sweet smells of blooming lilac

20130517-120027.jpgand lovely views making it seem like you were living in a painting.

20130517-120716.jpgOf course, the highlight of the week was the time spent in the kitchen preparing the incredible dinners Chef Michael planned for us. Already, a couple of recipes have appeared here, but I can’t resist sharing another which just happened to be the hubby’s favorite.

Country Style Mushroom Pâté
2 T unsalted butter
1 1/2 c chopped yellow onion
2 c diced white bread, crusts removed
3/4 c heavy cream
3 T port wine
2 eggs
2 T unsalted butter
4 cloves minced garlic
2 lbs mixed mushrooms
2 t pâté spice (5 ground bay leaves, 1 T each ground cloves, white pepper, black pepper, sweet paprika. 2 t each ground nutmeg and ginger, 1 t each dried thyme, ground coriander and basil. Mix all together.)
2 lbs ground pork butt
1/4 c chopped flat leaf parsley
1/8 t ground white pepper
1/2 t kosher salt
Melt butter in large sauté pan. Sauté onions and cook, stirring frequently, until onions start to brown. Remove to large mixing bowl and add bread, cream, port and eggs. Mix to combine.
In sauté pan, add remaining 2 T butter and garlic. Cook for 1 minute. Add diced mushrooms and cook for 3 minutes. Sprinkle with pâté spice and set aside to cool.
Add pork and mushrooms to onion mixture. Mix well.
Butter a 5 c loaf pan, fill with pate mixture and smooth the top. Bake in water bath for one hour. Cool for 5 minutes. Invert the pan over a bowl to drain juices. Release the pâté to serving dish and serve with mustard sauce.

Whole Grain Mustard Sauce
1 large egg yolk
1 t lemon juice
2 t white wine vinegar
3/4 c canola oil
1/4 c whole grain mustard
1 t brown sugar
2 t chopped chives
Whisk egg yolk for 1 minute. Add lemon juice, vinegar and 1 t mustard and whisk for another minute. Add oil in slow stream and whisk vigorously until oil is incorporated. Whisk in remaining mustard, brown sugar and chives.
This recipe makes quite a large batch, so it is you can either cut it in half or make the whole batch and have some left for anther time, that is if there’s any left!

sharing with
Foodie Friday
Foodtastic Friday
Oh, The Places I’ve Been


31 thoughts on “Parting Shots

  1. Absolutely wonderful…thanks for sharing.

  2. This must have been a fabulous trip. The chateau is beautiful and so was the view. This must have been so much fun. We’ve been to the Loire Valley and to Blois. It is a very beautiful region of France. Thanks for taking us there in your post. Beautiful photos.

  3. So beautiful!

  4. Wish I could have joined you. Thx for sharing your travels…..& recipes! XXOO

    Sent from my iPhone.

  5. Just beautiful..thank you for sharing ……

  6. Gorgeous Linda! I’m happy to be an armchair traveler with you! What delicious scenery and meals!

  7. No wonder the hubby likes it, there’s Pork and Port, two of his favorite things!

  8. Looks like you had a wonderful break. Beautiful chateau.

  9. Just LOOK at that place!!!!!!!!!!!!

  10. Very charming photos. I especially liked the one looking out the window into the courtyard.

  11. The view out of the windows with the lilacs is stunning. I can imagine how luxurious it felt.

  12. A kitchen to die for and views… very French and very beautiful!

    1. Such a fun trip and the food was outstanding. Next year we are joing the same duo in Barcelona. I can’t wait!

  13. Love the comfort and the luxury 😀


    1. You’d have loved the desserts, too!

  14. I know that you and Pete had to have had a great time. Now you will be on your way to Maine soon…have a great summer.

    1. Leaving Thursday. I’ll be glad to get settled in place as this has been a crazy month

      1. It certainly has been a very busy time for you. It will be nice to have you back in New England. 🙂

  15. What a delightful spot to vacation. One of our favorite vacations was at a “cooking school” in the south of France. Thanks for sharing this one. ‘-)

    1. Now I just have to get used to eating normal food again!

  16. We absolutely LOVE pate and mushrooms are a huge hit in our house. But…. am I really going to prepare this??!!! Better yet, why don’t you make it, invite us to try, and we will bring a bottle of wine to complement the pate!! Hope your time in Tennessee was fabulous. Hugs, Carol

    1. Sounds like a plan. Maine or Houston?

  17. What a wonderful trip and I liked traveling with you. Did you know anyone on your trip?

    1. Another couple and another friend joined us on the trip. The rest of the group was new to us but great fun.

  18. I had to go back and read all of your trip posts! I was just saying to hubby that we needed to do another cooking class trip and that I wanted to do France. All of the food looks fabulous and the chateau is gorgeous. What a picturesque place! I think the castle country has to be one of the most gorgeous experiences! How blessed you are to have this experience!

    1. You’re right, I am indeed lucky. I’ll tell you, nobody does it better than Chef Michael.

  19. Such an amazing trip and so happy that you were able to share your experiences with all of us! What a beautiful setting!

    1. I loved every minute. Hope you and your hubby get to try it out one of these days.

  20. That chateau is gorgeous!!!….Nothing could be better than great food, great company, and beautiful surroundings…Such an amazing experience you had!

    1. You are right in all counts. It was a wonderful week with a most enjoyable group of people.

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