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. 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.

  2. 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. ‘-)

  3. 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

  4. 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!

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