Monday, June 14, 2010

Black-bean chipotle layer "pate" with gluten free atole baguette: Daring Cooks June Challenge



The Daring Kitchen is making me nostalgic. People just keep throwing French food challenges my way, and I am forced to long for our short but magical days in the French Riviera. I used to love perusing the local food artisans; I would oogle the food, and I have to admit - this American loved pate. Unfortunately Jason doesn't feel the same way. So, when we got this months Daring Cook's challenge - I had a conundrum.




Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.

Did I make the liver based pate I loved so much, and then be left with a bunch of pate to eat on  my own, or did I go with the vegetarian recipe? How daring am I? Well apparently not, because in the end I decided to do a riff on the vegetarian version I know would fly at a potluck.



For the pate, I used the cilantro from my CSA box for inspiration, combined with a black bean and chipotle puree and a roasted chili and pepper layer.

For the bread, I wanted something with a deep corn flavor. A few weeks ago at the farmer's market I found some local atole - a roasted cornmeal that is used for a comforting hot drink. The resulting bread had a subtle toasty corn flavor, had well developed bready flavor from the long fermentation and it had bubbles - yes it had bubbles folks - and it was gluten-free... yes miracles do happen.



Gluten-free atole baguette
Adapted from Healthy Bread in 5 Minutes a Day


Ingredients

2 1/4 cups GF bread flour (I used half of my pizza flour blend and half Jules gluten-free blend)
1/2 cup cornmeal
1/4 cup atole
2 t xanthan gum
2 t guar gum
2 t kosher salt
2 cups room temperature water
2 eggs, room temperature
2 T honey
1 packet yeast

Mix together flour, cornmeal, atole, gums, yeast and salt. Mix together water, eggs and honey and add to dry ingredients. Using a stand mixer or your hands, mix together until well blended. Cover loosely with plastic wrap. Allow to rise for 2-3 hours, then store in fridge for at least 24-72 hours.

When ready to bake, remove from fridge. On a piece of parchment, shape into a baguette shape - mine made 5 baguettes. Top with atole. Cover loosely and allow to sit for 60-90 minutes. 30 minutes before baking preheat oven to 425 degrees with a broiling pan on one rack. After the oven is fully heated, place the baguettes on the parchment directly on a baking stone if you have one. Otherwise, bake them on a cookie sheet. Place 1/2 cup of water in the broiler pan and immediately close the door. Bake for 20-30 minutes, or until they are golden brown and an instant read thermometer reads 210 or 212 degrees. Allow to cool before cutting them.


Black-bean chipotle layer "pate"

Layer 1: Chipotle black beans

2 cups black beans
1 chipotle pepper in adobo
1 large clove garlic
salt to taste
lime juice

Puree all ingredients in a blender or food processor. Spread in the bottom of a plastic wrap lined container of your choice. I used a 4 cup square tupperware container. 

Layer 2: Roasted chili layer

2 ounces roasted chili peppers (i used anaheims)
5 ounces roasted sweet peppers
4 ounces feta cheese

Puree all ingredients in a blender or food processor. Spread on top of the black beans. 

Layer 3: Cilantro pepita "pesto"

2 cups cilantro
1 clove garlic
1/2 cup roasted pepitas (de-hulled pumpkin soup)
1/2 cup ricotta cheese
salt to taste
olive oil
lime juice to taste

Puree all ingredients in a blender or food processor. Spread on top of the roasted peppers.

Chill for at least 4 hours. Then  unmold and serve with baguette. 

5 comments:

  1. I love your Mexican take on the layered pate--I bet it was delicious, and I think I'll have to try it! I would never have thought to use atole in a bread. Great job on the challenge!

    ReplyDelete
  2. Very beautiful pate and the bread is gorgeous!

    ReplyDelete
  3. wow, that looks incredible! x x x

    ReplyDelete
  4. Wow - what an interesting pate. It looks really good. Love the barguette as well. Great job and lovely photos.

    ReplyDelete
  5. Love the way you adapted the flavours in the veggie pate - cilantro "pesto" is delicious!

    ReplyDelete