I ate a lot of pate as a child.
Mousse Truffee to be exact.
What can I say? My step mother is French.
Paris was my first trip overseas.
We also spent a lot of time in Montreal as kids– it was the closest big city to where I grew up.
Lots of croissants from Duc de Lorraine
Lots of barely understanding french.
And lots of pate.
I’m always brainstorming ways to get some organ meats.
I tried grass-fed beef liver burgers…but couldn’t do it.
Then I listened to a podcast of Sally Fallon talking about her daily eats.
She kept saying pate, pate, pate.
So I decided to make some.
I used a SUPER easy recipe from Balanced Bites. Using pastured butter from Kerrygold.
Super easy and even more super delicious.
One taste and I was 12 again. I almost licked the food processor clean.
I’ve been eating it on baby carrots…and fingers mostly. I don’t eat the finger part though.
This is the best way EVER to get your organ meats in: decadent and rich.