Pork kidneys and heart in terrine/pate

[Anna Friedman Herlihy]

Hello,

We're cooking a whole pig for the 4th of July (not the same pig as in my last post ), and I wanted to make an offal-erific pate or terrine as an appetizer.

I've got my hands on 4 pig livers, two kidneys, and a heart.

I was planning on using the Pate Grandmere recipe from Ruhlman/Polcyn, and adding in the kidneys and heart as garnish.

I've been reading that the kidneys can be strong, and one source suggested blanching them while changing the water several times (this in addition to soaking). Should I do this before dicing and adding them to the mix?

Heart is tough, so I'm thinking I should simmer it for a while to soften it up, then dice. Does this seem reasonable? Or would the baking in the oven be sufficient to cook it?

Any thoughts (or recipes) appreciated.

Anna

[Henry dV]

Try frying a small strip of each liver to check if it is too strong and if it is then soak in milk overnight(and if you have dog(s) give them the milk as a treat).

I always trim the valves in the hearts I use and then braise in wine before using for any recipes like faggots etc.

[Anna Friedman Herlihy]

Thanks!

I checked the liver this morning, very good--not too strong, but then again I'm a big liver lover!

Braising the heart in wine is a great idea. I will use that instead of water for sure.

[Henry dV]

My pleasure !

[Anna Friedman Herlihy]

I have to say, the heart braised simply in a bottle of white wine with some thyme, bay leaves, salt, and pepper came out fabulous on it's own. I couldn't keep myself from snacking on it until it was folded into the paté!