RecipeMuncher

Mention the word pâté to people and you can expect such a mix of reactions that it is quite hilarious. The un-informed immediately sees visions of chopped liver or some kind of internal organ involved, but that is so very far from the truth. Pâté (pron: pah-TAY) is the French for “pie.” Traditionally Pâté was baked in a crust (en croûte) or molded as a terrine. Today we use the term Pâté  for a much simpler recipe.. These days pâté can be as simple as a a mixture of (...)