It was pretty dang warm here on Friday. Don't get me wrong - this spate of summer-like weather we've been having is very, very welcome - not to mention good for Memorial Day business at the local beaches. That said, my motivation to actually cook tends to dwindle as the temperature rises. So, for lunch, I decided to break out the charcuterie.Pâté de campagne is one of my favorite types of charcuterie - I tend to prefer the more rustic versions, where the meat is chopped as opposed to pureed, and boldly flavored with cognac and black pepper. Of course, going for pâtés made of pork (pâté de grandmère is another good example) is also a more economical option than springing for those made with duck and foie gras.
Lately, I've been favoring Les Trois Petits Cochons for my charcuterie needs. They're based in Brooklyn and produce a full line of delectable charcuterie, including vegetable terrine and the aforementioned pate de campagne.
When I got home from the Greenmarket (where I'd bought a loaf of whole wheat sourdough from one of the bakery stands), I cut a few slices of pate, spooned a few pickled ramps out of their jar, sliced the bread and dished out a little whole grain mustard. A little light on the veggies, sure - but who needs salad when you've got pâté? Not I, my friend. Not I.
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