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Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portable ceramic kamado — balcony grilling, camping, tailgate
Hinged rectangular mold for classic pâté en croûte
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Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portable ceramic kamado — balcony grilling, camping, tailgate
Hinged rectangular mold for classic pâté en croûte
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Preheat oven to 325°F. Grease 6 mini loaf pans. Heat oil in a saucepan and saute spinach over low heat for 1-2 mins, stirring. Season then remove from heat. In a food processor, puree cod and egg whites for 30 seconds. Add spinach, 2 onions, 1/2 the lemon juice and 1 1/4 cups cream and puree for 30 seconds. Season and add paprika to taste. Transfer to prepared pans, smooth out then place in a roasting pan. Fill roasting pan with hot water halfway up the sides of loaf pans. Bake for 35 mins. Allow to cool for 15 mins. Meanwhile, mix quark (or cottage cheese, if using), dill, remaining cream, onion and lemon juice and season. Remove terrines from loaf pans and arrange on serving plates. Garnish with dill and serve with quark dip.