I think I know what a pâté is. And I thought I knew what it isn’t. However, there’s a wide world between what is and what is not for just about anything. It’s that gray area where creativity abounds. Although, when talking about pâté, it’s probably best to forget the word gray. But how about green? How about Avocado Pâté? Julia Child once said, “The memory of a good pâté will haunt you for years” and a good pâté is simply a purée loaded up with extra graisse. Graisse is fat. Avocado has plenty of fat. Good healthy fat at that.
While avocado is rich you have to admit it lacks a certain unctuous luxury and can’t really hold a candle to a lavish duck liver pâté. Which got me thinking. While I love that addictive iron bite of real foie gras. It’s not what really draws me to the delicacy. It’s the buttery texture. Chef Michel Richard knew this and developed an utterly delicious foie gras analog made with chicken livers which he cleverly called Faux Gras. The secret to his Faux Gras is simple. It’s not much more than chicken liver and butter.
I followed that formula with avocado and made a rich and delectable vegetarian Avocado Pâté. I’m not claiming it’s one bit less fattening than Fois Gras, but I will say it’s certainly not gray. GREG