How To make Pate De Chateau Blanc
12 White Castle hamburgers
4 Eggs
2 c Milk
Cream cheese Remove half the bun from each White Castle hamburger and discard. Place three of the remianing half-sandwiches in a food processor (pickle optional) and add one egg and 1/2 cup milk. Pulsate until the ingredients are chopped, but be carefull not to puree. Empty into a bowl and repeat the process three more times. Pack the mixture into an ungreased, standard-sized bread pan. Place pan into a larger pan and pour boiling water into the larger pan to a level half the depth of the bread pan. Bake in 350 deg F. oven for one hour. Cool loaf in refrigerator; overnight is best. Turn it out on a plate, decorate with cream cheese and cut pate into slices.
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White Castle BURGER Paté Recipe TASTE TEST
Yup, you read that right -- White Castle Burger Paté! ???? Made from 100% frozen White Castle sliders -- the kind you can find in your local grocer's freezer section. Looks great, right!? But how does it taste. Find out here! ????
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Comment préparer une crème au beurre parfaite?
Comment préparer une crème au beurre parfaite? Suivez la préparation étape par étape. Explications par le Vandemoortele conseiller technique, Aimé Pype.
Salmon Wellington Recipe (EASY!)
This elegant dish of seasoned salmon is placed on a bed of cheesy sautéed spinach and wrapped into puff pastry and baked to crunchy perfection.
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???????????????????? INGREDIENTS ????????????????????????
4 (7 oz) salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 (1 lb.) package puff pastry
1 egg (for egg wash)
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????????????????????INSTRUCTIONS ????????????????????????
1. Season the salmon with salt and pepper to taste.
2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
3. Bring the heat to high and add white wine. Let the liquid cook out for about 5 minutes, then add the cream cheese and sauté for 1 minute.
4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the spinach softens.
5. Unfold the puff pastry onto a lightly floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
8. Begin folding the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.
10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
11. Bake at 390-400 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown. (Oven temp depends on the type of oven you have).
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⏱ Time Stamps ⏱
0:00 Intro
0:29 The Spinach Filling
1:25 Season Your Salmon
1:34 Puff Pastry Sheets
1:48 Assembling your Salmon Wellington
2:50 Decorative Slits and Egg Wash
3:07 Baking
3:30 Conclusion
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