Lentil Pâté with Truffle & Pistachios:

The winter season tends to welcome more opportunities to indulge in evil dishes. Victoria and I spent the holiday in Vermont skiing and partaking in regional farm-raised dishes, local cheeses and pates, rich in flavor and all things evil. As I look back at this year’s postings, there are plenty of malevolent concoctions that could be the commonality in my recent 263 cholesterol test (eek). But I get to blame a family member, who will remain unnamed for now, on the hereditary nature of that plight. The reality is, that in the course of any given month, V and I more often than none treat ourselves to regular vegetable-only meals and salads every day. Those, however, we typically don’t write about probably because they are simply less entertaining, albeit seasonally focused. As my high cholesterol will inevitably haunt me, even with meds, exercise, and healthy eating, I am left with the inherent need to continuously indulge in rich seasonal dishes, while experimenting with variations that lend a helping hand at balancing that ever desirable evil. This variation on “pâté” worked surprisingly well and offered deep earthy flavors, while substituting saturated animal fats with a healthy alternative. The truffle oil definitely added that delicate uniqueness, as well as a touch of evil, but the Marmite yeast extract was the key to bringing out the rustic essence.

SECRET INGREDIENT: Marmite yeast extract

TIP: Consistency is important, not too dry and not too moist in order to maintain that pâté texture. So process as little as possible, and wait to add egg until blended and seasoned to taste.

Lentil Pâté with Truffle & Pistachios

• Lentils (1/2 cup, simmer in 1 ½ cups stock)
• Olive oil
• Onion ( 1 cup finely chopped)
• Garlic (finely chopped)
• Fresh thyme (1 Tbl, chopped)
• Dried basil (2 tsp)
• Brandy (3 Tbl)
• Yeast extract (2 tsp Marmite)
• Paprika (1/4 tsp)
• Allspice (1/8 tsp)
• Truffle salt & fresh pepper
• Truffle oil (to taste)
• Sour Cream (3 Tbl)
• Parsley (2 Tbl, finely chopped)
• Eggs (1 lightly beaten)
• Pistachios (coarsely chopped)

Cook lentils uncovered with thick slice of onion, Thyme sprig, and bay leaf (40 min) until tender, drain if necessary, discard onion, sprig, and bay leaf, then let cool. Sauté chopped onion, garlic, and thyme in olive oil until crispy (10 min), season with salt and pepper and dried basil, then add brandy and sauté for another minute to deglaze, then let cool. In food processer, puree lentils coarsely. Add onion mixture and remaining ingredients, except pistachios, and process briefly to evenly combine and season to taste. Line small pâté tureen (3×6) with foil allowing a few inches to overlap sides, then lightly oil foil and add pistachios to cover bottom of pan. Add puree mixture and press firmly into pan and leveling top. Cover in foil, bake at 375°F for 50 min, with last 10 min uncovered, and then let rest. Unmold on plate, cover in plastic wrap and chill until firm.