RUSTIC DINNERWARE RECIPES

Steps:

• Combine milk, cognac, and morel mushrooms in a bowl; soak for 20 minutes.
• Preheat the oven to 350 degrees F (180 degrees C). Grease a terrine mold.
• Combine chicken livers, ham, and garlic in a food processor. Process until mixture is smooth and well combined. Add ground pork, egg, pepper, and salt. Process again until smooth and well combined.
• Drain morel mushrooms and and chop; stir mushrooms into the meat mixture. Tip pate mixture into the prepared terrine mould. Smooth out mixture with the back of a spoon and gently press bay leaf on top.
• Bake in the preheated oven until pate has set, about 1 hour. Remove from oven and allow to cool to room temperature. Chill in the refrigerator for at least 6 hours before serving

Steps:

• In a small bowl, stir the yeast and water together and let stand until bubbly on the top, 2 to 3 minutes.
• In the bowl of an electric mixer, combine the flour, gluten, salt and yeast mixture. Using the dough hook attachment, knead the mixture on medium-low speed to form a soft, smooth and elastic dough, 8 to 10 minutes. Turn the dough out onto a lightly floured surface and shape it into a ball, then return it to the bowl. Cover the bowl tightly with plastic wrap, set in a warm place and let the dough rise until doubled in volume, about 1 1/2 hours.
• Gently punch the dough down to remove the larger air pockets, turn it out onto a lightly floured surface and let rest for 5 minutes. Divide the dough into 8 pieces and, with floured hands, gently shape each piece into a ball, stretching the sides of the dough down and under. Pinch the seam beneath each ball to seal it.
• Dust the shallow dish of a round stoneware baker with cornmeal. Place 7 balls of dough, seam side down, in a circle and place the last ball in the center. Cover with the lid and let rise until doubled in volume, 45 minutes to 1 hour.
• Meanwhile, position a rack in the lower third of an oven and preheat to 375ºF.
• Transfer the baker to the oven and bake until the rolls are golden and sound hollow when tapped on the bottom, 45 to 50 minutes. Transfer the rolls to a wire rack and cool slightly before serving.