Aside from sleeping with an anime-style body pillow of Edith Piaf or moodily staring out a rain-slicked window, there are arguably few things more French than fervidly devouring some pâté heartily spread on a crusty chunk of baguette.Luckily, Nick Padilla of Brooklyn's Alameda has a recipe for bacon-wrapped country pâté—traditionally known as pâté de campagne—that is simple enough to make for even the most kitchen-inept of Anglo-Saxons among us. Did we mention that it's wrapped in bacon?
While a large component of Alameda is its first-rate bar program, Brooklyn Star alum Nick Padilla's food is by no means playing second fiddle. Padilla enhances the classic pâté de campagne with ingredients like bacon and quatre épices—which literally translates to "four spices." The pâté takes two days to make, so we recommend planning ahead for any charcuterie-laden binging.This modern update of country pâté wouldn't look out of place at either a picturesque picnic along the Seine or a burlesque show at an abandoned industrial complex in Red Hook.RECIPE: Bacon-Wrapped Country Pâté