Pate Chinois

Ingredients

• 8-10 medium tomatoes
• 2 large cloves garlic, peeled and split in half
• 1 1//2 tsp each salt and pepper
• 1 tbsp garlic powder
• 6 sprigs each fresh thyme and rosemary
• 2 tbsp plus 1 tsp extra virgin olive oil
• 1/2 cup each diced zucchini, chopped onion, diced red pepper, and sliced button mushrooms
• 1/4 cup white wine
• 1 lb extra lean ground beef
• 4 ears fresh corn
• 2 tbsp butter, divided
• 1 tbsp all purpose flour
• 1 tsp dried chilis
• 1 1/2 cup milk
• 10-12 new potatoes
• 1/4 cup parmesan cheese

Directions

1. Cut the tomatoes in half and place on a baking tray with 2 large cloves of split peeled garlic. Sprinkle with 1 tsp salt (I use my lemon herb salt blend), 1 tsp pepper, and 3 sprigs each of fresh thyme and rosemary. Drizzle with 2 tbsp of extra virgin olive oil. Toss to coat and then turn the tomatoes so that their fleshy side is facing down. Roast in a 350 oven for one hour stirring occasionally. 
2. Saute the onions, mushrooms, zucchini, and red pepper in a large non stick skillet over medium high heat in 1 tsp of extra virgin olive oil until the onions are soft and translucent and the mushrooms begin to release their water. Season with 1/4 tsp each salt and pepper. 
3. De-glaze the pan with the white wine and let simmer, getting all that good flavour off the bottom of the pan until the alcohol has evaporated. Set aside. 
4. Saute one pound of extra lean ground beef with a half tsp each salt and pepper and a tbsp of garlic powder. When the ground beef is browned and cooked through, add the reserved vegetables back to the pan and stir to bring them all together. 
5. When the tomatoes have roasted one hour, lightly mash them in the pan and then add them to the beef and vegetables.
6. Remove the kernels from four ears of fresh corn using a knife and cutting downward.
7. Saute for 7 minutes in 1 tbsp of butter over medium heat stirring well. Add a tbsp of all purpose flour and continue to saute a minute or two to cook any rawness out of the flour. Add the remaining fresh thyme and rosemary and then pour in a cup of milk. Stir, bring to the boil, and then cook for an additional 3- 5 minutes until the sauce thickens.
8. Add the corn to the roasted tomato and beef mixture and stir well so that everything comes together and then add the dried chilis.
9. Pour into a 9 x 13 oiled baking dish.
10. Boil 10-12 new potatoes in their skins until tender. Pour a half cup of warm milk, a tbsp of butter, and a quarter cup of parmesan cheese over all and mash until it all comes together. 
11. Spread evenly over the ground beef and vegetables and bake in a 350 oven for another hour until bubbly and golden.