Pork and Pistachio Pate

• 1 1/2 pounds pork sausage meat
• 1/2 cup cold butter, cut into pieces
• 4 ounces yellow onions, peeled and cut into quarters
• 3 cloves garlic, smashed, peeled and chopped
• 2 tablespoons brandy
• 2 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground fennel seeds
• 3/4 teaspoon ground black pepper
• Salt to taste (optional)
• 2 ounces toasted pistachio nuts (see Micro-Tips)

1. Place all ingredients except salt and pistachio nuts in bowl of food processor and process until smooth.
2. Wrap 1 teaspoon of mixture in microwave plastic wrap.
3. Cook at 100 percent power in a 650- to 700- watt oven for 45 seconds.
4. Remove from oven and uncover.
5. Taste for saltiness and add salt to mixture if desired.
6. Scrape pate mixture into a bowl and stir in pistachio nuts.
7. Transfer to a glass or ceramic loaf pan, 9 by 5 by 3 inches, that either has a nonstick surface or has been sprayed with nonstick vegetable spray.
8. Smooth out surface with a spatula.
9. Cover pan with microwave plastic wrap.
10. Cook at 100 percent power for 12 minutes.
11. Prick plastic to release steam.
12. Remove from oven and uncover.
13. Cut a piece of cardboard to just fit the loaf pan and cover with aluminum foil.
14. Place over pate in pan.
15. Refrigerate with 2 or 3 heavy cans on top overnight.
16. Run a thin knife around the inside edge of pan to loosen pate.
17. Invert onto a serving plate.

pork sausage meat, cold butter, yellow onions, garlic, brandy, thyme, oregano, ground fennel seeds, ground black pepper, salt, pistachio nuts

Taken from cooking.nytimes.com/recipes/10647 (may not work)