6 November 2009
Chicken Liver Pate
Posted by Amy Galvan under: Recipes .
Here’s the recipe that makes people beg me to bring liver pate to parties! It’s from Sally Fallon’s Nourishing Traditions cookbook, based on French recipes. I always recommend this for a first liver food. It is 1/3 liver, 1/3 mushroom, 1/3 scallion cooked in wine with herbs and spices. Fabulous!
If you don’t like it, blend it into meatballs and meatloaf and it will enrich the flavor without standing out.
3 tbsp butter
1 lb chicken livers (soaked in water with lemon juice to draw out blood, rinsed)
1/2 lb mushrooms, rough chopped
1 bunch scallions, rough chopped
2/3 cup vermouth
1 clove garlic
1/2 tsp dry mustard
1/4 tsp dried dill
1/4 tsp dried rosemary
1 tbsp lemon juice
1/2 stick butter, softened, to taste (I use much less)
sea salt
Quick and easy: saute equal parts rough chopped liver, scallion, mushroom until browned, 10-20 minutes. Add vermouth, fresh crushed garlic, a generous squeeze of lemon, and sprinkles of rosemary, dill, dry mustard, salt. It looks soupy. Boil until all the vermouth is evaporated, about 20-30 minutes. Cool. Process in blender, food processor, or mini chopper with butter to taste. Serve chilled on crackers.
I have substituted liver from calves, deer, and pig with stronger onions and leeks, and used stronger mushrooms like baby portabella and shiitake, and it has turned out well enough, but for parties, use milder chicken liver and button mushrooms.