Saturday, September 16, 2006
My husband adores any kind of pate. How fortunate for him I purchased some liver from the grocery store that was fresh and not previously frozen. I get so upset always finding previously frozen foods......Fresh ingredients make all the difference in the world...... in
the taste. I quess it's just the way we do things here in the States.
If you can find some fresh chicken liver, voila!
1 pound of chicken livers
1 large garlic clove, minced very fine and one small shallot, chopped fine
3-4 tablespoons of cream, whipping cream will work
5 tablespoons of a red wine,
something you already have opened will do.
1 stick of unsalted butter.
salt and pepper to taste, use sea salt or kosher.
Heat 2-3 tablespoons of butter and gently cook the livers. This will take anywhere from 5 to 7 minutes. They may still appear reddish after cooking , but that soon disappears. Process the livers in your food processor. Cook the garlic and shallots in a tad more butter until clear in color. Now, if you have any red wine left, I usually drink the measured portions , just to test, add this to the shallots and garlic. Simmer the liquid down some. Place all the simmering goodies into the food proceesor, with the cream, salt and pepper and watch the miracle unfold. Pate! You can do this! I found a small bowl , gently placed it in and smoothed the top. With the few remaining tablespoons of butter I had left, I melted it and poured it on the pate. It is essential that you put foil or plastic wrap to avoid contact with the air which will cause browning. Refrigerate until cold and serve with toasts or crackers.........it is so easy and delicious. I told my friend who gave me this recipe that I would never be able to make this......it works! Was able to keep it for five days before tossing it.......Happy cooking!