"Pico Rico" > wrote in message
...
>
> "Kent" > wrote in message
> ...
>>
>> "Pennyaline" > wrote in message
>> ...
>>> On 11/17/2011 10:47 AM, Sqwertz wrote:
>>>> Chicken Liver Pate. A Sqwertz original. Cheap and Easy ($2 or less).
>>>>
>>>> Look for livers that are pale brown rather than rosy pink/red. Brine
>>>> 1 pound livers in 12oz apple juice, 1 TB kosher salt, and 1 TB
>>>> Worcestershire sauce for 3-4 hours. This help makes them creamy
>>>> smooth.
>>>>
>>>> Drain and simmer livers with 1 small onion chopped roughly, a large
>>>> clove of smashed garlic, and 1 tsp thyme until livers just barely lose
>>>> their pink inside and are firm (about 5 minutes).
>>>>
>>>> Drain liquid and transfer all solids to a food processor. Grind in
>>>> some pepper on top. Add 1 stick of room temperature butter(*) and
>>>> pulverize until smooth. Add salt to taste, spin a little more, and
>>>> chill for 4 hours. Good on Triscuits (Sun-Dried Tomato or Rosemary)
>>>> and Club crackers.
>>>>
>>>> (*)Jaque Pepin says to use 3 sticks of butter per 1 pound of livers.
>>>
>>> I have found that the only thing that makes chicken livers "creamy
>>> smooth" is not overcooking them. There is no benefit to simmering
>>> chicken livers with onion and garlic and thyme for five minutes, as that
>>> isn't enough time to soften and develop the flavors or the onion and
>>> garlic, and you lose all of the thyme to the water. It would be better
>>> to saute those before cooking the livers, and hold them to the side
>>> until you're ready to take it all to the food processor.
>>>
>>> Even a food processor can't make overcooked livers "creamy smooth" no
>>> matter how hard you try or how much fat you add, but chicken livers that
>>> are cooked through and still pink in the center are moist and smooth as
>>> silk without mechanical assistance. I also don't bother brining chicken
>>> livers for pate. I add the seasoning later.
>>
>> I think what may make the recipe survive on the table is the large
>> quantity of butter, far more than most of us would want. This recipe was
>> published in 1982 in "Everyday Cooking".
>>
>> Kent
>
>
> Come on now. Duck liver is the way to go. Soak in milk overnight, sauté
> the onion and garlic, drain the liver, toss it all in the blender with
> herbs and Marsala and 1 pound melted butter for each pound of liver. Then
> bake it off.
>
Absolutely! Duck liver is almost the best. The best, of course, is goose
liver, It's very pricey though. Both are very satisfying. I routinely use
turkey liver in turkey stuffing. It has quite a delicate flavor. It goes
into the stuffing without cooking, and it's cooked only along with the
stuffing.

Kent