Last night I made paté for today's Easter dinner.

I usually make my version of Hattie's Goat Cheese Torte and I'm sure
I'll have some disappointed people, but hopefully this along with the
shrimp with a chipotle mayo dip will make up for it.

I assembled the ingredients and started cooking the onion and garlic
in a lot of butter. Then started the water for the liver. Celery,
peppercorns and bay leaves went into the water and simmered before the
liver was added. The liver is simmered and should still be pink
inside.
http://i44.tinypic.com/dfzx43.jpg

Once the liver is cooked it's placed in a food processor. The onions,
green peppercorns, cognac, and cream are added and blended. The
remaining teaspoon of green peppercorns are added after the paté is
removed from the processor.
http://i41.tinypic.com/2nqtv6b.jpg

After this was done I ate myself silly on some chicken livers that I
lightly floured and cooked in butter. I made a dipping sauce of soy
sauce, ginger and little sriracha sacue. Oh my gosh.
http://i43.tinypic.com/fkxt1c.jpg


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Chicken liver pate with green peppercorns

appetizers

6 tablespoons butter
1/2 cup finely minced yellow onion
2 cloves garlic; peeled chopped
1 teaspoon dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups Water
1 pound chicken livers
2 tablespoons Cognac
1/2 teaspoon Salt
1/2 teaspoon ground allspice
5 teaspoons Water-packed green peppercorns; drained
1/4 cup heavy cream

Melt the butter in skillet. Add the onion, garlic and thyme and cook,
covered, over medium heat for about 25 minutes, or until onion is
tender and lightly colored.

Meanwhile add celery tops, black peppercorns and bay leaves to 6 cups
of
water in a saucepan. Bring to a boil, reduce heat, and simmer for 10
minutes.

Add chicken livers to water and simmer gently for about 10 minutes,
livers
should still be slightly pink inside.

Drain livers, discard celery tops, bay leaves and peppercorns, and
place livers, butter, onion and garlic in the bowl of a food processor
fitted with a steel blade. Add Cognac salt. pepper, allspice and 4
teaspoons of the green peppercorns. Process until smooth.

Pour in the cream and process again to blend. Transfer to a bowl and
stir in remaining teaspoon of green peppercorns.

Scrape mixture into a 2 cup terrine, cover, and refrigerate for at
least 4 hours before serving. Let pate stand at room temperature for
30 minutes before serving.

Notes: The Sliver Palate cookbook

Yield: 2 cups


** Exported from Now You're Cooking! v5.84 **

Enjoy

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/10