Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Mark Bittman puts a new spin on an old-world recipe.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
You'll never buy Chicken Liver Pate as good as this!
Once you try Homemade, you will never buy chicken liver pâté again!
There’s no better spread, over slices of baguette or your favourite cracker. Silky and smooth, it’s the perfect appetizer everyone loves. Ideal for dinner parties, cocktail parties, and the festive seasons. Pâté can also make a great food gift, placed in little glass containers.
Make sure your butcher has cleaned the livers. If not, pull out some of the membranes, and look out for any gallbladders, been green in colour, they are easy to spot. Don’t miss any as they are bitter and will ruin the taste.
A good pâté should be smooth, without any lumps and easy to spread. This recipe takes it another step for extra smooth. I use a little bacon in mine, for that hint of smokiness and smoother flavour.
FYI, Pâté also has health benefits, as livers contain vitamin B12 which is commonly deficient, particularly in older people.
It will keep one week refrigerated. Simply cover it well in cling film, or reline with melted butter after use. Enjoy my Extra Smooth Chicken Liver pâté today!
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Chopped Liver (Israeli Style)
Recipes for Shabbat from Israel by Moran Pinto
4 onions
6 tbsp. oil
3 tbsp. brown sugar
5 tbsp. date honey (Silan)
1 lb. (500 grams) roasted liver
Salt, to taste
Ground pepper, to taste
1. Cut the onions into half rounds and sauté in the oil until golden. Add the brown sugar and date honey and cook a few minutes more.
2. Add the roasted liver and salt and pepper to taste. Cook.
3. Transfer mixture to a food processor and grind.
4. Refrigerate until ready to serve.
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Sammy's Roumanian Steakhouse's Chopped Liver | Fix Me a Plate with Alex Guarnaschelli | Food Network
On this week’s Fix Me a Plate, Alex visits Sammy's Roumanian Steakhouse!
One minute you’ll be chowing down on chopped liver and Jewish veal cutlet, and the next you’ll be holding hands with strangers dancing around the tables! ????
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Sammy's Roumanian Steakhouse's Chopped Liver | Fix Me a Plate with Alex Guarnaschelli | Food Network
Chicken Liver Pâté
Chicken Liver Pâté
Ingredients
2Lb chicken liver
16oz milk
1/3 cup water
1 onion
2 carrots
1 butter stick
Salt
Seasonings to taste
Soak the cleansed chicken liver (without hearts) in milk or cream for 20 minutes. Fry the onions and carrots for 5-7 minutes, salt and add strained liver. Pour 1/3 glass of water and simmer over low heat, covered for 20 minutes. Then remove the lid and evaporate the liquid. Grind the liver with 1/2 stick of butter, place it in container and let it cool!
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Instant Pot Chopped Liver
Written recipe here!:
NO Jewish gathering would ever be complete without a nice, big bowl of chopped liver for everyone to dip their Tam Tams or veggies into. A thick, rich and creamy chicken liver pâté, this is the stuff of Jewish prophets. I've always loved the stuff and wanted to make my own. So I found this BE ALL, END ALL recipe from a woman named Mirj on food.com.
It is a time consuming recipe with the browning of the onions, but it's also VERY easy and you'll wow yourself that YOU made this and not the kosher butcher. Prepare to be worshipped by those chopped liver lovers!
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