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15 Comments
Catherine
February 13, 2014
I use an ancient Elle Cookbook recipe that calls for a ton of butter and very little else but chicken livers lightly poached in white wine, s&p, quatre' epices and a blender. OMG it is the closest approximation to real fois gras pate' I have ever eaten. it make a ton so it's great for parties or I pipe out little rosettes of it on wax paper and chill until set then store and place on toast points to thaw. But this one seems much healthier (no butter) and just as yummy.
bookjunky
January 7, 2014
My mom used to tell me that when I was a little girl, I saw some baby chicks in the grocery store (obviously this was eons ago). So there she was showing me these adorable fluffy chicks, and me happily exclaiming, "MMMmmm! Chicken!" and rubbing my tummy in anticipation.
I still love chicken as well as chicken livers, and this pate sounds so good. If I were not married to a vegetarian, I would make it. My son, alas, is 11, and too old to eat real food. For now, anyway. I force a few vegetables down his unwilling throat every day, in the hope he will someday recover the palate he had as a toddler. I blame years of preschool snacks, public school cafeteria food, and "kids' menus".
I still love chicken as well as chicken livers, and this pate sounds so good. If I were not married to a vegetarian, I would make it. My son, alas, is 11, and too old to eat real food. For now, anyway. I force a few vegetables down his unwilling throat every day, in the hope he will someday recover the palate he had as a toddler. I blame years of preschool snacks, public school cafeteria food, and "kids' menus".
Kukla
October 11, 2013
I created a vegetarian Pate from quinoa, Green French lentils, Caramelized Vidalia onions and walnuts which taste very much like the very best Chopped Liver does: http://food52.com/recipes/23684
savorthis
October 10, 2013
My dad made it all the time and called it gehachte which is a really satisfying word. His version (and thus mine: http://food52.com/recipes/16812-chicken-liver-pate) uses schmaltz and was chunkier like the one shown above and of course had some chopped egg. But I had read some recipes that blended the pâté until smooth and found that after all those years I preferred it that way. I like your addition of capers and rosemary though and will have to see what the four year old thinks of it.
Veggielover
October 10, 2013
I used to eat and make chicken liver pâté a lot...but now I make a veggie substitute mostly. If I do make with real chicken livers, I only use organic. Good stuff!
savorthis
October 10, 2013
do you make a mushroom pâté? we make this one often- it's amazing: http://www.foodandwine.com/recipes/porcini-and-pecan-pate
Veggielover
October 12, 2013
I make a caramelized onion, walnut and broiled eggplant one:
1 large eggplant- peel, cut into slices and broil
1 cup walnut halves
1 medium white onion - caramelized
4 tablespoons olive oil (divided)
1/4 teaspoon allspice
Salt and black pepper to taste ( I use about 1/2 tsp of each)
puree and done! :)
1 large eggplant- peel, cut into slices and broil
1 cup walnut halves
1 medium white onion - caramelized
4 tablespoons olive oil (divided)
1/4 teaspoon allspice
Salt and black pepper to taste ( I use about 1/2 tsp of each)
puree and done! :)
Veggielover
October 12, 2013
oops!...use some of the oil to caramelize the onions and some to coat the pan to broil and coat the eggplant! :)
ChefJune
October 10, 2013
Of course I will be making this! I almost always have some sort of pate in the house for unexpected guests, or "just us." This one IS quite reminiscent of the Chopped Liver I never questioned growing up. :)
amysarah
October 10, 2013
My mother made lots of terrines, pates and mousses, so it never really put me off. But more to the point - this type of chicken liver pate is a close cousin to classic Jewish chopped liver (made with onion, sauteed in chicken fat or butter, ground up with hard boiled egg and s&p) very commonly served as a nosh before every Seder, or holiday feast. Maybe my family was weird, but all the kids gobbled it up. We weren't keen on big pieces of liver, but chopped on a Tam Tam cracker at grandma's? Yes, please!
Brette W.
October 16, 2013
I LOVE Tam Tams and my grandparents always stock them at their house! We ate chopped liver and gefilte fish on them too.
Claire F.
October 10, 2013
Sadly, my parents waited until I was about 10 to introduce me to pâté, by which point I knew what it was and wanted no part of it. This didn't change until I started working in restaurants in my twenties — the idea of innards still bothered me, but I reasoned that if I was being encouraged to try expensive foods in a 4-star restaurant, I shouldn't pass up the opportunity. Never tried making it, but this looks good, and I have some unsuspecting toddler nephews I can test it on.
rlouisecull
October 10, 2013
Having grown up a Midwestern child in a family with deep German roots, I did not realize that my beloved Braunschweiger was liverwurst until I was nearly 30... You may have more years than you realize.
Melissa@HomeBaked
October 10, 2013
When we have pâté in the house, I have to hide it from the kids if I'm going to get any. We've been making the Jacques Pepin recipe, but were just the other day talking about finding a more everyday recipe, with a tad less butter. Can't wait to try this!
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