Chef Carlos - the Mile End recipe looks very good, like what my Yiddishe mama made in the basics - liver, onions, schmaltz, hard boiled eggs, s+p. The suggested garnishes are a mix of trad (egg, chicken skin) and modern (chives, pickled shallots).
The spicing however (thyme, bay leaves and the French blend quatre epices) is new and part of Mile End approach - that is, Jewish food, with updates from modern techniques and other cuisines. That said, they sound like good additions.
So, for a more traditional approach, omit the extra herbs & spices, serve without the chives and pickled shallots. And for a more individual take on the dish, especially if you like the sound of the additions, make it full-on Mile End.
Thanks for the terrific suggestions, I plan to try all of them. This is the one I made, from the infamous Mark Bitman, it's a French style pate with cognac: http://cooking.nytimes.com/recipes/1012954-creamy-chicken-liver-pate
I've made the Artusi version many times before and enjoy the rusticity. If you go to some corner bar in Florence and order chicken liver crostini, this is basically what you will get, not the glammed up Davies version which I'm sure some would prefer, especially for a holiday like Thanksgiving.
If it involves brandy, whiskey or bourbon it stands a chance of being the best. If there's truffles involved, then it gains some bonus points. Not as many as green peppercorns do though.
best is subjective. Bitman recipe is certainly good.
If you want an italian direction, use Nancy Harmon Jenkins:
Http://www.saveur.com/article/recipes/chicken-liver-crostini
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The spicing however (thyme, bay leaves and the French blend quatre epices) is new and part of Mile End approach - that is, Jewish food, with updates from modern techniques and other cuisines. That said, they sound like good additions.
So, for a more traditional approach, omit the extra herbs & spices, serve without the chives and pickled shallots. And for a more individual take on the dish, especially if you like the sound of the additions, make it full-on Mile End.
I am also with the Italian camp. Here is a recipe from Emiko Davies:
https://food52.com/blog/10117-tuscan-chicken-liver-crostini
her riff on the Pellegrino Artusi's recipe from his classic 1891 cookbook.
The original Artusi recipe and its English translation can be found here:
http://www.italymagazine.com/featured-story/italy-celebrates-gastronome-pellegrino-artusi
I've made the Artusi version many times before and enjoy the rusticity. If you go to some corner bar in Florence and order chicken liver crostini, this is basically what you will get, not the glammed up Davies version which I'm sure some would prefer, especially for a holiday like Thanksgiving.
If you want an italian direction, use Nancy Harmon Jenkins:
Http://www.saveur.com/article/recipes/chicken-liver-crostini