ISO: ISO: Michael Please see #2772/1/2 for the Chopped Liver recipe. :) NT

In Search Of:
Thanks Moyn! I logged on this morning for the express purpose of checking that thread.

I appreciate your efforts, as well as the other experienced chopped liver makers posts.

I want to put out a spread of... "spreads" this Christmas season. Homemade pate (poor man's pate looks good from rick), rilletes, flavored soft cheeses, etc., along with some chopped liver.

Thanks for the recipe and the heads-up.

Michael

 
It sounds like a "plan", Michael. Another pate recipe that is >>>

really terrific is the one from Silver Palate. I believe that Gay posted it back at Gail's, years ago, and I've made it to raves a few times.
Also, I posted a recipe called Embassy Chicken Pate, that also gets 5 stars when I serve it.
Wish I had a decent filing system to locate it...I'll give it a try.

 
For Michael & Sandy Rec: Chicken Liver pate with green peppercorns>>>

Date: Fri, 15 Aug 2003 14:03:56 GMT
From: Moyn/FL

REC: Chicken Liver Pate with Green Peppercorns (inside)
CHICKEN LIVER PATE WITH GREEN PEPPERCORNS

6 tablespoon(s) Butter sweet
1/2 cup Yellow onion, finely minced
1 teaspoon Dried thyme
2 cloves Garlic, chopped
1/2 cup Celery tops
10 Black peppercorns
2 Bay leaves
6 cup(s) Water
1 pound Chicken livers
2 tablespoon(s) Cognac
1/2 teaspoon Salt
1/2 teaspoon Ground allspice
5 teaspoon(s) Water-packed green
peppercorns,
1/4 cup Heavy cream
1. Melt the butter in a 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.


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


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


4. Drain the livers, discard celery tops,
bay leaves and black 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 peppercrns,
Process until smooth.


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


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


Makes 2 cups, at least 8 portions.


Source: the Silver Palate Cookbook

 
ISO: Mock Chopped Liver

Does anyone remember a recipe for mock chopped liver, using brown lentils, canned green string beans, onions, walnuts, and hardboiled eggs? I got the recipe on the net. but lost it and do not remember which site it was on. I've googled several times, but to no avail. I cannot remember the measurements to make this. I do know that it was the best mock chopped liver I had ever tasted. TIA

 
OMG - had eel rillettes at Le Bec Fin Friday...

served on a horseradish potato salad and surrounded with an olive coulis and garnished with a bread tuile and a piece of brioche. It was wonderful - now I want to try to duplicate it so I am in a sort of spread/pate type mood myself now that I am home. I'm going to be trying some of these chicken liver recipes too but have found that everyone really likes the Barefoot Contessa one that I make.

 
hi Joe, do you know if this freezes well? we have an abundance of fresh, wild...

salmon in the markets now and I want to take advange of it. the rillettes sound great smileys/smile.gif

 
I don't think the mixture would freeze well, but thesalmon will, either raw or cooked

Maybe you could freeze leftovers (baked, boiled, steamed, grilled--I don't think it matters) to make recipes like this.

 
Re: ISO: Mock Chopped Liver

Could this be the recipe? I googled Mock Chopped Liver, Brown Lentils

Brighton Beach Sid's Famous Vegetarian Chopped Liver
recipe by labouchet

This is the best version of "mock" chopped liver I've ever tasted (Thanks Sid). Makes a great vegetarian deli-style sandwich on some good pumpernickel, with some lettuce, tomato, and sliced raw onion.

1 cup walnut pieces
1-2 tablespoon vegetable oil
2-3 cups onions, thin sliced or chopped
1 1/2 cups well cooked green beans, chopped (even canned works in this)
3 hard-boiled eggs, coarse chopped
3/4 cup cooked brown lentils
1 tablespoon tomato paste
2-3 tablespoons mayonnaise
1/2 teaspoon salt, to taste
black pepper, to taste

Lightly toast the walnuts in a heavy based pan.
Set aside.
Saute onions in the oil, cooking until golden (but NOT burned).
Add tomato paste to this and cook 1 more minute.
Remove from heat and cool slightly.
Add onion mix, toasted walnuts, and remaining ingredients to blender or food processor and grind together well (add a few spoons of water or vegetable broth, if necessary).
Taste for additional salt and pepper.
Chill for 4 hours (this also allows the flavour to develop).
Bring to room temperature for serving.
© 1999-2006 Recipezaar. All Rights Reserved. http://www.recipezaar.com

 
Thanks Sandy, I do not remember the Tomato paste and mayo, (m)

but I am thinking that I may have used chicken fat instead. I have seen this recipe numerous times, but wasn't sure I had it right. I'll give this a try and let you know if this is the one. Thanks again.

 
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