Chopped Liver vs. Pâté : Thanksgivukkah Recipes

201111-r-chicken-liver

SpoonFed: Via Food&Wine

The Zimmern Family’s Chopped Chicken Liver

by ANDREW ZIMMERN

  • 2 large eggs
  • Ice
  • 2 tablespoons unsalted butter
  • 1/2 cup rendered chicken fat (schmaltz) (See Note)
  • 1 onion, finely chopped
  • 2 pounds chicken livers, trimmed
  • Kosher salt and freshly ground pepper
  • 2 tablespoons finely chopped parsley
  • Matzo, for serving
  1. In a small saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes. Drain the eggs and immediately fill the pan with cold water. Add ice and let the eggs stand until chilled. Drain the eggs, peel and coarsely chop.
  2. In a very large skillet, melt the butter in 1/4 cup of the chicken fat. Add the onion and cook over moderately low heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Season the livers with salt and pepper and add them to the skillet. Cook over moderately high heat, turning occasionally, until barely pink inside, about 8 minutes.
  3. Scrape the mixture into the bowl of a food processor and let cool slightly. Add the chopped eggs and pulse until the livers are finely chopped but not completely smooth. Add the parsley and the remaining 1/4 cup of chicken fat and pulse to combine. Season with salt and pepper.
  4. Transfer the chicken liver to a bowl. Press plastic wrap onto the surface and refrigerate until chilled, about 45 minutes. Serve with the matzo.

 

original

SpoonFed: Via Food&Wine

Chicken-Liver-Pâté Toasts

  • 2 pounds chicken livers, trimmed
  • Salt
  • Freshly ground pepper
  • 1 cup extra-virgin olive oil
  • 1 1/2 cups Marsala
  • 2 tablespoons unsalted butter
  • 2 large white onions, finely chopped
  • 6 garlic cloves, minced, plus more for rubbing
  • 1/3 cup drained capers
  • 10 oil-packed anchovy fillets, chopped
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped rosemary
  • 1/2 teaspoon chopped thyme
  • 1/2 cup crème fraîche
  • 2 tablespoons red wine vinegar
  • 60 toasted baguette rounds
  • Coarse sea salt, for serving
  1. Season the chicken livers with salt and pepper. In a large skillet, heat 1/4 cup of the olive oil. Add half of the livers and cook over moderately high heat, turning once, until just barely pink within, 6 minutes. Transfer the livers to a bowl and repeat with the remaining livers and 1/4 cup of the olive oil. Add 1 cup of the Marsala to the skillet and cook until reduced to 1/2 cup, 8 minutes.
  2. Add the remaining 1/2 cup of olive oil to the skillet along with the butter. Add the onions and garlic and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes. Add the capers, anchovies, sage, rosemary and thyme and cook for 5 minutes. Add the remaining 1/2 cup of Marsala and cook until nearly evaporated, about 5 minutes. Let cool.
  3. Transfer the onion mixture and livers to a food processor. Add the crème fraîche and vinegar and puree until very smooth. Season with salt and pepper. Refrigerate until chilled.
  4. Rub the toasts on one side with garlic, spread the chicken liver pâté on top, sprinkle with sea salt and serve.
.
.