Makes: About 1 1/2 cups
1 pound of chicken livers, trimmed of membranes
1/4 cup cognac, bourbon or dry sherry, plus 2 tablespoons
3 tablespoons fresh thyme and marjoram leaves, or 2 teaspoons dried
Generous amounts of salt and white pepper
1/4 to 1/2 cup unsalted butter
1 small onion, diced
2 cloves garlic, minced
Combine the livers, 1/4 cup liquor, herbs, salt and pepper. Stir well, and then let stand for 30 minutes.
Melt butter in a wide skillet over medium low heat. Add the onion and cook until soft and translucent, 5 to 7 minutes. Stir in the garlic and continuing cooking for 2 more minutes, taking care not to brown the onion or garlic.
Add the livers and cook, turning them occasionally, until the largest lobes are just slightly pink at their center, about 10 minutes.
Transfer to the bowl of food processor and let cool slightly. Add the remaining 2 tablespoons cognac, then puree until very smooth and light, scraping down the sides of the bowl as needed. It will seem overly thin, but keep in mind that it will thicken and set once chilled. If needed, season to taste with additional salt and pepper. Adding more liquor is perfectly fine, too. Transfer the paté to ramekins, smooth the tops flat, press plastic or parchment against the surface, and refrigerate.
Serve with sieved egg whites and yolks (separately), toasted bread rounds or crackers, diced bread and butter pickles, minced red onions. figs or dried fig jam, capers and pecans.
No comments:
Post a Comment