Need some advice: Chicken liver pate'

Chatty Cathy said:

Gonna make some tomorrow. I usually add a tot of brandy to mine, but
don't have any at hand. I have googled and found plenty of variations.
Some say to use Madeira... any thoughts?

Madeira sound yummy to me.

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Chatty Cathy said:

Gonna make some tomorrow. I usually add a tot of brandy to mine, but
don't have any at hand. I have googled and found plenty of variations.
Some say to use Madeira... any thoughts?

Skip the brandy. There will not be much difference in the taste. Or
make chopped chicken livers instead of pate, which would be a special
treat on Mother's Day. :o)

Happy Mother's Day, M

margaret suran said:

Chatty Cathy said:

Gonna make some tomorrow. I usually add a tot of brandy to mine, but
don't have any at hand. I have googled and found plenty of variations.
Some say to use Madeira... any thoughts?

Skip the brandy. There will not be much difference in the taste. Or
make chopped chicken livers instead of pate, which would be a special
treat on Mother's Day. :o)

Happy Mother's Day, M

Thankyew. You are probably right about the brandy. Actually, gonna be
making the pate' for Beef Wellington - we don't eat goose liver pate'
(for our own reasons) - so this is a "substitute"....
--
Cheers
Chatty Cathy

margaret suran said:

Chatty Cathy said:

Gonna make some tomorrow. I usually add a tot of brandy to mine, but
don't have any at hand. I have googled and found plenty of variations.
Some say to use Madeira... any thoughts?

Skip the brandy. There will not be much difference in the taste. Or
make chopped chicken livers instead of pate, which would be a special
treat on Mother's Day. :o)

Would you please post a good recipe for chopped chicken livers? I
love them, but can't seem to make it properly. I've concluded that
you need the right genes to make proper chopped chicken liver.

🙂

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said...

Quoted message said:

I've concluded that
you need the right genes to make proper chopped chicken liver.

I need the "I couldn't possibly..." gene! Instead I got the "Well, just
one..." gene!

Andy

sf said:

On Sat, 12 May 2007 18:53:26 GMT, margaret suran

Quoted message said:

Chatty Cathy said:

Gonna make some tomorrow. I usually add a tot of brandy to mine, but
don't have any at hand. I have googled and found plenty of variations.
Some say to use Madeira... any thoughts?

Quoted message said:

Skip the brandy.  There will not be much difference in the taste. Or
make chopped chicken livers instead of pate, which would be a special
treat on Mother's Day.  :o)

Would you please post a good recipe for chopped chicken livers?  I
love them, but can't seem to make it properly.  I've concluded that
you need the right genes to make proper chopped chicken liver.

The secret is the texture... if you don't have a wooden bowl and
chopper then use a grinder... do not use a food processor... chopped
liver should be chopped, not pate.

http://www.jewish-food.org/recipes/meat0028.htm

Sheldon

Chatty Cathy said:

Gonna make some tomorrow. I usually add a tot of brandy to mine, but
don't have any at hand. I have googled and found plenty of variations.
Some say to use Madeira... any thoughts?

Where do you use brandy? In the forcemeat? In the marinade? In the
stock for the aspic, if any is used? In any case, you can use brandy
(or Cognac, Armagnac, or Whisk(e)y), dry wine, Madeira, sherry, or port,
though each of them will add their own taste, of course.

Victor

Sheldon said:

On May 12, 4:30�pm, sf wrote:

Quoted message said:

Quoted message said:

Would you please post a good recipe for chopped chicken livers? �I
love them, but can't seem to make it properly. �I've concluded that
you need the right genes to make proper chopped chicken liver.

The secret is the texture... if you don't have a wooden bowl and
chopper then use a grinder... do not use a food processor... chopped
liver should be chopped, not pate.

http://www.jewish-food.org/recipes/meat0028.htm

Sheldon

sf, this is good advice. The recipe is the one most Jewish people use.
Instead of grinding the gribennes with the liver, you can pan fry them
until all the fat has been rendered and the gribennes are crispy, fry
chopped onion in the fat and when the onion is nice and golden colored,
combine with the gribennes and serve with the chopped liver.

It tastes great, but it is not the right food for your arteries. :o(

On May 12, 6:02�pm, margaret suran <[email hidden]>

Quoted message said:

Sheldon said:

sf said:

Would you please post a good recipe for chopped chicken livers? ?I
love them, but can't seem to make it properly. ?I've concluded that
you need the right genes to make proper chopped chicken liver.

Quoted message said:

The secret is the texture... if you don't have a wooden bowl and
chopper then use a grinder... do not use a food processor... chopped
liver should be chopped, not pate.

Quoted message said:

http://www.jewish-food.org/recipes/meat0028.htm

Quoted message said:

Sheldon

sf, this is good advice.  The recipe is the one most Jewish people use.
  Instead of grinding the gribennes with the liver, you can pan fry them
until all the fat has been rendered and the gribennes are crispy, fry
chopped onion in the fat and when the onion is nice and golden colored,
combine with the gribennes and serve with the chopped liver.

It tastes great, but it is not the right food for your arteries.  :o(

I forgot to mention that you need to prepare the recipe several times
and keep eating until you get the seasoning just right. Btw, the
correct wine is kosher concord grape in a tall glass with ice and half
seltza. The best way to eat chopped liver is thickly slathered on a
freshly baked bialy so that it oozes out the sides and you need to
keep licking around the edges... dainty crackers are for the wusses.
You'll know you got it just right when you keep fressing until you
plotz.

margaret suran said:

Sheldon said:

On May 12, 4:30?pm, sf wrote:

Quoted message said:

Quoted message said:

Would you please post a good recipe for chopped chicken livers? ?I
love them, but can't seem to make it properly. ?I've concluded that
you need the right genes to make proper chopped chicken liver.

The secret is the texture... if you don't have a wooden bowl and
chopper then use a grinder... do not use a food processor... chopped
liver should be chopped, not pate.

http://www.jewish-food.org/recipes/meat0028.htm

Sheldon

Thanks for the recipe, Sheldon. It looks close to what my friend did.
You're right - texture it IS part of the secret.... the rest is having
the feel for making it. A friend from years ago used a food processor to chop and refrained from over processing so the texture was perfect (anyway).

Quoted message said:

sf, this is good advice. The recipe is the one most Jewish people use.
Instead of grinding the gribennes with the liver, you can pan fry them
until all the fat has been rendered and the gribennes are crispy, fry
chopped onion in the fat and when the onion is nice and golden colored,
combine with the gribennes and serve with the chopped liver.

It tastes great, but it is not the right food for your arteries. :o(

Thank you Margaret. I watched the friend mentioned above make it
several times, but just couldn't seem to duplicate her finished
product on my own. Maybe she had some gribenes mixed in with the
schmaltz, maybe not. You're right about the arteries part, but who
cares when it tastes so good? I won't be eating it on a daily basis.

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Victor Sack said:

Chatty Cathy said:

Gonna make some tomorrow. I usually add a tot of brandy to mine, but
don't have any at hand. I have googled and found plenty of variations.
Some say to use Madeira... any thoughts?

Where do you use brandy? In the forcemeat? In the marinade? In the
stock for the aspic, if any is used? In any case, you can use brandy
(or Cognac, Armagnac, or Whisk(e)y), dry wine, Madeira, sherry, or port,
though each of them will add their own taste, of course.

This is close enough to the recipe I usually use.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24789,00.html

--
Cheers
Chatty Cathy

My computer needs to be able to browse the web, transfer email, and
irritate the newsgroups comfortably
- Mark Adams

"Chatty Cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Victor Sack said:

Chatty Cathy said:

Gonna make some tomorrow. I usually add a tot of brandy to mine, but
don't have any at hand. I have googled and found plenty of variations.
Some say to use Madeira... any thoughts?

Where do you use brandy? In the forcemeat? In the marinade? In the
stock for the aspic, if any is used? In any case, you can use brandy
(or Cognac, Armagnac, or Whisk(e)y), dry wine, Madeira, sherry, or port,
though each of them will add their own taste, of course.

This is close enough to the recipe I usually use.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24789,00.html

Good recipe, thanks. I guess you have noticed that there are
two totally different foods being discussed here: the smooth,
liquor-enhanced pate that Emeril's recipe creates, and the rough-
textured "chopped chicken livers" that Sheldon referred you to.
They are really as different as night and day, the pate style is
sort of french high cuisine and the chopped chicken liver is
jewish deli low cuisine. Both great of course, and you have
two very good recipes posted for each type of liver. Btw the
Madeira, if dry (rainwater madeira) will work beautifully with
Emeril's recipe, it may be a touch sweeter than it would with
the brandy.

pavane

pavane said:

"Chatty Cathy" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24789,00.html

Good recipe, thanks. I guess you have noticed that there are
two totally different foods being discussed here: the smooth,
liquor-enhanced pate that Emeril's recipe creates, and the rough-
textured "chopped chicken livers" that Sheldon referred you to.
They are really as different as night and day, the pate style is
sort of french high cuisine and the chopped chicken liver is
jewish deli low cuisine. Both great of course, and you have
two very good recipes posted for each type of liver. Btw the
Madeira, if dry (rainwater madeira) will work beautifully with
Emeril's recipe, it may be a touch sweeter than it would with
the brandy.

I did notice the difference thank you....
Anyway, I decided to go out and get some brandy... and the pate' turned
out really well.
--
Cheers
Chatty Cathy

sf said:

Would you please post a good recipe for chopped chicken livers? I
love them, but can't seem to make it properly. I've concluded that
you need the right genes to make proper chopped chicken liver.

Simple and perfect

300 gr chicken liver
300 gr onions
3 hard-boiled eggs
1 tbsp veg. oil (not olive, something neutral like peanut oil)
salt, pepper

Boil the liver 10 min. in water, drain and let cool.
Process liver, eggs and chopped onions together. Add oil, salt,
pepper, mix well (I do this with my hands). Taste and add salt and
pepper as needed. Warning: This will taste OK but not great right
away, you have to wait till the following day for the flavors to
mingle and then it's scrumptious.

Nathalie in Switzerland

Chatty Cathy said:

This is close enough to the recipe I usually use.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24789,00.html

I would say that you can of course substitute brandy with something
else, but if that something else has some residual sugar, the results
will show it, which may be not be at all unwelcome, however. Or, you
can of course just leave out alcohol altogether.

Victor

Nathalie Chiva said:

sf said:

Would you please post a good recipe for chopped chicken livers? I
love them, but can't seem to make it properly. I've concluded that
you need the right genes to make proper chopped chicken liver.

Simple and perfect

300 gr chicken liver
300 gr onions
3 hard-boiled eggs
1 tbsp veg. oil (not olive, something neutral like peanut oil)
salt, pepper

Boil the liver 10 min. in water, drain and let cool.
Process liver, eggs and chopped onions together. Add oil, salt,
pepper, mix well (I do this with my hands). Taste and add salt and
pepper as needed. Warning: This will taste OK but not great right
away, you have to wait till the following day for the flavors to
mingle and then it's scrumptious.

Nathalie in Switzerland

Thanks you Natalie... this sounds almost exactly like what my friend
did (she didn't boil them and she used schmaltz).

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