Tuesday, February 1, 2011

Liver and Onions? Mais, Oui!

So the two weeks of kitchen rights just flew by, and now I'm right back where I started from.  But lest you think I didn't take full advantage, I just wanted to let you know.... I did! 

When we were little, living in Hawaii, there was this classy restaurant my mother used to take us to - me and my sister, ages 1 and 3.  She would order who knows what for herself - maybe she doesn't even remember - but what she always tells us is the little girl menu: bowls of black olives (eaten from ten tiny fingers) and pâtéBecause what 1 year old doesn't appreciate some good foie gras every now and again? 

We loved it so much that my mother came up with her own version, using chicken livers, which has continued to serve us well.  Somewhere along the line, we stopped eating it at the French restaurant and started serving it at home with saltine crackers - don't knock it before you try it - and it's become a generational thing.  Last week, I made a batch to take to my sister's.  She went out while I watched the girls, who found the pâté and ate almost all of it before she returned.  (Good thing I had stashed some of it in my own fridge...) 

Next time, I'll have to remember the olives, too.

It's delicious and deliciously easy to make.  So go ahead.  Add some class to your life, a pound of chicken livers at a time.

Chicken Liver Pâté

Sauté over medium heat for 15 minutes:
  • 1/2 cup butter
  • 2 small chopped onions
  • 2 cloves chopped garlic
  • 1 pound chicken liver

In blender, combine with liver mixture until smooth:
  • 1/2 to 1 1/2 cups butter (the more butter, the creamier it will be)
  • 2 hard boiled eggs
  • 1/2 teaspoon mace
  • 1/4 teaspoon ground cloves

 Pour into lidded container and chill overnight.  Serve with saltines.  (*I prefer to eat it not quite chilled, so I take it out of the fridge a good 20-30 minutes before serving.)