Sunday, January 1, 2012

Jewish "pate" - Chopped liver

It's holiday time, I can't help but to think of my Jewish mama. She would also make sure we had a meal at a Jewish deli whenever I was in New York, My 2 favorite dishes are: Matzo ball soup and Chopped liver. I would always order one or the other whenever I eat at a Deli.
Phyllis showed me how to make Chopped liver when I was leaving New York to Minneapolis. She knew I would be able to find a Deli easily in the Frozen Tundra. Midwesterners are not very adventurous eaters. Many will not give chopped liver a try because of the name. The first year when I moved here, my then husband wanted me serve the dish for Christmas. I didn't want to offend anyone so I renamed it - Jewish pate. Many of my friends still enjoy this special "pate", but they will not try chopped liver at a Deli... Isn't assumption interesting?
As usual, I modified the recipe slightly, adding in a little more flavor with some herbs and Sherry.

Jewish Pate (Chopped Liver)
1 carton chicken liver (1 lb). Clean, remove any fat and veins, rinse well.
1 large onion, sliced
2 glove garlic, finally chopped
1 tsp Herb de Province
1/4 cup dry Sherry or white wine
3 hardboiled eggs, shelled.
Salt and pepper to taste
Olive oil
Heat a couple tablespoon of olive oil till hot in a fry pan
Saute onion and garlic, then transluscnet.
Add liver, mix well.
Sprinkle in Herb de Province.
Add Sherry
Lower heat to medium and simmer till chicken liver is fully cooked.
Transfer mixture to a food processor.
Add eggs. Season with salt and pepper
Process till the mixture is combined and resemble a paste. Remove from the processor into a storage container.
Store in the fridge till cold.

To serve, use an ice cream scoop, serve the liver over a piece of lettuce and serve with pita chips, or serve as a side on a green salad. I like serving the pate over sliced cucumber. I love the contrast in texture. Sprinkle with a few Herb de Province on top as a garnish.

Make about 1.5 cups


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