I decided that handling vessels full of hot water and Christine did not mix. Here is an alternate recipe for pâté that is made on the stovetop. I found it in my recipe box but it is written in handwriting that I do not recognize so can't attribute it to anyone I know. Thanks, whoever you are.
2 tablespoons of butter
1 lb. of chicken livers (say, 500 grams)
1 onion-chopped
2 cloves of garlic- minced
1 teaspoon of dried thyme
1/4 cup of rye whiskey
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
In a large skillet, melt butter over medium to high heat. Add livers, onions, garlic and thyme. Cook, stirring occasionally for 5-7 minutes until livers are browned but still have a faint tinge of pink inside. Let cool completely. In a food processor or blender, combine the cooled liver mixture with the whiskey, salt, pepper and nutmeg. Whiz until smooth. Taste and adjust seasoning as you like. Smooth the mixture into a serving bowl and refrigerate to set. I would serve this on bagels.
Does anyone out there remember the bagel parties?
3 comments:
Pate is setting in the fridge ... it's smelling pretty awesome.
By the way, I appreciate the clarification on my predisposition for injury. :)
I got creative half an hour ago (yes, at 12:30 am) to try this recipe again with an Asian twist. I threw in some 5-spice powder instead of the nutmeg and I used sake instead of the rye whiskey. It's setting in the fridge now, and I must say preliminary tasting yielded positive results. I plan to use it for a Vietnamese=style submarine sandwich tomorrow. Pâté, lean turkey with sweet pickled carrots and cilantro on a bun. I'm very excited indeed! :)
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