I talked about the dinner party I hosted on Sunday where I served almost entirely NT-friendly foods. I did serve a real chocolate tart instead of using carob, which Sally Fallon recommends, and I bought a white sourdough baguette instead of a wheat loaf. But I had some great stuff and no one would even guess that I was trying to do anything but cook an impressive dinner.
For an appetizer, I put out roasted red peppers, chicken liver pate, and baguette slices. The pate was just made with the fat liver inside the organic chicken I bought to roast for dinner.
Quick Pate
Liver of 1 organic chicken
about 3 Tbsp. butter (I used 1 Tbsp. unsalted, and 2 Tbsp. salted)
1/2 small onion, sliced
1 clove garlic, crushed
spash of Calvados
pepper to taste
Fry the liver in 1 Tbsp. unsalted butter over medium heat until browned on both sides. Add the onions and saute over medium-low heat until soft and browned, about 10-15 minutes. Add the garlic clove midway through this. Deglaze with a splash of Calvados or brandy and scrape up the bits. Tip into a blender and let cool for a bit. Blend until smooth with 2 Tbsp. soft unsalted butter. Scrape into a ramekin, cover, and refrigerate for at least an hour. Take out a bit before you want to eat it so it can come to room temperature. Serve with plenty of good bread. Makes about 1/4-1/3 cup of pate, which the three of us polished off easily in one sitting.
2 comments:
I am so curious about your pate! I would like to start incorporating organ meats into our menus, but my only experience is with the god-awful liver my mother used to make and I am not going back there. How would you describe the taste of this pate?
Buttery, since there's plenty of butter. It definitely has a liver taste to it, but chicken liver is pretty mild. And you can spread a thin layer on good bread to get used to it. I guess the overall flavor is rich, and a little sweet from the onions and Calvados.
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