Thanks, everyone, for your lovely response to Cheese Board #2. Since many of you were inspired by the pâté and asked for the recipe, here it is! (See, Hipcooks? Ask and you shall receive!) Let me know how it turns out.
Chicken livers are available frozen at many grocery stores – we find organic ones in the freezer section of Whole Foods. Once you master this recipe, you won’t be afraid to experiment with other types of liver (like duck) or other herbs and flavorings (like sage, orange zest, and cognac.)
Sauteeing the aromatics first gives the livers a “head start.”
As they’re cooking, season and deglaze the pan with port. Bonus points for flame!
When you transfer to a high-speed blender, you can get the pâté super-smooth. Adding cream gives the lean livers that extra creaminess, and you’ll certainly need to adjust the flavors. I take the opportunity to add more booze, salt, and enjoy the tasting!
“Seal the deal” with melted butter on the top of the pâté. It seals it up nicely for storing in the fridge, protecting the pâté itself from turning color and spoiling too quickly. Why not take the opportunity to add more flavor? Infusing the butter with thyme and lemon zest is just the ticket, for both beauty and flavor.
2 comments
What! I’d LOVE to learn how to make this. What kind of port is used in the recipe?
You should totally make it, Hanna! It’s easy. I’m actually going back on Keto for the next few weeks, and am going to make some myself so I have supplies in the fridge for my diet. As for the port, any old port will do (or Sherry, or Madeira, or even wine in a pinch.) In this recipe, I used the Portuguese tawny “Porto Morgado.” I think you can find it a Trader Joe’s. Thanks for the comment and all the best, Monika