Lamb Chops
Easter Day

Paté anyone?

Why do I feel like I need to hold up my pinky finger when I say that?
Last night I made paté for today's Easter dinner. I usually make a Goat Cheese Torte that my family just loves but I wanted to do something different so here's what I did.

Gathered up some tasty ingredients and got busy.

Pate one mont bkgr copy

Melt a lot of butter in a skillet. Add the onion, garlic and thyme. While that's cooking in 6 cups of water place the celery tops, bay leaves and black peppercorns. When the water has simmered for 10 minutes add the chicken livers.

Pate mont two bkgrd copy

Simmer the chicken livers for about 10 minutes but be sure and keep the centers a little pink. Place the cooked livers in the food processor fitted with a steel blade. Add the onion garlic mixture, the green peppercorns and the cream. Process until smooth. Turn out into a bowl and add the remaining 1 teaspoon green peppercorns.

This is soooo delicious. Now I need to buy a nice little tureen to serve it in.


@@@@@ Now You're Cooking! Export Format

Chicken liver pate with green peppercorns

appetizers

6 tablespoons butter
1/2 cup finely minced yellow onion
2 cloves garlic; peeled chopped
1 teaspoon dried thyme
1/2 cup celery tops
10  black peppercorns
2  bay leaves
6 cups Water
1 pound chicken livers
2 tablespoons Cognac
1/2 teaspoon Salt
1/2 teaspoon ground allspice
5 teaspoons Water-packed green peppercorns; drained
1/4 cup heavy cream

Melt the butter in skillet. Add the onion, garlic and thyme and cook,
covered, over medium heat for about 25 minutes, or until onion is tender
and lightly colored.

Meanwhile add celery tops, black peppercorns and bay leaves to 6 cups of
water in a saucepan. Bring to a boil, reduce heat, and simmer for 10
minutes.

Add chicken livers to water and simmer gently for about 10 minutes, livers
should still be slightly pink inside.

Drain livers, discard celery tops, bay leaves and peppercorns, and place
livers, butter, onion and garlic in the bowl of a food processor fitted
with a steel blade. Add Cognac salt. pepper, allspice and 4 teaspoons of
the green peppercorns. Process until smooth.

Pour in the cream and process again to blend. Transfer to a bowl and stir
in remaining teaspoon of green peppercorns.

Scrape mixture into a 2 cup terrine, cover, and refrigerate for at least 4
hours before serving. Let pate stand at room temperature for 30 minutes
before serving.

Notes:  The Sliver Palate cookbook

Yield: 2 cups


** Exported from Now You're Cooking! v5.84 **


Comments