Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [55]
1½ pounds chicken livers, cut in half
½ pound calf’s liver, cut into 2-inch pieces
3 tablespoons olive oil (see Note)
2 large onions, chopped
3 hard-cooked eggs, peeled
1 teaspoon salt
½ teaspoon freshly ground black pepper
Line a broiler tray with aluminum foil; preheat the broiler.
Place both kinds of liver on the lined broiler pan and set them 4 to 6 inches from the heat source. Broil until cooked through, about 8 minutes, turning once. Set aside.
Heat a large skillet over medium heat. Add the olive oil, then the onions, and cook, stirring frequently, until softened and sweet, about 8 minutes.
Once the livers are cool enough to handle, cut them into 2-inch chunks and add them along with any accumulated juices to the skillet. Stir well, cover, reduce the heat to low, and continue cooking for 5 minutes. Set aside to cool for 5 minutes.
Grind the livers, onions, and eggs through a meat grinder set at a coarse setting. You’ll need to work in batches; be careful of your fingers near the blades. Alternatively, put the contents of the skillet and the eggs in the bowl of a large food processor fitted with the chopping blade; pulse a few times, then process quickly, just until velvety, not until mushy. Be careful: the food processor quickly turns it into baby food. Stir in the salt and pepper, then smooth the mixture into a serving dish.
To store: Cover and refrigerate for up to 2 days.
Note: For a more authentic taste, substitute schmaltz (or rendered chicken fat), available in kosher or kosher-style delis and some high-end supermarkets. But we’ve left out this traditional heart-stopper—and broiled the chicken livers, too—for a lighter take on this rather heavy starter.
Variations: Add ½ teaspoon grated nutmeg, ground cumin, or ground allspice with the salt.
Vegetarian Chopped Liver
We don’t like vegetarian fakes, especially since there are so many good vegetarian dishes to be made. But we’re partial to this walnut and lentil “pâté” because it goes so well with a slice of crunchy baguette and some Dijon mustard. Makes about 8 servings
2/3 cup French or green lentils, picked over for stones
½ cup walnut pieces
3 tablespoons walnut oil
2 medium onions, chopped
1 celery rib, chopped
4 hard-cooked eggs, peeled and cut into quarters
1 teaspoon salt
½ teaspoon freshly ground black pepper
Bring a large pot of water to a boil over high heat. Add the lentils, stir well, reduce the heat to medium, cover partially, and cook until very tender, until the lentils begin to break apart, about 20 minutes.
Meanwhile, place the walnut pieces in a large skillet and toast them over medium heat until they are browned and aromatic, tossing frequently, about 4 minutes. Transfer to the bowl of a food processor fitted with the chopping blade.
Return the skillet to the heat. Add the walnut oil, then the onions and celery. Reduce the heat to low and cook, stirring frequently, until the onions are soft and golden, about 10 minutes. Pour the contents of the skillet into the food processor.
Drain the lentils in a colander set in the sink; then add to the food processor along with the eggs, salt, and pepper. Process until chunky-smooth, scraping down the sides of the bowl as necessary. The texture is a matter of personal taste: if you prefer a smoother pâté, run the processor a while longer.
To store: Transfer to a serving bowl, cover with plastic wrap, and refrigerate for up to 2 days; return to room temperature before serving.
Variations: Substitute pecan halves, pine nuts, or skinned hazelnut halves for the walnuts.
Substitute 6 shallots for the onions.
Add one of the following with the salt and pepper: 2 teaspoons stemmed thyme, ½ teaspoon ground cardamom, ½ teaspoon ground mace, ¼ teaspoon grated nutmeg, ¼ teaspoon ground cloves,