Chicken Liver Pate
makes about 2 1/2 cups
The pate can be refrigerated in an airtight container for up to 1 week. Serve with whole grain bread or toasted croutons.
Read more about this recipe at the Washington Post.
3 tablespoons unsalted butter, plus 4 tablespoons (1/2 stick), softened
1 pound chicken or duck livers, or a combination
1/2 pound mushrooms, cleaned and coarsely chopped
1 bunch scallions, white and light-green parts, coarsely chopped
2/3 cup dry white wine or vermouth
1 medium clove garlic, mashed
1/2 teaspoon powdered mustard
1/4 teaspoon dried dill
1/4 teaspoon dried rosemary
1 tablespoon freshly squeezed lemon juice
Sea salt
prep: 15 minutes
total: 1 hour 15 minutes
large, heavy skillet
food processor
crock or mold
1. Melt the 3 tablespoons of butter in a large heavy skillet over medium heat. Add the livers, mushrooms and scallions; cook for about 10 minutes, stirring occasionally, until the livers are browned.
2. Add the wine or vermouth, garlic, powdered mustard, herbs and lemon juice. Increase the heat to medium-high; bring to a boil and cook, uncovered, for 8 to 10 minutes, until the liquid is gone.
3. Transfer the mixture to the bowl of a food processor and allow to cool.
4. When it has cooled completely, add the 4 tablespoons of softened butter. Process until smooth, then taste and season with salt as needed. Transfer to a crock or mold; cover and refrigerate for at least 30 minutes and up to 1 week.
Adapted from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
