Sunday, April 11, 2010

Chopped Liver

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When I was in college, I was invited to a Jewish friend’s home for dinner.  His mother had made chopped liver for an appetizer.  It was a revelation – I had to tear myself away to save room for dinner.  I’ve been thinking of trying to recreate it for nearly 30 years and thanks to the Chicken & Dumplings I made recently, I actually had some schmaltz (rendered chicken fat) in the refrigerator!  I’m so glad I saved it.  I found what sounded like a good recipe from Ina Garten (Chopped Liver) on foodnetwork.


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Schmaltz, onions, trimmed chicken livers.


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Madeira and thyme.


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Sautéing the livers in chicken fat!


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The livers with the onions sautéed in chicken fat!


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Added the Kosher salt, pepper, cayenne, and 4 hard-cooked organic free-range eggs (plus – not shown – more chicken fat!).  I wish I’d had the proper bowl and chopper to coarse chop the mixture as it’s hard not to over-do it in the food processor.


I wanted to give the chopped liver every chance to live up to my memory of it so I made some seeded rye bread (from Artisan Bread in Five Minutes a Day) to serve it on.


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Free-form loaf.


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And Dutch Oven-method boule in the oven after 15 minutes with the lid on to steam.


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I love the smell of caraway seeds.


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It was every bit as good as I remembered. Yes, with all that cholesterol, it may be “artery putty”; but as a very rare treat I think it’s worth it.

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