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Pate
Ok, Heres a dish I make once a year or twice at the very most. It is an awsome take-along to a party and with new years looming I thought it would be nice to share. This is a double batch and I think the cost ended up being about 8 bucks.
Start with good hard boiled eggs, (eggs in cold water, bring to a boil for one minute, take off heat and let sit for 12 minutes)
2 or 3 per batch is good, I used 5 for the double.
One medium sized onion per batch and a good splop of garlic. I used one white and one yellow this time.
All that in a pan with olive oil, my baubie used schmaltz but schmaltz is never the right answer so olive oil it is.
Cook the onion until they start to clear and then hit them with a really good shot of salt an a medium amount of black pepper.
When they're done put them in the fridge next to the eggs.
Untitled by Huckleberry cycles, on Flickr
Untitled by Huckleberry cycles, on Flickr
Into the same pan while its hot with some more oil put the chicken livers, each batch uses one pound. I always rinse them before I use them. Cook these until there is just a little pink left on the inside, they will finish cooking as they set in the pan off the heat. Over cooking makes them hard, hard livers make the pate taste....well, hard. Not good, we're going for delicate.
At this point you either cool the livers before you grind or just go ahead and get it done. So now you assemble your parts, the eggs, the livers the onions and about a stick and a half of celery per batch. Save out a yolk or two for garnish.
Untitled by Huckleberry cycles, on Flickr
Untitled by Huckleberry cycles, on Flickr
Untitled by Huckleberry cycles, on Flickr
Grind it all up into a bowl, here I'm using my baubies old hand crank grinder. This thing is well over a hundred years old at this point, still works great too. I'ts my go-to tool for custom ground hamburgers as well :-).
I'm sure you could use a food processor but I have no idea what setting you'd use so you are on your own there.
Untitled by Huckleberry cycles, on Flickr
Untitled by Huckleberry cycles, on Flickr
Untitled by Huckleberry cycles, on Flickr
Once it's all in the bowl mix it up with a spoon, put it into a bowl as a mold and invert onto a plate. Clean it up around the edges and smooth with a knife. Garnish with the egg yolk and chill it down untill you are ready to use it.
Untitled by Huckleberry cycles, on Flickr
Untitled by Huckleberry cycles, on Flickr
Untitled by Huckleberry cycles, on Flickr
The plate I dished up here is going next door to my old Pops. The rest is mine to devour at will, it's good on chips, crackers, anything. My favorite is a solid half inch or so on a sandwich.
Untitled by Huckleberry cycles, on Flickr
Anyway, there you go. Pate.
Happy holidays everone.
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Originally Posted by RIHans
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