I'd like to make chicken liver cognac pate - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: I'd like to make chicken liver cognac pate (/showthread.php?tid=86696) Pages:
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I'd like to make chicken liver cognac pate - WannaBeTVChef - 08-27-2009 I have a pound of frozen chicken livers. I'd like to make a flavorful and delicious pate from scratch. I do have cognac, pistachios, bacon, eggs [for hard cooking] for addition. Do you have a recipe you'd like to share? I don't wish to make one using gelatin. I do have it, but don't like gelatin. Thank you. Re: I'd like to make chicken liver cognac pate - piano226 - 08-27-2009 I can give you a traditional jewish/Russsian chopped liver recipe. Chop a couple of onions and carmelize them (the longer they cook the sweeter they get. Take out from the frying pan and add liver. Add Salt and pepper to taste and maybe half a teaspoon of sugar. Add a small amount of water and cook the liver for like 10-15 min. Throw liver in the blender or i have one of those hand held ones that you can cream soups with. Add 2-3 chopped hard boiled eggs, fried onions and mix it all together. Re: I'd like to make chicken liver cognac pate - cjs - 08-27-2009 I have a couple of 'cheap & dirty' recipes that I used to do for catering using chicken livers, but here's the one we made while I was in school. Haven't made it for a long time, but we all sure enjoyed it. * Exported from MasterCook * Chicken Liver Paté Recipe By :The American Culinary Federation Serving Size : 18 1 1/2 pounds Chicken livers -- cleaned, sinew removed 16 fluid ounces Milk -- or as needed for soaking 1/4 teaspoon TCM (tinted curing mix) 1 ounce Salt 8 ounces Fatback -- medium dice 3 ounces Bread flour -- unsifted 2 ounces Shallots -- minced 1 1/3 ounces White breadcrumbs -- fresh 2 teaspoons Powdered gelatin 1 teaspoon White pepper -- ground 1/2 teaspoon Allspice -- ground 1/2 teaspoon Dry mustard 1 fluid ounce Sherry wine 3 each Eggs 2 each Garlic cloves -- minced 6 fluid ounces Heavy cream Soak the chicken livers in the milk with 1 1/2 teaspoon of salt and the TCM for 12 to 24 hours. When ready to use, drain well and pat dry with paper towels. In a blender, combine the liver with the fatback, flour, shallots, breadcrumbs, gelatin, spices, sherry, eggs, and garlic. Purée the mixture to a smooth, loose paste. Pass through a wire-mesh strainer into a stainless-steel bowl. Stir in the cream. Let mixture rest under refrigeration for 2 hours. Pour into a terrine mold or individual molds that have been lightly brushed with oil or lined with plastic wrap, cover, and poach in a 170°F water bath in a 300°F oven to an internal temperature of 165°F, about 45 minutes to 1 hour. Remove from the oven and let cool at room temperature for 30 minutes. Press with a 1 pound weight and chill overnight under refrigeration before unmolding and slicing. Yield: "2 pounds" - - - - - - - - - - - - - - - - - - - oh crap, it calls for gelatin, which looking at my others all call for it. Re: I'd like to make chicken liver cognac pate - WannaBeTVChef - 08-27-2009 OML looks fabulous can I not use the tint stuff tho? Re: I'd like to make chicken liver cognac pate - WannaBeTVChef - 08-27-2009 I've seen this in Deli's. Bet it's good on deli rye bread. Re: I'd like to make chicken liver cognac pate - Old Bay - 08-27-2009 Sorry, I don't do liver in any form. It will never pass between my lips again. Re: I'd like to make chicken liver cognac pate - labradors - 08-27-2009 Here's the best! This was my dad's favourite for years, until the restaurant from which it came closed. Since then, my mom has made it a few times, but it's not exactly everyday fare. LOL! This pâté recipe from the Colebrookdale Inn in Pennsylvania is from a book of recipes from Pennsylvania Inns. We went to the Colebrookdale Inn a number of times and, although pâté isn't really my thing, my dad could vouch for how well this recipe matched what the restaurant actually served. Also, NO GELATIN! The Colebrookdale Inn Chicken Liver Pâté with Peppercorns and Cognac Ingredients:
Oops, forgot the chicken liver cognac pate - WannaBeTVChef - 09-21-2009 I have not made this. It's a dish that there would have to be an occasion for. It looks delicious and please forgive me for not addressing and thanking you. Not sure if I even remember the various postings I've been involved In in the web site. I'm still very new, again Im sorry for forgetting. Re: I'd like to make chicken liver cognac pate - Old Bay - 09-21-2009 OMG--no help from me--I'm outa here!! Re: Oops, forgot the chicken liver cognac pate - Mare749 - 09-22-2009 WB, not to worry, we all collect a gazillion recipes and don't always get to them asap. You will have an occasion to use it eventually and you can let us know then how you liked it. |