Wednesday, September 1, 2010
Pâté de Foie Facile de Carol (Carol’s Easy Liver Pâté)
You know what – every once in a while – I just have to make a Pâté! When I was in culinary school, I was introduced to the wonderful world of Garde Manger by my most fabulous instructor Carol A. Silkes. I learned the most wonderful culinary things from Carol! One of the things she taught me was the recipe for this “Easy Pâté”. She said this Pâté was so easy – we would remember it for the rest of our lives. I am not sure about the rest of my classmates – but – she will be pleased to know that I sure do! I never wrote it down – but I am darn sure I remember it exactly! Of course, I made one slight change to her recipe – I always have to change something!
The ingredients: 1 lb. chicken livers, 2 medium onions, 3 stalks celery, fresh thyme, salt to taste, 1 lb. butter (at room temperature), Craisins, sherry or port.
Wash and drain livers. Rough chop onions and celery. Put livers, onions, celery, thyme, a bit of salt in a big pot and fill with a lot of water. Put on the stove and boil for an hour. Skim the foam off the top that forms. After an hour or so, drain the mixture in a colander and fish out the thyme stems – you really don’t want those in your Pâté!
OK – several days before I made this – I soaked the entire bag of Craisins in sherry to cover. According to Carol, she discards the excess sherry or port. I just add it to the Pâté – that is how I changed the recipe – just call me a lush hehehehe. Notice that I am using a really small food processor. This led me to getting a new large 14 cup Cuisinart food processor because the mixture got too cold and I had trouble incorporating the butter into the mixture as well as I would like… Oh well. I won’t have that problem the next time. I put a bit of each component of the Pâté in the processor for each time I turn this baby on. I purée the mixture until smooth. I then stirred that mixture really well to make sure that was really well blended and portioned out into these really nifty containers I found on sale!
The mixture is almost a liquid at this point. Once you put it in the icebox, it will harden. Store it in the icebox and it will be good for quite a while – what with all that alcohol and butter! It really is easy – and trust me – delicious!
Don’t you just want to come hang out by the pool with me and have a snack?