Brighton Beach Sids Famous Vegetarian Chopped Liver Green Bean Recipes

BRIGHTON BEACH SID'S FAMOUS VEGETARIAN CHOPPED LIVER- GREEN BEAN

Steps:

• Lightly toast the walnuts in a heavy based pan.
• Set aside.
• Saute onions in the oil, cooking until golden (but NOT burned).
• Add tomato paste to this and cook 1 more minute.
• Remove from heat and cool slightly.
• Add onion mix, toasted walnuts, and remaining ingredients to blender or food processor and grind together well (add a few spoons of water or vegetable broth, if necessary).
• Taste for additional salt and pepper.
• Chill for 4 hours (this also allows the flavour to develop).
• Bring to room temperature for serving.

VEGETARIAN CHOPPED " LIVER " ( GREEN BEANS )

Steps:

• Saute onions in oil for a long time, carmelized.
• Drain green beans.
• Process nuts until fine.
• Add green beans and onions to nuts in processor.
• Add 3 eggs to processor.
• Finely grate 2 remaining eggs and add by hand.
• Chill overnight.

KATZ'S CHOPPED LIVER

Steps:

• The recipe does not call for it and of course it would not meet kosher requirements, but I always soak my liver in milk for an hour or two. I find that this really improves the taste of liver, especially beef liver.
• Heat broiler to high, and place beef livers on an aluminum foil-lined baking sheet. Broil, turning once, until cooked through, about 10 minutes. Transfer to a food processor.
• Place chicken livers on baking sheet and broil until cooked through, 8 to 10 minutes; Transfer to food processor.
• Heat oil in a medium skillet over medium heat and add the onions. Cook, stirring often, until soft, 10 to 12 minutes. Transfer to food processor.
• Add the remaining ingredients to the food processor and process until smooth.
• Transfer to a medium bowl, cover with plastic film and chill.
• Note: If you have a small food processor, cut the cooked beef liver into smaller pieces, quarter the eggs, mix with the chicken livers and all other ingredients in a large bowl, then process in batches.
• Note2: I use butter, as I don't usually have schmaltz.

ELLEN LEVINE'S VEGETARIAN "CHOPPED LIVER" A LA DRAGON

Steps:

• 1. Spray a large skillet with oil and place it over medium heat. Add 2 tablespoons of the oil, and when the oil thins, add the onions and cook slowly, stirring often. You want them caramelized and golden, so allow 8 to 10 minutes. Lower the heat, add the garlic, and sauté until fragrant, another 2 to 3 minutes. Transfer the onion mixture to a food processor.
• 2. Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Add the mushrooms and sauté until they are just limp, about 4 minutes. Transfer them, too, to the processor, along with the green beans, lentils, hard-boiled eggs, toasted walnuts, tomato paste, if using, mayonnaise, and salt and pepper to taste.
• 3. Buzz the heck out of the mixture, pausing to scrape down the sides of the processor. Taste the mixture and season it again, if needed. If you like, stir in the minced onion.
• 4. Transfer the spread to a serving bowl, cover it tightly, and let it rest in the fridge for at least 2 hours or overnight. About an hour before serving, remove the spread from the refrigerator and let it come to room temperature. Garnish with minced parsley and paprika, and serve.

ALEXANDRIAN STYLE LIVER (KEBDA ESKANDARANI)

Steps:

• chop up liver into small pieces.
• combine garlic , cumin powder , ground coriander,salt, chili powder and green chilis
• in a food processor until they form a paste.
• add the mixture to the liver and let it sit for 15 minutes.
• in a medium pan heat the oil and add the liver a little bit at a time
• add the lime juice and cook for 15 minutes.