Chopped Liver With Olive Oil Recipes

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CHOPPED LIVER



Chopped Liver image

Provided by Robin Donovan

Categories     Appetizer Recipes

Time 20m

Number Of Ingredients 7

1 pound chicken livers, rinsed, trimmed of all fat and connective tissue and soaked in milk for 2 to 4 hours
2 tablespoons olive oil
3 small shallots, chopped
1 tablespoon fresh thyme leaves
1/4 cup plus 2 tablespoons schmaltz, at room temperature, divided
½ cup cognac
½ teaspoon kosher salt

Steps:

  • Heat the olive oil in a large, heavy skillet over medium-high heat. When the oil is very hot, add the livers and sear until browned on one side, about 1 minute.
  • Turn the livers over, add the shallots to the pan, and continue to cook until the livers are browned on the other side, about 1 minute more. Add the thyme and cook, stirring, for another minute or so. Remove the pan from the heat and add 2 tablespoons of the schmaltz and ¼ cup of the cognac. Stir to deglaze the pan, scraping up any browned bits from the bottom of the pan.
  • Transfer the mixture to a food processor and let cool to room temperature. When livers are at room temperature, add the remaining 1/4 cup of schmaltz and the remaining 1/4 cup of cognac and process in the food processor until smooth.
  • Transfer the puree to 4 (4-ounce) ramekins or a terrine large enough to hold it all.
  • Cover and refrigerate until ready to use (it will keep well in the refrigerator and can be frozen, as well).
  • Bring to room temperature before serving.

Nutrition Facts : Calories 307 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 356 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 16 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 212 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CHOPPED LIVER



Chopped Liver image

Chopped Liver - traditional recipe for chopped chicken livers with schmaltz and gribenes. Deli-style Jewish holiday recipe for Passover, Rosh Hashanah, or just because.

Provided by Tori Avey

Categories     Appetizer

Time 1h45m

Number Of Ingredients 8

1 1/2 lbs chicken livers
1/4 cup schmaltz, divided ((see note below))
2 large onions, (sliced (for a sweeter chopped liver, use up to 4 onions))
5 hard boiled eggs, (peeled and diced (divided))
Salt, (to taste)
Black pepper, (to taste)
1/2 cup gribenes ((optional - see note below))
2 tbsp minced fresh parsley for garnish ((optional))

Steps:

  • Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach.
  • Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers generously with salt and pepper as they are cooking. *Note: If you plan to kosher your chicken livers by broiling them prior to making chopped liver, you will only need to sauté them in the skillet for about 1 minute on each side. Koshering the livers cooks them, so there is no need to sauté them for a long period of time. Be careful not to overcook or burn the livers, or they will become dry.
  • After cooking, livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don't overcook them, or they will turn dry. When the livers are brown and firm, pour them into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Add another 2 tbsp of schmaltz/oil to the skillet, melt it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan to the mixing bowl.
  • The skillet should now be seasoned with schmaltz or oil, so you don't need to grease the pan again. Add the onion slices to the skillet and reduce heat to medium low.Cover the skillet and let the onion cook undisturbed over medium low heat for 10 minutes. Check once or twice during cooking just to make sure they are not over-browning or starting to burn. The onions should be softening, but not darkening at this point. This "steaming" process kick-starts the caramelization needed for sweetness in the chopped livers.
  • Uncover the skillet, stir the onions, and continue to sauté them for another 30-40 minutes, adjusting heat as needed to keep the onions from burning. Ideally the onions should be deeply caramelized, tender and sweet - this is what gives Jewish chopped liver its trademark savory-sweetness.Don't try to speed up the caramelization process, it takes time-- and that's ok. Good things are worth waiting for. When the onions have reduced to about 1/3 of their original size and are soft, sweet, and golden, they're ready.
  • Add the cooked onions to the mixing bowl along with 4 of the diced hard boiled eggs and the ½ cup of gribenes (optional). Season all ingredients generously with salt and pepper.
  • Now it's time to chop all of the ingredients together into a blended mix. There are various schools of thought on the "right" way to chop liver. The old fashioned way is to chop it by hand with a knife, mincing and mincing until it resembles a rough pâté.
  • Another popular method is using a meat grinder. I use a meat grinding attachment on my Kitchen Aid mixer on the fine hole setting. Works like a charm.If you want to take a more modern approach, fit your food processor with a metal blade. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms.
  • Whatever method you choose, it's important to taste the chopped liver once it is ground. Add salt or pepper to taste, if desired. Be a bit generous with the seasoning, as the liver is best served chilled and the seasoning won't taste as strong after chilling.
  • Chill the chopped liver in the refrigerator until ready to serve. Garnish with remaining diced hardboiled egg and minced parsley.

Nutrition Facts : Calories 190 kcal, Carbohydrate 2 g, Protein 10 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 244 mg, Sodium 223 mg, ServingSize 1 serving

CHOPPED LIVER RECIPE



Chopped Liver Recipe image

This unique chopped liver recipe is made with extra-virgin olive oil instead of the traditional chicken fat. It's not as refined as chicken liver pate, but it's wonderfully flavorful.

Provided by Vered DeLeeuw

Categories     Appetizer

Time 2h20m

Number Of Ingredients 7

1 lb. chicken livers
3 large hard-boiled eggs (halved)
4 tablespoons extra virgin olive oil (divided)
1 large onion (finely chopped (8 oz))
1 tablespoon minced fresh garlic
1 teaspoon Diamond Crystal kosher salt ((not table salt))
1/4 teaspoon black pepper

Steps:

  • Place the chicken livers on paper towels to drain. Place the eggs in your food processor bowl.
  • Heat 2 tablespoons of the olive oil over medium-high heat in a large 12-inch skillet. Add the chopped onion and fry until golden, stirring occasionally, for about 5 minutes.
  • Add the garlic and cook a few more seconds, just until no longer raw. Using a spatula, transfer the skillet contents, including any remaining oil, to the food processor.
  • Add 2 more tablespoons of oil to the skillet. Add the chicken livers and cook them over medium heat (not higher or they could burst) until brown on the outside and barely pink on the inside, about 3 minutes per side. Overcooked livers are dry and grainy.*
  • Again, use the spatula to transfer the skillet contents, including the livers, the oil, and any tasty bits left on the bottom of the skillet, to the food processor.
  • Add the salt and pepper. Process briefly, about 30 seconds, stopping once to scrape the sides and bottom with a spatula. You don't want the chopped liver to be as smooth as a liver pate. It should have a bit more texture to it.
  • Transfer the chopped liver to a serving dish. Cover and keep in the fridge for at least two hours, allowing the flavors to meld. Don't eat it when still warm! It won't be very good. It needs time to develop its deep flavor. Its flavor, as well as its texture, greatly improves after a rest in the fridge.

Nutrition Facts : ServingSize 3 oz, Calories 169 kcal, Carbohydrate 4 g, Protein 12 g, Fat 11 g, SaturatedFat 2 g, Sodium 204 mg, Sugar 1 g

SIMPLE CHOPPED LIVER



Simple Chopped Liver image

A simple and delicious chopped liver! My family looks forward to finding this on our table during special holidays.

Provided by KarenTheMiltch

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h40m

Yield 8

Number Of Ingredients 6

2 eggs
2 tablespoons canola oil
salt to taste
1 pound chicken livers, rinsed and trimmed
2 onions, chopped
1 pinch white sugar

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  • Meanwhile, heat the canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 5 to 10 minutes more. Place onion on a plate and set aside. Stir chicken livers into the same skillet. Cook until no longer pink in the center and the juices run clear. Place chicken livers on the same plate as the onions and allow to cool completely.
  • Place chicken livers and onion in a food processor. Process until desired texture is achieved. Place liver mixture into a bowl and season with salt and sugar. Stir in the chopped eggs. Chill before serving.

Nutrition Facts : Calories 121 calories, Carbohydrate 3.1 g, Cholesterol 251.3 mg, Fat 7.1 g, Fiber 0.5 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 46.2 mg, Sugar 1.4 g

CHOPPED LIVER WITH OLIVE OIL



Chopped Liver With Olive Oil image

Provided by Anna Winger

Categories     easy, quick, dips and spreads, side dish

Time 30m

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

1/4 cup olive oil
1 large onion, finely chopped
2 large garlic cloves, finely chopped
12 ounces chicken livers, drained
Salt and ground black pepper
4 hard-boiled eggs
Finely chopped parsley (optional)

Steps:

  • Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chicken livers and a pinch of salt and sauté, stirring occasionally, until the livers are cooked through, 5 to 7 minutes. Cool the mixture for at least 10 minutes and chop by hand or in a food processor, depending on the consistency you prefer. Season to taste.
  • Mash the eggs, leaving them chunky, and combine with the liver mixture. Add parsley, if using, and more olive oil if necessary.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 4 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

CHOPPED LIVER



Chopped Liver image

Preparation: Sauté the liver with a little olive oil. Put the liver in a food processor with all of the spices, and blend until coarsely chopped. Put in the

Provided by Jamie Geller Test Kitchens

Categories     Appetizers

Yield Servings

Number Of Ingredients 6

1 lb chicken liver**
2 tbsp olive oil
10 Dorot Onion Cubes
¼ tsp nutmeg
¼ tsp white pepper
a pinch of salt and sugar

Steps:

  • Preparation: Sauté the liver with a little olive oil. Put the liver in a food processor with all of the spices, and blend until coarsely chopped. Put in the refrigerator for several hours before serving. Source: Dorot **Note - if the liver is not already broiled for kashring by the butcher you must broil it before using.

Nutrition Facts :

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