JACQUES PéPIN'S CHICKEN LIVER PâTé
Chicken liver pâté is actually pretty easy to make. It's rich and delicious. http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007
Provided by Emily
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
- Made ahead: The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.
CHICKEN LIVER PATE A LA JACQUES PEPIN
This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe!
Provided by Manami
Categories Spreads
Time P1DT35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
- Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
- Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf.
- Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
- With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
- Add the Cognac, season with salt and pepper and process until completely smooth.
- Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
- Serve chilled.
- Enjoy!
Nutrition Facts : Calories 251.6, Fat 24.9, SaturatedFat 15.2, Cholesterol 191.4, Sodium 30.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 6.7
BOURBON CHICKEN LIVER PâTé
Categories Bourbon Food Processor Herb Sauté Cocktail Party Quick & Easy Kentucky Derby Meat Chill Gourmet
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
- Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
- Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
CHICKEN-LIVER PâTé
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Provided by Sam Sifton
Categories dinner, dips and spreads, appetizer, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram
JACQUES PEPIN'S BASIC ROAST CHICKEN
Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.
Provided by Jacques Pepin
Categories dinner, easy, weekday, times classics, main course
Time 55m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
- Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams
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