Eat More Liver: Pate with Bacon and Walnuts
December 30, 2012 § 2 Comments
Listen up everyone, we all need to eat more chicken liver. Really, these little organ meats are loaded with protein and health giving vitamins and minerals:
Vitamin A which is so important for eyes and bones. Vitamin B 12 which helps to build healthy red blood cells. Riboflavin (Vit B 2) minerals such as selenium and iron.
It also has a fair amount of cholesterol, but do not be afraid. Cholesterol is your friend, not your enemy, to quote Dr. Joseph Mercola. We need it for so many things including hormones and neurological functioning.
And chicken livers are quite inexpensive, even the organic ones, which you must buy. After all, the liver is a filtration system for toxins, and we all know that conventionally raised poultry is pumped full of antibiotics, hormones and pesticides.
So try and add more chicken liver to your diet. Fry them up with bacon and onions, add to stuffing, soups, and scrambled eggs. There are many delicious recipes out there, and the Silver Palate Cookbooks have several easy recipes for pate, mousse and crostini.
Here’s a delicious chicken liver pate from the Silver Palate which I think you’ll make again and again. It takes no time, just remember to make it the day before you want to serve it so the flavors can blend.
8 slices bacon, diced
1 pound organic chicken livers
1/2 cup brandy
3/4 cup heavy cream
1 medium yellow onion, minced
1/4 cup good mayonnaise
1 tsp dried thyme
large pinch ground nutmeg
salt and fresh ground pepper to taste
1/2 cup chopped walnuts
3 TBL chopped Italian parsley
One day before serving, fry the bacon in a medium size pan until crisp.
Remove from pan and drain on paper towels.
Saute the livers in the hot bacon fat over medium heat until brown on the outside but still pink inside, 4 to 5 minutes. remove from the pan and reserve.
Pour the brandy into the pan over medium heat and stir, scraping up the brown bits on the bottom.
Add the cream and heat to boiling. Reduce heat and simmer until reduced to 1 cup.
Process the livers, onion, and reduced cream in a food processor fitted with a steel blade until smooth.
Add the mayo, thyme, nutmeg, salt to taste, and lots of pepper. Process until smooth.
Add the diced bacon, walnuts, and 3 TBL parsley and process just until blended.
Transfer the liver mixture to a crock or decorative serving dish and refrigerate covered overnight.
Garnich with crumbled bacon, parsley, or walnuts and parsley if you wish.
Serve with crusty bread or crackers.
Makes about 3 cups.