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| Chicken Liver Gâteaux with Pickled Onions |
Since then I've looked for the recipe but can't find it on line and I've vowed to not buy a new cookbook until I use more of what I own but it just now occurs to me to check the library and YES they have it. I've added my name to the reserve list.
This paté is good. More of a slicing paté than a spreading paté but quite delicious.
I'll admit to being squeamish about the liver when I thought about it but once I started working with them I was okay. My liver was fatty which caused me to wonder about my chicken's diet and the fat surrounding my own liver but that's another topic! Raw liver in the food processor had me reliving Rosemary's Baby and I wondered what my sleep/nightmare's might be.
My mother was a farm girl so I grew up watching and helping mom handle all kinds of meat and various innards. She even MADE mince meat when that involved cooking a hog's head!...and she loved to pull me into her food projects:)
Anyhow, I've been wanting to make paté but was intimidated and I thank Dorie Greenspan and this group for pushing my comfort zone! Oh yes, the pickled onions are quite good too and I'm looking for other ways to use them.
Check out the rest of the group at French Fridays with Dorie. We're cooking from her book Around My French Table.
I was glad to give this one a try even though it wasn't my favorite thing...
ReplyDeleteIt looks like you had a very pretty spread of food - and I do agree that the onions were good.
Good job! I like a good pate, but I like them already made for me. Maybe one day when the stars align, I'll try this.
ReplyDeleteOh, I LOVE Bouchon! I've only been once, but hope to go again. Yeah, I did not like the look of the liquid custard...ick.
ReplyDeleteYour pate looks quite good! I chose to skip this one…I also enjoy a good pate when someone else makes it for me!! I agree with loavesand stitches…maybe I’ll give this one a try someday…WHEN THE STARS ALIGN…lol! Kudos to you!
ReplyDeleteYour plating looks delicious. Well done, I thought that this was a difficult one to photograph, but it certainly was tasty. And I too have been eying other similar recipes but was too wimpy to try them. Thanks to Dorie for giving me a push.
ReplyDeleteLooks great! I liked this week's recipe too! And mmmm...Bouchon! :)
ReplyDeleteWell, I have a very strong feeling that this is a challenge I'll never make-up. For sure no one here would give it a try. Even if I were like Cher and kept the ingredients a secret. Bouchon sounds great...especially if it involves one of their chocolate offerings. My grandma used to make lots of mincemeat which I love, but I never asked her what she used as the "meat" and I never want to know...they were farm folks too. Scary!
ReplyDeleteYour Chicken Liver Gâteau looks wonderful the way you presented it - I like the way it looks with the pickled onins and sliced pickles! So glad that you really enjoyed this recipe and although the preparation might have been a "little different", the result was obviously delicious!
ReplyDeleteHave a nice weekend!
I would love to go to Bouchon some day! I'm glad you tried this and liked it.
ReplyDeleteHa ha -can you believe wonderful Nana actually cleaned up and delivered the livers (and other items) ready to go ? She knew I was squeamish. It really did turn out quiet lovely and my guys loved it. And re-dos they can walk next door to Nana's for, however...let's not push this whole organ thing....And kudos to you for going to the library before buying another cookbook. I have so many they tend to illicit guilt when I see them rather than inspiration. Perhaps in 2013 I will give them more play......
ReplyDeleteI agree this didn't look promising in the blender, but it cooked up beautifully. Your plate looks delicious! My downfall when borrowing cookbooks from the library is that I end up buying it half the time...
ReplyDeleteSurprises do happen, huh, Guyla. I was prepared to just suffer through this to indulge Betsy but I spent the entire meal hour (while eating it and loving it) just patting myself on the back. This was a pretty good effort for a girl who grew up in Manchester, Iowa, a town where Velveeta was in the gourmet section at the grocery store. My Mom was a good cook but plain and simple, meat and potatoes. I would like to serve this at a dinner party but would have to be sure of my eaters - that they would at least take a bite or two. I need to think about that. Nice job. Glad you enjoyed it. Me, too.
ReplyDeleteNice job. The blending wasn't my favourite part of this recipe, either.
ReplyDeleteGlad you enjoyed this project. Your plating is so pretty.
ReplyDeleteSo glad that you enjoyed this one. Nicely done!
ReplyDeleteGreat presentation! So glad to have not chickened out (no pun intended!) and I loved the onions as well!
ReplyDeleteThank god this one got us all out of our boxes!! So jealous that you went to Bouchon! I'm putting that on my bucket list!
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