Not a liver lover? I’m not either, but I’ve started to love liver pate’s! My sister-in-law was raving about some that she had at a restaurant the other week, and I realized I hadn’t made one in a while. This one uses flavorful items to enhance the pate without overwhelming it. I love it! Wine, garlic, sauteed onions, seasonings, and anchovies (which adds depth of flavor without making it fishy) make this pate something even I love to eat.
I was also pleased to notice that Elena, my almost three year old, likes it as well. Children often do like liver, but Elena seemed to be “growing out” of her love of liver, so I was glad that she liked this.
I’m not really a gourmet. I’m just an ordinary mom who wants my food to taste good and be nourishing to my family. But every once in a while, I get a little glimpse into a more “gourmet” and rich life style. There have been a few times when I’ve gone with my husband to a really nice restaurant. It’s there I discover something.
The rich like nourishing food! Raw oysters, liver pate, fresh seafood, local produce, caviar, cream, butter, lamb….and the list goes gone.
But for some of us with more…..plebeian tastebuds, that food is a little beyond our palate. It’s been true for me. I recently bought my first jar of caviar, it was no love at first bite for me. And it’s been the same with liver. But pate’s are starting to win me over. True, they aren’t visually appealing (though I do my best). But I am really being able to enjoy it!
Exciting because not only is liver extremely nutrient dense, but it’s also cheap! You don’t have to have a big budget to be able to afford this! (Unlike that caviar, but that’s a different story!)
This would be a bit more expensive if I had been able to find organic liver. This amount, by the way, serves us pate three times (I freeze two thirds of it). It cost me about seven dollars to make the whole dish, so for each third it only cost a little over two dollars. For that reason I am labeling this recipe a $5 dollar dish.
1 pound of livers, washed (2.50)
1 cup of organic minced onions (41 cents
Garlic and Spices (.25)
Grassfed ghee (1 dollar)
8 fillets of anchovies (I used ones wrapped in capers) (2.19)
1/4 cup of organic wine (.50)
Delicious & Flavorful Liver Pate
I didn’t have time for making my own crackers, so served these with brown rice crackers. But next time I hope to also have some homemade crackers to go along with it!
1 pound of chicken livers, washed
1 cup of minced onions (
Garlic, three cloves, minced
1 teaspoon dried thyme
1/4 cup of
, plus two more tablespoons (Butter could be used as well)
1-Over medium to med-high heat in a large saucepan, heat ghee. Add onions when hot, stir, cooking for about 5 minutes, or until softened, add garlic and thyme, cook for a minute or two more. Take off of heat and pour this mixture into food processor.
2-Heat the remaining two tablespoons of ghee until hot and add livers, cook until done on the outside but still a bit pink in the inside, add to food processor.
3-To food processor add:
8 fillets of anchovies (I used ones wrapped in capers)
1/4 cup of white wine
1/4 teaspoon nutmeg
1/4 teaspoon allspice
pinch of red pepper flakes
Process until well pureed and all of the ingredients are well combined.
I usually form my pate’s in three 8 ounce ramekins. I place some plastic wrap in the ramekins, followed by the pate. I freeze two of them, and place on in the fridge. When the pate is set, I turn it out onto a plate and remove the plastic wrap. It’s as simple as that!