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adwred · Posted: Thu Jun 07, 2007 3:44 pm Post subject: Chicken Liver Pate

1 onion, halved
4 whole peppercorns
4 cups water
1/4 cup butter
1 clove garlic, minced
3 tbsp port wine or brandy (optional)
1 tsp Dijon mustard
2 tsp. minced fresh thyme or 1/2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp freshly ground pepper

Cut the onion in half and add half to a saucepan with peppercorns and water. Bring to a boil, reduce heat and simmer a few minutes. Add chicken livers and simmer very gently about 8 to 10 minutes – livers should be slightly pink inside. Drain and discard onion and peppercorns and set livers aside.

Meanwhile, chop remaining onion half.

Melt butter in small skillet over medium heat. Sweat onion and garlic for 3 to 4 minutes or until tender but not too brown. Place livers, onion-butter mixture in a food processor along with port (if using), mustard, thyme, salt and pepper. Pulse processor until mixture is blended but not quite smooth. Scrape down sides with spatula. Process until smooth.

Taste and adjust seasonings (it will taste saltier when it's warm, but when it's cold, it will be just right).

Spoon into serving dish, cover and refrigerate overnight (or up to 2 days ahead).

Makes about 2 cups.

I can seriously eat this with a spoon, but it's nice on cucumber rounds, in young tender inner celery stalks or in endive leaf 'cups'.

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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.