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In terms of liver, how would readers here rank them from mildest to strongest tasting?
Chicken livers are the mildest.
Of the ruminants, calf and lamb liver are also pretty mild because the critters are younger.
Beef liver is, well, livery.
Bison liver is if you really want to go hard core.
Just took delivery of a whole lamb (in pieces) and the liver is HUGE. I had no idea. It was a 100 lb Dorset and the liver is just over 1lb. I was expecting a teeny thing. My 1st batch of PB liver pâté was with chicken livers, shallots, mushrooms, port and heavy cream. I had it every day for lunch this week. So delicious!
I'm thinking of trying a liverwurst style pâté this time. DH hates liver, but loves liverwurst (go figure), so maybe he'll try it if the spices are right. If not, I'm set for lunch next week too.
CW-125, part calorie counting, part transition to primal
GW- Goals are no longer weight-related
Hi there. Good way to get my attention. I don't always check the recipe section
My pate recipe has evolved and every time I change it it gets a little simpler and a lot better.
2 lbs sliced liver (any critter, lamb and calf are my favorites)
cook in a stick of butter
season while cooking any way you like (I like Italian herbs, garlic and s&p)
put whole mess in blender (or use a hand blender)
add 1 cup heavy cream (raw is best if available)
blend the living daylights out of it until smooth
pour into tupper cups and fridge.
If you want to freeze some for later, drizzle some coconut oil or other fat on top to seal out the air first.
Other things can be added in the mixer for flavoring such as onions, tomatoes, capers, olives, bell peppers, sherry. But I kind of just like the creamy flavor all by itself.
Can be served in celery sticks or as the filling between two slices of cucumber. Or, the ultimate pate delivery device, a spoon.
Pate is a great way to get those who are a little reluctant about liver to come over to the offal side.
Even if you fall flat on your face, at least you're moving forward!