MILE END CHOPPED LIVER
Provided by Ina Garten
Categories main-dish
Time 35m
Yield 16 servings as appetizer
Number Of Ingredients 15
Steps:
- Fry the onions in schmaltz, add the chicken livers, thyme and bay leaves and cook for 10 minutes, then let the mixture cool. Add the quatre-epices and eggs to the livers. Place the mixture in a food processor and process to a coarse consistency. Stir in the scallions and season with the salt and pepper.
- Decant the chopped liver into a serving bowl and garnish with shallots, minced chives, rendered chicken skin pieces and grated hard-boiled egg.
CHICKEN LIVER PATE
Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
- Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.
Nutrition Facts : Calories 48 g, Fat 3 g, Protein 3 g
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Mark Bittman
Categories appetizer, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
- Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
- Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
- Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
CHOPPED CHICKEN LIVER
This has got to be one of the most delcious recipes! It is yet another chopped liver recipe which is wonderful. Courtesy of Barefoot Contessa Parties (2001) - Ina Garten. Television Food Network, G.P. copyright 2003.
Provided by Manami
Categories Spreads
Time 25m
Yield 4-6 cups, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Drain and pat the livers dry saute them in 2 batches in 2 Tablespoons of rendered fat over med-high heat; turning once, for about 5 minutes, or until just barley pink inside.
- Transfer them to a large bowl.
- DON'T OVERCOOK or livers will be dry.
- In the same pan, saute the onions in 3 Tablespoons of chicken fat over med-high heat for about 10 minutes or until browned.
- Add the Madeira and deglaze the pan, scraping the sides for about 15 seconds.
- Pour into the bowl with livers.
- Add the eggs, parsley, thyme, salt, black pepper, cayenne and remaining chicken fat (or melted margarine ) to the bowl.
- Toss quickly to combine.
- Transfer mixture to the bowl of food processor fitted with a steel blade. Pulse 6-8 times until coarsely chopped; do this in batches.
- Season to taste and chill.
- Serve on cocktail rye, crackers, toast points or matzo.
- Enjoy until next year!
Nutrition Facts : Calories 288.2, Fat 22.7, SaturatedFat 10.3, Cholesterol 362, Sodium 373.5, Carbohydrate 3.2, Fiber 0.5, Sugar 1.4, Protein 15.6
CHICKEN-LIVER PâTé
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Provided by Sam Sifton
Categories dinner, dips and spreads, appetizer, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram
More about "ina garten chopped chicken liver recipes"
CHOPPED LIVER FOR HANUKKAH - HEY SISTAH
From heysistah.com
RECIPES MAIN PAGE - BAREFOOT CONTESSA
From barefootcontessa.com
AUNT BEV'S VEGETARIAN CHOPPED LIVER - WHOLE FOOD MEATLESS RECIPE
From toriavey.com
CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE - SERIOUS EATS
From seriouseats.com
BAREFOOT CONTESSA CHICKEN MEATBALLS RECIPE - A COUPLE FOR THE …
From acouplefortheroad.com
WHAT WINE GOES WITH CHOPPED LIVER RECIPE INA GARTEN FOOD NETWORK
From delipair.com
CHOPPED LIVER - TRADITIONAL JEWISH DELI-STYLE LIVER RECIPE
From toriavey.com
CHOPPED CHICKEN LIVERS | WILLIAMS SONOMA
From williams-sonoma.com
CHOPPED LIVER RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
INA GARTEN CHOPPED LIVER RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
INA GARTEN CHOPPED CHICKEN LIVER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
INA GARTEN IS COOKING UP THE HAPPY JEWISH MEMORIES SHE’S ALWAYS …
From stljewishlight.org
INA GARTEN BONE IN CHICKEN BREAST RECIPES - FOOD NEWS
From foodnewsnews.com
INA GARTEN CHOPPED CHICKEN LIVER - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
COOK THIS: CHOPPED LIVER FROM ANTHONY ROSE'S THE LAST SCHMALTZ
From nationalpost.com
INA GARTEN CHOPPED LIVER RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RECIPES - CHOPPED LIVER | CHOPPED LIVER, LIVER RECIPES, CHICKEN …
From pinterest.com
INA GARTEN'S 7 BEST JEWISH RECIPES | THE NOSHER
From myjewishlearning.com
CHOPPED LIVER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
INA GARTEN PATE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
KOSHER CHOPPED LIVER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MILE END CHOPPED LIVER RECIPE | INA GARTEN | FOOD NETWORK RECIPE
From crecipe.com
INA GARTEN CHOPPED CHICKEN LIVER : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHOPPED LIVER RECIPE AND HISTORY - MORMONSANDJEWS.ORG
From mormonsandjews.org
CHICKEN LIVER PâTé RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
INA’S CHALLAH & GLORIA’S CHOPPED LIVER. – YUM EMPLOYMENT
From yumemployment.wordpress.com
ANDREW ZIMMERN COOKS: CHOPPED CHICKEN LIVER
From facebook.com
INA GARTEN CHOPPED LIVER - GARLIC SIMCHA FISHER | IGNACIO GILBERT
From ignaciotwoned.blogspot.com
BEST INA GARTEN'S BEST HOLIDAY RECIPES RECIPES, NEWS, TIPS AND …
From foodnetwork.ca
BEST TRUFFLED CHICKEN LIVER MOUSSE RECIPES - FOOD NETWORK
From foodnetwork.ca
INA GARTEN | FARMHOUSE KITCHEN - WORDPRESS.COM
From farmhousekitchen.wordpress.com
TRUFFLED CHICKEN LIVER MOUSSE RECIPE | INA GARTEN | FOOD NETWORK
From mastercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love