Chopped Liver [Cooking]
2010 Jul 29
This is really so good, and it makes a mountain and it spoils easily, thankfully it freezes well.
Delancey Street Chopped Liver
Makes enough to serve a crowd
As every Jewish grandma knows-especially those who reside in New York City, for some reason-the secret to great chopped liver is chicken fat. It gives the liver a flavor that could never be achieved with any substitute and a texture that's incredibly silky. In fact, this one's so smooth it's like a fine pate. The herbs and spices we've added may take this chopped liver out of grandma's kitchen, but you won't be sorry.
Seasoning Mix
3 Tablespoons Sugar
1 Tablespoon Salt
2 Teaspoons Paprika
1 1/2 teaspoons white pepper
1 1/2 teaspoons dried thyme leaves
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1 lb unrendered chicken fat, diced
3 cups chopped onions, in all
1 cup chopped celery
2 teaspoons minced fresh garlic
2 lbs beef liver, cut into slices
1 cup chicken stock
3/4 lb chicken livers
1/2 cup finely chopped parsley
5 eggs
1.Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 7 tablespoons plus 11/2 teaspoons.
2.Cook the chicken fat in a heavy 4-quart pot over high heat until ren¬dered, about 9 minutes.
3.Add 2 cups of the onions, the celery, garlic, and 2 tablespoons of the seasoning mix. Stir well and cook 6 minutes.
4.Add the remaining 1 cup onions and cook 2 minutes.
5.Add the beef liver slices and cook 2 minutes.
6.Stir in the chicken stock and cook 4 minutes.
7.Stir in the chicken livers and parsley.
8.Crack the eggs into a dish without breaking the yolks and slide them into the pot on top of the other ingredients; don't stir.
9.Cover the pot and cook over high heat until the eggs are set, about 7 minutes. Remove from the heat.
10.Transfer the beef and chicken livers to the bowl of a food processor and pulse 20 to 25 times, or until coarsely puréed.
11.Add the remaining mixture from the pot and the remaining seasoning mix and process until thoroughly blended and creamy.
12.Spray a bowl or decorative mold with cooking spray. Turn the liver mixture into the bowl or mold and smooth the top. Cover and refrigerate overnight.
13.Unmold and serve with crackers or on a bed of lettuce.
Delancey Street Chopped Liver
Makes enough to serve a crowd
As every Jewish grandma knows-especially those who reside in New York City, for some reason-the secret to great chopped liver is chicken fat. It gives the liver a flavor that could never be achieved with any substitute and a texture that's incredibly silky. In fact, this one's so smooth it's like a fine pate. The herbs and spices we've added may take this chopped liver out of grandma's kitchen, but you won't be sorry.
Seasoning Mix
3 Tablespoons Sugar
1 Tablespoon Salt
2 Teaspoons Paprika
1 1/2 teaspoons white pepper
1 1/2 teaspoons dried thyme leaves
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1 lb unrendered chicken fat, diced
3 cups chopped onions, in all
1 cup chopped celery
2 teaspoons minced fresh garlic
2 lbs beef liver, cut into slices
1 cup chicken stock
3/4 lb chicken livers
1/2 cup finely chopped parsley
5 eggs
1.Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 7 tablespoons plus 11/2 teaspoons.
2.Cook the chicken fat in a heavy 4-quart pot over high heat until ren¬dered, about 9 minutes.
3.Add 2 cups of the onions, the celery, garlic, and 2 tablespoons of the seasoning mix. Stir well and cook 6 minutes.
4.Add the remaining 1 cup onions and cook 2 minutes.
5.Add the beef liver slices and cook 2 minutes.
6.Stir in the chicken stock and cook 4 minutes.
7.Stir in the chicken livers and parsley.
8.Crack the eggs into a dish without breaking the yolks and slide them into the pot on top of the other ingredients; don't stir.
9.Cover the pot and cook over high heat until the eggs are set, about 7 minutes. Remove from the heat.
10.Transfer the beef and chicken livers to the bowl of a food processor and pulse 20 to 25 times, or until coarsely puréed.
11.Add the remaining mixture from the pot and the remaining seasoning mix and process until thoroughly blended and creamy.
12.Spray a bowl or decorative mold with cooking spray. Turn the liver mixture into the bowl or mold and smooth the top. Cover and refrigerate overnight.
13.Unmold and serve with crackers or on a bed of lettuce.
2010 Jul 29
My mother LOVES chopped liver but due to medical issues she can`t eat it anymore. From time to time I make the below recipe as a mock liver for her and she says its not the same but quite decent, so I thought I`d share. I usually half the recipe and it works out fine too as she isn`t supposed to have that many eggs either and I know she`ll down the whol e batch regardless of what size I make.
Ratner's Veggie Chopped Liver
1/2 pound lentils (I usually use black)
2 (2cups) yellow onions, chopped
8 hard-boiled eggs
3 tbs vegetable oil
1 tbs peanut butter
1/4 tsp white pepper
1 tsp salt
lettuce leaves for serving
prepared white or red horse radish for serving sliced tomato, for serving
Cook the lentils according to the package directions or how you normally would. Drain. Put 1/2 cup of onions into a bowl. In a separate bowl finely chop the eggs with the lentils and add to the onions. Saute the remaining onions in 1 and 1/2 tbs of the oil until they are brown. Add the lentil mixture to the sauteed onions. Add the remaining oil, the peanut butter, pepper and salt.
Serve on lettuce leaves with white or red horse radish and a slice of tomato or on a bagel etc.
Ratner's Veggie Chopped Liver
1/2 pound lentils (I usually use black)
2 (2cups) yellow onions, chopped
8 hard-boiled eggs
3 tbs vegetable oil
1 tbs peanut butter
1/4 tsp white pepper
1 tsp salt
lettuce leaves for serving
prepared white or red horse radish for serving sliced tomato, for serving
Cook the lentils according to the package directions or how you normally would. Drain. Put 1/2 cup of onions into a bowl. In a separate bowl finely chop the eggs with the lentils and add to the onions. Saute the remaining onions in 1 and 1/2 tbs of the oil until they are brown. Add the lentil mixture to the sauteed onions. Add the remaining oil, the peanut butter, pepper and salt.
Serve on lettuce leaves with white or red horse radish and a slice of tomato or on a bagel etc.
zymurgist