What Am I, Chopped Liver?

If only! My love of liver does not stop at Spaghetti Caruso and foie gras…no, I am a total devotee of plain old  chopped chicken liver, Jewish style.  It could not be easier, cheaper, or more impressive.  The only thing that you need to have is a food processor.  One of your friends will let you borrow one.

Or you can shoplift one. Trust me, the liver is so good, it’s worth the risk of getting caught.

 Guests at parties will think you are a gourmet, your roomates will be unintimidated enough to try it, and you will be amazed at what an awesome chef you are.

First, sautee a ton of onions-at least 3 or 4-on low heat for an hour or so.  You want them to be very dark and caramelized with some crispy bits.  To do this, you need a LOT of olive oil and/or butter.  Like 1/4 of a cup.  For starters.  At half hour increments. add more.  If you think you put in too much…you are probably right on target.

Next, you want to clean and prep the livers, as I have shown here

 You will end up throwing away quite a bit, but that’s ok. Two pounds of fresh chicken livers will do nicely for this recipe.

By the time the onions taste like this, taste them.  Is there anything more delicious on the face of the planet?

Then, add the livers to the hot pan

And also throw in a handful-maybe 7 or 8-pitted prunes.  This is the SECRET INGREDIENT that makes this liver so awesome.  Trust me. 
 DO NOT SKIP THIS.  
Or we won’t be friends anymore.  I’m serious.

Now toss in 2 whole eggs, some salt and pepper, and mash the whole thing around.  

Put in a good glug of marsala, cognac, or armagnac.  Red wine would be ok, but not as ideal as a sweet fortified wine or liqueur, like one of these.

Now turn off the stove, take the whole mixture, and toss it into the food processor.  You add heavy cream as you pulse the mixture until the liver is a smooth and creamy paste.  You will use no more than 1/2 a cup of cream.  Go slowly, since you can always add more but you can’t take any out. You really want a smooth pate here.

Toss it into a bowl and taste for salt and pepper.

Swoon appropriately.
This really is an amazing party dish.  Rich, meaty, and decadent with  soft onions and the sweetness of the prunes.  The marsala adds a depth that rounds out the dish and takes away from the mineral-y flavor that offal can have.  This is just as delicious with crudites and pita chips as it is on a sandwich with iceberg lettuce the next day, and is not so overwhelmingly liver-y that liver virgins will be intimidated.  Trust me-you’re gonna love it!  And the next time that people call you chopped liver, you will be nothing but flattered.

Comments

  1. Dee says:

    Nice! I love the prune idea. I do a really fast one with curry and apple in the pan with the onions and livers and eggs. Looks gross but once it's all processed, it's divine and even liver haters eat it. I'm gonna try this one for sure.

  2. Fritos and Foie Gras says:

    @Dee-The curry and apple one sounds sensational! I think my sister and I are going to try this for the blog, and we will credit you for SURE!

  3. Jen Ko says:

    love your blog! i'm def. going to try this soon.

  4. Fritos and Foie Gras says:

    @Jen:Thanks lady! I hope you do try it and love it!

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