Although pâté might not be up your alley (it's made from chicken liver), I highly recommend trying it at least once in your life, because it's delicious. Pair it with some cheese and a baguette, and you've got yourself a match made in heaven.
I've been eating and loving pâté since I was a kid. (I wasn't your average kid though... I was the kind who would have opted for blue cheese and pâté over a King sized Kit-Kat any day of the week.) Moral of the story- if a kid can eat pâté, so can you!
Let's make this, shall we?
What you'll need:
1 Shallot, Finely Chopped
2 1/2 tsp Porcini Mushroom Powder
1 Tbs Extra Virgin Olive Oil
1 Small Garlic Clove, Crushed
1 Tbs Schmaltz (or Butter)
5 Chicken Livers
2 Tbs Sauternes (Dessert Wine)
Salt and Pepper to taste
Heat the olive oil in a nonstick pan over medium-low heat. Sauté the shallot in the olive oil for 2 minutes, then add in the crushed garlic. Cook for an additional 2 minutes, stirring every 30 seconds.
Pour the shallots/garlic/oil mixture into the bowl of your food processor. (I recommend a mini food processor. I use this 4-Cup Cuisinart one.)
Using the same pan, increase heat to medium and add the schmaltz. Add the livers to the hot pan and season with salt/pepper. While the livers are cooking, chop up the larger bits with a spatula so they cook more evenly.
You will know the livers are done cooking when they are no longer bright red inside.
Be sure to not over-cook the livers otherwise it will affect the texture of your pâté.
Add the livers, schmaltz, sauternes, and porcini powder to your food processor. Blend until smooth (approx. 30-60 seconds).
Let cool and serve (with a baguette and cheese, of course!).
Refrigerate in an airtight container for up to 4 days.
Enjoy!
PORCINI & SAUTERNES PÂTÉ
Servings: 10-12
Time: 20 mins
Difficulty: Easy
INGREDIENTS
1 Shallot, Finely Chopped
2 1/2 tsp Porcini Mushroom Powder
1 Tbs Extra Virgin Olive Oil
1 Small Garlic Clove, Crushed
1 Tbs Schmaltz (or Butter)
5 Chicken Livers
2 Tbs Sauternes (Dessert Wine)
Salt and Pepper to taste
METHOD
Heat the olive oil in a nonstick pan over medium-low heat. Sauté the shallot in the olive oil for 2 minutes, then add in the crushed garlic. Cook for an additional 2 minutes, stirring every 30 seconds.
Pour the shallots/garlic/oil mixture into the bowl of your food processor.
Using the same pan, increase heat to medium and add the schmaltz.
Add the livers to the hot pan and season with salt/pepper. While the livers are cooking, chop up the larger bits with a spatula so they cook more evenly.
You will know the livers are done cooking when they are no longer bright red inside.
Be sure to not over-cook the livers otherwise it will affect the texture of your pâté.
Add the livers, schmaltz, sauternes, and porcini powder to your food processor. Blend until smooth (approx. 30-60 seconds).
Let cool to room temp and serve (with a baguette and cheese, of course!).
Refrigerate in an airtight container for up to 4 days.