Super rich and creamy chicken liver pate.
I haven’t blogged for so long that I forgot my password. And truth be told I originally wrote this back in September of 2012 but am just now getting around to adding a picture. This is my favorite pate. I had a pate at a great restaurant and I really liked it. It was a little different than what I’ve had before and it got me playing in the kitchen with it. I have made this so many times now and this is the first time I have written the recipe down. This is not for those with a fat phobia. It has a stick and a half of butter in it. I’m telling you that I alone can polish off a pound of chicken livers in a couple days all by myself and you should know that I don’t like liver. I guess I should say I didn’t like liver because I love this.
Here is what you will need.
1 cup cream sherry
1 small onion finely chopped
10 whole allspice berries (are these things berries?)
5 whole cloves
1 cinnamon stick
10 whole black peppercorns
fresh nutmeg (just a few grates over the microplane)
2 bay leaves
1 – 1.25 lb of chicken livers (the worst part of this recipe is removing all the connective tissue)
1/4 tsp ground cinnamon
1 stick of salted butter
salt to taste
approximately 4 -6 T melted butter (I like to use Kerrygold pastured butter for this part because it tastes better and the color is so rich.)
Serve with plain rice crackers and a fruit only (no sugar) jam or jelly
In a large saucepan add the sherry, onion, cinnamon stick, allspice, peppercorns, bay leaves and cloves. Simmer on medium low for about 10 minutes while you clean the livers. Then add the livers and ground cinnamon and grated nutmeg. Cook about another ten minutes, covered, over medium high heat until the livers are just cooked through. Don’t overcook them as it makes them tough. By the time they are cooked through most of the liquid as reduced. Remove from heat. Here comes the tedious part. You have to go through and remove all the allspice, cloves, bay leaves, peppercorns and the cinnamon stick. This is why its a good idea to count them out before you add them so that you can make sure you get them all out. Add the livers to a food processor or Vitamix. Turn it on and add a stick of cold butter one tablespoon at a time while it is running. Turn it off intermittently to scrape down the sides. Let it run for at least 5 minutes depending on how effective your food processor is. It won’t take that long if you are doing it in a Vitamix. Add salt to taste. It should end up being completely smooth. Then pour the pate into three or four ramekins. Smooth the tops and cover with the remaining melted butter. This will seal it and it will keep in the fridge for a week but I can tell you that it won’t last that long. (Incidentally it also freezes well. Defrost it in the fridge.) Let it set in the fridge overnight covered with plastic wrap. My favorite way to have this is in big wedges on a plain rice cracker topped with a tiny dot of jam or jelly.
Yes, those are peanuts in the picture. No, I don’t usually eat those. Sunflower seeds are a better choice. The second time I made this I did have sunflower seeds and used those. I liked it better. I came up with this idea after eating at my favorite Vietnamese restaurant. I get the same salad every time I go there. Their version likely has soy in it and now that I think about it probably wheat because they use regular soy sauce. Hmmm and I wonder what they sweeten it with. I know it isn’t honey… Crap! The restaurant also adds daikon radish, shrimp and BBQ pork (and does not have the seaweed in it). I want to try that at home too but that will require some pre-planning. Does ayone have a good recipe for Vietnamese BBQ pork?? This salad is sweet and salty and was whipped up in 10 minutes. I almost didn’t post this recipe. I realize that most people don’t keep Thai basil and arame in their house as a staple. I don’t expect this to be a very popular post. However, this is currently my favorite salad and if you happen to have access to the ingredients I highly recommend it.
Half a head of green cabbage – shredded
1 english cucumber with the skin on – quartered and sliced
fresh Thai basil – handful
fresh mint – handful
big pinch of dried arame (seaweed)
sunflower seeds as a topping
1/4 cup EVOO
3 T Braggs liquid aminos or coconut aminos
1 T sesame oil
1/4 cup unsweetened rice vinegar
3-4 T raw honey
Soak the arame in room temperature water. It softens in just a few minutes and doubles or triples in size. Next make your dressing. Combine all ingredients in another bowl and whisk together until well blended. In your food processor using the slicing blade shred half a head of cabbage. You could do this by hand too if you are less lazy than I. Then slice your english cucumber lengthwise into quarters and feed it through the food processor (or slice by hand). Very coarsely chop the Thai basil and mint. Add cabbage, basil, cucumber, mint and arame to a large bowl. Mix everything together. Dress the salad as you need it. The dressing keeps well in the fridge. Top with a handful of sunflower seeds.
This post was shared at http://www.realfoodwholehealth.com/2012/01/fresh-bites-friday-january-27-2012/
Coconut Lemon Bars
Does anyone NOT like lemon bars. They might be my favorite treat. I’ve had good and I’ve had bad. The bad ones are made with a jello mix, are sickly sweet and taste of fake lemon. I wanted to make my own using real food. I wanted them to be super lemony and not too sweet. I also did not want the crust to be nut or grain based. I think it is easy to get carried away with nuts so I am trying to switch up my baking and use more coconut than nuts like almonds etc. Yes, I realize that cicinut is classified as a nut but coconut has a better Omega 3:6 ratio and as an added bonus is low oxalate. These are not low carb but they are also not a cheat. A treat, absolutely but not a cheat. The filling recipe came from here. (I would highly recommend checking out this guys blog. He has lots of great looking recipes. And does anyone else think that a man who can cook and bake is totally sexy??) I created my own base. The coconut chips I used are from Wilderness Family Naturals. They are incredible and I did hesitate to use them in a recipe as they are not cheap (when you include shipping into the cost) and I would have been devastated if these didn’t turn out and I wasted all those coconut chips. In the end it turned out to be well worth it. So how good were they? Me, who really does not have a sweet tooth ate probably 80% of the pan over the course of about 36 hours. So, yes, they were a smashing success. The kids hated them as expected due to the lemon in them and this suited me fine. I do believe that I will have to make more of these ASAP, you know for quality control. 🙂 I believe these are GAPS legal and low oxalate as well as soy, corn, dairy, grain, gluten, refined sugar and nut free. In case you are interested in seeing the evolution of this blog, check out my first recipe for Lemon Bars.
1/4 cup melted coconut oil (expeller pressed is fine if you don’t want to use your expensive virgin coconut oil)
2 T raw unfiltered honey
pinch of sea salt
1/4 cup coconut flour
1/4 cup coconut chips
1/2 cup coconut chips
Preheat oven to 350. In a food processor combine eggs, coconut oil, salt and honey. Mix to combine. Add coconut flour and 1/4 cup of coconut chips. Again, process until well combined. Transfer to a bowl and stir in remaining coconut chips. Grease a glass Pyrex baking dish with coconut oil. My dish is 7×11 or 2.2 QT/2 L. Press cookie batter base evenly into dish. Bake for 18 minutes at 350 until the edges are just starting to brown and center is cooked through.
1 cup freshly squeezed lemon juice (strained so there is no pulp)
6 whole eggs
1/3 – 1/2 cup raw unfiltered honey
1/2 cup coconut oil (I used expeller pressed.)
pinch of sea salt
Whisk lemon juice, eggs, salt and honey together in a large glass bowl or double boiler. Bring about an inch of water to boil in a medium saucepan or bottom of double boiler. Set the glass bowl on top of the boiling water. The water should not be in contact with the bowl. Slowly whisk in the melted coconut oil. Continue to whisk as the water remains at a rolling boil. DO NOT TURN YOUR BACK on this. Whisk until it starts to thicken. When it starts to thicken it gets thick FAST. Remove from heat. It should be thick enough to coat the back of a spoon. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust and smooth it out. Refrigerate. My husband and The Civilized Caveman both thought this would have been great frozen too. It probably would although that would have really slowed me down as I polished these all off. (Hmmm maybe that is a good thing.) Top with extra coconut chips as you see fit. Refrigerate (or freeze) until set then devour!
This post was shared at: http://www.thehealthyhomeeconomist.com/monday-mania-1232012/, http://www.realfoodwholehealth.com/2012/01/fresh-bites-friday-january-27-2012/