Now we’re getting serious about this french cooking business. Betsy is so enthusiastic about this week’s recipe that I confess to looking forward to the experience. Somehow serving a molded concoction of chicken livers and onions on top of lettuce (I grew up with Iceberg) to begin a meal at home is something we never did in Iowa where I grew up.
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[...] recipe caused controversy over technique; this week’s recipe provoked one of the liveliest Problems & Questions thread that we’ve ever had. Liver is a challenging ingredient for many and this recipe seemed doubly [...]
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This recipe is SO easy you all won’t believe it! I made it today in under an hour. Hardest part was finding chicken livers – seems everyone in my ‘hood was buying the up! I don’t enjoy touching liver and stuff like that but having spent a year in 2011 working through Michael Ruhlman’s Charcuterie and having made pâté before (as well as a whole lotta other meaty stuff), this really was a piece of cake (gâteau) in comparison LOL! I didn’t eat it because I don’t think post stomach flu it’s wise (it’s rich) but Neil had one for lunch and LOVED it and both my neighbours scored one as they were outside when I was taking the pictures. A popular item!!
Oh and the onions? Meh. Ya gotta eat cornichons with liver.
Mardi is right – this was easy. We had it as part of our Christmas brunch. I will save my thoughts on it for the post :-)
Well liver is not for everyone but this looked like a nice preparation of it for those who aren’t huge fans. I’m guessing the Cherlings didn’t like it so much? Someone on Instagram told me mine looked like Fancy Feast. Nice.
Cher, I told my husband you served this for Christmas brunch and he asked if you were celebrating “Passive-Aggressive Christmas”. Ha ha!
There may be something to that theory – all will be revealed Friday!
I will be making this for myself for lunch one day this week because my husband said he won’t try it. Wimp! I’m glad to hear it’s easy.
I have been saving the chicken livers whenever I use a whole chicken in anticipation of making this, so finding them won’t be a problem.
I’m also going to be doing this for lunch sometime this week – no way is the husband going to eat this. He doesn’t even want to be in the house when I make it. I think his mother must have tortured him with chicken livers in the past. I wanted to save the liver from the chicken I roasted two weeks ago, but he couldn’t tolerate accidentally stumbling upon it in the fridge. So, my challenge now is to find a small amount of chicken liver somewhere. They’re easy to find, but they all seem to be in 1-pound containers. I’m fostering a relationship with the local Whole Foods butcher in hopes of someday getting beef cheeks from him, so I’m thinking he’s the man to go to. I don’t think I’ve ever had chicken liver before, so this should be interesting!
Liver torturings were a regular event in our house growing up. I survived, but liver and I have yet to foster a friendship (or even an amicable regard for each other).
My poor DH loves the stuff, but he knows to order it when we are out for dinner!
so I recently found out that finding veal cheeks are easier (and possibly safer to eat?) … maybe you can ask for that?
Hmm. He didn’t mention anything about that. I’ll ask next time. He’s hoping to start selling cheeks later this month or in January. Because it’s used in Mexican cooking so much, he’s had other requests for it, so he’s hoping it will become a regular item to offer.
And by January, I meant February. Ugh, too early in the morning!
Not so sure about this one….liver is not on my preferred list at all.
You guys are cracking me up! Despite my enthusiasm, I grew up in a house where my parents made a pact never to each liver or Brussels sprouts. Of course, they meant beef liver, but I’ve come to love chicken livers, especially mashed up as chopped liver. I’m excited because this will be much more elegant than chopped liver. Yay!
Well I tried to make mine elegant but someone still told me (on Instagram) that it looked like cat food. Honestly.
That’s so rude! I’m looking forward to making this tomorrow.
Yeah, if you don’t have something nice…. I spent a year taking pics of meat for Charcutepalooza and some of them are my proudest shots :) Meat can be beautiful. You’ll love this one Teresa – I had a teeny taste and it was perfect :)
From the pic in the book- it looks lovely plated??
http://instagram.com/p/UZJMBrqZP3/
Ok so mine isn’t as pretty as Dorie’s but honestly… Picky Miss Cleo Cat turned up her nose at it so it obviously did not SMELL like fancy feast…
This P&G is a riot. Have all the ingredients in the fridge. Have already made the onions. They’re living in a jar in my refridgerator. Betsy, no matter what happens, I am only writing good things about my results tomorrow.
Sorta reminds me of the time we did the sardine rillettes!
*shudder* Sardine rillettes…
I actually liked the liver a lot! Once I got it all in the ramekin it was smooth sailing (and eating). Definitely needs crusty bread, tho!
I didn’t make this weeks recipe…I really don’t like liver :-(
I’d rather eat cookies :-) I had a geat time visiting Dorie’s store Beurre & Sel and meeting her son Josh on my recent trip to New York City!
http://hadenkitchenfavorites.blogspot.com