Line Cook'S Pate
- Simply buy a pint of fresh chicken livers
- and trim them of their connective tissue. Gently cook some shallots in a lot of butter
- being careful not to let them brown. Add the livers with some thyme and a healthy amount of Madeira or port
- then turn the heat to high and saute the mixture so that the wine cooks down and the edges of the livers begin to brown but the centers are still quite pink.
- Then use a food processor to puree the mixture, adding some heavy cream and butter to thin it out ever so slightly and salt to taste. Huerta passes the result through a chinois - a cone-shaped sieve with closely woven mesh - before chilling the pate, but home cooks need not bother. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
- The bacon-onion jam takes a bit longer to prepare, but it is not complicated. Saute small cubes of bacon in a heavy pot. Add a copious amount of chopped onion, some mustard seed and brown sugar and a healthy splash of balsamic vinegar. Partly cover the pot, turn the heat to low and allow the mixture to simmer for a very long time, stirring occasionally, until the onions and the bacon have darkened considerably and have achieved the texture of, yes, jam.
chicken livers, gently cook some shallots, being careful, then
Taken from www.epicurious.com/recipes/member/views/line-cooks-pate-52667731 (may not work)