Maybe nothing is more iconic in the Jewish Ashkenazi world than chopped liver on a cracker or rye bread. Though there are those who consider it the peasant cousin to the more refined (processed) Pâté de Foie Gras or Tuscan Fegatini or Ajo Mataero, I stand my ground - rustic is wonderful - different, but wonderful.
Nu - you should try it.
BT's Family Recipe for Chopped Liver With Schmaltz
Ingredients:
1 pound (450 grams) fresh chicken livers
5 medium onions
2 tablespoons schmaltz (chicken fat)
1 teaspoon vegetable oil
2 small hard boiled eggs
1 tablespoon whiskey (optional)
1 teaspoon kosher salt
ground black pepper
Directions:
Gently remove tendons between lobes of livers
Place livers in a sieve and let drain ten minutes
Dice onions
Add schmaltz to cast iron frying pan
Turn flame up to medium
Add onions
Fry until they begin to brown at the edges - 7-8 minutes
When onions are brown, remove from heat
Add half of the salt and 2 grounds black pepper
Reserve onions in a bowl
In same pan used to fry onions, add vegetable oil
Bring flame up to medium low
Add livers
Let livers brown on one side - 1 minute
Flip and let fry 1 more minute
Remove pan from heat and add whiskey, if using
Put livers, onions and remainder of salt into food processor
Process contents until just mixed
Grate eggs with a very fine blade
Mix eggs by hand into liver
Taste for salt and pepper
Liver will keep in fridge for 3-4 days
Enjoy! !בתיאבון
Note: Livers cook very quickly. If they are too well done, the chopped liver will be "gritty". Similarly, frozen chicken livers may also produce a gritty texture. Best to buy fresh livers and prepare the dish the day before, or on the day it will be served.
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