Planning ahead so we don’t have to do anything right now
Brian & I enjoyed the most beautiful afternoon, enjoying a lovely bottle of wine, bread from 3 Girls in the Pike Place Market, and a lovely aged chedder also from the Pike Place Market, and a pate.
The pate was a creation of Brian’s… from a few weeks before this lavish afternoon delight when Brian had the notion of making a lovely smooth chicken liver pate
As we sat there enjoying this lovely bite, I though back on the silly comedy film “Tremors” with Kevin Bacon & Fred Ward, among others.
The two characters were considered losers and one of the famous lines Fred Ward’s character said in the beginning of the film was “See, we plan ahead so we don’t have to do anything right now”. Fabulous! I thought about that on this lovely afternoon when I realized we were enjoyed the spoils of a morning at the Pike Place Market, a past visit to one of our favorite wineries, and Brian’s inspiration to make a lovely chicken liver pate a few weeks before.
Because of his passion, our hunter / gather instincts at our local market and our local vineyards, we sat here in this lovely afternoon doing nothing but enjoying what we planned for…without even knowing it.!
Brian’s Chicken Liver Pate recipe:
1 lb. fresh chicken livers, cleaned, 1 cup cold milk, 1 stick cold unsalted butter, but into pieces, 1 cup chopped yellow onions, 2 teaspoons minced garlic, 2 tablespoon green peppercorns – drained, 2 bay leaves, 1 teaspoon chopped fresh thyme leaves, 1/2 teaspoon salt, 1/2 teaspoon fresh ground black pepper, 1/4 cup Cognac.
In large saute pan, melt 4 tablespoon of the butter over medium heat. Add onions, cook, stirring until soft. Add garlic. Cook until fragrant, about 30 seconds. Add the chicken livers, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender. Remove from the heat and cool slightly. Discard bay leaves.
In food processor puree the liver mixture. Add remaining butter in p pieces and pulse to blend. Fold in remaining 1 tablespoon peppercorns and adjust the seasoning to taste.
Strain pate through a fine mesh sieve and pack the resulting mixture into desired ramekins.
Optional: top the individual ramekins of pate with a bit of clarified butter or melted duck fat to seal and add a sage leaf.
Pack the individual ramekins in vacuum pkgs. Then thaw when needed and serve with either hardy crackers or wholesome bread. Enjoy!