Tuesday, November 9, 2010


I love how the French can make the grittiest things sound distinguished. Pâté for instance, seems to hold a special sophisticated allure, as does caviar, the exclusive food of the rich and famous. Comparatively, chicken liver paste and fish eggs tend to conjure up a very different mental image. This is why such dishes are generally referred to by their French title. Truth is, some of the most important foods may be written off entirely by our backward modern assumptions without the help of French terminology.
Fish roe and organ meats have been prized for their nutritional profiles for centuries. Across the globe, men and women of childbearing age were encouraged among most tribes to partake in such foods to ensure the following generation a healthy future.
Pâté, with its nutrient rich base of grass-fed chicken livers, is as important of an addition to the modern diet as it was to primitive groups. In fact, almost all carnivorous mammals begin with the nutrient dense organs of an animal, moving on to the flesh and muscle only after polishing off the offal first.
As the days become increasingly shorter this time of year, supplementation with vitamin rich foods will go a long way in warding off the cold weather blues. The French were right to give pâté its suave name. It is a dish both decadent and vital.
I like to whip up a batch, divide it into a few ceramic crocks and place the extra in the freezer. This works out well for last minute parties and moments when a piece of sourdough baguette appears lonely.

I have featured a recipe for lamb liver pâté previously, however, chicken livers are milder, making them prime for pâté beginners. Bon Appétit!

Chicken Liver Pâté: (Adapted from Nourishing Traditions' Original Recipe)
*3 Tbsp. unsalted butter
*1 pound livers from grass-fed free range chickens and/or ducks
*1/2 pound of your favorite mushrooms, rinsed, dried and chopped
*1 medium sweet onion, chopped
*2/3 cup dry white wine
*1-2 garlic cloves, minced
*1 Tbsp grainy mustard
*1/2 tsp dill, chopped
*1 tsp fresh rosemary, chopped
*sea salt and pepper to taste
*1 Tbsp fresh lemon juice
*4 Tbsp unsalted butter, room temp

Rinse livers well. Place butter in a cast iron skillet over medium heat. Add the onions, mushrooms and livers. Occasionally stir and cook for about 10 minutes. Add the wine, garlic, mustard, herbs and lemon juice. Simmer until all liquid is gone. Season with sea salt and pepper. Allow to cool.
Blend everything in a food processor with remaining 4 Tbsp. butter. Spoon into ceramic dishes or crocks and chill completely.
Spread on sourdough toasts or thinly sliced baguette. Pairs well with assorted olives and mustards, caramelized onions and tart pickles.

Liver Pâté Nutritional Property List:
B Vitamins:
B9 or
folic acid
Fat Soluble Vitamins:
and essential fatty acids

1 comment:

  1. Hi makes me thinki about Ardenne Pate from Belgium, Have to try it.