tag:blogger.com,1999:blog-6305328694649842650.post8773727481942012069..comments2024-01-30T10:17:24.879-05:00Comments on Girl In An Apron: Lamb Liver Pate....The Scoop on Organ Meats.Girl In An Apronhttp://www.blogger.com/profile/11935086534482015065noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-6305328694649842650.post-70133435880330680852018-07-07T17:33:41.292-04:002018-07-07T17:33:41.292-04:00This is my go to recipe for pate from my Icelandic...This is my go to recipe for pate from my Icelandic lamb livers. I usually don't like liver but I love this pate!Briggethttps://www.blogger.com/profile/13561634318916247012noreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-40397720486894815332014-04-29T08:55:47.831-04:002014-04-29T08:55:47.831-04:00I just tried this recipe, but with a few alteratio...I just tried this recipe, but with a few alterations: I used fresh rosemary, and used several tablespoons of it minced. If I recall, dry herbs are more potant. I also used fresh mint to bring out the flavor of the lamb. I tried some before it was chilled, and I really like how it tuned out.Mikenoreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-32472964121978998082013-12-17T07:15:40.705-05:002013-12-17T07:15:40.705-05:00Hi, GIAA
This fall I got hold of a lot of lamb liv...Hi, GIAA<br />This fall I got hold of a lot of lamb liver from a local farmer. I browsed for recipies and ended up trying yours. I was out of wine so I used vinegar and lemon juice as suggested, which turned out fine. This really is a good tasting patê. All my friends will get some for this years X-mas. Thanx!Anonymoushttps://www.blogger.com/profile/17920075713798045530noreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-15125824348289496702013-09-01T19:33:34.127-04:002013-09-01T19:33:34.127-04:00Hi Anonymous and Sharon C. So glad you are trying ...Hi Anonymous and Sharon C. So glad you are trying the recipe. The preserved lemon idea sounds terrific. I would love to hear how it turns out for you both. Sharon I am in Asheville, but able to source lamb liver at the UNCA tailgate market from East Fork Farm. Their products are favorites at our house. Thanks for your comments and for reading!Girl In An Apronhttps://www.blogger.com/profile/11935086534482015065noreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-12936608996435864322013-08-29T14:16:02.925-04:002013-08-29T14:16:02.925-04:00East Fork - Does that mean you're somewhere in...East Fork - Does that mean you're somewhere in Transylvania County? Do you sell lamb products? I live in Pisgah Forest. I bought a lamb liver in Asheville and will try your pate. Its sounds wonderful. I'll check back and see if you respond. I'm bookmarking your blog.Sharon C.noreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-53326793412314386172013-08-10T19:06:44.225-04:002013-08-10T19:06:44.225-04:00I have a ton (well, almost) of home made lamb live...I have a ton (well, almost) of home made lamb livers because I hate to toss them in the offal barrel when the butcher comes (none of my customers want it - fools!). Been making a rustic pate adapted from Julia Child, but am looking for some variety. I think the 'shrooms will add needed moisture and a good bass note. I'm going to try this with preserved lemons instead of the lemon juice - I think that will add enough salt and perhaps more complex flavor. I will report back with the results...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-82936930037916831262013-03-14T15:49:16.274-04:002013-03-14T15:49:16.274-04:00Just finished the lamb liver pate, added a few twe...Just finished the lamb liver pate, added a few tweeks of course, but it is delicious! A butcher friend brought me some lamb livers, and so begins my pate journey....Thanks for the recipe and I am enjoying your site. The strawberry goat cheese tart is also calling to me....!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-28363938236286486962012-12-19T00:59:01.867-05:002012-12-19T00:59:01.867-05:00Thanks for the recipe. Looks yummy.
I'm thin...Thanks for the recipe. Looks yummy.<br /><br />I'm thinking of trying this with goat/kid liver. Is there anything I need to do differently? Is it possible to add goat/kid kidney to this in some way (or any good suggestions on how I could cook this)?TrampledbyGeesehttps://www.blogger.com/profile/00280685094722276939noreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-85732342858363467982012-10-11T14:53:23.016-04:002012-10-11T14:53:23.016-04:00My wife raises grass-fed lamb (Sheepy Hollow) and ...My wife raises grass-fed lamb (Sheepy Hollow) and sells it to locals. It's wonderful stuff. Almost everyone turns down their liver, kidneys, tongue and heart. I've looked the other way about those items, too; that is until I came upon your recipe and advice. I tried it (to the letter) and it worked wonderfully. The pate went over really well at a cocktail party here and finally one person commented to another that it was certainly "chicken liver" and my wife proudly assured him it was not. The entire room was very surprised.Anonymoushttps://www.blogger.com/profile/07235558348477097598noreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-15885958983999143522012-09-28T11:14:59.210-04:002012-09-28T11:14:59.210-04:00Rachel - I recall Sally noting the chicken livers ...Rachel - I recall Sally noting the chicken livers are a more complementary balance of vits A,D,E versus beef liver which is mostly vit A. Do you have any more information on this, and on lamb in particular? Many thanks.Michellenoreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-1530586626746325932012-09-28T11:10:29.508-04:002012-09-28T11:10:29.508-04:00Mike, the saturated fats used to sautée will enabl...Mike, the saturated fats used to sautée will enable the absorption of the minerals and fat-soluble vitamins. With the minerals absorbed the body has the co-factors to uptake the vitamins. Prize the good fats!Michellenoreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-91009056750299307722012-09-28T11:03:24.039-04:002012-09-28T11:03:24.039-04:00This adaptation with grains would be suitable for ...This adaptation with grains would be suitable for a wee one 18-24 months. Babies and young children do not produce amylase which is required to digest grains. In NT, Sally suggests no cereal grains for babies under one year (pg 605).<br /><br />Just found this blog. Well-written. Brava!Michellenoreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-37700952013099159482012-07-14T16:07:13.540-04:002012-07-14T16:07:13.540-04:00I was happy to find your recipe since I received l...I was happy to find your recipe since I received lamb livers with my recently purchased local pastured lamb. I'm not a fan of straight liver but my husband suggested pate and, voila, here's your recipe! I will likely leave out mushrooms as well since I despise them but thanks for the tip to add something starchy as a binder. It'll be fun to try!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-66420685649024666852012-01-12T13:14:03.798-05:002012-01-12T13:14:03.798-05:00ha! was looking for a recipe...yours came up first...ha! was looking for a recipe...yours came up first in google and lo and behold, I'm cooking East Fork Farm lamb livers too...<br /><br />thanks for the recipe!monicajanehttp://naturalwholefoodrecipes.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-89920192381601022092011-06-24T07:11:21.765-04:002011-06-24T07:11:21.765-04:00Hi Lisa-
I really like that you are making this fo...Hi Lisa-<br />I really like that you are making this for your wee one. I would use a splash of vinegar or lemon juice in place of the wine, or omit it completely, and maybe try pre-soaked and cooked brown rice in place of the mushrooms. It needs something to bind it together, and I think a starch may work. It will have a different taste, but should be easy to digest. Let me know how it goes.Girl In An Apronhttps://www.blogger.com/profile/11935086534482015065noreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-51237031297414855982011-06-23T12:48:06.163-04:002011-06-23T12:48:06.163-04:00Yum! I'm going to try this today. One question...Yum! I'm going to try this today. One question: Since I'm making this in part as baby food, I'm wondering if I might a) leave out the mushrooms and b) substitute something for the wine. Not as delicious, probably, but easier to digest. Thoughts on that? <br />Thanks for the recipe.Lisanoreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-58942022262748327592010-11-29T07:58:26.172-05:002010-11-29T07:58:26.172-05:00Mike, I think you would have no problem steaming t...Mike, I think you would have no problem steaming the livers, but I would still saute the mushrooms and remaining ingredients to get that good pan seared flavor. Lamb livers are grainer than chicken, so I like the idea of steaming to perhaps create a smoother outcome.Girl In An Apronhttps://www.blogger.com/profile/11935086534482015065noreply@blogger.comtag:blogger.com,1999:blog-6305328694649842650.post-2033071292876485222010-11-26T10:35:35.700-05:002010-11-26T10:35:35.700-05:00Is it possible to cook with the water steaming met...Is it possible to cook with the water steaming method rather than saute? Would steaming create a smoother pate? ThanksMikehttp://www.thesolarstore.comnoreply@blogger.com