Simply nutritious and delicious: Chicken Liver Pate 
To get the perfect consistency and flavor, use butter. No doubt It makes the best liver pate.
The basic recipe to prepare duck or chicken pate is to brown the livers in butter, deglaze with brandy, dry white wine or stock add seasonings and stir until the liquid is mostly gone. Then toss in the food processor with softened butter and season with salt.
For a variation, process with sauteed onions and mushrooms. This one keeps refrigerated 3-5 days, and the plane version lasts well covered and refrigerated for 5-8 days.
Serving suggestion: For a quick meal or snack, serve on toast or prepare a sandwich with melted Swiss or Mozzarella cheese.
The most important, the nutrition part:
So what makes liver so wonderful? Quite simply, it contains more nutrients, gram for gram, than any other food. In summary, liver provides:An excellent source of high-quality protein
Nature’s most concentrated source of vitamin A
All the B vitamins in abundance, particularly vitamin B12
One of our best sources of folic acid
A highly usable form of iron
Trace elements such as copper, zinc and chromium; liver is our best source of copper
An unidentified anti-fatigue factor
CoQ10, a nutrient that is especially important for cardio-vascular function
A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA. ...From The Weston A. Price Foundation files
For more information visit: The Liver Files: Recipes and Lore About Our Most Important Sacred Food
- by Chef Melissa
- May 12, 2008
- 1:22 pm
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Comments
05.14.08 at 12:01 PM |
Hi There
I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of “all the food blogs in the world” on http://www.ifoods.tv which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers
——-
05.14.08 at 12:01 PM |
Hi There
I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of “all the food blogs in the world” on http://www.ifoods.tv which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers
05.14.08 at 08:08 PM |
Melissa,
Liver pate is a good thing in my book, don’t know if foie gras upsets you but I do love it! So if it is a no, no, do try Michel Richards version called faux gras from his new book! It’s addictive on some good crusty bread!
Regards,
Jeremy
05.20.08 at 10:15 AM |
Hi Melissa! Just catching up on your website. I think that I need to make pate this week. A glass of good wine, some pate and a cheese plate would make me very happy. Hope all is well. Hugs from Texas!
05.20.08 at 12:47 PM |
Hola Kaya!!! I miss Austin, I wish I were there——
Have a great time preparing the pate—-
Hugs,
M
05.21.08 at 02:26 PM |
This is an excellent recipe. If anyone is looking for great olive oil to use for recipes like these, then check out Holy Food Imports. They produce their products in Israel, but they sell them in the US. I’ve been a long time customer of theirs and I have never been dissatisfied.
They also dontate 10% of their total profits to Israli charities.
You can find thier website at http://www.holyfoodimports.com
06.08.08 at 07:01 PM |
There are some great entertaining ideas here! My daughter and I get together every monday night to watch Nashville Star on NBC at 9/8 c and we always try out a new idea from here! im so thankful because it has been a great bonding experience for us! you guys should tune in! its a great show
06.10.08 at 02:02 PM |
Gracias Alextriana… We will sure tune in! A hug,
Melissa
07.02.08 at 02:25 PM |
I have to admit, I’ve never been one for pate. I had no idea about all the great nutrition, however, and now that I know I might have to give it another try. Thanks for inspiring me to be a bit more daring!
07.28.08 at 09:14 AM |
Very useful advices. I think I will search more about this on the Net, Guys. Many thanks
I like to cook very at home. Greetings from Poland.
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