Chicken Liver Pate With Brioche Crostini Triangles Food

CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS

Steps:

• To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
• To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
• Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
• Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
• Schmear each toast with the pate and top with balsamic onions.

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE

Steps:

• In a bowl, soak the livers in the milk for 2 hours. Drain well.
• In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, 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 the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
• Remove from the heat and let cool slightly. Discard the bay leaves.
• In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
• Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
• To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

CHICKEN LIVER CROSTINI

Steps:

• Pat dry 1 pound chicken livers and season with salt and pepper. Cook in a skillet with 3 tablespoons chicken fat or olive oil, turning, 7 minutes; transfer to a food processor. Add 2 more tablespoons fat, 1 chopped onion and some fresh thyme to the pan and cook 8 minutes. Stir in 1/4 cup sherry and boil 1 minute; add to the processor along with 1 cup crushed saltines, 1 hard-boiled egg and 2 tablespoons fresh parsley. Pulse; season with salt and cayenne. Chill, then spread on crostini. Top with hard-boiled egg and radish slices.

CHICKEN LIVER CROSTINI

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
• Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
• Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t over toasts. Arrange toasts on platter.

CHICKEN-LIVER PâTé

Steps:

• Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
• Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
• Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.