The organic chicken livers from Pamora farms are wonderful, and used them in the sauteed chicken liver recipe of Kylie Kwong. So I decided to make some chicken liver pate as well — and the results were incredible for so little effort expended. I made a pretty nice chicken liver pate early last year, recipe here. A reader pointed out that it the first recipe was done with a Russian/Eastern European method of cooking, by simmering the livers in water and continuing with the recipe. So this time around, with top quality livers, I decided to try a French style/version of pate, which calls for sauteeing the livers in butter with shallots and herbs, adding a splash of brandy and blitzing it all in a food processor with more butter…
I used this recipe of Emeril Lagasse as my guide, though I added butter and sealed the pate with clarified butter. Essentially, the process has you slowly sauteeing or caramelizing the onions, then just cooking the livers till done, flavor with brandy or cognac and blitzing this in a food processor until smooth. I added butter to make it richer and possibly smoother. Don’t forget to add salt and pepper liberally. I didn’t have green peppercorns so I omitted that from my version.
The results were delicious. The pate was flavorful and yet smooth and rich from all the butter. It had an appealing, slightly pink color and spread nicely on slices of toasted baguette. Excellent with the acidic flavor of cornichons. We brought little ramekins to several friends over the holidays for appetizers and we always went home with cleaned containers… At home, I sometimes just toasted some sliced baguette, slathered them liberally with patÃ©, and ate this for lunch with a green salad or maybe some tomato soup on the side. The pate should keep several days in the refrigerator if sealed with clarified butter on the surface.