Comments on: Chicken Pate / Pinahid na Atay a la Marketman

By: Candygirl

Candygirl — Tue, 23 Mar 2010 07:53:22 +0000

Lovely french bread…where do you get them, MM?

By: marissewalangkaparis

marissewalangkaparis — Mon, 18 Jan 2010 23:27:22 +0000

Love pate..will make this!! Thanks MM!!!

By: Tony

Tony — Mon, 18 Jan 2010 03:51:35 +0000

I defrosted a pice of chicken liver pate for use over Christmas. It was fine which proves that it keeps well in the freezer for a year at least.

The Minamilist of the New York Times, Mark Bittman, fries his with onions and a lot of cracked black pepper, blitzes it in the food processor, then adds cream.

I have some chicken livers in the freezer. I will select the best parts from MM’s and Bittman’s recipes.

By: Esperanza Blevins Idaho Falls, Idaho

Esperanza Blevins Idaho Falls, Idaho — Sun, 17 Jan 2010 21:26:15 +0000

Do you have any recipe for pandesal and encemada? Thanks Esperanza

By: Esperanza Blevins Idaho Falls, Idaho

Esperanza Blevins Idaho Falls, Idaho — Sun, 17 Jan 2010 21:22:49 +0000

Liver spread is the best translation and it taste better. All you have to do is open up a can and be done with it, especially if you’re out of time and trying to impress your guess they woldn’t know the difference. You can just add what ever ingredients you want, arrange your french bread in a nice platter and SURPRISE! French cuisine, pinoy style.

By: Gina

Gina — Sun, 17 Jan 2010 13:01:15 +0000

Have never made chicken liver pate, and haven’t eaten it in a while (cholesterol issues), but came across this Mark Bittman article just last month.

https://www.nytimes.com/2009/12/30/dining/30mini.html?_r=1&ref=dining

By: emsy

emsy — Sun, 17 Jan 2010 07:22:58 +0000

nice one, MM. I love chicken liver! I wonder where I can find cornichons here in the Manila…are they easily found in the supermarkets?

By: millet

millet — Sun, 17 Jan 2010 06:24:26 +0000

lc, you can keep it a bit longer if you generously coat the top with some melted butter, maybe to a depth of 2 cm. when the butter hardens, it seals in the pate so it doesn’t dry out and harden. but pate has never lasted untouched more than a week in my fridge, so i wouldn’t know exactly how long it lasts. i wouldn’t leave it beyond a week like that, though. once, i added some leftover brandy, and it came out very, very good.

By: Marketman

Marketman — Sun, 17 Jan 2010 01:18:23 +0000

lc, I honestly don’t know what the refrigerated life of pate would be, but personally I wouldn’t want to keep it more than 4-5 days in the fridge…

By: Ellen

Ellen — Sun, 17 Jan 2010 00:52:37 +0000

Thanks for the recipe, Marketman! I’ve always experimented with liver pate (with no satisfactory result) because I love chicken liver. With this recipe, I can now make it right.