Liver And Blue Cheese Pate Recipe - Cooking Index
Liver And Blue Cheese Pate Recipe - Cooking Index
Larry writes: "Thirteen years ago, I sold my business in Los Angeles and moved to Phoenix. One of the first things my neighbors discovered about me was that I love to cook. We get together often, and I'm usually the one in the kitchen. Being the cook means never having to do the dishes."
Courses: Starters and appetizers| 2 tablespoons | 30ml | Butter - (1/4 stick) |
| 1 1/2 cups | 93g / 3.3oz | Chopped onions |
| 1 lb | 454g / 16oz | Chicken livers - halved, trimmed |
| 1 tablespoon | 15ml | Chopped fresh thyme |
| 2 tablespoons | 30ml | Brandy |
| 4 oz | 113g | Blue cheese - crumbled |
Line 2-cup dish or mold with plastic wrap, leaving overhang.
Melt butter in large skillet over medium-high heat. Add onions; saute until beginning to brown, about 6 minutes. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes.
Remove from heat. Add brandy; scrape up any browned bits. Place contents of skillet in processor. Add cheese; blend until smooth. Season with salt and pepper. Pack pEte into prepared dish. Cover; chill 1 day. Unmold to serve.
Serve with crackers or baguette rounds.
This recipe yields about 2 cups.
Source:
Bon Appetit, November 2004
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