Skip to content

what a long, long trip it’s been.

September 4, 2013

the boy & i were in vermont for an extra-long trip this summer & it was grand – sweet days with family & friends, rumbling summer thunderstorms, dirt roads & cool swimming holes.  one foggy morning, eight of us slaughtered twenty-six chickens & that afternoon i made this pâté .  the livers, with a few other ingredients, come together into a rich, velvety spread that is the perfect compliment to a strong cocktail.  i decided to lead with this chicken liver pâté  because it embodies much of what i love about my vermont-eating life – cooking & eating food that is raised or grown outside of the kitchen door.  it is simple, satisfying & perfect for a gathering of friends.


chicken liver pâté  (makes 3 medium / 6 small ramekins)
adapted from food & wine 
1 lb chicken livers, well-trimmed
1 small onion, thinly sliced
2 garlic cloves, smashed & peeled
1 bay leaf
1/2 tsp. thyme leaves
3/4 tsp. kosher salt
3/4 C water
1 1/2 sticks unsalted butter, room temperature
2 1/2 tsp. cognac or scotch whisky
ground pepper to taste

combine the chicken livers, onion, garlic, bay leaf, thyme & salt in a medium sauce pan; add the water and bring to a simmer.  cover, reduce heat to low & cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.  remove from the heat & let stand, covered, for 5 minutes.

discard the bay leaf.  using a slotted spoon, transfer the livers, onion & garlic to a food processor; process until coarsely pureed.  with the machine on, add the butter, 2 T at a time, until incorporated.  add the cognac, season with salt and pepper & process until completely smooth.  scrape the pâté into ramekins. press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.  serve chilled.

make ahead – the pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

What's Happening Black Oakland?

Reclaiming our right to the city

Root & Rebound

Building a Community-Based California Reentry Project


delicious food. tasty clothes.


Exploring Culinary Traditions of Africa, African America and the African Diaspora


The Smart Fashion Blog


delicious food. tasty clothes.


delicious food. tasty clothes.

Street Etiquette

Where high fashion meets the streets

delicious food. tasty clothes.

Be Loud Be You

delicious food. tasty clothes.

My Little Expat Kitchen

delicious food. tasty clothes.

Where Did U Get That

delicious food. tasty clothes.

My Site

delicious food. tasty clothes.

This Time Tomorrow

delicious food. tasty clothes.

%d bloggers like this: