The Recipes

House-made Pate

I made this for a dinner party of close friends this week.  It was definitely a new experience for me!  I've never cooked chicken livers, so I was a little nervous on how it would come out.  I served toasted bread on the side and paired it with a roasted tomato and red pepper puree and pickled shallots.  You definitely need something to cut through the fattiness of the pate.

I made all of the elements a few days early and stored them until I wanted to serve this as a first course.

And, I was SO proud of my friend Dean for trying this!

House-made Pate


For the Roasted Tomato and Red Pepper Puree
- 5 tomatoes, halved
- 5 cloves garlic
- 1 red bell pepper

For the Pickled Shallots
- 5 shallots, sliced
- 1 c. white wine vinegar
- 1 c. sugar
- 3 T. pickling spice, or make your own with a blend of whole coriander, cumin, peppercorns, cloves, whole bay leaves, and mustard seeds

For the Pate
- 1 lb. chicken livers
- 2 c. milk
- 2 T. capers
- 2 cloves garlic, minced
- 3/4 c. dry white wine
- 1/2 onion, diced
- salt
- pepper
- 1 T. butter
- olive oil

In a small pot, dissolve the sugar into the vinegar.  Add about a cup of water and the pickling spice and bring it to a simmer.  While it simmers, slice the shallots and put them in a storage container.  Pour the liquid over the shallots and store in the refrigerator.

Preheat the oven to 350 degrees.  Put a cooling rack on a baking sheet.  Put the garlic cloves on a small piece of aluminum foil.  Drizzle with olive oil and season with salt and pepper and wrap them up into a packet.  Put the tomato halves and garlic packet on the sheet.  Drizzle the tomatoes with olive oil and salt and pepper.  Transfer to the oven and roast for 45 minutes.

Meanwhile, roast the red pepper on a burner, turning it as the sides start to blister and char.  Once it is charred, put it in a small bowl and cover with plastic wrap.  This will make it easier to peel the pepper.

Once everything is cool enough to handle, stem and seed the pepper.  Roughly chop it and put the pieces in the blender.  Scoop in the meat of the tomatoes and squeeze the roasted garlic cloves out of their jackets into the blender.  Puree until smooth, taste, and season with salt and pepper if needed.  Transfer to a storage container and put in the fridge.

Rinse and clean the livers.  Put them in a bowl and submerge them in the milk.  Let them soak for 1-2 hours. Remove them and rinse them clean.

In a large sautee pan, heat the butter and an additional T. of olive oil.  Add the onion and season with salt.  Let the onion cook for 5-6 minutes.  Add the garlic and stir for a minute longer.  Next, add the capers.  Add the chicken livers, season lightly with salt and pepper, and cook until halfway cooked; approximately 5-6 minutes.  Add the wine and simmer for another five minutes.  Let the mixture cool, then transfer to a food processor.  Puree until smooth.  Taste, adding more salt and pepper if needed.  Transfer the mixture to a container and cover with plastic wrap.  Transfer to the refrigerator.

When ready to serve, spoon the puree onto a plate.  Top with the pate with the shallots alongside.