by Emily 2 Comments
I know liver pâté isn’t the most appealing thing to most people. Actually, I think I grossed out a lot of people when I posted it to my Instagram stories. I want to say that I had tried pâté before I made it, maybe in Germany, but honestly I’m not sure. I had just sat down to start writing up my post of Jacques Pépin’s Chicken Liver Pâté when I got the call from the U.S. Embassy in Israel about Kris.
You might be wondering where I got the idea to even make chicken liver pâté. Well, I follow Food & Wine on Facebook, and they posted a video of Jacques Pépin’s Chicken Liver Pâté. I couldn’t resist it. It was one of those recipes that I just had to try.
Okay, and now for the real, underlying reason as to why I decided to eat chicken liver. You see, Kris and I had been getting serious about starting a family. We hadn’t actually started trying to get pregnant though. We were just working on getting extra healthy before we got pregnant. And we were both completely paranoid about having a baby with health issues. I think I see the worst of the worst working at a hospital and Kris just read too many articles…. Kris had just started a new job and once he got settled with work, we were going to try to get pregnant.
We probably would have had a baby already if he hadn’t bought a raft. Kris was seriously getting into rafting and I didn’t want to be home alone with a baby while he was out rafting. He bought a raft in 2016 and then bought a cat boat last summer, an Aire Wave Destroyer. He loved rafting, and I have so many rafting memories.
Chicken liver has a lot of nutrients. It’s a good source of protein, iron, B vitamins, phosphorus, selenium, choline, Vitamin A – all important if you’re going to have a baby. I was going to make us start eating chicken liver on a regular basis, maybe some other organ meats, along with more fish like sardines and salmon.
I haven’t fully processed the fact that I didn’t get to have babies with Kris. Can you mourn for something you never had? It does make me very sad that Kris didn’t get to be a dad, he would have been a wonderful father. That’s the one thing he might regret, but I can’t say for sure. Having children is part of life that we both wanted to experience but we were definitely dragging our feet. I’m 32 years old. I don’t know if I’ll ever have kids. I can honestly say that I am glad I don’t have kids right now. If I had kids, they would be young and that would make all of this so much harder. But if I did have kids, I would still have a part of Kris.
In any case, you should try making chicken liver pâté. It’s rich, and it’s delicious. I added the process of making the liver pâté back to my Instagram stories. And if you want to learn more about Kris, I’ve been posting a lot on my personal Instagram account @emilynorbryhn
5 from 1 vote
Jacques Pépin's Chicken Liver Pâté
Chicken liver pâté is actually pretty easy to make. It's rich and delicious.
http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007
Course:Appetizer
Author: Emily
Ingredients
- 1/2poundChicken Livers,well trimmed
- 1/2smallOnion,thinly sliced
- 1smallGarlic Clove,smashed and peeled
- 1Bay Leaf
- 1/4tspThyme Leaves
- 1/2cupWater
- 1 1/2sticksUnsalted Butter,at room temp
- 2tspCognac
- Black pepper
- Kosher Salt
Instructions
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
Made 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.
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