My mother liked her chopped liver rustic style. It is a matter of taste, but I prefer turkey liver when it is made with a food processor, creating a smooth pâté. To balance the richness of the liver, the pâté needs sweetness (caramelized onions), saltiness (sea salt), heat (black pepper) and earthiness (hard-boiled egg and mushrooms.
Serves 8
Ingredients
1 turkey liver, approximately ½ cup
2 fresh, large eggs
2 medium yellow onions, ends and peel removed, washed, roughly chopped
2 cups mushrooms, brown, shiitake or portabella, washed, roughly chopped
¼ cup Italian parsley, washed, leaves only, roughly chopped
2 garlic cloves, skins removed, washed, finely chopped
2 tablespoons sweet butter
¼ cup olive oil
Sea salt and black pepper
Directions
Wash the uncooked liver and pat dry. Using a sharp paring knife, remove and discard all fat and membranes. Cut liver into half-dollar-sized pieces.
Place the eggs into a pot of boiling water. Cook 10 minutes, remove from water, let soak in cold water to cool, remove and discard shells.
In a large sauté pan over a medium flame, melt the butter and lightly brown the onions, mushrooms, parsley and garlic. Add the pieces of turkey liver and sauté until lightly brown, being careful not to overcook the liver, which should be pink inside. Season with sea salt and black pepper.
Using a rubber spatula, scrape the sautéed liver and vegetables into a large food processor, add the hard-boiled eggs and pulse. Slowly add olive oil, a little at a time. Use the rubber spatula to push any accumulation off the sides of the mixing bowl.
Continue pulsing and adding small amounts of olive oil until the pate is creamy. Depending on the size of the turkey liver, you might use more or less of the olive oil. Taste and adjust the seasoning with sea salt and pepper.
Use the spatula to transfer the pâté from the food processor to a serving bowl. Cover with plastic wrap and refrigerate. The pâté can be kept in the refrigerator 1-2 days.
Before serving, take the pâté out of the refrigerator, place on the counter out of the sun and allow to come to room temperature. Serve with crackers, toast points, fresh sourdough or French bread.
Variations:
Instead of Italian parsley, use 1 teaspoon finely chopped fresh rosemary leaves.
For a denser pâté, use 1 hard-boiled egg instead of 2.
Add ¼ teaspoon cayenne powder to the sauté for heat.
Add 1 slice bacon, finely chopped to the sauté and brown until crisp.
Add 1 teaspoon balsamic vinegar to the sauté.
Sprinkle 2 tablespoons red onion or scallions, finely chopped, over the pâté just before serving.
- Recipe courtesy of David Latt