You might be surprised to learn I don't spend all of my time in the kitchen. I spend a fair amount of my discretionary time reading. Mostly fiction, but sometimes non-fiction, and every now and then, a biography or autobiography. In addition to the story, I am usually drawn to a book by the writing. Some of my most favorite books had hard to take themes but what I thought had brilliant writing. There is always a stack of 'books in waiting' on my nightstand as I don't like ever being without something to read. With a few exceptions, I don't often read all of the books lining the shelves in the room we call the library more than once. So technically, I am really never without a book. A few weeks ago I ordered the book "American Dirt" by Jeanine Cummins. After I read some good early reviews, before Oprah made it her next book club selection, and before all of the backlash began. Subsequently I have read there are some bookstores refusing to sell the book. Which, from my perspective, constitutes a book ban. More than likely we have all read some of the books banned for controversial religious or moral themes, obscenity, and politics at some point in our lives. Books now considered the most beloved and well-respected books in the 20th century. "To Kill a Mockingbird" by Harper Lee published in 1960 continues to be a book being challenged today for placement in some school libraries for its' use of racial slurs. If you have read the book, you know the overarching message of the book is anti-racist. I suddenly find myself being concerned over the silencing of controversial works. Yet, simultaneously I continue to respect the voices of those who see this book from a lens completely different than mine. While I do not choose my friends (or end my friendships) with those whose political views or opinions differ from mine, I hope I don't start losing friends over my book choices. Even as I wrote this blog post, even my usually optimistic self couldn't help but wonder how many would stop making the recipe I have shared. Or worse, think I am someone who views fiction as non-fiction or forms my religious or political views from works of fiction. But there is one caveat to all of this. I really want to believe fairy tale endings can happen, do happen.
So how I do possibly now segway and start talking about this Cognac Chicken Liver Pate? Well I am not creative enough (today) to create a smooth transition. Although this is a deliciously smooth pate.
There happens to be three other pate recipes in the archives on my blog: Chicken Liver Pate Crostini (Crostini di Fegatini), Chicken Liver Pate with Pickled Shallots, and Rustic Chicken Liver Pate. So why would I possibly share yet another one? Because this Cognac Chicken Liver Pate is different from the others. Actually the others each differ from one another as well. But this one could end up being your favorite pate version. Especially if you love one having a very creamy consistency. From the ingredients to the preparation, it may actually be the simplest of them all to make. And lately I am all about embracing simple.
I happen to be someone who loves pate. So much so I have been known to eat it for breakfast. As far as foods to accompany the cocktail hour, serving pate sets a tone hovering somewhere between rustic and classy. Which is one of the other reasons why I love it.
Compared to all of the other pate recipes previously shared, the Cognac Chicken Liver Pate is made with the least amount of ingredients. Additionally, it is the only pate recipe where the chicken livers are cooked in chicken stock rather than being sautéed in butter (or rendered chicken fat).
The only ingredient sautéed in butter is the minced onions.
The chicken livers are cooked until they are firm and barely pink inside. But instead of discarding the cooking liquid when draining them, it is reserved. The cooked livers, the hard-boiled eggs, the sautéed onions, the cognac, kosher salt, and pepper and 1/4 cup of the liver cooking liquid are placed in a food processor. Process the mixture until it is as smooth as possible.
Unlike some of the other pate recipes, this one is intended to be served chilled. If it's made the day you intend to serve it, allow for at least four to six hours of chilling time in the refrigerator.
Typically pate is surrounded with bread, crostini, or toast points. But it also goes incredibly well with lavosh crackers. So feel free to serve with any one or all of these options.
The Cognac Chicken Liver Pate would be a great prelude to your Valentine's or Galentine's Day dinner. If, by chance you are hosting an Oscar party this year, you will definitely want to serve pate. But you don't need a holiday or television event to make and serve it. It's a great start to a casual or fancy dinner party, an informal gathering of your friends, or yes, even a book club discussion.
Cognac Chicken Liver Pate (a variation on Saveur's Chicken Liver Pate recipe, Winter 2019-2020 issue)
Ingredients
1 pound chicken livers, cleaned
4 cups chicken stock (1/4 cup of cooking liquid reserved)
4 Tablespoons unsalted butter
1 large yellow onion, minced
2 Tablespoons and 1 teaspoon Cognac or Brandy
4 large hard-boiled eggs
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
Flaky Sea Salt for finishing
Optional: Extra-virgin olive oil for finishing
Optional: Finely chopped fresh chives for finishing
Lavosh crackers, crostini, or toasted bread points (e.g., rye, pumpernickel or a sturdy white bread)
Directions
1. Bring the livers and the chicken stock to a boil in a medium-sized pot. Immediately lower the heat to simmer and continue cooking until the livers are firm, but still faintly pink in their centers (approximately 6-8 minutes).
2. Drain the livers reserving the cooking liquid. Transfer the livers to a food processor. Set aside.
3. In a large skillet, melt the butter. Add the onion and cook until they are translucent and just beginning to brown (approximately 6-8 minutes).
4. Transfer the onions to the food processor.
5. Add in 1/4 cup of the cooking liquid, the Cognac, the hard boiled eggs, salt and pepper. Process until smooth and creamy. Check for seasoning. Add more salt and/or pepper if needed.
6. Transfer pate to a serving bowl. Cover and chill for at least 4-6 hours before serving.
7. Before serving lightly drizzle with extra-virgin olive oil, finely minced chives and flaky sea salt. Serve with lavosh crackers, fresh bread, grilled bread, and/or toast points.
Notes: (1) Pate pairs especially well with white wine, prosecco, or champagne. (2) Covered and refrigerated, the pate will be good for up to a week.
Fresh snowfall at Morton Arboretum, January 2020
