It’s time for French Fridays with Dorie!
I’m not going to lie. I was really apprehensive about this recipe. Like, horrified and a bit disgusted actually. Don’t get me wrong, I love pâté, rillettes and foie gras. But usually, someone else has prepared it before I enjoyed it. I feel as though some things should be left to the professionals (or less queasy cooks!)- and strange parts with gooey, slimy consistencies fit that bill. I am more than happy to savor pâté with a great bottle of wine after it’s been prepared- pre-packaged, bought at the market, removed from it’s container and plated. Voilà! That, I can handle!
Some things I just don’t want to know how they transformed into something edible.
But, because I never (well almost never) turn down a challenge, I dove into the world of offal- well, not really dove, but rather, waded into the shallow end. Yes, liver is considered an offal, right along with sweetbreads and calves brain. (shudder!)
Dorie’s chicken liver gateaux with pickled onions only seems intimidating. It is actually really simple to make.
The thinly sliced pickled onions can be used with the pâté or to garnish a salad separately.
I thought that the spices that were needed for the pickling liquid were on the meek side so I added more cloves and black pepper. This seemed to do the trick. The pickled onions are quite tangy yet flavorful.
While the onions simmered, the liver was prepared. I could not muster enough strength and courage vigor to do the cleaning, so Ari graciously de-veined and de-greened them for me. He remarked as his hands were covered in goo, “I can do this, but I can’t watch Grey’s Anatomy”. Go figure.
This recipe could not have been easier. Whiz everything up in the food processor and transfer to ramekins for baking in a nice, hot water bath.
After three quarters of an hour, they are done. Just plate and serve.
Despite my initial hesitation at making this, I took a bite and it was… DELICIOUS! Wow! I was so surprised! Happy that it worked out so well! I would gladly make this again for a dinner party or special occasion. The best part is, it’s a very inexpensive dish that looks and tastes expensive. I was able to purchase almost 2lbs of fresh livers for just over $2! A bargain!
So, I made the offal and it wasn’t awful! (lol) I may foray into the deep end soon.
Unfortunately, I cannot share the recipe- but you can (and should!) buy the book and cook along with us. It’s great fun! The January recipes are posted on the FFWD site.
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{ 16 comments }
Renee, your plate with the Chicken Liver Gâteau and Pickeld Onions certainly looks very elegant – a truly delicious looking presentation. And it is nice to see and read that you liked the way this wonderful French dish turned out.
Have a good week!
Nice write up! You are so brave — thrilled you found it delicious. (And a bit envious you could make it — no livers here unless you kill your own chickens, it seems…)
Isn’t it amazing how cheap chicken livers are when you can turn them into such an elegant dish? I guess it’s because they get such a bad rap, which is just too bad. Your gateau looks gorgeous!
I was sad not to get to this one this week as the “challenging” ones usually turn out to be my favorites. After reading your post here I have made a note to double the onions so that I can upgrade salads all week…once I get to this one, I mean…’cause I’m gonna do it. Promise!
I am with you on the squeamish part of the prep. I enjoy a pate out of my kitchen but prefer not to know the details. Luckily you have Ari and I have Nana next door who kept us from the yucky part
The aroma was lovely when cooked and the taste was more pleasant than I would have guessed. My hubby and sons were big fans. Not that I will be making it again- I was brave for FFWD but I am not a fan of innards and such. They can travel next door to Nana’s for that stuff……
I like liver and I like paté but the sight of raw liver being processed in the food processor was a bit off putting! That being said the final product was good, wasn’t it? I like yours with the rosemary sprig!
I enjoyed this as well. I agree that there weren’t enough spices in the pickled onions. You were smarter than I was and added more. I’ll have to do that next time around. Nice job!
Congratulations! Simple, attractive and inexpensive and it sounds devine too! I’m glad you spiced up the onions! I’d love to try it one day.
Beautifully done! This dish seems to have been a pleasant surprise for many people.
Nice presentation! I enjoyed the pickled onions, but wish I’d amped up the spices, too.
Great job with this one! I don’t think I’ve ever eaten a pate before so I don’t know how I feel about them but I was not brave enough to try this. De-veining and De-greening sounded terrible….
I’m glad you enjoyed it. Very nice presentation!
I loved this one, too, but I think I’d rather be served it at a fancy restaurant than make it again
Your narrative is brilliant.
I really like your pics!
I didn’t make this one, I chose to catch up on a recipe I missed.
Sounds like it was a winner for you!
WOW, your livers were expensive compared to mine – I paid half of what you did for the same amount – although in comparison to regular meats, liver is certainly a money-saver!
Love your photos, it looks like you had a great time with it!