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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