Ingredients
-
6
-
2
-
-
3/4
-
1
-
1
-
1/4
-
1
-
4
-
2
-
-
-
-
-
Directions
Ranch House Chicken Liver Pate With Cognac, A ballerina named Carmeleta Maracci offered this recipe to Alan Hooker, founder of the Ranch House Restaurant in Southern California’s Ojai Valley There are those, Hooker once observed, who will consider the addition of cream cheese a sacrilege, but it smooths the pt so beautifully that we disregard the purists Saveur Magazine, issue #26, I made this the other day and let it sit a day and a half before trying Its a rather unoffensive liver pate and would be good for those new to pate or timid when it comes to liver The texture was nice and smooth and the liver flavor wasn’t too overpowering used black truffle-infused sea salt and brandy since they were what I had on hand The flavor profile from the spices and the cream cheese were not my favorite combination, but it is still a great pate It goes together easily and is certainly cheap to make I was able to get a little over a pound of chicken livers at my grocery store for $1 60 Thanks for sharing , I’ve been making this recipe since I worked at the Ranch House in the late 60’s It’s still one of my favorites It was served at the restaurant as an appetizer with a wonderful rye bread
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Steps
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1
Done
|
Melt 2 Tablespoons of the Butter in a Saut Pan Over Medium Heat. |
|
2
Done
|
Add Scallions and Cook Until Softened but not Browned, About 5 Minutes. |
|
3
Done
|
Meanwhile, If Using Truffle, Finely Chop All but 4 Shavings (reserve These For Garnish) and Set Aside. |
|
4
Done
|
Add Chicken Livers and Cook, Covered, Over Medium Heat Until Just Cooked Through, 57 Minutes. |
|
5
Done
|
Remove Pan from Heat and Stir in Salt, Mustard, Nutmeg, and Cloves. |
|
6
Done
|
Transfer to a Blender or Food Processor and Puree Until Smooth, About 2 Minutes. |
|
7
Done
|
Continue to Process, Blending in Remaining 4 Tablespoons Butter, Cream Cheese, and Cognac. |
|
8
Done
|
Mix in Chopped Truffle (if Using), Then Transfer to Small Bowls or Well-Oiled Molds, Cover With Plastic Wrap, and Refrigerate Until Firm, About 24 Hours. |
|
9
Done
|
Serve a Generous Portion of Pt on a Bed of Greens With Bread, Olives, and Caper Berries, If Desired, and Garnish With Reserved Truffle Shavings. |
|
10
Done
|
Enjoy! |
