The late, great Julia Child would’ve been 101 today. I had the privilege of meeting her once and she continues to be a huge inspiration for me. This blog post is dedicated to her and one of her favorite dishes to make; classically French Chicken Liver Pate.
I love chicken liver pate! I make it different each time I make it unless I am following the recipe in my book which is a bit different than below. It goes great on just about everything! I just toasted a brown rice tortilla, Spread it with the pate then put chunks of avocado and slices of an orange pepper and sprinkled with Lawry’s. YUM!!!
Chicken Liver Pate
- 1 lb sweet Italian sausage (without casing)
- 1 lb chicken livers
- 2 medium apples peeled
- 1 cup roughly chopped carrots
- ¼ cup pulled tarragon
- ½ cup pulled cilantro
- 4 garlic cloves chopped
- 2 shallots chopped
- 1 red pepper,chopped
- 2 cups rose champagne or wine
- 4 oz. cream cheese
- ½ stick butter
- 1 tbsp Tabasco
- salt and pepper to taste
Put the butter in a big sauté pan on medium. Add the shallots, garlic, apples, red pepper and carrots and sauté for about 10 minutes. Then add the sausage and cleaned chicken livers. Cook for 20 minutes,keep giving it a good stir. Then turn the pan on high and add the wine or champagne. Let it cook down for 10 minutes on medium high . Then add the cilantro,tarragon and cream cheese. Give it a good stir. Let it cool for a couple of minutes. Put it into your Cuisinart and pulse 5 times. Then add the tobacco and blend until you get your perfect consistency.