Re: grassfed pate

[Guest guest]

> Hey, does anyone know anything about how to get pate from the

livers

> of grassfed animals? I looked on the internet but couldn't find

> anything, which is a shame. I could kill two birds with one stone:

a

> healthy lunch that I can take to work and eat cold (we only have a

> microwave), and eating liver!

>

> hmmm, isn't it funny we put grassfed in front of things? I have

> visions of a hunk of pate peacefully out in the pasture, enjoying

the

> sun and munching on grass with his friends butter, milk and eggs.

>

>

Are you just looking for a recipe for pate? You can use any recipe,

making modifications as desired.

Sharon

[Guest guest]

-

I'm not an expert on liver anything, but I've noticed that chopped liver looks

like pate and is served cold. I know it's made with chicken livers, but

couldn't you substitute grassfed beef liver? Enjoy.

Dana

----- Original Message -----

From: justinbond

Sent: Saturday, February 02, 2002 12:48 PM

Subject: grassfed pate

Hey, does anyone know anything about how to get pate from the livers

of grassfed animals? I looked on the internet but couldn't find

anything, which is a shame. I could kill two birds with one stone: a

healthy lunch that I can take to work and eat cold (we only have a

microwave), and eating liver!

hmmm, isn't it funny we put grassfed in front of things? I have

visions of a hunk of pate peacefully out in the pasture, enjoying the

sun and munching on grass with his friends butter, milk and eggs.

[Guest guest]

,

Here's a recipe for a traditional Jewish chopped liver. It's a little different

from the one in NT, as it uses hard boiled egg. You might want to experiment

with different seasonings as in the NT recipe.

1 large onion, chopped

3 tablespoons chicken fat or vegetable oil (see NT for good vs. bad oils)

1/2 pound chicken livers

salt, pepper

1 or 2 hard boiled eggs

Fry the onion in the chicken fat or oil on low heat in a large frying pan with

the lid on, until very soft and golden, stirring occasionally. Let cool.

Rinse the livers and sprinkle with salt. Put them on aluminum foil or in a pan

under the broiler, cook briefly, turning over once, until they change color. Let

cool.

Cut the hard-boiled eggs in half and chop finely in food processor, then put

them in the serving bowl. Then put the onion and liver in the processor and chop

briefly, so that the paste is a little coarse. Mix the liver and onions with the

eggs by hand. Season with salt and pepper and mix well. Mash it down. Chill.

(Of course this can all be done by hand, and most likely was, traditionally!)

[Guest guest]

Thanks, I'll definitely have to give that a try. I was hoping to be

able to buy pate from a grassfed animal commercially. Real pate has a

texture that takes a lot of culinary skill and art to reproduce. But

chopped liver may be a reasonable alternative.

>

> Here's a recipe for a traditional Jewish chopped liver. It's a

little different from the one in NT, as it uses hard boiled egg. You

might want to experiment with different seasonings as in the NT

recipe.

>

> 1 large onion, chopped

> 3 tablespoons chicken fat or vegetable oil (see NT for good vs. bad

oils)

> 1/2 pound chicken livers

> salt, pepper

> 1 or 2 hard boiled eggs

>

> Fry the onion in the chicken fat or oil on low heat in a large

frying pan with the lid on, until very soft and golden, stirring

occasionally. Let cool.

> Rinse the livers and sprinkle with salt. Put them on aluminum foil

or in a pan under the broiler, cook briefly, turning over once, until

they change color. Let cool.

> Cut the hard-boiled eggs in half and chop finely in food processor,

then put them in the serving bowl. Then put the onion and liver in

the processor and chop briefly, so that the paste is a little coarse.

Mix the liver and onions with the eggs by hand. Season with salt and

pepper and mix well. Mash it down. Chill.

> (Of course this can all be done by hand, and most likely was,

traditionally!)

>

>

>

>