2

votes

Does anyone have a really yummy recipe for liver pate?

Answered on August 19, 2014
Created July 16, 2011 at 3:07 PM

I have a bunch of frozen grass fed beef liver that was nice and inexpensive. Not in tidy slices though - pretty much A liver. Other recipes than pate would be interesting also.

Ce7e28769d92d5de5533e775b1de966e

on July 18, 2011
at 01:28 AM

Huzzah Karen! Thanks for the feedback, glad the recipe worked out for you!!!

Medium avatar

(10611)

on July 17, 2011
at 10:04 PM

jesu I'll have to find a copy. I like Julia andJacques but my favorite funniest cooking show is Julia & Martha and thie big cake. I'd forgotten about green salads with offal toppings until now. Foie gras slices or chicken gizzards both work well, with vinegar and oil and maybe a few walnuts.

Ce7e28769d92d5de5533e775b1de966e

on July 17, 2011
at 03:04 PM

@thhq - He's amazing. Have you read The Apprentice: My Life in the Kitchen? Dude should be dead, never said can't and pulled through out of a horrific accident. Love him. Also, check out YouTube for his old cooking episodes with Julia Child - drunk and crabby fun :)

Ce7e28769d92d5de5533e775b1de966e

on July 17, 2011
at 03:02 PM

@akd I love when that happens! This recipe rocks the offal :)

Ce7e28769d92d5de5533e775b1de966e

on July 17, 2011
at 03:02 PM

Awesome Karen! Can't wait to hear - I don't play much with beef liver, unless added to meatballs, and am excited to hear how it went.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on July 16, 2011
at 10:11 PM

I'm making it now, will let you know how it comes out with beef liver.

77877f762c40637911396daa19b53094

(78467)

on July 16, 2011
at 09:28 PM

Thanks, Katie! Think I'll make some today. Mmmm :-)

07154e6d8e42065f230d06249700fe5b

(2057)

on July 16, 2011
at 06:10 PM

I add it on top, but I've had it mixed in with cubes and that is good as well.

77877f762c40637911396daa19b53094

(78467)

on July 16, 2011
at 05:48 PM

Love the idea of incorporating bone broth gelatin - never thought of that. Do you mean literally add it on top, so it's like an aspic over pate, or do you mix it in?

Medium avatar

(10611)

on July 16, 2011
at 05:20 PM

I like how Pepin can roll a sauté top to bottom in a pan without spilling anything. True artistry.

Medium avatar

(10611)

on July 16, 2011
at 05:16 PM

And dang this handheld making word choices for me again.....

Medium avatar

(10611)

on July 16, 2011
at 05:14 PM

I generally use poultry livers so I don't know Joe this will taste with beef. Simmer the liver until well cooked. Then mince and combine in equal volume with butter and add a lot of fresh ground black pepper. Thnen grind it to a paste, warm. I use a handheld Multipractic but other small food processors would give you the same result.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on July 16, 2011
at 03:25 PM

hey! posting at the same time! i love that recipe!

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8 Answers

best answer

1
Ce7e28769d92d5de5533e775b1de966e

on July 16, 2011
at 03:23 PM

This the one that I make: http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007 but it's with chicken livers. It should be fine with the beef liver but there may be a need for some adjustments in the liver preparation. I know some people soak the b.l. in milk first so the flavour is milder. If you're unsure just call a butcher or pop in and ask them, you will get aces advice.

The resources that I can recommend for solid pate recipes would be: Julia Child, The Silver Palate, Ruth Reichl, and Jacques Pepin. The link is a Pepin recipe - I love him :) Good luck!

Ce7e28769d92d5de5533e775b1de966e

on July 17, 2011
at 03:02 PM

Awesome Karen! Can't wait to hear - I don't play much with beef liver, unless added to meatballs, and am excited to hear how it went.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on July 16, 2011
at 03:25 PM

hey! posting at the same time! i love that recipe!

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on July 16, 2011
at 10:11 PM

I'm making it now, will let you know how it comes out with beef liver.

Medium avatar

(10611)

on July 16, 2011
at 05:20 PM

I like how Pepin can roll a sauté top to bottom in a pan without spilling anything. True artistry.

Ce7e28769d92d5de5533e775b1de966e

on July 17, 2011
at 03:02 PM

@akd I love when that happens! This recipe rocks the offal :)

Medium avatar

(10611)

on July 17, 2011
at 10:04 PM

jesu I'll have to find a copy. I like Julia andJacques but my favorite funniest cooking show is Julia & Martha and thie big cake. I'd forgotten about green salads with offal toppings until now. Foie gras slices or chicken gizzards both work well, with vinegar and oil and maybe a few walnuts.

Ce7e28769d92d5de5533e775b1de966e

on July 17, 2011
at 03:04 PM

@thhq - He's amazing. Have you read The Apprentice: My Life in the Kitchen? Dude should be dead, never said can't and pulled through out of a horrific accident. Love him. Also, check out YouTube for his old cooking episodes with Julia Child - drunk and crabby fun :)

2
07154e6d8e42065f230d06249700fe5b

(2057)

on July 16, 2011
at 03:15 PM

Sear the liver in small strips, add to food processor/blender with melted butter, add lemon, salt to taste. Refrigerate. If you have it, add some gelatin rich bone broth on top. Pretty much the best thing ever. I used to make a batch every week and just spoon it out and eat it on its own, it's that good. Mmmmpate...

77877f762c40637911396daa19b53094

(78467)

on July 16, 2011
at 05:48 PM

Love the idea of incorporating bone broth gelatin - never thought of that. Do you mean literally add it on top, so it's like an aspic over pate, or do you mix it in?

07154e6d8e42065f230d06249700fe5b

(2057)

on July 16, 2011
at 06:10 PM

I add it on top, but I've had it mixed in with cubes and that is good as well.

77877f762c40637911396daa19b53094

(78467)

on July 16, 2011
at 09:28 PM

Thanks, Katie! Think I'll make some today. Mmmm :-)

1
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on July 16, 2011
at 03:24 PM

i just made this one per someones suggestion here on PH with chicken livers and kerrygold and its amazing. freezes really well, too.

0
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on July 17, 2011
at 07:46 PM

Well, I hacked the heck out of that recipe, and am eating the yummy results.

I used ghee instead of butter - 1/2 cup Added 2 1/2 large onions and caramelized them outside in the crock-pot for @ 6 hours. Chunked up the 2.25 pounds of beef liver and threw it on top of the onions Added all the recommended herbs, but increased amount to allow for lots more liver, gave it a few stirs and waited til it was done, no extra water. Cooled the whole thing down fast (ice water in sink around crockpot) and refrigerated over night. Added another 1/2 cup of ghee + salt. Put all in the food processor and now I am the proud possessor of 7 cups of pate + the 1/4 cup I'm spooning up now.

Delicious. Next time I'll hunt down some chicken livers, make sure there's more butter and some cognac in the house and check out the original. Thank you all.

Ce7e28769d92d5de5533e775b1de966e

on July 18, 2011
at 01:28 AM

Huzzah Karen! Thanks for the feedback, glad the recipe worked out for you!!!

0
8e204409aea24957ddbb2ac4fb75cf25

on July 17, 2011
at 12:49 AM

I use http://allrecipes.com/recipe/liver-pate/detail.aspx

Substitute coconut oil for butter. Delicious.

0
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on July 16, 2011
at 04:50 PM

Jeff Smith's Frugal Gourmet has a whole chapter on "Pates, Rillettes and Terrines" I have tried several of these recipes, and I find them good. His book is a best-seller and at most libraries and resale shops.

0
0dbd7154d909b97fe774d1655754f195

(16131)

on July 16, 2011
at 03:36 PM

1.5 pounds chicken livers Cook them up for 10 minutes in a bit of redered fat, (I had beef fat on had from a recent bone broth). Chuck the liver in a blender or food processor with 1.5 tsp salt, 2.5 tsp paprika, 1 tsp marjoram, 1 tsp coriander, 1/2 tsp allspice, 1/2 tsp cardamom.

Blend it up until smooth. I lined an empty container with wax paper and filled it with the liver. Cool in the fridge and the consistency should be spreadable.

For more Paleo hacks: http://paleohacks.com/questions/46137/what-do-i-do-with-these-chicken-livers#ixzz1SHbt5BTG

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