Michael Dog3 Lonergan wrote:
> I found a really old cookbook (paperback) I had stored in a box in the
> basement. LOL... The price marked is 60 cents. The title is "Love and
> Knishes" by Sara Kasdan. I just started to read it and it is absolutely
> hilarious. There are tons of Jewish recipes and the ancedotes have my ribs
> aching from laughter. The book was reprinted by Fawcett Crest by special
> arrangement with Vanguard Press. Vanguard first published it's edition in
> Sept. 1956. The book was copyrighted in 1956 by the author. The book I
> have was reprinted with the entire text of the original hardback version.
> This book was illustrated by Ella Calderon and printed in 1966. I found
> this recipe interesting and plan to make it and follow the recipe exactly.
> I'm curious as to how it tastes.
>
> Egg Salad:
>
> 6 hard-boiled eggs
> 1 small onion, diced
> S&P to taste
> schmaltz
>
> Chop eggs. Add diced onion. Season to taste. Using fork, work in just
> enough schmaltz to moisted. Serves 4.

That's not any kind of Jewish cook book.

Egg salad with onion is awful, especially that much onion. Use finely
minced celery instead, like about 1 scant tbsp per 1/2 dozen eggs. And
mayo is much better in egg salad than schmaltz... use schmaltz in
chopped liver.

Sheldon

Sheldon wrote:
>
> Michael Dog3 Lonergan wrote:
> > I found a really old cookbook (paperback) I had stored in a box in the
> > basement. LOL... The price marked is 60 cents. The title is "Love and
> > Knishes" by Sara Kasdan. I just started to read it and it is absolutely
> > hilarious. There are tons of Jewish recipes and the ancedotes have my ribs
> > aching from laughter. The book was reprinted by Fawcett Crest by special
> > arrangement with Vanguard Press. Vanguard first published it's edition in
> > Sept. 1956. The book was copyrighted in 1956 by the author. The book I
> > have was reprinted with the entire text of the original hardback version.
> > This book was illustrated by Ella Calderon and printed in 1966. I found
> > this recipe interesting and plan to make it and follow the recipe exactly.
> > I'm curious as to how it tastes.
> >
> > Egg Salad:
> >
> > 6 hard-boiled eggs
> > 1 small onion, diced
> > S&P to taste
> > schmaltz
> >
> > Chop eggs. Add diced onion. Season to taste. Using fork, work in just
> > enough schmaltz to moisted. Serves 4.
>
> That's not any kind of Jewish cook book.
>
> Egg salad with onion is awful, especially that much onion. Use finely
> minced celery instead, like about 1 scant tbsp per 1/2 dozen eggs. And
> mayo is much better in egg salad than schmaltz... use schmaltz in
> chopped liver.
>
> Sheldon

And add poppy seeds, too

Sky

In article >,
skyhooks > wrote:

> Sheldon wrote:
> >
> > Michael Dog3 Lonergan wrote:
> > > I found a really old cookbook (paperback) I had stored in a box in the
> > > basement. LOL... The price marked is 60 cents. The title is "Love and
> > > Knishes" by Sara Kasdan. I just started to read it and it is absolutely
> > > hilarious. There are tons of Jewish recipes and the ancedotes have my ribs
> > > aching from laughter. The book was reprinted by Fawcett Crest by special
> > > arrangement with Vanguard Press. Vanguard first published it's edition in
> > > Sept. 1956. The book was copyrighted in 1956 by the author. The book I
> > > have was reprinted with the entire text of the original hardback version.
> > > This book was illustrated by Ella Calderon and printed in 1966. I found
> > > this recipe interesting and plan to make it and follow the recipe exactly.
> > > I'm curious as to how it tastes.
> > >
> > > Egg Salad:
> > >
> > > 6 hard-boiled eggs
> > > 1 small onion, diced
> > > S&P to taste
> > > schmaltz
> > >
> > > Chop eggs. Add diced onion. Season to taste. Using fork, work in just
> > > enough schmaltz to moisted. Serves 4.
> >
> > That's not any kind of Jewish cook book.
> >
> > Egg salad with onion is awful, especially that much onion. Use finely
> > minced celery instead, like about 1 scant tbsp per 1/2 dozen eggs. And
> > mayo is much better in egg salad than schmaltz... use schmaltz in
> > chopped liver.
> >
> > Sheldon
>
> And add poppy seeds, too
>
> Sky

Hm... Sheldon, would you mind posting a recipe for chopped liver with
Schmaltz? I'm fixin' to render that chicken fat soon and I love
liverwurst. I'd love to learn to make something like it. I have some
liver in the freezer.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> skyhooks > wrote:
>
Hm... Sheldon, would you mind posting a recipe for chopped liver with
> Schmaltz? I'm fixin' to render that chicken fat soon and I love
> liverwurst. I'd love to learn to make something like it. I have some
> liver in the freezer.
> --
> Peace, Om
>
This isn't a recipe with Schmaltz, and I'm certainly not Sheldon, but I made
this the other day and froze several batches. Easy and good.
Chicken Liver Pate

1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces
1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
In a bowl, soak the livers in the milk for 2 hours. Drain well.

In a large saute pan or skillet, melt 4 tablespoons of the butter over
medium-high heat. Add the onions and cook, stirring, until soft, about 3
minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the
chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme,
salt, and pepper and cook, stirring, until the livers are browned on the
outside and still slightly pink on the inside, about 5 minutes. Add the
Cognac and cook until most of the liquid is evaporated and the livers are
cooked through but still tender.

Remove from the heat and let cool slightly. Discard the bay leaves.



In a food processor, puree the liver mixture. Add the remaining butter in
pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns
and adjust the seasoning, to taste. Pack the pate into 6 individual ramekins
or small molds, about 4 ounces each. Cover with plastic and refrigerate
until firm, at least 6 hours.

To serve, place the ramekins on individual plates. Garnish the tops with
parsley and surround with croutons.



elaine

Oh pshaw, on Wed 01 Nov 2006 10:03:04p, Omelet meant to say...

> In article >,
> "elaine" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >, skyhooks
>> > > wrote:
>> >
>> Hm... Sheldon, would you mind posting a recipe for chopped liver with
>> > Schmaltz? I'm fixin' to render that chicken fat soon and I love
>> > liverwurst. I'd love to learn to make something like it. I have some
>> > liver in the freezer.
>> > --
>> > Peace, Om
>> >
>> This isn't a recipe with Schmaltz, and I'm certainly not Sheldon, but I
>> made this the other day and froze several batches. Easy and good.
>> Chicken Liver Pate
>>
>> 1 pound fresh chicken livers, cleaned
>> 1 cup milk
>> 1 stick cold unsalted butter, cut into pieces
>> 1 cup chopped yellow onions
>> 2 teaspoons minced garlic
>> 2 tablespoons peppercorns, drained
>> 2 bay leaves
>> 1 teaspoon chopped fresh thyme leaves
>> 1/2 teaspoon salt
>> 1/2 teaspoon freshly ground black pepper
>> 1/4 cup Cognac or brandy
>> Chopped parsley leaves, for garnish
>> In a bowl, soak the livers in the milk for 2 hours. Drain well.
>>
> <snipped prep.>
>
>> To serve, place the ramekins on individual plates. Garnish the tops
>> with parsley and surround with croutons.
>>
>>
>>
>> elaine
>
> Hm, I have all that except the brandy. Any substitutes so I don't have
> to buy any? There is no alcohol allowed in the house right now except
> some honey liquor that belongs to dad.

You can omit the brandy and it will still be delicious.

I like liver paté and this looks like an excellent recipe. However, I
absolutely love chopped liver, and that's a totally different thing.

I don't exactly have a recipe for the chopped liver. I sauté some finely
diced onion in schmaltz, then remove the onion and reserve. Add the liver
or chicken livers (my preference) to the schmaltz and cook until only
slightly pink in the center. Remove the liver and cool. I finely chop a
hard-boiled egg or two. Then mash the cooked liver with a fork until
desired consistency. (It should not be mashed to a paste.) Toss all
ingredients together. Season well with salt and pepper, and add enough
schmaltz to achieve a moist consistency. Pack mixture into crock and cover
well. Refrigerate until serving.

--
Wayne Boatwright
__________________________________________________

Madness takes its toll. Please have exact change.

In article >,
"elaine" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > skyhooks > wrote:
> >
> Hm... Sheldon, would you mind posting a recipe for chopped liver with
> > Schmaltz? I'm fixin' to render that chicken fat soon and I love
> > liverwurst. I'd love to learn to make something like it. I have some
> > liver in the freezer.
> > --
> > Peace, Om
> >
> This isn't a recipe with Schmaltz, and I'm certainly not Sheldon, but I made
> this the other day and froze several batches. Easy and good.
> Chicken Liver Pate
>
> 1 pound fresh chicken livers, cleaned
> 1 cup milk
> 1 stick cold unsalted butter, cut into pieces
> 1 cup chopped yellow onions
> 2 teaspoons minced garlic
> 2 tablespoons peppercorns, drained
> 2 bay leaves
> 1 teaspoon chopped fresh thyme leaves
> 1/2 teaspoon salt
> 1/2 teaspoon freshly ground black pepper
> 1/4 cup Cognac or brandy
> Chopped parsley leaves, for garnish
> In a bowl, soak the livers in the milk for 2 hours. Drain well.
>
<snipped prep.>

> To serve, place the ramekins on individual plates. Garnish the tops with
> parsley and surround with croutons.
>
>
>
> elaine

Hm, I have all that except the brandy. Any substitutes so I don't have
to buy any? There is no alcohol allowed in the house right now except
some honey liquor that belongs to dad.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:


>
> Hm, I have all that except the brandy. Any substitutes so I don't have
> to buy any? There is no alcohol allowed in the house right now except
> some honey liquor that belongs to dad.

You could leave it out, Om, but the cognac (or brandy) does give it that
"something extra"... A lady I worked with used to make chicken liver
pate for us and I asked her what her "secret" was - she said cognac...

--
Cheers
Chatty Cathy

"Chatty Cathy" > wrote in message
...
> Omelet wrote:
>
>
>>
>> Hm, I have all that except the brandy. Any substitutes so I don't have to
>> buy any? There is no alcohol allowed in the house right now except some
>> honey liquor that belongs to dad.
>
> You could leave it out, Om, but the cognac (or brandy) does give it that
> "something extra"... A lady I worked with used to make chicken liver pate
> for us and I asked her what her "secret" was - she said cognac...
>
>
I only added a tablespoon of brandy. But if I hadn't had any in the house, I
would have omitted it.

elaine

-- "elaine" > wrote in message
...
>
>
> "Chatty Cathy" > wrote in message
> ...
>> Omelet wrote:
>>
>>
>>>
>>> Hm, I have all that except the brandy. Any substitutes so I don't have
>>> to buy any? There is no alcohol allowed in the house right now except
>>> some honey liquor that belongs to dad.
>>
>> You could leave it out, Om, but the cognac (or brandy) does give it that
>> "something extra"... A lady I worked with used to make chicken liver pate
>> for us and I asked her what her "secret" was - she said cognac...
>>
>>
> I only added a tablespoon of brandy. But if I hadn't had any in the house,
> I would have omitted it.
>
> elaine
oops, forgot to mention that I also added some heavy cream - just because!

elaine
>

On Wed, 1 Nov 2006 22:41:21 -0500, "elaine" >
wrote:

>2 tablespoons peppercorns, drained


How do you drain them?

Lou

elaine wrote:

>>>
>> I only added a tablespoon of brandy. But if I hadn't had any in the house,
>> I would have omitted it.
>>
>> elaine
> oops, forgot to mention that I also added some heavy cream - just because!

I am sure it didn't hurt either I love chicken liver pate, yum.

--
Cheers
Chatty Cathy

"Lou Decruss" > wrote in message
...
> On Wed, 1 Nov 2006 22:41:21 -0500, "elaine" >
> wrote:
>
>>2 tablespoons peppercorns, drained
>
>
> How do you drain them?
>
> Lou

I didn't - I just used my mortar &pestle to smash ordinary whole black
peppercorns and added on top of each ramekin.

elaine

In article >,
"elaine" > wrote:

> "Chatty Cathy" > wrote in message
> ...
> > Omelet wrote:
> >
> >
> >>
> >> Hm, I have all that except the brandy. Any substitutes so I don't have to
> >> buy any? There is no alcohol allowed in the house right now except some
> >> honey liquor that belongs to dad.
> >
> > You could leave it out, Om, but the cognac (or brandy) does give it that
> > "something extra"... A lady I worked with used to make chicken liver pate
> > for us and I asked her what her "secret" was - she said cognac...
> >
> >
> I only added a tablespoon of brandy. But if I hadn't had any in the house, I
> would have omitted it.
>
> elaine

Danke! :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Thu, 2 Nov 2006 11:17:47 -0500, "elaine" >
wrote:

>"Lou Decruss" > wrote in message
.. .
>> On Wed, 1 Nov 2006 22:41:21 -0500, "elaine" >
>> wrote:
>>
>>>2 tablespoons peppercorns, drained
>>
>>
>> How do you drain them?
>>
>> Lou
>
>I didn't - I just used my mortar &pestle to smash ordinary whole black
>peppercorns and added on top of each ramekin.
>
>elaine
>

OK. I'm not picking, but wondering if the recipe should read crushed
or ground. Curious minds need to know these things. The recipe looks
good and I plan on trying it. Thanks.

Lou

"Lou Decruss" > wrote in message
...
> On Thu, 2 Nov 2006 11:17:47 -0500, "elaine" >
> wrote:
>
>>"Lou Decruss" > wrote in message
. ..
>>> On Wed, 1 Nov 2006 22:41:21 -0500, "elaine" >
>>> wrote:
>>>
>>>>2 tablespoons peppercorns, drained
>>>
>>>
>>> How do you drain them?
>>>
>>> Lou
>>
>>I didn't - I just used my mortar &pestle to smash ordinary whole black
>>peppercorns and added on top of each ramekin.
>>
>>elaine
>>
>
> OK. I'm not picking, but wondering if the recipe should read crushed
> or ground. Curious minds need to know these things. The recipe looks
> good and I plan on trying it. Thanks.
>
> Lou

I just adapted the recipe to what I had . I didn't have green peppercorns -
'suppose I could have just deleted and added my own suggestion (ordinary
peppercorns - crushed, not ground) .

But it's a good recipe. Easy to make, easy to freeze and best of all, great
to de-freeze (is that a word?); for company.

P.S. If you have cream in the fridge, use a couple of tablespoons.

And while you're at it, make this too; also works well to freeze.

Smoked Salmon Pté

a.. 6 oz. smoked salmon
b.. 4 Tablespoons butter, softened
c.. 1/2 cup crème fraîche (or heavy cream)
d.. juice of 1/2 lemon
e.. cayenne pepper
1. Place the salmon in a food processor and blend until smooth and creamy.
2. Transfer to another bowl, and beat in the butter and cream a little at a
time.
3. Season with some cayenne and black pepper and taste.


elaine

On Thu, 2 Nov 2006 18:58:30 -0500, "elaine" >
wrote:


>I just adapted the recipe to what I had . I didn't have green peppercorns -
>'suppose I could have just deleted and added my own suggestion (ordinary
>peppercorns - crushed, not ground) .
>
>But it's a good recipe. Easy to make, easy to freeze and best of all, great
>to de-freeze (is that a word?); for company.
>
>P.S. If you have cream in the fridge, use a couple of tablespoons.


Thank you. With holidays coming up I'm always looking for new things
to make.

>
>And while you're at it, make this too; also works well to freeze.
>
>Smoked Salmon Pté
>
> a.. 6 oz. smoked salmon
> b.. 4 Tablespoons butter, softened
> c.. 1/2 cup crème fraîche (or heavy cream)
> d.. juice of 1/2 lemon
> e.. cayenne pepper
>1. Place the salmon in a food processor and blend until smooth and creamy.
>2. Transfer to another bowl, and beat in the butter and cream a little at a
>time.
>3. Season with some cayenne and black pepper and taste.
>

Yum. Looks great too. I love salmon snacks. I made some smoked
salmon croquettes a few years ago and I lost the recipe. I can't find
anything similar or seem to be able to reproduce it. Maybe I'll make
your pate instead.

Lou <---doesn't know keystrokes to write pate correctly. LOL