The L.A. Times printed this recipe for the hand-chopped (i.e., not
processed) chicken liver paté served at a very good restaurant here.
If you've never made your own paté I don't see how you could go wrong
following these detailed instructions. -aem
http://www.latimes.com/features/food...,5055248.story

In article
>,
aem > wrote:

> The L.A. Times printed this recipe for the hand-chopped (i.e., not
> processed) chicken liver paté served at a very good restaurant here.
> If you've never made your own paté I don't see how you could go wrong
> following these detailed instructions. -aem
> http://www.latimes.com/features/food...,5055248.story

Sounds interesting, but I'd have to have the shallots cooked too. I just
cannot do raw onions of any kind.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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"Omelet" > wrote in message
news
> In article
> >,
> aem > wrote:
>
>> The L.A. Times printed this recipe for the hand-chopped (i.e., not
>> processed) chicken liver paté served at a very good restaurant here.
>> If you've never made your own paté I don't see how you could go wrong
>> following these detailed instructions. -aem
>> http://www.latimes.com/features/food...,5055248.story
>
> Sounds interesting, but I'd have to have the shallots cooked too. I just
> cannot do raw onions of any kind.
> --
> Peace! Om
>
>
It looks interesting, though I'd probably go for duck liver if I found it at
a decent price.

I frequently use salted onions when when raw is called for. Cut onion into
thin slices. Sea salt each side, and let sit 30-60 minutes. This cuts the
bite of the raw onion quite a bit. Another thing I do in a dish like this is
to use homemade pickled onions. They're excellent with duck liver pate.

Kent

In article >,
"Kent" > wrote:

> "Omelet" > wrote in message
> news
> > In article
> > >,
> > aem > wrote:
> >
> >> The L.A. Times printed this recipe for the hand-chopped (i.e., not
> >> processed) chicken liver paté served at a very good restaurant here.
> >> If you've never made your own paté I don't see how you could go wrong
> >> following these detailed instructions. -aem
> >> http://www.latimes.com/features/food...,5055248.story
> >
> > Sounds interesting, but I'd have to have the shallots cooked too. I just
> > cannot do raw onions of any kind.
> > --
> > Peace! Om
> >
> >
> It looks interesting, though I'd probably go for duck liver if I found it at
> a decent price.
>
> I frequently use salted onions when when raw is called for. Cut onion into
> thin slices. Sea salt each side, and let sit 30-60 minutes. This cuts the
> bite of the raw onion quite a bit. Another thing I do in a dish like this is
> to use homemade pickled onions. They're excellent with duck liver pate.
>
> Kent

Ok, I've never made pickled onions. Thanks for the idea!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mar 11, 8:14*am, aem > wrote:
> The L.A. Times printed this recipe for the hand-chopped (i.e., not
> processed) chicken liver paté served at a very good restaurant here.
> If you've never made your own paté I don't see how you could go wrong
> following these detailed instructions. * * -aemhttp://www.latimes.com/features/food/la-fo-sos-20100311,0,5055248.story

I usually pate with a couple of cold 6-packs, chips
and...............oh wait, "pate'...not parta.