52 minutes ago
Friday, April 10, 2009
I LOVE CHOPPED LIVER.
This is a love hate thing for most people.
I have tried making it Mario Batali's way, with red wine, anchovies and vinegar, and Ina Garten's way with Madeira and shallots (too fancy for me), and though they are both excellent spread on a crostini topped w/ frizzled onions, I will stick to my roots and make MY grandmother's chopped liver. To me it was always the best.
She served it as a first course during Jewish holidays on a bed of iceberg lettuce (does anyone buy iceberg lettuce anymore?), and scooped it out with an ice cream scoop!
She had an old fashioned meat grinder which she would use to grind the calves liver after broiling. Her chopped liver was better than anyone else's.
As she got older, she started making chopped liver with chicken livers, because it was just easier than bringing up the grinder from the basement.
She has been gone for a few years now, and I am so glad she wrote down all of her recipes for me! I like to continue the traditions.
I make this delicacy for Passover only, and it brings back a lot of good memories.
Move over Ina & Mario, here comes Dorothy!
My Grandma Dorothy's Chopped Liver Recipe: (enough for 8 people, double it if you have a crowd)
1 lb. of chicken livers, washed and membranes trimmed
2 large yellow onions, thinly sliced
schmaltz (chicken fat) or vegetable oil (USE THE SCHMALTZ IF YOU CAN!)
3 hard boiled eggs
lots of salt and pepper
In a heavy large skillet, fry your onions in chicken fat (or vegetable oil) on medium heat for about 7 minutes until golden.
Salt your chicken livers add to the same pan with the onions. Simmer for about 15 minutes until all the pink is out of the liver. The onions will continue to cook down.
In a small bowl, mash your hard boiled eggs with a potato masher and set aside.
When livers are done, with a slotted spoon, transfer the warm livers to a food processor. Leave the onions in the pan.
Pulse once or twice, leaving the livers chunky. You DO NOT want a puree.
Add your liver and onions to a large mixing bowl and mix together, getting up all the onion bits and oil left in the frying pan. If it looks too dry, add a tbsp of vegetable oil.
Now add your chopped egg and salt and pepper to taste.
You can garnish with parsley or thyme. Great on matzoh, and even iceberg lettuce!!!
HAPPY PASSOVER & HAPPY EASTER TO ALL!