I’m getting all poshed up for a very special occasion, the 1 Year Anniversary of Fiesta Friday, the genius child of Angie @thenovicegardener. Angie is a talented and warm-hearted blogger, cook and gardener who is responsible for bringing many of us bloggers together now as fellow friendly feasters. Thank you Angie for the invitation a year ago, and for keeping the party alive with all of our wonderful hosts over the past year. Thank you also to our hosts of the Anniversary Party (Part 1), Hilda @Along The Grapevine and Julianna @Foodie On Board. May 2015 be even more fun, productive and delicious on Fridays!
I’d like to offer a toast to Angie, accompanied by a really special concoction: homemade chicken liver pate toasts with capers and loquats. I adapted the recipe for the pate from a book I turn to again and again for delicious recipes and also confirmation of my belief that well sourced and prepared animal foods can provide a rich source of healthy nutrients for our bodies, Sally Fallon’s Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.
For my vegetarian friends I’ve also made the simplest but most delicious winter salad ever: clementine, avocado and baby romaine with salt, pepper and olive oil. All you need is a fresh farmer’s market or back yard tangerine or other citrus, which gets supremed, a giant buttery silky avocado, good sea salt and freshly ground (course grind for me!) black pepper, and your best olive oil. No recipe here, just some photos.
As to the photos for the liver pate though, all of preparation/process photos I took were flat out nasty, and in fact if I published them here, you may have bad nightmares tonight. I have to tell you, though, if you like pate, this recipe is a winner because it is VERY delicious. For the toasts I simply combined the pate with some capers from a jar and loquats from our tree. Enjoy!
What you see in the background is a high heel! Only on special occasions.
And now for my veggie friends:
RECIPE FOR PATE:
3 tablespoons unsalted butter, plus 4 tablespoons (1/2 stick), softened *
1 pound chicken or livers
1/2 pound mushrooms, cleaned and coarsely chopped
1 bunch scallions, white and light-green parts, coarsely chopped
2/3 cup dry white wine or vermouth
1 medium clove garlic, smashed and mashed with the back of a knife
1/2 teaspoon powdered mustard
1/4 teaspoon dried dill
1 tablespoon freshly squeezed lemon juice
Sea salt to taste
*Use grass-fed butter such as Kerrygold, or even better, raw butter, if you can.
1. Melt the 3 tablespoons of butter in a large heavy skillet over medium heat. Add the livers, mushrooms and scallions; cook for about 10 minutes, stirring occasionally, until the livers are browned.
2. Add the wine or vermouth, garlic, powdered mustard, herbs and lemon juice and jack up the heat to medium-high; bring to a boil and cook, uncovered, until the liquid has evaporated, about 8 – 10 minutes.
4. Once cooled completely, add the 4 tablespoons of softened butter to the mixture, in a food processor or Vitamix. Process until smooth, taste, and season with salt. Transfer to a crock or mold; cover and refrigerate for at least 30 minutes and up to 1 week.
Adapted from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocratsby Sally Fallon.