Anyone who has known me since my younger years knows that I wasn’t exactly an adventurous eater back then. I mean, I did branch out occasionally and opt for Kraft Macaroni and Cheese Shapes vs. The Cheesiest. (Don’t even try to tell me they don’t taste different. And I don't care about this alleged "recall." I will eat the shit out of these noods all through my adulthood, even if they are laden with metal.)
But as I have become a grown-ass woman, there isn’t really anything I won’t try. (i.e., the time John ordered cartilage at Dancen and I tried it. And had multiple bites. It's... chewy.) Well one thing I have come to be obsessed with is chicken liver mousse.
(I have to give credit where credit is due here. My mom loooooves livers. So perhaps this tastebud gene was passed along from her. I’m pretty sure my dad is shivering in disgust right now, so we know he didn’t bless me with the willingness to try new foods.)
My favorite pâté in this glorious city is from Rootstock Bar. Without fail, it is always perfect. And they have the BEST charcuterie and cheese to accompany it. Because if you’re going for the indulgent pâté, you might as well get some cheese into your gams as well.
So when John and I were gifted two pounds of foie gras lobes from his parents, I knew exactly what I wanted to make. You guessed it! A pâté.
Ugh, you guys are smart!
I don't know about you, but this wasn’t a recipe I could just whip up (no pun intended) without guidance. So I looked to my friends at Food & Wine (friends is a loose term) and found a really great recipe. And they presented it in the cutest way, so I knew I had to use the vintage china my Gram had gifted me for my presentation as well.
Fun Tip: Foie Gras can be tough to cut. So heat up a chef's knife over a flame, and the hot metal will burn through the livers allowing them to be cut like buttah.
The recipe was pretty simple. Sear the livers with butter and shallots until firm, add some dry marsala and chicken stock and simmer for a bit. Put all of the contents into a food processor, and throw in some extra butter for good measure. (I replaced chicken livers with extra fat foie gras.)
Once you've reached a consistency you are into, take the puree out of the processor and fold in whole pistachios and herbs, and season. (This recipe suggests saving some of the whole livers, and dicing then folding into the puree, but I'm an all-puree-or-bust type of girl.)
Spoon the mixture amongst little ramekins. Cover and chill for at least two hours. Remove from the fridge to top with a thin layer of melted butter, then sprinkle with crushed pistachios and pink peppercorns. That's it you guys!
This will last in the fridge up to two weeks.
Force your friends to try it. It's delicious. Simply serve with sliced French baguette and you are golden.
Do you like livers? Still scared of them? Tell me why, so I can judge.
x's and o's,
To be noted... I think I would prefer this recipe with regular ol' livers vs. foie gras. The foie is exceptionally rich, and the dish is decadent enough on its own. Plus, poor lil' ducks.
Recipe card below is with chicken livers.