--- In allergicjews@yahoogroups.com, Fashion Empress
<cassiopeiadesign@...> wrote:
>
> Chopped liver is one of my favorite things to make and to consume,
and hopefully there are other people on this list who share my love of
it! Traditionally, one would use shmaltz as the fat in which to cook
the livers...but I prefer to use butter and olive oil. You can always
use shmaltz instead if you prefer. You'll notice the amounts are
inexact - that's because I learned how to make this from my mother,
without any recipe card available. This is not exactly a
health-conscious recipe...But it's delicious and a wonderfully Jewish
dish!
>
> Cheers,
> Amy
>
>
> Amy's Chopped Liver
>
> You'll need:
> 4-6 raw chicken livers, rinsed to clean
> 1 medium yellow onion, diced
> 2 eggs, hardboiled and shelled
> 3-4 tbsp. butter (you can substitute margerine if you're trying to
lower the cholesterol in this dish)
> Light Extra-Virgin olive oil (the light olive oil is preferred for
both taste and heat tolerance while cooking)
> Salt/pepper to taste
> A hand-held or stand mixer.
>
> Heat a frying pan to medium high heat. Add 1 tbsp. or so of olive
oil, plus 1-2 tbsp. butter to the bottom of the pan. Once butter is
melted, add onions AND chicken livers. Allow to brown on one side
before turning. I usually lower the heat to medium at this point, and
sometimes cover the pan for a few minutes if the livers are especially
thick to help them cook through while still maintaining their inner
moisture. Livers are done when there is no pink left on the inside
(feel free to cut the thickest ones open to double check - it's better
to remove each liver individually from the pan when it's done, rather
than overcook some.
>
> Once cooked, transfer the entire mixture of liver, onion, olive oil
and butter to a mixing bowl (I use my kitchenaid mixer). Add the
hardboiled eggs that have had their shells removed. Cut the livers
and eggs up into large chunks. Add remaining butter and allow to melt
using the heat of the livers.
>
> Using a hand-held or stand mixer, mix on medium until blended into
an almost smooth mixer (small chunks are okay, it's nearly impossible
to make this completely chunk-free!). If the mixture looks dry, add
olive oil a little bit at a time until the mixture reaches your
desired consistency. Add salt and pepper to taste. Serve warm with
crackers, or cold from the fridge. This is great for parties, because
you can make it a day or two in advance.
>
> Enjoy!
>
Finally , another Chopped liver fan! I was beginning to think the
species died out! lol. I love it, but my problem now is what to spread
it on? I used to love it on onion flavored crackers, now most GF ones
I find are just so hard! Any ideas?