When we ordered our quarter-steer from a local farm a few weeks back, I was very specific that I wanted all of it.
The tongue. The oxtail. The trimmed fat for tallow. The liver. The bones. The heart. All. Of. It.
And for a variety of reasons.
For one, I think it can be good to push ourselves out of the ‘norm'. Just because it's possible in our wealthy culture to only eat the “best” and “exclusive” cuts of meat available, that doesn't mean that we should only eat those.
For two, whatever we can't eat, our dog can. He thrives on raw meat. Even cuts like the kidneys are useful to him as an alternative to dog food.
For three, some of these rejected cuts are extremely rich in fats, minerals, and vitamins. For example, the liver (which we've briefly talked about before… remember?).
So when my Mom so graciously gifted us back with the liver that we'd gifted to her on our move to Alabama, I knew that we'd utilize it well. For starters, Owen likes to eat some grated liver with his eggs in the morning. I also puree it in the food processor before adding it to taco meat or the like for extra goodness (no one in the family is even the wiser to it's existence). Lastly, I decided to mix up a batch of pate. A smooth, creamy, rich spread that is a perfect accessory to bread.
Stuart wasn't too sure about it. Pate has a much more accentuated liver taste than the other ways that I cook it for us. But still, it's a delicious flavor. Especially, well, especially if you like liver! Which, undoubtedly, some people do.
Step Five: Let the pate to simmer for a few minutes while all those delicious flavors mingle. Then, transfer to a high-powered blender or food processor. Pure until smooth, scraping down the sides if necessary.
Step Six: Season to taste with salt and pepper. Lemon juice too, perhaps. I like the zing that the lemon juice brings to the creamy liver.
Step Seven: Chill the pate until you're ready to eat. I like it best chilled, but I'm sure some like it best warm. Rumor has it that pate tends to taste it's best after a few days time in the fridge. I served ours atop the Eat, Drink, and Be Merry Bread featured in our newest cookbook! This bread (recipe HERE) would also be delicious, too. As would THIS ONE.
Georgia loved it. I loved it. Stuart wasn't totally sold, but he enjoyed it well enough. It's primarily just pushing past the mental block that we so often feel with new foods. I've previously mentioned the rule that in order to like a new food (especially a food that you're not keen on) it can take up to 17 times of trying it before it will finally start to taste good to your palate.
At least with sipping straight Scotch with my husband, I've found that to be the case.
I'm trying, dear husband.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
8 tbsp high-quality butter from grass-fed cows ((chicken livers may also be substituted))
Add in the onion and garlic. Saute until fragrant and golden, about 10 minutes. Might as well toss in those herbs now, too.
Add in the liver. That's it now, don't be afraid… Saute for 5 minutes per side, or until just cooked through.
Drizzle in that delicious whiskey. If you don't have whiskey, a tablespoon of white wine would also work nicely.
Let the pate to simmer for a few minutes while all those delicious flavors mingle. Then, transfer to a high-powered blender or food processor. Pure until smooth, scraping down the sides if necessary.
Season to taste with salt and pepper. Lemon juice too, perhaps. I like the zing that the lemon juice brings to the creamy liver.
Chill the pate until you're ready to eat. I like it best chilled, but I'm sure some like it best warm. Rumor has it that pate tends to taste it's best after a few days time in the fridge. I served ours atop the Eat, Drink, and Be Merry Bread featured in ournewest cookbook! This bread (recipeHERE) would also be delicious, too. As wouldTHIS ONE.
Liver is packed with lots of other vitamins too: A, B1 through B12, and C, along with minerals like iron, zinc, copper, phosphorus, folate, and selenium. It can boost energy levels, enhance brain function, and support healthy skin, hair, and more!
Product information. Smooth chicken liver pâté made with butter, shallots and Madeira wine. Serve with your favourite crudités or toasted bread. Ready to eat.
Without a layer on top, it will keep just a day or two in the fridge. With the protective layer of butter, it will keep for around 5 days. To use the pate soon, store it in the fridge. For longer storage, you can freeze it for a couple of months though make sure it is well sealed.
Pate is traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture. It can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.
People with liver disease People with liver diseases such as fatty liver, hepatitis , cirrhosis , liver cancer ... should not eat liver . Because bad liver cells will interfere with the metabolism of toxins and food, while the liver is rich in nutrients and especially high in fat, it will make the liver work harder.
Pate Foie Gras is French for fat liver paste. It is a luxury item because few countries allow it to be made, due to the extreme cruelty involved. It is the cancerous liver of a duck or goose fattened by force in a process known as gavage. Birds spend their lives in semi-darkness.
Liver and liver products, such as liver pâté and liver sausage, are a good source of iron, as well as being a rich source of vitamin A. However, because they are such a rich source of vitamin A, we should be careful not to eat too much liver and liver product foods.
For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread. Let your guests self serve, or spread the pâté on the bread or toast in advance and arrange them on a garnished plate.
It's possible, and dangerous, to get too much vitamin A. Eating large amounts of liver can lead to symptoms of vitamin A toxicity, which happens when your own liver can't process the excess vitamin A quickly enough. Most doctors recommend that people without vitamin deficiencies eat just one serving of liver per week.
Aspic or meat jelly (/ˈæspɪk/) is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.
The fats will sink to the bottom of the pan, leaving you with nicely clarified butter on top. Using a small spoon, carefully spoon the yellow clarified butter only over the top of the pate until just covered. Return the pate to the fridge to set the butter.
As the name suggests, hard cheese is firm and goes perfectly well with our creamy and decadent mousse pâtés. Often savory, hard cheese can be divided into two categories: hard (such as Parmesan), and semi-hard (such as Gouda). We suggest pairing the former with Black Peppercorn, and the latter with Chicken Liver.
In fact, there is one key difference between the two: Braunschweiger is typically smoked, and Liverwurst is not. While liverwurst (also known as liver sausage) is a more generic term used to describe many different types of liver-based sausages. Liver sausage can be smooth and spreadable or more like a country pate.
One hypothesis is that cravings can be a sign of nutrient deficiencies. For example, if someone is magnesium deficient,they might crave a pile of sautéed greens; or if someone needs more iron, they might get a craving for liver.
Liver deserves its status as a superfood because it is the most nutrient dense part of an animal. It is ideal for those with inflammatory or autoimmune conditions to support gut healing. It is also supportive for your immune system, skin, gut and may help prevent bleeding gums.
Liver is one of the most nutritionally dense foods on the planet, with significant amounts of iron, riboflavin, vitamin B12, vitamin A, and copper. Eating a single serving of liver can help you meet your daily recommended amount of most of these vitamins and minerals, reducing your risk of nutrient deficiency.
One hypothesis is that cravings can be a sign of nutrient deficiencies. For example, if someone is magnesium deficient,they might crave a pile of sautéed greens; or if someone needs more iron, they might get a craving for liver.
Liver deserves its status as a superfood because it is the most nutrient dense part of an animal. It is ideal for those with inflammatory or autoimmune conditions to support gut healing. It is also supportive for your immune system, skin, gut and may help prevent bleeding gums.
Processed meat includes bacon, ham (raw, smoked or cooked), heated sausages like hot-dogs (frankfurters), raw sausages (like salami), bologna, blood sausage (UK: black pudding), liver pâté (or liverwurst) and other pâtés and spread meat, luncheon meat and other cold cuts, canned meat, and corned beef (7, 8).
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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