Jacques Pepin Chicken Liver Pâté — Twitter Avatar Fun

This month Di picked Jacques Pepin for our Twitter avatar chef. There are about a dozen of us participating in this endeavor. Each month someone chooses a chef, and we each pick a recipe by that chef, cook or bake it, and use a picture of the results as our Twitter avatar for that month.

I wasn’t very familiar with this month’s chef, so I started looking up recipes online. As I expected his recipes looked really delicious and a bit on a the gourmet side. But what surprised me was that most of them also seemed to be quick and simple to prepare. 

I have been wanting to make a “Welly” (beef — or venison — Wellington) lately, so I thought homemade chicken liver pâté would be a good start. My only fear was what kind of photo I would be able to get. Kayte didn’t help any by pointing this out, either.

Nonetheless, I made the pâté recipe, as reproduced here. It was so easy. Fresh chicken livers poached with onion, garlic, bay leaf, thyme, and salt, then whirred in the food processor with pepper, brandy, and lots of butter.

 

The results were fabulous — rich, fatty, a little smoky. And the picture wasn’t half bad, either.

It’s a good thing this pâté is so easy to make, since once we started sampling it, it wasn’t long before there wasn’t enough left to make Welly.

Advertisements

4 Comments

  1. Renee said,

    April 3, 2011 at 4:38 pm

    I’m sure it was delicious…. I just can’t do liver. Sorry. I need to work on some adventurousness in the kitchen perhaps.

    • gaaarp said,

      April 3, 2011 at 5:06 pm

      You should be here for my “exotic proteins” adventure. You’d get to try a lot of new things.

  2. Kayte said,

    April 2, 2011 at 10:28 pm

    The picture is really good…if I didn’t know it was chicken liver I would dive right in! Your avatar looks great and I am happy you enjoyed the recipe as well. I was surprised as well that he had so many recipes that were easy, but at the same time, there were new techniques. I loved the boiling egg technique in my recipe.

    • gaaarp said,

      April 2, 2011 at 10:46 pm

      I read your post and the recipe that went along with it, and I’m anxious to try both the boiling technique and the recipe when it’s time to color Easter eggs. We bought the dyes today at JoAnn’s, so we’re all set.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: