Chopped liver or Foie Haché—which sounds more appealing to you? While they are at their hearts identical dishes, the Francophile in me is more apt to enjoy foie haché on name alone, but really doesn't everything sound a bit tastier in French?
This French version of chopped liver from Joan Nathan's Quiches, Kugels, and Couscous is a slightly more rustic version of the Jewish pâté, adding onions caramelized in chicken fat to the mix of roughly chopped livers and hard-boiled eggs. The caramelized onions are a Polish touch, taken from butcher Françoise Kalifa's mother's recipe, who says that her mother would add onions to virtually everything they ate. In this preparation, the sweet onions work wonders with the rich liver, adding a wonderfully deep sweetness that makes the livers somehow even more decadent.
As always with our Cook the Book feature, we have five (5) copies of Quiches, Kugels, and Couscous to give away this week.
- 1/4 cup rendered chicken, goose, or duck fat, or vegetable or canola oil
- 4 medium onions, peeled and sliced into rounds
- 1 tablespoon honey (optional)
- 1 pound chicken livers (*If you keep kosher, remove all the blood from the liver first)
- 6 hard- boiled eggs
- Salt and freshly ground pepper to taste
Heat the chicken fat in a frying pan, and sauté the onions over moderate heat, turning frequently, for about 1/2 hour or more, until soft and almost black. You can add a tablespoon of honey to help caramelize them. Remove from the pan.
Sauté the chicken livers in the fat in which the onions cooked over very high heat to sear well. Do not overcook. The livers may still be red inside, but resist the temptation to cook them further. When cool enough to handle, separate the lobes and cut each into two or three pieces.
Chop the egg, and carefully fold in the onions, the livers, salt, and pepper. Serve with toast or crackers.