Sunday, July 8, 2012
Chicken Liver Pate with Sage
Pate is an appetizer that broods. You can totally tell. It is all dark and mysterious looking, and its ingredients are not readily apparent. If it could talk, it would most definitely talk about things that makes us question or search for answers to the big existential questions – why are we here, what is this all for, etc etc. It is a bit of a challenging appetizer. It isn’t as easily loved as something like guacamole for example. It may take some time for you to fall for its charms. But eventually you do. After all, you can’t not fall for it. But just because you accept and adore something for what it is, it doesn’t mean that you can’t make it more fun. To give the pate a bit of lightness and summer freshness to balance out its dark and gloomy demeanor, we topped the pate with chopped strawberries and fresh, minced basil. We love spreading this over crackers and bread.
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
¾ lb chicken livers
1 shallot, minced
3 garlic cloves, minced
3 tablespoons minced sage
2 tablespoons port
1 tablespoon mascarpone
salt and pepper, to taste
chopped strawberries, for serving
minced fresh basil, for serving
Melt butter and olive oil in a skillet over medium heat. Add shallot, garlic cloves and sage. Once the shallots are soft, add the chicken livers. Cook the chicken livers until they are cooked through, about 10 minutes. Add port. Reduce then take off heat. Stir in mascarpone. Once that has melted into the mixture, puree with immersion blender or food processor. Adjust salt and pepper to taste. Serve with chopped strawberries and basil.