or Connect
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Traditional Foods › Liver lovers unite!
New Posts  All Forums:Forum Nav:

Liver lovers unite!

post #1 of 26
Thread Starter 
Well, after having my enjoyment dampened by the deafening silence of my FaceBook friends, I knew many of you would understand.

Does anyone else just *love* good pate? I made some this morning and have been enjoying it immensely. It's delicious
and satisfying and I can even feel the B vitamins! I feel great!

I know I'm not crazy, but apparently most folks think I am.

So, does anyone else love liver?
post #2 of 26
I don't like liver in any form except for pate, I love love love pate.


Love it!
post #3 of 26
recipe??
post #4 of 26
I love chicken liver in most forms and duck is the best! (beef liver... I'm still ummmm not quite so enthusiastic about though I stick it in ground meat, and I don't eat pork.)
post #5 of 26
Yum! I LOVE pate. I don't really care for liver in any other form, though.

I agree with pp - we need a recipe!!
post #6 of 26
I LOVE what liver does for me, how it makes me feel, but I haven't found a recipe that I'm in love with yet - so I just scarf it down raw.

post #7 of 26
Is liver pate the real food version of what potted meat (those little cans of that mushy mystery meat) is supposed to be?
post #8 of 26
Grew up in a Jewish family...my mom made the best chopped liver EVER! I could eat it by the bowl full
post #9 of 26
I'm excited for you! I've tried a few recipes of liver that were not that great. I'm going to HAVE to try pate now!
post #10 of 26
I LOVE LIVER!!!!

I don't like to cook it though. I have dh cook it. He fries up onions first till crispy and then throws the liver in cooking it lightly. SO GOOD!!! We have been using leeks since nursing baby gets colicy from onions.

We usually get beef liver but a few weeks ago we tried deer liver- yuck. I felt sick after eating it too.

Just found some 100% grass fed beef liver for cheap locally!! Time for liver for dinner!!
post #11 of 26
Thread Starter 
Here is my recipe for pate. I know most recipes call for chicken liver, but I prefer beef liver. Use what you like.

1 pound liver
1/4 cup lemon juice
1 pound mushrooms
1/2- 1 onion
2-4 cloves garlic or more
1 rib celery
1/4 pound butter or more
2 TBSP good lard or more
salt and pepper to taste

Soak a pound of liver in about a 1/4 cup organic lemon juice for 12-24 hours.

In a large cast iron skillet, saute one pound mushrooms, one rib celery, 1/2 to one whole onion, and 2-4 cloves of garlic in 1/4 pound of butter and a couple of tablespoons of lard. Cook until onions are clear and all else is soft.
Meanwhile, put liver in a colander and rinse with drinking water. Add liver to skillet and cook until done. Add salt and pepper to taste. Let cool and add to food processor and blend until as smooth as you like it. Serve warm or cold with cheese crackers. Somehow it's better with cheese crackers!
post #12 of 26
A friend of mine just made the best Jewish Chicken Pate and took a container full home tonight. It is soooooo good. I'm trying to control myself and let it stretch out over a few days.
post #13 of 26
I tried liver for the first time the other day. I got some venison liver from the farmer's market. It seems to be a bit of an aquired taste, and the texture isn't what I expected, but I quite liked it.

I'd love to try making pate next.
post #14 of 26
BeagleMommy, thanks for the recipe!


Quote:
Originally Posted by Fyrestorm View Post
Grew up in a Jewish family...my mom made the best chopped liver EVER! I could eat it by the bowl full
How is chopped liver made? I've never had it.
post #15 of 26
Quote:
Originally Posted by Chicky2 View Post
How is chopped liver made? I've never had it.
It's jewish pate'

My mom made it in an old fashioned meat grinder so the texture is different than pate' and important!

Also, the schmaltz is KEY. You can not sub anything for the chicken fat.

1 container of chicken livers (about a pound)
2.5 cups of chopped onion
4 large hard boiled eggs
6 tbs schmaltz
1 slice of bread (preferably white)
salt and pepper to taste

melt the schmaltz in a large pan and fry up the livers and onions in it

Push the livers, onions, and egg through the grinder. follow by the slice of bread to clean out the machine. Mix together add salt and pepper to taste. (you can also add a bit more schmaltz at this point).

Chill and serve with crackers
post #16 of 26
I TOTALLY love fried liver. I've never tried pate though - I'm going to try that recipe. My favorite way to cook liver (this is for beef, bison, veal or lamb liver) is to fry up a few slices of bacon, then fry up onion slices in the bacon grease. Once done, take them out and just plunk the liver right in there and fry it up, turning a few times. It doesn't need any other flavorings. YUM.
post #17 of 26
I love duck liver... I have a couple pounds of chicken in the freezer that I've been well, reluctant is a good word, to try. Too many bad experiences as a child.
post #18 of 26
Quote:
Originally Posted by BedHead View Post
I TOTALLY love fried liver.
Me too. I make mine breaded and the kids love it too.
post #19 of 26
I'm pretty fond of liver. My 23 month old could eat it all day too!

I actually just fry ours and slice some avacado over it when it's done. For some reason the fresh avacado really makes it easy to eat.
post #20 of 26
Would that pate work without the mushrooms? I don't like shrooms.

One of my TF goals is to learn to eat liver, but the first time I tried it I had to gag it down. I put a tiny, tiny amount in with a beef stew the other day... I couldn't taste it, but that might be because none of the wee liver specks made it into my portion.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Traditional Foods
Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › Traditional Foods › Liver lovers unite!