Chopped Liver
If you like country paté, liverwurst or braunschweiger, chances are you’ll enjoy this deliciously rich, easy-to-make spread..
Sauté a chopped onion in a bit of rendered duck or chicken fat until browned. Add a pound of fresh, clean chicken liver and cook until firm and browned, but still very slightly pink on the inside. Set aside to cool enough to handle.
Meanwhile, prepare hard-boiled pastured eggs. Cool, remove shells and chop.
Transfer liver to food processor and pulse with marjoram, allspice, sea salt and cracked pepper to taste. Add a teaspoon of cognac or vermouth if you like.
Spread toasted pumpernickel or dark sprouted rye with a very thin layer of duck or chicken fat (in place of butter), then spread liver over the top.
Dress with chopped eggs and chives.
Chicken liver is a good source of Thiamin, Zinc, Copper and Manganese, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus and Selenium.
Meatless Monday: Mother-in-Law’s Tongue Pasta
Fennel, Italian peppers, San Marzano tomatoes, garlic and green onions all grilled together with olive oil, sea salt, cracked pepper, Italian parsley, lemon and fresh oregano. Served over mother-in-law’s tongue pasta and topped with shaved Grana Padano cheese.
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