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Chicken Liver for the Soul

As I get ready for the Jewish New Year to begin, I've been doing a little thinking over some chicken liver. It's one of those foods, like prunes, that gets the shaft. But just like prunes (now more kindly known as dried plums), you change its name ever so slightly, say "chicken terrine" and suddenly you'll have more takers. In fact, each year at this very time, I'm often struck by the numbers of closet liver lovers I meet.

So what is it that makes people shudder at the thought of chopped liver, while they indeed love the taste? It's all in the name. Chopped liver gets no respect. No one wants to be treated like chopped liver, so why would they want to eat it? Chicken soup, on the other hand, is the sweet adored granny of the food world. It's not only for the body, but for the soul. I mean, it's good and all but come on...This is so unfair!

That's when my marketing mind started kicking in. Chopped liver needs a new name, maybe a tagline and certainly better positioning. I am going to begin my new year with a campaign to change chopped liver's image...without it Uncle Saul's favorite food is going down.

Marsala Chicken Pate
1 pound chicken liver
1 tablespoons olive oil
salt and ground black pepper to taste
1 small onion, peeled and finely chopped
3 tablespoons marsala
1 hard boiled egg, finely chopped

Remove any connective tissue from liver and pat dry. Heat oil in a large saute pan over high heat. When oil is just smoking, carefully scatter liver in pan, season with salt and pepper and allow to cook for 2-3 minutes without stirring. Stir in half of the onions and flip over livers so they brown on all sides. Cook for 2-3 more minues, then pour in marsala. Cover and simmer for 5-6 minutes, then transfer to a food processor. Pulse 3-4 times until pureed, but not entirely smooth. Stir in remaining onions and egg and place in refrigerator until chilled. Serves 6-8.

Chicken Liver for the Soul posted by Meryl on September 12, 2007 @ 12:18 PM
Filed under: Foodie

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