A couple of weeks ago, we began ordering from our local farmers’ group, Augusta Locally Grown. The market opens on Friday, closes on Sunday & pickup is on Tuesday. What could be easier? The products offered are local, organic and sustainably grown.
When I first attempted to order chicken livers from the site, I was too slow. Someone bought the only 2lb package before I could. I was devastated (since I’d already told Steve we would have them in our basket on Tuesday.)
When we arrived to pick up our order of local goodies, I told Angela (the owner of GingerSnap Hollow Farms) how sad we had been that we’d missed out on the livers and that I’d be quicker on the draw the next week. Unfortunately, when the market site opened the following Friday, there were no chicken livers listed.
Tuesday, when we picked up our basket, Angela handed me a 2lb package of chicken livers. Even though there had been none available for order from the site, she had remembered that we’d missed out the week before and had thoughtfully brought a package for us. We were SO excited! I immediately began dreaming of ways to showcase their unique flavor and we put the package in the refrigerator to thaw.
What resulted is, possibly, the most delicious recipe ever to grace my kitchen: Chicken Liver Pâté topped with Balsamic Onions.
Chicken Liver Pâté
Contributed by Jacques Pépin
- 1/2 pound chicken livers, well-trimmed
- 1/2 small onion, thinly sliced
- 1 small garlic clove, smashed and peeled
- 1 bay leaf
- 1/4 teaspoon thyme leaves
- Kosher salt
- 1/2 cup water
- 1 stick unsalted butter, at room temperature
- 2 teaspoons Cognac or Scotch whisky
- Freshly ground pepper
- Toasted baguette slices, for serving
The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.
Recipe courtesy Anne Burrell
- Olive oil
- 2 large onions, sliced
- 1 cup balsamic vinegar
Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.