Best Chicken Liver Pate With Brioche Crostini Triangles Recipes

Chicken Liver Pate image

Provided by Martha Stewart

Time 30m

Yield Makes 2 1/2 cups

Number Of Ingredients 9

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
1 large carrot, grated on the large holes of a box grater
1 teaspoon fresh thyme, leaves
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 pound chicken livers, rinsed and trimmed
Toasts or crackers, for serving

Steps:

In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.

Nutrition Facts : Calories 48 g, Fat 3 g, Protein 3 g

Crostini of Chicken Liver Pate with Balsamic Onions image

Provided by Anne Burrell

Categories appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Olive oil
2 large onions, sliced
Salt
1 cup balsamic vinegar
Olive oil
2 to 3 anchovy fillets
2 tablespoons capers
2 cloves garlic, smashed
1 pound chicken livers, cleaned and rinsed
1 cup white wine
1 baguette, cut in to 1/2-inch slices, toasted or grilled

Steps:

To make the onions: 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.
To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
Schmear each toast with the pate and top with balsamic onions.