That's fancy talk for "pork liver pâté," which is what I made for the Michigan Lady Food Bloggers' "April in Paris" gathering on April 26. The theme for this event was French cooking, using Julia Childs' seminal Mastering the Art of French Cooking as inspiration. (Aside: Julia was a fellow Smith College alumna, class of '34. Smithies represent!)
I decided I wanted to use the pork liver from my Back Forty Acres hog for pâté. I honestly didn't know what on earth I was going to do with those pork livers. This presented itself as the perfect opportunity. I awakened the livers from their frozen slumber and got them ready to perform.
When I read the recipe I had chosen more thoroughly, I realized it called for ground pork livers. Oops. Well, break out my trusty food processor!
After dealing with the red mush of puréed liver and cream, I had to console myself with a hearty adult beverage, in this case, Dark Horse Brewing's "Tres" Blueberry Stout. It calmed my nerves.
A few of the MLFB gang.
I confess I did not get my pâté recipe from "MTAOFC" (as we started referring to it). I was too lazy to procure a copy from my library so I just looked up a recipe online.
- 1 1/2 pounds ground pork liver
- 1/2 cup heavy cream
- 1 cup finely chopped onions
- 1 tablespoon butter
- 2 cloves garlic, crushed
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon dried thyme
- 1 teaspoon dried basil
- 1 1/2 pounds ground pork
- 2 eggs
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon flour
- 1/3 cup brandy
- 3 bay leaves