Evan Bloom, Wise Sons Jewish Delicatessen
This recipe was demonstrated for CUESA’s Market to Table program on April 8, 2017.
Makes about 8 appetizer portions
1 pound organic chicken livers
1 teaspoon kosher salt, or to taste
⅛ teaspoon freshly ground black pepper
2 tablespoons schmaltz or butter, divided
2 medium yellow onions, sliced thinly
1 clove garlic, peeled and minced
⅛ teaspoon smoked paprika
1 bay leaf
½ teaspoon finely chopped thyme
2 teaspoons finely chopped parsley
2 tablespoons brandy
Optional garnishes: pickled vegetables, parsley, chopped hard-boiled egg
Rinse and clean the livers. Season with salt and pepper. Add 1 tablespoons schmaltz (or butter) to a heavy bottomed skillet over medium-high heat. The fat should smoke. Add the livers and sear on both sides, then cook until completely done and no blood runs from them when they are pierced, about 5-8 minutes. Transfer them to a sheet pan and set aside to cool.
Reduce the heat to medium and add the onions and the remainder of the schmaltz to the pan. After the onions have begun to caramelize, about 5 minutes, add the garlic, paprika and bay leaf. Stir well. Add the thyme and parsley. Mix well. Add the brandy to the pan, watching for flare-ups. Once the alcohol cooks out, about 3-5 minutes, remove from heat and transfer to a sheet pan to cool. Once cool, remove the bay leaf.
Grind the livers and onion mixture together in a meat grinder or a mixer fitted with a grinder attachment. Alternatively, chop by hand with a mezzaluna or a knife. Serve on matzo crackers or rye bread. A garnish of pickled vegetables is a nice addition.
Photo by Tara Arrowood.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »