Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
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- Опубликовано: 27 дек 2009
- Mark Bittman puts a new spin on an old-world recipe.
Related Article: bit.ly/6VTzYq
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
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You remind me of my college professor years ago. Love that you talked about how grandma did it... It is great to hear about family history.
I'm starting to think everybody who writes for NYT is like this... which is only a good thing!
Thanks for the clear cut, easy to follow, no bull#** recipe instruction, I'll be doing that one, and I know ya loved your grandma.
Got all the ingredients, we are trying this tonight!
KenDBerryMD Hey, Dr Berry! How was it? I'm getting the ingredients to make this tonight myself. Gotta get my iron up (Hemoglobin 7.8!) Since I'm low carb/keto and don't eat bread, what can I spread this on? Any ideas?
@@susiethomas6909 Keto bread. Look up Dr Berg keto bread and ypu will find it. Bake it yourself at home. Lovely bread not baked with wheat flour but almond meal and coconut flour and arrowroot as a replacement.
Lol! Came here after watching a Dr. berry video...trying to eat liver 😬
Now this seems like a honest nice recipe. One of the few ways that will make liver actually taste nice.
Lovely on fresh French Stickbread!
I had tried making it for my family some weeks ago and it too was wonderfully appreciated by my kids who uptill now refused to eat it whenever i bought it at the super market.
I just made this for my brother, and some for myself too! No coriander though, and with bacon and onion sauteed in the bacon fat, allspice, and heavy cream, brandy, salt and pepper. Maybe I'll give my brother a little.
that's exactly what goes into mine. I have made converts out of liver haters.
Could you share the recipe, pls?
@@mandala4.2 I will try to get that. Sorry, this is my old channel. I rarely come over here.
bibbeny ; Paul L. Rogers Thank you. I will look forward to hearing from you.
@@bibbeny any chance for that recipe still?
This was delectable! Most grateful!
My mom used to make pate for parties and banquets I love it growing up and looks forward to making and eating this tasty food .
Treif--learned a new word. Thanks for the word and thanks for the recipe. Both are great.
Looks delish, but...no salt?
maybe he used salted butter
@@dumbcat I think salted butter would only salt the butter, you'd need to salt the other ingredients if you want a proper seasoning (liver is already very flavorful, so adding salt and other seasonings would mellow it out. it's not like chicken breast, for example, which is much more an empty canvas waiting to be painted).
Thank you! It turned out amazing
I make a badass pate' that has heavy cream, cognac, bacon, onions, butter and a couple other secrets in it and the most die hard liver haters LOOOVE my pate!
Thank you, very helpful. So nice to have a way not to waste the liver that comes with the chicken!
Very helpful. Much thanks.
So delicious! Thank you! It is nice to use ingredients that your Grandmother did not. Dietary laws restrained her choices! God bless your Grandmother!
all this guy has done for the whole 4:34 duration of this video was criticise his nan
seems he hated her
liquefied chicken liver.looks like goop
I didn't see him criticize his grandmother at all. He simply pointed out the fact that this recipe was not Kosher as was his grandmother's recipe. Mark does not keep a Kosher kitchen. He is a reform Jew. His grandmother was obviously conservative. There is nothing wrong with either culture. Just as there are Christians who are staunch Catholics and then there are Methodists, Baptists, etc. I am not as conservative as my grandmother was as a Southern Baptist. Her religious beliefs have no impact on how I love ( d ) her. So your assertion that Mark slammed his grandmother shows more about YOU than about his relationship with his grandmother.
Mr.Troll-MeMe ja
I saw no criticism here, only a comparison between what he was doing vs what his grandmother did. One point to mention is that organ meat is NOT kosher. As he pointed out, liver is considered “traif,” which is non-kosher food. There are degrees to which a kitchen is considered kosher, and some have standards that are more relaxed than others.
It is very delicious! Thank you.
Great job the cream really makes it! Thanks!
No cognac? Sherry? Nutmeg??? ;) Are your seasoning more East Coast? I grew up on the West Coast, and I've never had it with cloves or allspice. Nutmeg, coriander, yes. Thanks for the video. I love this stuff.
Do you cook it with cognac or add it afterwards?
@@jamcc4467 Either. If you cook it with, it's a totally different, milder flavor. If you add it after, it's pretty prominent as the alcohol is all there making the flavor stronger.
Mark Bittman's "How to Cook Everything Vegetarian" was my first comprehensive cookbook; it has become like a bible for me in the kitchen.
A little salt ? Salted butter ? I would add a few drops of Cognac or Calva also.... looks yummy, though.
We get it, you didn't like how your granny made pate, no need to repeat it
@My Thoughts tf lmao nah hes just trying to be funny but hes not very hilarious, he comes off as weird XD
😂
AceHalford Granny kept kosher so no milk.
@. We get it, your comment is about everyone else commenting about it, no need to repeat yourself as we have enough here.
Awesome! simple and delicious
That sounds SO GOOD!
this dude hates his grandma
So what?
Exact words.
hate affects your cooking
No, he does not hate his grandmother. He just has his own way of making this pate.
@@monellerichmond7208 it’s a joke bro
Dont give chicken liver as a present
hea not hating on his grandmother. Hes taking you from old school to a more refine version which I gotta tell ya this recipe rocks!!!
I pan fry chicken livers every couple of weeks, and loving them.
... so simple ... yummy
I would cook them fully in red wine and add some garlic too
Medium rare chicken liver?
For those interested in cooking for health- just read that if you add citrus to a high iron food, like chicken livers, the body will more easily be able to utilize the iron. I wonder if adding alcohol such as brandy, has the same effect.
Dupree has a recipe that calls for Bourbon..
One Tablespoon per 1 cup of livers...Could help with iron absorption.
It's not about the citrus as such but the vitamin c. Blood sausage with lingonberry is another combination that works and tastes great
Please can I know how long can it last ?
Didn't followed most of Grandma's process, but i bet its good.
Whats with that intro lmao
If i made this, i would like to put a dash of champagne in it..
@candido2101 I'm american and I have to agree muchly. Prepackaged foods have drained our sense of cooking. whatever country you're in, avoid the industrialization of your cuisine! It's horrible!
Nice and simple
thank you l love it
good video
I add heavy cream, its essential.
Just love it😘
Great recipe and awesome host
Also drive out all the very important nutrients if overcooking the liver.
Hi is there a written list of ingredients please? I tried to write it down as you speak but some was not clear. Most importantly, what was "the secret ingredient?" Thanks!
“SWEAT...an onion or so...”
question - do/would you age liver pates? seems to me that all the fats and spices would get better after sitting for a week? thx in advance!
Should be Mark "Bitterman"
No salt? It must be tasteless
really enjoyed this recipe. it turned out beautifully. mine ended up with cream cheese in place of the stick of butter because i ran out, but not bad for my first time doing livers !
How long can you store the pate?
Looks delicious
Lacks garlic
My grandma used an avocado instead of that cream and butter, very Californian of her. Also schmaltz-- no grave-spinning was required.
XD I love this guy
I've made this before and it is good. My brother loves it.
Brilliant, easy and quick to make. However I would have added a little “port” or “armagnac”.
He forgot to put the rest of the spices in.
i knew it. pashtet is chicken liver. yes!
I prefer it with cognac
How long do you cook the livers
...if that was a half-teaspoon of black pepper, i'm a wood-cutting elf.
Does anyone know if the same food safety cooking temperatures for poultry apply to chicken liver as well? Is medium cooked chicken liver safe? Thanks for any response.
don't risk it. salmonella is too dangerous to play with
Liver is typically served medium rare. In fact many organ meats are cooked that way.
I'm getting a heart attack just watching this.
Is there a written recipe?
I add a cooked carrot - maybe some madeira wine and dill to the spice mix and garlic cloves - finish it with some hard boiled eggs
YUMMY 😋 LIVER THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
"Duh cloves". Ha.
They were pretty careful not to show the end result too much ...
Dude...you missed 2 VERY important ingredients...Garlic and Drinking Sherry!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I was hoping for a little Cognac in there
SHERRY AND FRESH GARLIC!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
It's a shonda, but it's a tasty shonda
KFCJones LOL. 😂😂
Chicken liver pate with wine or brandy? Which is better?
Sherry, only!!!!!!!!!! AND PLENTY OF DRESH GARLIC AND KOSHER SEA SALT!!!!!
leave the coriander out. add brandy to the pan when frying....rrrrrrr
How can you get rid of the livery texture of the pate? To make it more like the store sold pate?
SvobodovaEva purée it with some sofented butter.
SvobodovaEva flambé with Brandy then add soft butter then you cook slow heat in the oven in Bain Marie for half hour then refrigerate
play at 1.5x speed. he doesn't show that the major task is trimming the livers. also didn't use sherry, wine, brandy, or congac to deglaze and reduce, a nice touch. additional spices were interesting. jar used isn't ideal for spreadables, hard to reach. use more butter at the end.
Didn't top it off with butter? And man, so much better in Pâté it is crazy. I used to think it was healthy. Maybe in small doses.
An elderly friend decided to sell bacon in his shop because the Jewish community was too small to support him and his family. His wife stopped speaking to him. I asked him how he saw his change. He said, The meat is treif but the geld is kosher.
This is not chopped liver, it's - as the title suggests - pate. Looks good - just no way real Jewish chopped liver.
This Jewish Samurai's recipe is great.
No. Wrong. In sooo many ways. Mine next to his, his you wouldn't touch.
Please share your recipe.😁
great job!!!
@louiscarr899 thanks!
Soak in milk? Brandy?
I don’t think he liked his grandma very much!!!
Sorry I can’t understand what is the weapon ingredient? it’s the last one he put in the grinder something like 2 berries of what?
allspice
Allspice
Why are all the videos for making liver so strange?
just bad guests lmao this guy is hilarious with his constant remarks about his grandma LMAO
HAHAHAHA
soorryy you macke to much biutter !!! telle me just how long time can keep it for eating
@4:11, he said this was traif? Why would that be, considering the ingredients. Is the butter the problem?
Urban VIII kosher Jews can’t eat milk products with meat products. Since he cooked the chicken liver with butter and then added more butter, this is not kosher. If he used just chicken fat instead of the butter then it would be kosher. Tariff just means not kosher.
Urban VIII yes , no dairy with milk products
1) figure out ingredients for dish
2) do not actually acquire ingredients
3) blame grandmother
4) is this japanese
5) blame grandmother again
7) suggest better variations than what you are actually making
8) no step 6 (buried it with my grandmother)
9) enjoy your poached salmonella
🤣🤣🤣🤣🤣
Why is this not Kosher? And, I agree he put his grandmother down and shouldn't have. She should be celebrated.
Dairy and meat is not Kosher IIRC
Not true. Ancient Jewish law just states they may not be eaten TOGETHER is all. But they are still kosher.
Shawn Donovan He wasn't putting her down, He was merely explaining the differences between her pate and his. How exactly is that putting her down?
1. Dairy and meat is not kosher. 2. Liver must be broiled on direct fire to rid it from its blood.
Ever include hard-boiled eggs?
Why isn't this kosher?
Stop , i'm a virgin
i bake mine for half an hour at 275 and bacon added!
Dude, your grandma was wiser than you know. Any poultry product is to be cooked through and never eaten rare or medium
Well at least your grandma was smarter
Call it chopped chicken liver (although it wasn't chopped) or call it chicken liver spread, but this is not a pate. Main difference: With this spread all the ingredients are cooked then mixed or pureed. With a terrine (a pate that is not wrapped in pastry), the ingredients are all mixed together and then cooked. Pâté is the French word for pastry, not paste.
Chicken liver are chicken so dont they need to cook to 165 degrees.. lol
Dr.Abrams always added a1/2 tsp of Colemans dry mustard...This is Shumkadoo...
Love it just wish it didn’t 👀 like poop 💩