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[edit] Ingredients
1 |
pound Liver, chicken, beef or a combination-I prefer beef liver-less pasty |
1 |
pound Peeled onions |
5 |
Hard boiled eggs_Whites only- feed the yolks to the dog mixed with the drippings from the broiled liver |
2 |
MEASURED-NOT EYEBALLED Tbs schmaltz-If you don't want to use this, use oil and some chicken soup powder. |
|
Salt, (optional) |
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Freshly ground black pepper to taste-I use lots! |
[edit] Preparation
Step 1 |
Devised by Wendy Baker Makes many servings as first course or party spread, or summer shabbat lunch. |
Step 2 |
Method-this is for a foodprocessor-to avoid pastiness follow the directions carefully-It took me many tries to work this out. If you use a hochmesser and wooden bowl you can push the egg whites twice through a strainer to save chopping. |
Step 3 |
1-chop the onions and start cooking them in a non-stick pan adding the chicken schmaltz after the onions have cooked down somewhat. Let them get at least light brown and stir frequently |
Step 4 |
2-While the onions are cooking, broil the liver to fairly well done (the insides should not be pink as this adds to the pastyness. |
Step 5 |
3 chop the eggwhites in the processor and put in a bowl, wiping out the processor bowl. |
Step 6 |
4 chop the liver BRIEFLY, you want to retain some texture-this is where the beef liver works well. |
Step 7 |
5 mix all the chopped mixtures together by hand in the bowl and add the |
Step 8 |
(salt) and pepper. Taste and adjust seasonings. Refrigerate before serving. |
Step 9 |
This comes out a bit drier than the traditional with lots of schaltz, but has a delicious flavor. Don't try to chop all the things at the same time, it just doesn't work out. |
