tiny 5-minute pate

May 22, 2017





When I roast a chicken, and if I'm not going to make a giblet gravy, I'll save the heart, gizzard and neck for stock and then make a tiny 5-minute pate with the liver.  I told my girlfriends about my tiny pate and while it's a pretty common thing to have in my refrigerator, they were a bit surprised and had never made a pate this way, which prompted this blog post to share my tiny and tasty 5-minute pate recipe.  

Take one chicken liver (a liver is lobed so it looks like two livers, but it is only one) and saute in a small sauce pan with 1 pat of butter and 1 tbsp. olive oil.  Add a few tablespoons of finely chopped onion or celery and a few tablespoons of fresh chopped herbs such as chives, sage, thyme and tarragon--or small amount of dry herbs if fresh is unavailable. Add  a few shakes of salt and pepper and a dash of dried red pepper flakes. Saute for a few minutes until veggies are soft and liver is cooked through.  Add one egg and stir for one minute to scramble and cook through. Pour into a mini-processor, add 1 heaping tbsp. of mayonnaise and 1-2 tsp. brandy or dry sherry. Whirl until smooth. Pour into a small ramekin, smooth top and decorate with a few herb leaves. Cover with plastic wrap and refrigerate. Total prep time: 5 minutes.  This is delicious and pretty enough to serve your guests, but will last in the refrigerator for a few days--just long enough to enjoy it for a few snacks/meals for you!  When my son was a tiny guy, I spread this pate on slices of cucumber and it was one of his favorite lunches.  I hadn't thought about that in a long time.  Maybe I'll head out and buy a cucumber.





Chives and Marjoram

Sage

Purple Sage
The newly planted vegetable garden in the background, with tarragon and oregano in the foreground.

You don't need a large space for your herb garden.  One plant each of a few favorite herbs is more than enough for one family.  Try to plant them close to your kitchen door, as the closer they are to where you're cooking, the more apt you'll be to run out and snip a few.




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