A Delight for Shabbat: Chopped Chicken Liver
chopped liver with fresh sliced cucumbers
Is there anything more heartening than Friday-afternoon slice of bread with chopped liver? Yes, with a glass of chilled dark beer and the Friday paper. This Jewish Ashkenazi delight is a classic appetizer for a Shabbat dinner and a must on a holiday table. In Israel, you can find this dish in many “Jewish restaurants”. Funny enough this usually refers only to eateries from the Ashkenazi tradition. Locals always argue which one is the best and where you can find the most delicious chopped liver in Tel Aviv: “Cafe Batya” – my favorite, “Elimelech” or “Kiton”. Cafe Batya is a very friendly restaurant located in the north of Tel Aviv. Since 1941, it has been famous for its Chopped Liver and wonderful Chulent. On wintry Saturday lunch people pack the place for the lunchtime Chulent feast.
I got the recipe below from Michal, a beautiful girl that used to be a waitress at the legendary “Minzar” pub, another great place to have a drink with a nice side dish of chopped liver. Here in NYC you can always count on Russ & Daughters‘ Bagel with chopped liver to be nothing less than perfect.
Chopped Chicken Liver
Ingredients
- 1 lbs chicken livers (clean and chopped)
- 2-4 spoons of goose fat (or canola oil)
- 3 large white onions, coarsely chopped
- 4 hard-boiled eggs
- 2 tbs cognac
- Salt and ground black pepper
Method
1. Heat the goose fat (or the oil) in a large skillet over high heat.
2. Add the chopped onions and fry till they get a nice golden color.
3. Add the livers, season with salt and pepper, and cook them on a low-medium heat until ready (about 7 min).
4. Place the onions and livers (and some of the juices) in a large bowl and let cool. Keep the remaining juices.
5. Add the hard-boiled eggs and the cognac. Mix everything roughly with a knife.
6. Use an electric spoon or a food processor to mix till you get a nice smooth texture. Add the remaining liquid if necessary. Taste and adjust the seasoning.
7. Chill in the refrigerator before serving.
Serve with:
Fresh scallion chunks on top or crunchy fried onions
Fantastic on a slice of Challa bread, with horseradish and side of sliced cucumbers.
3 comments:
Cognac????? !!!! I think it sounds like a good idea.
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We love chopped liver and this recipe is really very similar to mine, except for the cognac. I am definitely going to give it a shot. I am sure that it improves the flavor of the dish.
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Adding cognac to chopped liver create dramatic taste when I try to use this recipe. My family really enjoys it. Thanks to you and to that beautiful girl for this recipe.
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