Liver Pate (Pâté) Roulade


I know, you are probably saying – Liver? Nah, thank you, I’ll pass it. But wait! Make no mistake – this is not just liver. This is delicious and fancy roulade of liver pate, my favorite appetizer. A very presentable starter that is guaranteed to impress your palate and …well, your guests, too. Azerbaijanis love liver pate. It is a popular starter that frequents the tables at wedding parties and other special celebrations. Always a hit.

So, if unlike me you are not friends with liver, you will convert:) at your first attempt to make this appetizer. I know you are already heading to the kitchen: ) So, without much ado, here is the recipe. Note that this is enough to feed a party of about 15. Reduce the ingredients accordingly if you want a smaller roulade. Enjoy!

Preparation time: 20 minutes, plus 2 hours refrigeration
Cooking time: 40 minutes
Makes 14 inches (35 cm) long roulade

INGREDIENTS

2 lbs (about 1 kg) beef or lamb liver
3 tablespoons oil or butter, for frying
1 large onion, chopped
2 medium carrots, boiled and peeled
salt, to taste
pepper, to taste
2/3 cups (6 oz/ 170g) unsalted butter, softened

NOTE: You can prepare pâté with chicken livers, too, in equal quantity. Just trim the livers and cook as directed in the recipe. Note that chicken livers usually cook faster than beef or lamb liver.

1. Clean the liver by removing the membrane if any. Cut into medium sized pieces.

2. In a medium saucepan, put about 6 cups water. Add liver and bring to a boil. Using a slotted spoon, skim off the froth that will rise to the surface. Reduce the heat to medium and cook for about 20 minutes or until the liver is cooked. Check to see if it is ready by piercing with a knife or fork. Juices should run clear when the liver is cooked. Drain, then puree the liver in a food processor until smooth. Set aside.

3. In a non-stick frying pan, heat the oil over medium heat. Add onions and sauté for about 7 minutes, or until brown. Remove from heat and puree in a food processor until smooth. Set aside. In a food processor, separately puree the carrots.

4. Place the pureed liver, onion, carrot, salt and pepper in a food processor and process until very smooth. Or, using a potato masher, blend the ingredients together until you obtain a creamy mixture. Adjust seasoning to taste.

5. Place the mixture in batches on a parchment paper (do not use foil paper!) and spread using a large knife, until you obtain a layer about 1/4 inches (0.6cm) thick, 14 inches (35cm) long and 10 inches (25cm) wide. Using a knife, spread butter evenly over the liver mixture.

6. Lifting the parchment paper, slowly roll up the spread to form a roulade. Tightly wrap the parchment paper around the roulade.

7. Refrigerate for at least 2 hours before serving. When ready to serve, remove parchment paper and slice the roulade into circles (neither too thick not too thin). Serve plain or with bread or crackers.

Nush Olsun! – Enjoy!

And here’s one interesting Azerbaijani proverb:

A house without a guest is like a mill without water (Qonaqsiz ev susuz deyirman kimidir).

So, be my guests today, dear friends!

Look What I Made!

Look What I Made!

Meltem (almost 5) making her own cupcakes from her Cupcake Book. She inspired the name for my tag.

Recently I’ve been noticing more and more tags going around the blogosphere and I thought it would be cool to create one of my own. Anna at Anna’s Kitchen Table, who created this wonderful tag called Top Ten Pics inspired me. I wanted something that would be benefitial to the food blogging community. So I came up with this idea for Look What I Made! Maybe something like this already exists, I don’t know, but I am happy to share my idea with you anyway:)

My friend Diva of The Sugar Bar who instantly approved of it says she “can’t wait to see this tag floating about the blogosphere.” Diva, thank you for your encouraging words. The idea was born a week ago but lazy (actually, super busy ) Farida was postponing telling the world about it for no obvious reason. Until.. a lovely food blogger and my wordpress theme buddy Amy at Eggs on Sunday published a very interesting post where she wrote about her never-ending ‘To Cook” list of recipes she found on other blogs, web site, magazines and cookbooks. Amy wants to try all of the recipes she has collected. And she actually listed some of the dishes she has prepared from the list so far. Amy’s post prompted me to finally launch my tag:)

We all leave comments on each other’s blogs, drool over mouthwatering pictures, print out the recipes and file them somewhere to cook/bake later. But at some point we do make some of those recipes, don’t we? And I thought it would be great to share with others what we cook from other foodies’ blogs.

This is a great opportunity to give kudos to the fellow foodies whose recipes we used and inspire them to post more of their yummies. A way to say thank you for what they do. I also think this tag will help us discover some interesting recipes and blogs out there. There are a lot of delicious recipes hidden somewhere in the archives, and this tag may actually give them another chance to shine:)

When I want to take a break from testing recipes for my own cookbook, I turn to my foodie colleagues for inspiration and for some great meal ideas and recipes. I have a “TO COOK” folder with a huge amount of printouts from other blogs. As soon as I finish my own cookbook, the number will increase for sure:)) In the meantime, here are 5 of the recipes I have tried so far. I encourage you to make them too. They are simply great. I wish I could list more because I did cook/bake more but the rules allow for only 5 at a time and I’ll stick to the rule:) I’ll confess – for the 4 months of my blogging activity I’ve tried about 15 recipes from other food blogs. I think it is still good considering my time constraints. Most of the recipes I’ve tried so far quickly became keepers.

So here they come, the first lucky 5. This time mostly baked goodies. I’ll save more recipes for next time somebody tags me back:)

1. Corn Bread with Cheese from Cafe Chocolada - Medena’s doesn’t stop amazing me with her wonderful recipes. She is an artist in the kitchen. You’ll know what I am talking about as soon as you visit her blog. This corn bread was simply yummy. Note that the 16 spoons of flour the recipe calls for is 1 cup. I also added some spinach fried with onion to the batter and it turned out nicely. Great recipe! Thank you Medena!

2. Pumpkin Yeast Rolls from Erin Cooks - As soon as I saw these yellow rolls I knew I had to make them. Erin’s blog is one of my favorites and she posts great recipes all the time. My changes: The recipe calls for canned pumkin. I used fresh butternut squash. I cut it into wedges and baked it in the oven, then mashed and added to the dough. I also added a little more sugar for extra sweetness. Instead of using a muffin pan, I simply shaped my rolls and baked them on a regular baking sheet. This recipe is a Keeper! thank you, Erin!

3. Chicken and Wild Garlic Squares from PalachinkaMarija is a true inspiration. A very talented and creative cook. I really want to make everything she has on her blog! These pastry squares were a hit at home. The only change I made was I used chives instead of garlic leaves. Everybody in the family loved it! Thank you, Marija!

4. Prune and Nut Bread from Sunita’s WorldIf you want a healthy snack, go for this recipe (Allen, are you reading this?:) . The only change I made was I used walnuts instead of cashew nuts. My bread baked beautifully and was moist. But I noticed Sunita’s bread was darker inside than mine – I liked hers better. I am blaming my sugar for that – was not dark enough:)) Great recipe! Thank you, Sunita.

5. Paneer from Eating Out Loud- Allen is a gifted guy. Cooking, pottery, making soap, sewing, crocheting, writing poetry – Allen does it all:) I used his Paneer recipe when I had some milk sitting in my fridge but no cheese at all. As a souring agent I used plain yogurt and it added nicely to the overall taste. I also added salt before I left the cheese to harden. Follow Allen’s advice – use whole milk! I used reduced fat milk and I only had a little cheese at the end:) It tasted great nonetheless but, alas, it disappeared quickly. Thank you, Allen!

ENJOY!

And I am tagging the following 5 bloggers to tell us what they made from other blogs!

1. Amy at Familia Bencomo

2. George at Culinary Travels Of A Kitchen Goddess

3. Brilynn at Jumbo Embanadas

4. Erin at Erin Cooks

5. Allen at Eating Out Loud


HERE ARE THE RULES to LOOK WHAT I MADE!
(you can copy paste in your blog)

1. List the names of 2-5 recipes you tried from other blogs. Provide a direct link to the recipe. If not available, give the blog link and let the reader search for the recipe by name.

2. Shortly describe your experience with the recipe.

3. Tag 3-5 other bloggers or the authors of the recipes you listed to post the links to the recipes they have tried from other bloggers. Note: If you are new to the blogging world and haven’t had a chance to try any recipes form your fellow foodies, just pass the tag on to someone else.

4. Notify the tagged bloggers about the tag either by leaving a comment on their blogs or by emailing them.

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