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FFwD: Chicken Liver Gâteau with Pickled Onions

FFwD: Chicken Liver Gâteau with Pickled Onions

This week’s French Fridays with Dorie is all “knock knock.” And I’m all, “who’s there?” And it’s all, “Chicken liver.” “Chicken liver who?” I ask. And it’s all, “No, really. Chicken liver. Go buy some chicken liver and let’s do this.”

So, I bought chicken liver. I blended it up in my food processor with some egg yolk, half and half, garlic and herbs, etc…and I baked it. And it was pretty damn good.

Maybe it’s because I’ve gotten so used to ordering charcuterie (the dream of the 1890′s) when we go out and there’s always a delicious terrine or a pâté or what-not on the plate. Or maybe I was just feeling extra adventurous, but I did it. And I would do it again, too.

I loved the pickled onions (I also had some store-bought pickled peppers on the side) and we had it with a simple salad, some red wine and a long skinny baguette from Little T’s. A very delightful and very French meal. As always, the recipe is in the cookbook, Around My French Table by Dorie Greenspan.

Notes:
I made a third of a recipe (1 egg, 1 egg yolk, 2.5 oz chicken liver, 5 tbsp of half and half — instead of milk and cream) and I baked it in a one cup ramekin, for about 40 minutes. It worked perfectly. Oh and I added some garlic into the mix as well. For my pickled onions I used a red onion because that’s what I had.

Here’s a link to everyone’s Chicken Liver Gâteau posts and my photos below.

FFwD: Chicken Liver Gâteau with Pickled Onions

FFwD: Chicken Liver Gâteau with Pickled Onions

FFwD: Chicken Liver Gâteau with Pickled Onions

FFwD: Chicken Liver Gâteau with Pickled Onions

FFwD: Chicken Liver Gâteau with Pickled Onions

FFwD: Chicken Liver Gâteau with Pickled Onions

FFwD: Chicken Liver Gâteau with Pickled Onions

12 comments to FFwD: Chicken Liver Gâteau with Pickled Onions

  • Bravo for your chicken liver love!

  • I love how you’re so matter of fact “I liked it and I would definitely make it again.” Good job!

  • Very nice! I wasn’t sure what to expect with this one, but I liked it just fine! I think next time I’ll just use half & half – I don’t usually have heavy cream in the fridge. And yours looks just lovely!

  • Liz

    So beautiful next to the greens and purple pickled onions! We’re part of that elite club who made and enjoyed this one :) Have a nice weekend!

  • Good for you for trying this! I’m in the non-elite club … :/

  • I definitely liked it better before flipping the ramekin over :) I am glad we tried it as I was chicken. HAHA. My kitty and two dogs were going nuts as I made it so I knew I would have a “Plan B”….but my husband and younger son actually liked it. I am still teasing they will have to go to Nana’s if they want it again :)

  • Your plating is beautiful and very French looking! I wish I had cut this in thirds. We liked it quite a bit but I’m not sure we can eat all of it before we question the freshness! I love the red onions! I only had white so used them but I will make these again and use red!

  • Nice job! I am in the club of those who enjoyed this as well. I just loved the smooth texture. Spreading it on bread is a great idea. I just ate it with a fork. Delicious!

  • Love the Portlandia reference.

    Your sides for this are great. This is perfect for spreading on bread. My mother ended up saving half of hers to spread on toast for breakfast.

  • I love your photos! You made this dish look appetising! I skipped it, mainly due to the very hot summer we are having, I’ll give it a shot when things cool down around here.

  • Renee

    So very nice! What a great idea to use red onions. So pretty on the plate. Glad you enjoyed it! I liked it a lot too!

  • love your photos this week for sure!! :) great job!