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FFwD: Mme. Maman’s Chopped Liver

FFwD: Mme. Maman’s Chopped Liver

This week’s French Fridays with Dorie is one of those liver ones – the type that some people like to sit out. And I don’t blame them at all. I’m okay with liver, but I must admit to always skipping the sardine recipes.

For this one, my plan was to just make a half recipe (there are only two of us), but my chicken livers came frozen, in a one-pound tub. So…made the full version and froze half the finished chopped liver (without the egg), to bring out sometime in January.

We had this for dinner with some sourdough bread from Roman Candle Baking Co, a spinach salad, and I discovered that if you serve capers on the side, they are delightful sprinkled on top of a slice of toasted sourdough that’s slathered with chopped (or in this case, food processor-chopped) liver. I like smoothness in my liver recipes and I must admit, this was a much more appealing project for me if I did it more like a pate. So that’s what I did. The verdict: Delicious! I am looking forward to using up the freezer stash.

For the spice mix, I used the version that Liz from That Skinny Chick Can Bake posted earlier, except I used regular pepper as I had no white pepper. Oh, and I added some garlic when I was cooking the onions.

Here’s a link to everyone’s posts. Like all the French Fridays with Dorie posts, this recipe is in the cookbook, Around My French Table by Dorie Greenspan.

FFwD: Mme. Maman’s Chopped Liver

FFwD: Mme. Maman’s Chopped Liver

FFwD: Mme. Maman’s Chopped Liver

FFwD: Mme. Maman’s Chopped Liver

FFwD: Mme. Maman’s Chopped Liver

9 comments to FFwD: Mme. Maman’s Chopped Liver

  • Wow – there was some very positive reaction this week. Love the color on those onions!

  • Liz

    I agree, I think I would have liked this even better had I made it like a pate. But it was quite tasty!
    PS…thanks for the mention. I figured this would be a hard spice to locate 🙂

  • You seem to add garlic to everything! I like the way you molded the chopped liver instead of serving in a dish. Looks very pretty. Amy served hers with cornichons which I tried with some of the leftovers tonight. Also good. I have a little left, so I’ll try capers tomorrow.

  • Loving your photos this week as I couldn’t bring myself to take any process again. All that onion, that wonderful spice blend, what else could you need? garlic. Of course. Great job!

  • Cher: Thanks! This week’s was pretty good…if you like liver 😉
    Liz: It definitely was an out-of-the-ordinary spice.
    Betsy: Yep, can’t help it. Everything must have garlic!!
    Trevor: Thanks! Yeah, I understand, liver is not photogenic really (not at all).

  • I went the opposite way. I made half a recipe and then wished I had made the full recipe. I’m betting leftovers would have been delicious.

  • I have less than a third portion left; and am enjoying a small wedge of it with crackers and red wine as I visit the blogs and watching the finals of a singing contest with DH!

  • These photos were just lovely. Which is saying something, as I am not particularly on team liver – but survived the week 🙂 Loved the pairings with the special bread and very nice that you used Liz’s spice combo. Great sharing amongst the Doristas ~

  • Love your post. I actually took process photos, then decided that too many people would feel terrorized by them. Yours offer not a hint of terror! :)I thought this was good too, and got to use my “French Four Spice” blend, which was fun. I just need to find more recipes for it! Your dish and photos look delish!