Friday, October 08, 2010
Cooking marathon continues
Thought I was done yesterday, but realized I needed to deal with the leftover chicken livers (I only used a couple in the Bolognese sauce yesterday). So this morning I made this batch of pate. This recipe from an old Michael Fields cook book, using chicken livers, is the closest you can get to the taste and texture of a traditional pate de foie gras. It's a bit of work; but fortunately it makes enough to put one in the freezer and another to eat right away. I just had to clarify some butter to top it off to keep it from darkening. It's one of Jim's favorite things in the whole world but I restrain myself from making it too often because the recipe calls for a half a pound of butter - not exactly a heart healthy recipe!
I spent all day cooking yesterday and still didn't get to make the pesto so after a bit of a break I'll get that made before lunch and be in the studio after lunch. The cooking marathon is now over and there are enough frozen entrees in the freezer for at least ten dinners.