Chicken Liver Pâté

Chicken liver pâté sounds kind of fancy and scary, but it's actually super cheap and pretty simple to make. There are  very easy versions, like this, and this one is slightly more complicated. It has a wonderful flavor and texture and is a real treat. Don't eat this every day or you'll get gout. But for special occasions, definitely whip some up to share with friends - as long as those friends like chicken liver pâté. (It is an acquired taste.) I got the recipe from MarthaStewart.com and it's great.

See, $2.19 for more than enough chicken livers.

Ingredients:

15 tablespoons (1 7/8 sticks) unsalted butter

3/4 pound chicken livers, rinsed and drained

I know they look gross, just don't think about it.

1/2 pound white mushrooms, sliced

1/3 cup chopped scallions, white and pale-green parts only (about 3 scallions)

1 tablespoon minced garlic, (2 to 3 cloves)

1 teaspoon paprika

Coarse salt

1/3 cup white wine

1 teaspoon fresh thyme

1 loaf crusty bread, for serving (I made mine into little crostini)

I was also very excited to try out my fancy new knife from my good friend Eric. Thank you, Eric! It's amazing.

Directions:

Melt 3 tablespoons butter in a large skillet over medium-high heat. Add livers, mushrooms, scallions, garlic, and paprika. 

Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt, wine, and thyme. Reduce heat to low and cover. 

Cook until mushrooms are very soft, about 10 minutes. Let mixture cool completely.

Process mixture and remaining 12 tablespoons butter in a food processor until smooth. (I know, it's a lot, but it's so tasty!) Stir in 1 1/2 teaspoons salt. Transfer pate to an airtight container or a ramekin and cover with plastic wrap directly on surface. Refrigerate until firm, at least 2 hours or overnight. Serve with bread/crostini.