Chicken Liver Paté on Rye Bread
Every now and then, I crave chicken liver paté. When I was most recently stricken with this craving, I bought a pound of gorgeous chicken livers from Lotus Farms.
I like a coarse, simple paté with only a few ingredients besides the chicken livers. I chop the livers coarsely while I slowly heat a cast iron skillet on the stovetop to medium high. I also coarsely chop a small onion and mince two or three cloves of garlic. As the skillet heats, I swirl a little olive oil in the skillet as it heats. Then I sauté the livers, onion, and garlic, adding lots of freshly ground black pepper, some salt, and, this last time, a bit of paprika from a friend who bought it on her last trip to Hungary and kindly gave me some. I sauté the livers briefly, making sure not to cook out all the pinkness and moistness.
I like the paté either warm or room temperature or cold. It’s great spooned onto a fresh, crisp leaf of romaine on a slice of rye bread from Cloud Cliff Bakery, with slivers of watermelon radishes on the side.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!