LIVER AND BLUE CHEESE PâTé
Provided by Larry Leichtman
Categories Cheese Poultry Appetizer Sauté Bon Appétit Arizona Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Line 2-cup dish or mold with plastic wrap, leaving overhang. Melt butter in large skillet over medium-high heat. Add onions; sauté until beginning to brown, about 6 minutes. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Sauté until livers are no longer pink in center, about 10 minutes. Remove from heat. Add brandy; scrape up any browned bits. Place contents of skillet in processor. Add cheese; blend until smooth. Season with salt and pepper. Pack pâté into prepared dish. Cover; chill 1 day. Unmold to serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mr Rifat
[email protected]This recipe was a disaster. The liver was tough and the blue cheese sauce was curdled.
Ayanda Lloyd
[email protected]The liver was overcooked and the blue cheese sauce was too runny.
iwm unit4
[email protected]I found the recipe to be a bit bland. I added some extra spices and herbs to give it more flavor.
FunnyKids
[email protected]The liver was a little tough, but the blue cheese sauce was delicious.
AKERELE ADEOLA
[email protected]This is a must-try recipe for any liver lover!
A TAAHRIR
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
Jaylena Manning
[email protected]Perfect recipe for a special occasion dinner.
Evelyn Ochoa
[email protected]I was hesitant to try this recipe because I'm not a big fan of liver. But I'm so glad I did! The liver was cooked perfectly and the blue cheese sauce was amazing. I will definitely be making this again.
Shane Enix
[email protected]This is a classic combination that never disappoints. The liver was cooked to perfection and the blue cheese added a nice touch of sharpness.
DatBoiBizzle
[email protected]I'm not a huge fan of liver, but I have to say this recipe changed my mind. The blue cheese and onions really complemented the liver and made it a dish I would definitely order at a restaurant.
Stellah Ndeto
[email protected]I followed the recipe exactly and the liver turned out perfectly cooked. It was tender and flavorful, with no bitterness.
Wahkeem Titus
[email protected]This was my first time cooking liver and it was surprisingly delicious! The blue cheese added a creamy and tangy flavor that balanced out the richness of the liver.