EASY CHICKEN PATE WITH BALSAMIC CARMALIZED ONIONS

There is an amazing French restaurant, La Provence, on the North Shore of New Orleans surrounded by vegetable gardens, chickens and cattle. The restaurant is owned by the famous John Besh.

It's Provencal chef, Chris Kerageorgiou, created this amazing recipe for Chicken pate.

The hands-on time to prepare is less than fifteen minutes!

I thought any pate was a laborious process. This was my first attempt and I was delightfully surprised at the ease of this recipe.

The ingredients are simple and inexpensive for such a rich delicacy. They cost less than $5.00 for seven one-cup jars of pate. 

INGREDIENTS:

2 cups chicken livers
2 eggs
1/2 T celery salt
1/2 T garlic powder
1/2 T onion powder
Pinch of black pepper
1 1/2 cups hot melted butter

Assemble the ingredients listed above.

Wash and clean the livers of any debris, fat, and gristle.

In a blender, add everything except the butter and blend on low.

While blending, slowly add the melted butter until it is very 

creamy and smooth.

You can pour it into any small baking dish. I love to send

my guests home with a gift, so I poured mine into 1 cup 

mason jars. Notice how easily it pours. Fill the cups about 3/4 full.

Place the open jars in a pan. Fill the pan with water 

half-way up the jars. Place the pan in a cold oven and 

then set it to 300 degrees. (This is because of baking 

them in the mason jars. You must start with a cold oven. 

However, if you're using an oven-proof dish, you can 

pre-heat the oven. Bake until they're set, about 30-45 minutes

depending on the container.

Set the glasses out until they cool and then refrigerate for

at least two hours. I love the pate just like this over

buttered, toasted bread rounds, but jam is often served

with pate as a condiment. I chose to make it with caramelized

balsamic onions. 

To make caramelized onions- Slice two onions thinly.

Place in a skillet with 2 T of olive oil and a pinch of salt.

Sweat the onions over medium heat for about 15 minutes.

Add 1 cup balsamic vinegar and continue to heat

for about 15-20 minutes until the liquid is thickened

and most of it is cooked away.

Let the onions cool and put in a small mason jar.

The pate is luscious and smooth as butter. On crunchy
toast, it's pure bliss!

I love cookbooks. I ordered this non-assuming book, Victuals by Ronni Lundy, thinking it was a cookbook. I was surprised to find it has recipes but is something quite different.

Victuals, pronounced ‘vi-dls, is an amazing journey into life and food in the Appalachian region. The stories and recollections took me back to my grandparent’s farm.

The recipes are authentic to the region—things like buttermilk brown sugar pie, speckled butter bean cassoulet with rabbit confit (I might have preferred they had not pictured the skinned rabbit carcass), and sorghum and apple sticky pudding.

A recipe I am planning on making this week is Kale Potato Cakes. It looks amazing and you can use left-over mashed potatoes and/or greens. You add a bit of Asiago cheese and brown till crispy in a olive oil.

Kale-Potato Cakes

Victuals wasn’t what I thought it was, but I love it. Ronni Lundy writes with warmth and wit. I felt as if I went back in time a hundred years to a slower time when folks lived off the land and enjoyed life. I received this book in exchange for an honest review from Blogging for Books.