| This is your recipe!
It comes from the gourmet kitchen of La Pomme, located in Cleveland,
Ohio. Donna Adams is the owner and chef of La Pomme. Prior to opening
the restaurant she taught French cooking in her cooking school, Donna
Adams' American Cooking School. She is a certified cooking professional
(International Association of Culinary Professionals) and a founding
member of NYACT (New York Association of Cooking Teachers). We hope you
enjoy Donna's recipe-we did! (By the way, for those of us who are not
gourmet chefs, "pate" is also known as "chopped chicken
livers.")
PATE LA POMME
1/2 lb chicken livers
1/4 lb unsalted butter 1/4 cup port wine (for
sauteing livers)
1/4 lb unsalted butter, cut up
1/4 lb chopped onion
1/4 cup port wine
1/4 tsp freshly ground nutmeg
salt and pepper to taste
Saute livers in 1/4 lb butter until slightly brown. Add onions and cook
until onions are soft and brown. Add port wine and cook 3-5 minutes
until the port is almost gone. Add nutmeg, salt and pepper. Put 1/2
liver mixture into blender with 1/2 of the cut up butter and blend very
well. Pour into a bowl. Put the rest of the liver mixture and cut up
butter into the blender and blend very well. Pour into bowl.
Taste for salt (add more if needed). Empty contents of the bowl into a
greased mold and chill for two hours or until set |
