RECIPE: Farm Pâté

Liver has something of a bad rap in the American diet, though I don’t think it would take much to chang that. You might immediately think of your grandma’s over-cooked liver and onions, a classic dish where the sharp flavors of onion cut through the sometimes metalic taste of the liver. Or maybe you’ve been turned off by ever using this nutrient-packed item because recipes often call for “soaking in milk to remove bad flavors” and you can’t get past that step.

Whatever your reason for dismissing liver, I’ll try and convince you here and now to become a lifelong liver lover. Or at least try something new.

Liver makes its way into our Farm Store from time to time, whether its pork, beef, or veal. Maybe you’ve grabbed a package of it the last time you stocked up on the more commonly sought after cuts, and now it’s been sitting in your freezer slowly collecting a layer of dusty snow. The most simple but sophisticated use for liver is the classic French Pâté. A blend of liver, butter, herbs and not much else, this side dish or spread is sure to impress and turn any liver critic into a liver lover.

While pâtés grace many fine dining tables, our “Farm Pâté” is a less fussy but just as delicious version that you can easily make at home. We won’t ask you to tediously press this spread through a fine mesh strainer until its silky smooth, or hand whip fresh cream and gently fold it in. There’s nothing complicated about this version, but it will still impress even the pickiest palate.

Farm Pâté

Ingredients:

• 1lb Misty Brook Farm liver (from any animal you choose!)
• 1/2 cup butter (made from our cream, or anything salted and tasty)
• 1/2 cup onion, sliced
• 4 cloves garlic, sliced
• 1 Tb herbes de Provence
• 1/4 cup red wine
• Milk (to soak liver in)
• Salt and pepper to taste (about 1/2 tsp each)
• Serve with: crackers, crudite, etc.

Directions:

1. Soak liver in milk, fully submerged, for two hours
2. In a cast iron skillet over low heat, cook onions and garlic in butter until caramelized
3. Add herbs, salt and pepper
4. Remove liver from milk and chop into bite-sized pieces
5. Add liver to skillet and sear
6. Deglaze pan with red wine
7. Once liver is fully cooked and all liquid has reduced, remove from heat
8. Blend all ingredients in food processor until very smooth
9. For extra creamy pâté, blend 1/4 cup heavy cream or 1/4 cup melted ghee into pâté (but not both! That would make the finished pâté too loose)
10. Portion into pretty serving containers like glass jars, and garnish with herbs

PRO TIP:

To prevent the top of the pâté from drying out, spoon a thin layer of jam on top and store/serve like this. You can also pour a layer of melted ghee on top of each pâté.