Warm Chopped Liver Crostini With White Truffle Oil Recipes

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
• Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
• Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t over toasts. Arrange toasts on platter.

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, until the anchovies have dissolved.
• Add the duck livers, then turn up the heat and saute until the livers are halfway to three-quarters of the way done, 3 to 5 minutes. Add the brandy and cook until the brandy has reduced by half, 3 to 4 minutes. (It should still be pretty soupy.)
• Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
• Brush the tops of the baguette slices with olive oil. Bake on a sheet tray until golden, about 6 minutes. Rub toasted baguette with a clove of garlic, then schmear each toast with the pate.

Steps:

• For mushroom topping:
• Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
• For thyme vinaigrette:
• Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
• Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
• Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.

Steps:

• Preheat the oven to 350°F.
• Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet.
• Bake the crostini for 12 minutes, or until crisp and golden. Let cool.
• In a large skillet, heat the 3 tablespoons of olive oil.
• Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute.
• Turn the livers.
• Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes.
• Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.
• Transfer the liver mixture to a food processor and pulse until coarsely chopped.
• Scrape the chopped liver into a crock or serving bowl.
• Fold in the egg and season with salt and pepper.
• Sprinkle the chopped capers on top and serve at room temperature with the crostini.
• Enjoy!.

Steps:

• Preheat broiler to 500°. Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each side. Remove from the oven and finely chop livers.
• Melt 6 Tblsp. schmaltz in skillet and sauté onions over medium/low heat until soft and just beginning to brown. Add chopped liver pieces and sauté 1 minute more. Remove from heat.
• Pour contents of skillet into a mixing bowl. In a separate bowl, chop the eggs and add them to the liver mixture. Mix in the salt, pepper, and gribenes (if using). Mix everything together until well blended. Chill at least 3 hours in the refrigerator before serving.
• Serving Suggestions: Serve small portions of chopped liver garnished with kosher dill pickles and pickled beet slices during the winter. Garnish the liver with fresh tomato and English cucumber slices in the summer.
• A medium-dry white wine, such as chardonnay, goes very well with chopped liver. So does a white zinfandel.

Steps:

• 1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.
• 2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce.
• 3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper.
• 4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.

Steps:

• Rinse livers under cold water to remove blood; drain. Heat a medium skillet over medium-high heat and add schmaltz and 2 tablespoons vegetable oil. Add caramelized onions. Cook, stirring, until beginning to brown, about 3 minutes.
• Add livers to skillet and season with salt. Cook, stirring, until livers begin to brown and insides are pink throughout, 15 to 20 minutes. Transfer livers to a plate to cool slightly, about 10 minutes.
• Meanwhile, in a small skillet, heat remaining 2 teaspoons vegetable oil. Add chopped onions and cook, stirring, until golden brown; remove from heat and set sauteed onions aside.
• Place cooled livers and caramelized onions in the bowl of a food processor; pulse until well combined. Transfer to a medium bowl. Stir in hard-boiled eggs, sauteed onions; season with salt and pepper. Refrigerate at least 3 hours before using.

Steps:

• Separate the lobes of the livers and discard any fat or veins. In a colander set over a bowl, toss the livers with 2 tablespoons salt. Let stand for 20 minutes to drain blood. Rinse the livers thoroughly in cold water, then pat dry.
• Heat 1 tablespoon olive oil in a small nonstick skillet over moderately low heat. Add the onion and a pinch of salt and sauté until soft and translucent, about 20 minutes; do not let the onion brown. Transfer the onion to a bowl. Add the remaining 1 tablespoon olive oil to the same skillet and raise the heat to medium. When the oil is hot, add the livers, sage, and several grinds of black pepper. Sauté just until the livers feel firm but not hard, about 4 minutes. They should still be pink inside. Add the livers to the onions and let cool until just warm. Chop the liver and onions together until fine, adding the butter as you chop. Season the mixture to taste with salt, pepper, and truffle oil.
• For the garnish: Heat 1/2 inch of vegetable oil in a small saucepan over medium heat. When the oil is hot enough to sizzle when you insert the end of a wooden chopstick, add the sage leaves, a few at a time. Be careful: they will pop and splatter. Cook until the leaves become crisp, about 30 seconds. Do not let them color. Transfer them with a slotted spoon to paper towels to drain briefly.
• Spread the chopped liver on baguette toasts and top with a fried sage leaf. Serve immediately.
• Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied, barrel-fermented white wine.