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How To make Stephanie's Pate De Foie (Chicken Liver Pate)
CHICKEN STOCK:
2 c ;Water
3 Chicken bouillon cubes
4 Parsley stalks
1 sm Bay leaf
6 Black peppercorns
1 pn Thyme
PATE:
2 lb Chicken livers
2 c Whipping cream
1 1/2 lb Onions
1 ts Freshly ground black pepper
1 tb Worcestershire sauce
1 Lemon; juice of
1 1/2 lb Unsalted butter; room temp.
1 tb Cognac; or to taste
1 tb Brandy or dry sherry
to taste 1 tb "Fine spices" mixture
:
MADEIRA GLAZE 1 c Beef stock
1 tb Unflavored gelatin
:
packaged 1/3 c Madeira wine or dry sherry
GARNISHES:
Carved radish or tomato -flowers Small parsley leaves VARIATIONS:
1 c Coarsely chopped walnuts or
1 c Coarsely chopped pistachios
The author writes: "This food processor recipe makes about 4 lbs. - enough pate to pack into crocks for holiday gifts your friends will enjoy. The amount of butter can be reduced for a less expensive version, but it won't be as smooth. Do not use margarine. If you don't have homemade chicken stock, use a bouquet garni to enhance the instant kind. In place of prepared "fine spices," you may substitute a pinch each of white pepper, red pepper, mace, sage, marjoram, rosemary, cinnamon, nutmeg and tarragon." For bouillon "stock," bring water to boil with chicken cubes. In a cheesecloth bag, tie parsley, bay leaf, peppercorns and thyme; place in stock. Simmer for 20 minutes. Remove bag and discard. For pate: Marinate liver in cream for 8 hours or overnight in refrigerator. Rinse liver in cold water several times; cover with fresh cold water and bring to the boiling point. Immediately drain water, fill with fresh cold water and bring to boil again. Repeat procedure twice more. (This removes bitter taste.) Now add chicken stock to cover liver and bring to boiling point. Turn down to simmer and cook 20 minutes. If time allows, let liver cool in the stock. Drain well. Finely chop onions in food processor. Saute the onions in some of the butter until transparent but not colored. In a very large mixing bowl, blend all ingredients except the fine spices with liver and remaining butter. Place batches of this mixture in food processor and process until very smooth. Repeat as needed. Add fine spices; taste and adjust seasonings. Some salt may be required. (When tasting warm, the seasonings are more acute than when cold. So add a bit more to achieve desired taste.) Taste for cognac and brandy; adjust accordingly. Pack into well-buttered or oiled molds; gently tap to release any air pockets. Cover with foil; refrigerate. To unmold, immerse to half their depth in hot water, counting 10 seconds, then invert onto a platter. Garnish with carved flowers of radishes or tomatoes, if desired. Or spoon pate into a piping bag and squeeze out in swirls onto crackers or toasted bread rounds. Garnish each with a tiny parsley leaf. To store several weeks, pour melted butter completely over top of pate in mold. Cover with foil; refrigerate. To serve, remove and discard hardened butter from top and unmold as above. To glaze with Madeira: Heat beef stock and add packaged, unflavored gelatin. Allow to dissolve and add Madeira wine or dry sherry. Set aside to thicken slightly. With a pastry brush, paint glaze all over unmolded pate. Several coats may be required for an even glaze. Or pour glaze gently over pate by setting pate on a rack over a plate (to catch the overflow). To vary, fold in walnuts or pistachios after blending pate ingredients in food processor. Then add the fine spices and taste. Yield: About 4 lbs., or enough for a cocktail party of 16. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pp. 12-13. ISBN 0-88862-788-2. Posted by Cathy Harned.
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A miracle recipe that will allow you to lose weight, clean your liver and live healthy and beautiful!
All the dirt will come out of your body! Grandma's old recipe! Useful for everyone.
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2 lemons.
baking soda 1 tsp
2 garlic bulbs
125ml honey
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In this episode of the Love Rising Podcast we're diving into our first episode in November, which is the month of motherhood.
In this episode Kylee + Clara talked with Stephanie Rome of Keenist about preconception nutrition. We talked about the 6 key aspects of prepping your body pregnancy: nutrition, supplements, gut health, hormonal balance, detox, and lifestyle factors.
Stephanie is an expert in explaining birth control and how to transition off of it, so we dug into this as well.
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Delicious Smothered Keto Liver and Onion recipe
Delicious Smothered Keto Liver and Onion recipe
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For the full recipe:
Smothered Keto Liver and Onion recipe
Prep Time 25 minutes
Cook Time 15 to 18 minutes
Passive Time Author Bettye Burnett
Servings
2
people
INGREDIENTS
1 1.51 pound sliced beef liver
2 tablespoons avocado oil
1/3 whole white onion
1 whole garlic clove
1 teaspoon sea salt to marinate liver with for 10 minutes
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/2 cup heavy whipping cream
1 cup water
1 tablespoon cream cheese
1/8 teaspoon sea salt
1/3 whole onion, sliced
1 teaspoon fresh parsley chopped
INSTRUCTIONS
Open the 1.51 container of sliced beef liver. Wash the liver clean and place it in a large bowl.
Cut the excess fat and membrane from the beef liver.
Wash the beef liver again.
Add one teaspoon of sea salt to the beef liver. Set aside for 10 minutes.
While the beef liver is marinating.
Place a large skillet on a burner on medium-high.
Add two tablespoons of avocado oil to the skillet.
Allow the oil to heat up.
Take the desired amount of beef liver for cooking. I cooked about 1/2 pound of beef liver. You can add a little more to the skillet if you like.
Notice in the video, you don't want to add too much beef liver. You want the beef liver to have enough space to saute on each side.
Brown each beef liver on both sides. Now add the 1/8 teaspoon of sea salt to the pan.
Add the sliced onions.
Cook the onion for 5 minutes.
Add the garlic and cook for about 5 minutes.
Now add in the heavy cream, cream cheese, mustard, nutmeg, and water.
Cook everything for about 8 minutes.
Garnish the beef liver with parsley. Enjoy.
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