There are a lot of things I don’t eat: fish (unless it’s battered and deep fried with chips on the side), blue cheese, lima beans. On the bright side, there are a few things that I will eat that I disliked before, like squash and yams. Not craving them or anything like that, but I’m tolerant.
This makes it difficult to eat at a restaurant like Ruby Watchco, which has one 4-course menu per day. And I did want to try their food, as it was getting good reviews. For weeks I watched their website, hoping that the perfect meal—one without any of my dislikes—would appear. Eventually it happened, and both my dining companion and I were free that night. It was a great meal and absolutely worth the wait. Since then, I’ve been back twice and each time I had a great dining experience.
For all those things I won’t eat, there is one thing that many people dislike which I do like and that is liver.
Pan fried with bacon and onions? For sure.
In a stir fry with green peppers? Yes!
As paté? Good idea.
After having three memorable meals at Ruby Watchco, making their Chicken Liver Pate from a recipe I found in the newspaper was sure to be a sure thing. It’s simple to make and tastes fantastic. I did add some heavy cream while I was pureeing it, but other than that, I followed the recipe as written.
Here’s how it went.
Got some shallots.
And some garlic.
Got the fry pan ready.
Added the shallots and garlic.
Meanwhile, prepared the thyme leaves:
and the chicken livers.
When the shallots and garlic were cooked to tender, the chicken livers were added.
When the livers were almost cooked through, added the thyme and the brandy.
When 5 minutes passed and there was nearly no more liquid in the pan, removed the pan from the heat and let it cool some.
Got the cooled mixture into a food processor.
Added the nutmeg and allspice, then blended.
Chicken Liver Paté.
I found the recipe here:
Ruby Watchco’s Chicken Liver Paté
1/4 cup butter
3/4 cup finely chopped shallots (about 3 oz.)
1 clove garlic, minced
1 lb. chicken livers, trimmed
salt and pepper to taste
2 tsp. finely chopped fresh thyme
1/4 cup brandy
1/4 tsp freshly ground nutmeg or to taste
pinch ground allspice
2 Tbsp. heavy cream
1. Melt butter in a large skillet over medium heat. Add shallots and garlic. Cook until very tender, about 5 to 10 minutes.
2. Season chicken livers with salt and pepper. Add to the pan and cook about 10 minutes until almost cooked through but still pink inside. Add thyme and brandy and cook 5 minutes or until most of the liquid has evaporated. Cool a few minutes.
3. Transfer to a food processor, add nutmeg and allspice and purée until very smooth, about 1 minute. While pureeing, add the 2 Tbsp. of heavy cream to increase paté’s spreadability. Season to taste with salt and pepper.
4. Spoon mixture into ramekins, cover surface with plastic wrap and refrigerate a few hours. Serve with baguette. Makes about 1-1/2 cups.