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Chicken Liver Gâteaux + Long and Slow Apples

Chicken Liver Gateau with Pickled Onions

Chicken Liver Gâteaux. Yes, chicken liver. This was one of the most nervously-anticipated French Fridays with Dorie recipes ever. It is also a perfect example of why so many of us enjoy the project so much: trying recipes that push our skills and taste buds to areas we may not otherwise go.

I made this one for myself for lunch. My husband made it clear he would not try it (I’m sure he’s not the only FFWD spouse/partner to make such a declaration!). I made a third of the recipe and baked one cake. I had saved the livers from a couple of whole chickens, so finding a small quantity was not a problem.

First I made the pickled onions. I let them steep while I made the gâteau. I whirred together the liver with egg, cream, brandy, and fresh herbs and spices. I poured the mixture into a custard cup and baked.

I unmolded the cake onto a bed of mixed greens tossed with a simple vinaigrette, and topped it with the pickled onions. I carefully took a bite…

I liked it! If you think of this more as a pâté than a liver dish, it’s easier to take. The pickled onions are essential to this dish. Both the flavor and texture of the onions provide a nice contrast to the smooth texture and mild flavor of the gâteau. I enjoyed spreading a bit of it on toasted French bread topped with a few of the onions. This was a very satisfying lunch!

Gateau Spread on Toast

I’m curious to see how many Dorista’s actually made this, and who liked it.  Check it out: LYL: Chicken Liver Gâteaux with Pickled Onions.

I also made last week’s dish, Long and Slow Apples.  When I first saw this recipe I thought it was going to be like an apple sauce, but it’s really more like apple pie without the crust.

Long and Slow Apples

To make it, apples are sliced very thinly and layered in ramekins with a bit of butter and spiced sugar between each layer.  I found this process to be long and tedious, even using my mandolin.  After layering, the apples are weighted down and baked for 2 hours.

We ate this warm one night and cold the next.  Both my husband and I definitely preferred it warm.  We both loved the lightly gingered whipped cream!

Baked Apples

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