07 February, 2015

Chicken Liver Pate

Surprise, surprise: I am still alive. Alive and kicking and cooking. It's been a while since the last post, about three months. Let me explain.

You may have noticed that my recipe posts got less frequent recently. I can't even remember when I last posted on a weekly basis. Fact is, that I came up with something new on a weekly basis for 5 years or so. This blog was intended to be my public journal of a journey with foods and dishes that would make me healthier and more energetic.

It started off by eliminating processed sugar and processed flour. That was my breakthrough. I experimented with gluten-free dishes which didn't do so much for me. I then ventured into the realms of a grain-free diet, which was a lower-carb diet in disguise. Now that was the true revelation for me. There were raw, vegan  and paleo side paths which I appreciate for what they are. However, they never made it to be the main form of my diet as I find them too restrictive and/or time-consuming to follow.

What's my diet now? I still eat everything apart from processed sugar. Grains only occasionally. After phases of spending lots of time in the kitchen to cook up sophisticated healthy meals, I am going back to even less processed foods: raw salads, boiled eggs, grilled salmon or steaks. Raw nuts and pieces of raw fruit for snacks. Seed crackers and grilled vegetables I make in big batches that will last us through a few days.

My food journey has come to a standstill. I feel like I have reached my destination. I am happy with my diet. I figured out what's good for me. As a result, I read less other food blogs (honestly, almost none). I don't research the latest nutrition discoveries anymore, and I am less excited when the next "super food" is being announced.

My motto has always been to "eat to live" rather than "live to eat". I cannot help but keep myself busy with new challenges. This has increasingly been running and running coaching with my running club. I have started to accept web design assignments, I am doing freelance picture researching for a local publishing house. And I take on the occasional photography assignment. I am also obsessed with the idea of being able to do a pull-up before I turn 40. Which is in about two months time. I never managed one in my whole life. My upper body strength is close to zero, and even though I have been doing strength training for quite some time, I find my upper body is not very susceptive to training. I'll try anyway!

Despite all those new directions that keep me busy, I feel hesitant to stop food blogging completely. I still pride myself of throwing BBQ parties where every single food is made from scratch. Even the vanilla ice cream that comes with the dessert (a recipe that I owe you).

I still cook and eat, but I don't feel the need to try out something new every week. Therefore, I will change the format and style of my blog. So it doesn't look as embarrassing when I don't post for three months. It should rather be an online recipe book that gets updates on a regular or irregular basis. I don't know when this will be completed. Until then, everything stays as it is.
I have never come across as the chattiest person through my blog. But rest assured: I am here, and any feedback, questions and suggestions are welcome at any time.

I'll leave you today with a recipe of chicken liver pate. As a German, liver pate used to be part of my staple diet. While the store-bought ones are full with preservatives and chemicals, this recipe is the easiest and quickest to cook. You cannot mess it up, I promise. Just a warning: It's so more-ish, that it comes with the risk of overdosing after a few weeks. Bon appetit!
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CHICKEN LIVER PATE

(Print Recipe)

1 cup milk
1 pound/500g fresh chicken livers

6 tablespoons butter, divided
1 medium onion, finely chopped
4 cloves garlic, minced

2 bay leaves
1/2 teaspoon mixed dried herbs
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

1/4 cup brandy or whiskey

1/2 cup butter, melted

Serves 6-8
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Place livers and milk in a bowl and soak for 2 hours. Drain well.

In a large saute pan or skillet, melt 3 tablespoons butter over medium heat. Cook chopped onions until softened, around 3-4 minutes. Add garlic and cook until fragrant. 
Add drained chicken livers, bay leaves, herbs, salt, and pepper. Cook and stir until livers are browned on the outside but pink inside, about 5 minutes. Add brandy/whiskey and cook until most of the liquid is evaporated and the livers are cooked through but still tender.

Remove from heat and let cool slightly. Discard bay leaves.

In a food processor, puree the liver mixture. Add the remaining 3 tablespoons of butter in pieces and pulse to blend. Adjust seasoning to taste.
Fill liver pate into ramekins. Top with melted butter until completely covered. Refrigerate until firm, around 2 hours. 
Serve with crackers or veggie sticks.

5 comments:

  1. I'm glad to hear you've found a diet that works for you! Would you please share how you make you're seed crackers?!
    Thank you Anja!

    ReplyDelete
  2. I forgot to ask... Do you still eat legumes ?

    ReplyDelete
    Replies
    1. Hi Shannon, my seed cracker recipe is an adaption of the Chia crispbreads (http://www.anjasfood4thought.com/2013/09/chia-crispbreads.html), just without the chia seeds, more other seeds and less water. I'll post it sometime soon. There can never be enough seed cracker recipes.
      And yes, I still eat legumes, but small amounts occasionally only.

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  3. I'm glad you are at such happy place in your diet.

    ReplyDelete
  4. Sie haben vielleicht bemerkt, dass mein Rezept Beiträge bekamen seltener vor kurzem. Ich kann nicht einmal daran erinnern, wann ich das letzte Mal geschrieben auf einer wöchentlichen Basis. Fakt ist, dass ich kam mit 5 Jahren oder so etwas Neues auf wöchentlicher Basis. Dieser Blog sollte meinen öffentlichen Blatt eine Reise mit Lebensmitteln und Speisen, die mich gesünder und energischer zu machen wäre.

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