Pâté de Faux Gràs a Ma Façon
Creator: Susan Asonovic, CT
Servings: Makes 3 cups
Adventure Ingredients: Coriander, black and pink peppercorns, cocoa powder, cacao nibs, jicama
- 3/4 ounces, dried porcini
- 1 1/4 pounds chicken livers, rinsed and patted dry
- 1 1/2 cups pure olive oil, more if needed
- 1/2 medium Vidalia or sweet onion, thickly sliced
- 3 scallions, cut into 2-inch pieces, white parts only
- 1/2 teaspoon whole coriander seeds, slightly bruised
- 1/2 teaspoon black peppercorns
- 3 tablespoons ruby Port
- 1 tablespoon Scharffen Berger unsweetened cocoa powder
- 1/2 teaspoon allspice
- 1/4 teaspoon freshly ground black peppercorns
- 2-3 tablespoons condiment quality extra virgin olive oil
- 1/3 cup Scharffen Berger roasted cacao nibs, coarsely chopped
- 1/3 cup shelled roasted salted pistachio nuts, very coarsely chopped
- 3-4 tablespoons pink peppercorns, lightly crushed
- 1 large jicama, peeled, halved and cut into wide 1/8-inch slices
Rinse porcini, soak 15 minutes in warm water to cover. Trim any veins or connective tissue from livers.
Pour pure olive oil into a 10" – 11" sauté pan or deep skillet large enough to hold livers in one layer. Add onions, scallions, coriander seeds and black peppercorns. Heat on medium-low heat to 180 degrees. Add livers; oil should cover the livers by at least 1/2", add more if needed.
Reheat oil and poach gently, keeping oil between 175 degrees and 185 degrees until livers are cooked through, but still a little pink inside, 10-13 minutes. Remove from heat; cool 8-10 minutes. Remove with a slotted spatula; place in a large strainer to drain over bowl.
Meanwhile, drain porcini through a strainer and reserve liquid. Place porcini in a small saucepan with Port. Cook until all liquid is absorbed. Chop finely and set aside.
Chop livers coarsely, to a rough chopped texture, with a mezzaluna or heavy chef's knife. Blend in porcini, 1 tablespoon porcini liquid, cocoa, allspice, nutmeg, salt and pepper and 2 tablespoons extra virgin olive oil. Fold in cacao nibs and pistachios. Pack into a 4-5 cup shallow bowl. Refrigerate 8-12 hours to blend flavors.
To serve: Film top with extra virgin olive oil. Sprinkle with pink peppercorns. Or, mound on a decorative serving dish, lined with fresh basil leaves. Serve surrounded by jicama slices to spread with Paté. Serve toasted baguette slices additionally, if desired.