I’m guessing this will be the least popular thing I ever post…..I mean, who the heck likes chicken livers????  Well, I do, and so do at least 3  people I know.  If you don’t like pate, you really hate it .  But if you love it, you REALLY love it……I’m here to try and convince you!

We have always loved Pate, but our favorite in the world is when we go to Las Vegas to the Paris Hotel.  There is a little french restaurant called, “Mon Ami Gabi” where they have the MOST wonderful food, and in particular, Mousse Pate.  I have actually carried an order home on the plane before!  And one time I missed it so much I asked Bob & Jean to bring me home some from their Vegas trip.

I tried and tried to duplicate the recipe many times.  I actually got one of the waiters to share what he knew was in it, and I came pretty close to the flavor.  But I never could get the texture right.  Mine was always a little grainy and lumpy.  I always used the food processor, because I thought a  blender often made things too thin.  A couple of years ago we bought a Vitamix blender.   I decided to try making my usual pate, but try blending it.  WOW!  It worked!  The texture is now so smooth, and so “Mousse-ey”.  Just like silk.  We like it, as pictured, with cornichons, capers, on little toasts, with a tiny glob of grainy mustard.  Try it if you dare!  p.s.  the little 1/2 bundt pan you see above is from a catalogue I get called “Fancy Flours”.  Google it if you like to bake!

PATE

1 lb. chicken livers, rinsed and the little membranes cut off

1 large sliced sweet onion–which you will caramelize with about 2 Tbs. sugar

1 1/2 sticks butter (divided)

2 boiled eggs

1 tsp. salt, 1/2 tsp. pepper (can use white), and about 1 Tbs. tarragon or rosemary–your choice.

Begin by melting one stick butter in a skillet.  Add sliced onion and sugar.  Saute on medium heat till onions begin to brown on the edges.  Remove most of the onion with a slotted spoon and add the livers to the bubbling butter,  and  the rest of the butter and the seasoning.  Saute till they are cooked through (no longer pink in the middle).  Meanwhile, boil two eggs.  Peel and put into blender.  Add the onions and the livers after they have cooled a little.  Blend the heck out of this, and taste for flavor.  It will be about the consistency of whipped cream cheese.  Turn out into a small bowl, or decorative mold.  Chill till firm.  I like to take 1/2 cube cream cheese and thin it down with cream till I can pour it over like a frosting.  Wonderful on crackers or crostini…..We love this, and there’s not even ONE calorie in it……..ask me how I know…….

Top Photo:  Anne Taintor