Directions: |
Directions:In large skillet(s) sauté onions in oil on medium heat until dark brown. You will need enough oil that all onions are coated; as they cook down it should look “soupy.” Stir continually, do not let them burn! When they start getting brown reduce heat to low. This step is the most time consuming so let the onions start cooking before you begin preparing the rest of the ingredients. Hard boil the eggs; remove shells. Clean and trim chicken livers. In a shallow cooking pan lay out the livers so that they are not on top of each other. Broil until top side is reddish brown, then carefully flip each liver and broil the other side until reddish brown. (I like to line the pan with aluminum foil so it is not a giant mess to clean!) When the onions are cooked down to very dark brown, they will be swimming in oily juice. You will be using the juice – do not discard! In a food processor add: liver, onions with generous amount of onion juice, hard boiled eggs, salt and pepper to taste. Chop on high speed until all ingredients are fully blended. If your processor can not hold all the ingredients at once just divide into equal parts and grind together in multiple batches. Serves 15-20 people (depending on if you are dealing with liver lovers!) |
Personal
Notes: |
Personal
Notes: Long before I was ever born, my Grammy Sylvia prepared chopped liver, (or liver pate if you prefer...) to serve to her family and friends at Jewish holiday meals. Sylvia's beloved mother, Dora, taught her how to make it with lots of love and lots of shmaltz! Needless to say, when Sylvia's husband Max became a diabetic, Sylvia had to adjust her formula so that Max could enjoy at least a tiny bit of this delectable spread. By the time I came around, I only knew of Gram's chopped liver being made with vegetable oil rather than chicken fat - and all I needed to know was that it tasted delicious on matzah! As I grew older Gram did too, and so she taught me her special recipe. We spent many hours together frying onions and broiling livers. Once I suggested that we use pre-diced onions from Smart & Final, to save loads of time (not to mention the agonizing tears). She would have NONE OF THAT! She insisted that the onions must be fresh produce! Well, the following year when we got together to prepare our liver, I had already purchased the onions from Smart & Final and had them simmering in gallons of oil on my stove top. "Wow!", she exclaimed as she admired the glistening onions, "Today's food processors are amazing! Look how perfectly diced the onions are!" Needless to say, the chopped liver has tasted just as incredible since I conducted the onion switcheroo... I like to think that my grandma is looking down with pride that I have maintained the Selcer tradition, and not with anger that I tricked her! Now my teenage daughter, Rachel, helps me prepare the chopped liver for our holiday dinners. I'll have to keep my eye on her...
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This recipe for Chopped Liver – Grammy’s Chopped Liver (GF) is from