It's my turn to host the cousins' Passover Seder tonight and we will have 19 of us around the ritual meal table. Our Nana was the family matriarch, and though she's been gone a long time now, we feel her presence at every gathering.
So it just wouldn't be a Nana family occasion without her chopped liver. When I was a kid, this was one of my favorite things and I used to park myself by the little black folding table in the den where she'd put it out at every party. By the time I got to dinner, I'd be much too full, but no matter. That chopped liver was so good!
Chopped chicken liver is ridiculously easy to make and it really does approximate foie gras, which is, of course, goose liver. The old school recipes use chicken fat, but I really can't bring myself to use it, so I use olive oil -- so healthy and Mediterranean of me. It tastes just as good and I can feel just a teensy bit more virtuous this way (I know I'm splitting hairs, but I'll take whatever advantage I can get).
This is a very rich dish, so a little really does go a long way. And please remember, I am not a food stylist, but the photo is my best attempt to capture a lovely little bite on a (Kosher for Passover) cracker!
Chopped Chicken Liver
1 lb chicken livers
1 medium onion, chopped
4-5 large hard boiled eggs, peeled and halved
salt and pepper
1. Saute the onion in a little olive oil until translucent, then transfer to the bowl of a food processor.
2. Using the same pan, saute the livers until done, browned, but still a little pink. Transfer chicken liver to food processor.
3. Add hard boiled eggs, about a tablespoon or two of olive oil, salt and pepper to taste and a splash of sherry if desired.
4. Pulse to desired consistency -- smooth, but not pureed.