Chopped chicken liver on matzoh: a classic. Here’s the recipe from Williams-Sonoma.  A deconstructed version from Chef Alex Guarnashelli at Butter restaurant.  Mr. Alpenglow created his recipe, inspired by Guarnashelli’s. Here’s the recipe.
When is a piece of matzoh with chopped chicken liver (photo #1) greater than the sum of its parts?
When creative chefs turn it into something spectacular.
Here, the first idea (photo #2) inspired the second (photo #3).
Chef Alex Guarnaschelli of Butter in New York City tops a board of matzoh with:
RECIPE: HONEY BALSAMIC ONIONS
1. PREHEAT the oven to 350°F.
2. COMBINE the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a boil, turn down to simmer and cook for 1 minute to reduce slightly.
3. PLACE the onions, cut sides up, in a single layer on a baking pan. Drizzle with the honey butter mixture over and roast until soft and slightly caramelized, about 45 minutes.
Try this recipe (photo #3) from Mr. Alpenglow.
Schmaltz and gribenes, anyone? Or how about foie gras?
Here are reciped for the first two, and the history of chopped chicken liver.
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