COOK'S CORNER START SPREADING THE NEWS: IT'S MOCK LIVER PATE.Byline: Natalie Haughton Food Editor Several readers sent along mock chopped liver Chopped liver is a spread from the Jewish cuisine. It is often made by sautéeing liver and onions in schmaltz (i.e., rendered animal fat); adding hard-boiled eggs, salt and pepper to the sautéed liver and onions, and grinding that mixture. recipes for Sylvia Cohen cohen or kohen (Hebrew: “priest”) Jewish priest descended from Zadok (a descendant of Aaron), priest at the First Temple of Jerusalem. The biblical priesthood was hereditary and male. . There seem to be many variations on the theme - and while some recipes appear similar, ingredient amounts vary from cook to cook. Some contain lentils, peas or cabbage and carrots while others have green beans green beans Noun, pl long narrow green beans that are cooked and eaten as a vegetable or mushrooms as the base. One even has peanut butter as an ingredient binder. Arlyne Shlosberg noted that her recipe was passed down from her mother who made it in the late '50s. Delores Freides noted that she has served her lentil lentil, leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. version many times and it has been enjoyed by all. MOCK CHOPPED LIVER (Shared by Alice Barnett, Tarzana and Ruth Nebron, Valley Glen) 4 medium onions, sauteed 4 hard-cooked eggs, peeled 1 (17-ounce) can peas, drained 1/2 cup chopped walnuts Salt and pepper
Blend all ingredients in a food processor or by hand in a chopping bowl. Serve a scoop of the mixture on a lettuce leaf. Makes about 3 to 4 cups. From ``California Kosher,'' compiled by the Women's League of Adat Ari El, North Hollywood. MOCK CHOPPED LIVER OR STRING BEAN VEGETARIAN PATE (Shared by Ruth Nebron, Valley Glen) 3 large onions, chopped 2 tablespoons vegetable oil 2 cups green beans, cooked 1 3/4 cups green peas, cooked and drained 3 hard-cooked eggs, peeled Salt and freshly ground pepper to taste Saute onions in oil slowly over low heat about 20 minutes or until golden. Combine onions with remaining ingredients in a food processor, grinding until well processed. Taste and adjust seasoning. Serve on crackers or bread slices. Makes about 2 cups, or 4 to 6 servings.. From ``Jewish Cooking in America,'' by Joan Nathan. MOCK CHOPPED LIVER (Shared by Arlyne Shlosberg, Sylmar) 2 large onions, chopped Corn OR olive oil 1 can peas (Green Giant brand preferred), drained 1 cup chopped walnuts 2 hard-cooked eggs, peeled and chopped Salt, pepper and garlic powder to taste (optional) Saute onions in a small amount of oil until soft and lightly browned. Run peas, onions, walnuts and eggs through a meat grinder Grinder A slang term for a person who works in the investment industry and makes small amounts of money at a time on small investments, over and over again. Notes: or use food processor to make a fairly smooth paste. Season to taste with salt, pepper and garlic powder. Chill well and serve with crackers, small slices of bread or as an appetizer mounded on a lettuce leaf along with sliced tomatoes. MOCK CHOPPED LIVER (Shared by Roz Mesnick, Van Nuys) 2 onions, diced 2 tablespoons peanut oil 1/4 small head of cabbage 2 carrots, scraped 1 stalk celery, trimmed 1 small green pepper, seeded 3 tablespoons peanut butter 1/4 teaspoon salt 1/4 teaspoon pepper Saute onions in oil until just golden. Grind cabbage, carrots, celery and green pepper until very fine in a food processor. Add sauteed onions through feed tube with processor running. Stir in peanut butter, salt and pepper; mix very well. Serve as a spread for crackers or in scoops on lettuce. Makes about 1 1/2 cups. MOCK CHICKEN LIVER (Shared by Delores Freides, Encino) 1/2 cup lentils Water 2 onions, chopped 1/4 cup oil 1/2 cup chopped walnuts Salt and pepper 3 hard-cooked eggs, peeled Cover lentils with water. Bring to a boil, cover and simmer until tender, about 20 to 30 minutes. Add hot water, if needed, while cooking. Drain well. Transfer to food processor. Saute onions in oil. Add to lentils. Add walnuts, salt, pepper and eggs. Process until well mixed. Spray a small bundt pan with nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective vegetable oil spray. Pack lentil mixture tightly into pan. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. several hours. At serving time, unmold un·mold tr.v. un·mold·ed, un·mold·ing, un·molds To remove from a mold: unmold a lemon mousse. on platter. Garnish with grated, cooked egg yolk yolk (yok) the stored nutrient of an oocyte or ovum. yolk n. The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of and parsley. LENTIL CHOPPED LIVER (Shared by Rose Francis, Santa Clarita) 1/2 cup lentils Water 1 large onion, chopped 3 tablespoons vegetable oil 1/2 cup ground walnuts 1 hard-cooked egg, peeled Salt and pepper to taste Soak lentils overnight in water; drain. Cook lentils in 1 cup water (do not use lentil soaking water). Cook until water is absorbed. Brown onion in oil. Chop lentils, onion, walnuts and egg in food processor. Season with salt and pepper. Chill and serve. DAIRY LIVER (Shared by Ruth Nebron, Valley Glen) f=C Helvetica Condensed con·dense v. con·densed, con·dens·ing, con·dens·es v.tr. 1. To reduce the volume or compass of. 2. To make more concise; abridge or shorten. 3. Physics a. w=9 l=111 1/2 pounds fresh mushrooms, sliced 1/2 cup diced onions 3 tablespoons vegetable oil 1 hard-cooked egg, peeled 1/2 teaspoon salt 1/4 teaspoon pepper Cook mushrooms and onions in oil 10 minutes, stirring occasionally. Chop all ingredients with a chopping knife until smooth. Chill and serve as an appetizer on lettuce leaves or as a spread. From ``From Generation to Generation,'' compiled by The Women's Touch, B'nai Amoona Sisterhood sisterhood: see monasticism. , St. Louis, Mo. Can you help If you have recipes that can help this reader, please send them along to us at the address below to share in a future column. I would like a recipe for a cold rhubarb rhubarb: see buckwheat. rhubarb Any of several species of the genus Rheum (family Polygonaceae), especially R. rhaponticum (or R. rhabarbarum), a hardy perennial grown for its large, succulent, edible leafstalks. and strawberry soup. Can anyone help? - Celia De Lao Arleta |
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