I have been wanting a creamy dip for all the veggies I have been eating lately, but alas, no dairy is allowed. I made nommus, which is a zucchini and pumpkin seed version of hummus without chickpeas, but that didn't quite hit the spot, though it was super tasty! I decided that some pate was in order. I have never made pate from scratch, but all the versions I looked at were pretty easy and similar. Here's my take:
Pate of Chicken Livers and Marsala
~1# chicken livers, cleaned of any connective tissue, and cut in large pieces
1 large shallot, thinly sliced
2 garlic cloves, smashed and chopped
1 bay leaf
2 Tbsp Marsala
~ 1cup water
Salt and pepper
pinch of ground clove
2 pinches nutmeg
6-8 Tbsp butter, room temp and cut into pieces
In a large skillet, place the livers, shallot, garlic, bay leaf, Marsala, and enough water to come half way up the livers. Gently simmer, carefully turning the livers, so that they cook evenly, about 3-5 minutes. Let sit in the pan 5 minutes to cool slightly. Drain the liquid, remove the bay leaf, and put the livers with the shallot and garlic in a food processor, adding the clove, nutmeg, some salt and pepper. Pulse until a rough paste. Let cool in the bowl until room temp. One tablespoon at a time, blend in the butter. Taste and season with salt and pepper. Transfer to a serving bowl, press plastic wrap on the surface. Refrigerate until firm.
