Ingredients
1 lb chicken livers
1/2 cup schmaltz or nyafat
1 large onion, coarsely chopped
3 eggs, hard boiled and
1 peeled
2 tbsp brandy
1/2 tsp kosher salt
1 pepper to taste
Directions
In broiler pan, spread livers and broil until very well done (no
pinkness remaining). In skillet, melt schmaltz and saute onion until
very brown. Add livers and cook an additional few minutes, allowing
the liver to absorb the schmaltz-onion flavor.
In food processor or blender, chop eggs, add the liver-onion mixture
and remaining ingredients. Pulse until everything is ground and mixed
together.
Put in bowl or crock and refrigerate.
NOTE: Schmaltz is rendered chicken fat with onion, and is available
in the kosher section of your market. Nyafat is a cholesterol-free,
schmaltz-flavored vegetable shortening, also available in the kosher
section.
Servings: 3 servings
Myra's Jewish Chopped Liver Recipe brought to you by Recipe Ideas
Categories: Jewish; Meat
The History of Recipes
We are able to read the history of written recipes far back into history, in truth as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient cook books were just primitive pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, entrees and dessert, a style of dining still practiced today. Additionally, he describes how the ancient Romans used a good variety of aromatic flavours, including some that we all recognise for example basil, rue and parsley. As we move on, we find a couple of interesting cookery books dating from the 1300s - a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is popular today, but rather accounts of the types of meals on the menus of the rich and powerful of that period. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new foods and tastes was responsible for a surge in recipe publications, many of which still exist in private cookery archives. During the next few centuries, the powerful and rich houses tried to serve the best banquets, and consequentially cooks and their recipes increased in prestige. However, it was during the 1800s that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and recording recipes of the day. By the advent of the 20th century, cook books were increasing in popularity due to better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Myra's Jewish Chopped Liver recipe.
