Ingredients
1 from: irwin solomon jjgf65a
GEHKTE LEBER
1 lb chicken livers
1 large onion,finely chopped
1/4 cup schmaltz (chicken fat)
3 hard boiled eggs
1/2 tsp salt
1 fresh ground pepper to taste
Directions
Preheat oven to 375 deg. Wash and drain the chicken livers. Remove
all fat and any discolored spots. If you find one with a green area,
which is the gall, throw it away. It would make everything taste
bitter. Arrange the livers on a foil lined baking sheet and bake for
30 minutes at 375 deg. While livers are baking, saute the onions in
the schmaltz (chicken fat) until very brown. Peel the eggs and chop
them coarsely. Place in a bowl of food processor,or blender.Add the
livers,the sauteed onions,salt and pepper.Pulse the machine until
everything is ground and mixed together. Serve as an appetizer on a
bed of lettuce with chopped onion. AN Aside: For real down home
chopped liver,the whole process should be done in a wooden bowl, with
single bladed chopping knife.
Servings: 6 servings
Chopped Chicken Livers Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
Written cooking instructions as an idea can be observed back into antiquity, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these old cook books were just primitive hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into appetizers, entrees and desserts, a very modern way of dining. Aspicius describes how the Romans used many different spices, including a few that are still present in modern kitchens for example thyme, mint and asafoetida. Later on, in the 15th century, the Crusaders brought back many foods and spices from Arab cooking, including basil and rosemary. The introduction of these new foods and spices created an outbreak in recipe books, the majority of which are kept safe in private libraries. Over the succeeding few hundred years, the wealthy families of the West competed with each other to offer the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 1800s that cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording recipes of the day. When we get to the twentieth century, cooking books were in great demand, as a result of more people being able to read, people having increased free time and being a little richer. The TV revolution brought us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Chopped Chicken Livers recipe.
