Chicken, apple and cognac pate: not your bubba's chopped liver
Chicken second courses
Chopped liver? No matter whose bubba was making it, I grew up visiting friends and saying "No thank you." The smell alone- would drive me from my usual perch in the kitchen- to the sidewalk or playground. But as an adult, thanks greatly to The Silver Palate, I discovered that brandy, spices, herbs, and liberal amounts of butter- could change that reviled ingredient into a creamy spread of deliciousness. With cues from New England and France, my very easy pate features apple, shallots, cognac, allspice and thyme. It comes together very quickly and, while I have tried iterations, I am happiest with my original.
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