We just came back from a short trip from Washington DC and enjoyed the Christmas spirit there a lot.
Gorgeous decoration at the National Art Gallery.
But let's better concentrate on the Holiday menu. For me,it's a kind of therapy cooking.
As soon as I get in the kitchen and focus on preparing something creative and nice, I feel relaxed and at peace. Sorry, Dr. Freud , no need of a psychoanalysis.
And what about you?
Still looking for something special to surprise friends and family?
Chicken liver parfait is a classic for a festive table.
Elegant, easy to prepare and put together in no time at all, this dish looks like zou would have spent hours in the kitchen.
It's rich, silky texture will melt in your mouth and you won't regret a moment.
Here is what you need:
300g butter, soft
1/2 cup of chopped onions
2 garlic gloves, crushed
2 spoonfuls of sage leaves
400g chicken liver, organic
2 spoonful Cognac
1 spoonful Madeira
2 spoonful olive oil
Freshly ground black pepper
1/2 slice of white bread to absorb the juices (optional)
Heat olive oil and butter in a large frying pan.
Add onions and crushed garlic and sweat them until soft.
Then add chicken liver and sage leavesand cook with the onions.
*Be careful not to overcook the chicken liver, to avoid that it becomes bitter.
The liver should still be slightly pink inside.
Add cognac and Madeira to the pan and cook for two more minutes.
Season with salt and pepper. set aside to allow the mixture to cool down.
*In case the liquids have not quite absorbed, use a piece of white bread to absorb the juices.
It would be a pity to loose them, because all the flavors are there.*
Place the mixture in a food processor and blend.
With the motor still running, add the remaining butter and blend until smooth and creamy.
Pass the mixture through a sieve pushing the liver through with a wooden spoon into a bowl.
This will discard all impurities.
Spoon into a terrine dish or a ramekins and smooth the surface with a spatula.
Top with orange slices and sage leaves.
Place in the fridge and allow to cool down at least 2 hours.
Seal with clarified butter*
Instructions for clarified butter:
Melt butter in a heavy saucepan at low heat.
on the top you will see a milky,foamy layer,on the bottom a clear yellow layer.
Remove the foamy, milky layer carefully with a spoon.
Then pour the clear layer carefully in a jug, leaving the milky layer in the pan.
Let cool down but not until soldyfying. Pour over the parfait to seal.
Store in the fridge until serving,
Serve with crisp baguette and mixed baby greens.