CHOPPED LIVER RECIPE KOSHER RECIPES
TRADITIONAL JEWISH CHOPPED LIVER - JAMIE GELLER
Loaded with history and all anecdotal jokes aside, chopped liver is one of the quintessential Jewish dishes, just reading the recipe will make you interested.
Provided by Jamie Geller
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Bring small saucepan of water with eggs to a boil. Turn off the heat, cover the pan, and set the timer for 9 minutes. Once timer has gone off, plunge eggs under cold water and cool completely. Peel and set aside. Cook onion in a sauté pan, with 2 tablespoons of schmaltz, over medium heat until medium golden brown and very soft. Add chicken livers and stir to combine. Turn off heat and add brandy and thyme. Turn heat on low (be careful as the brandy might ignite) and cook until all brandy has been absorbed or evaporated. Remove thyme and process mixture plus remaining schmaltz in food processor until creamy and smooth. Adjust seasoning with salt and pepper. Transfer liver to a decorative bowl or platter and chill at least 1 hour. Garnish as desired and serve with matzo or thinly sliced rye bread. If you can't find kashered chicken livers see how it's done:
THE ZIMMERN FAMILY'S CHOPPED CHICKEN LIVER RECIPE - ANDREW ...
Andrew Zimmern’s Kitchen AdventuresI developed a passion for eating and learned all about the joy that comes from cooking from my parents and Elizabeth Wakabayashi, the mother of one of my best friends. But the reason I was receptive to their ideas was because, when I was four, five and six, I would spend hours upon hours on a small stool in my Jewish grandmother’s kitchen on weekends, watching her cook for a small army. She always had enough food for twice as many people as required, cooked everything in schmaltz (chicken fat), laid out trays of bread rounds topped with butter and anchovies as hors d’oeuvres and, in general, kicked ass all over the kitchen. I loved watching her cook. For the next few weeks, I'll share some great holiday treats for everyone looking to celebrate the Festival of Lights. Hanukkah is a great time to share food with friends and family, and I have received dozens of emails asking for recipes, so here you go. The Zimmern family has been making chopped liver for a century; it’s just that Bubbe used to grind it. My grandmother made this to-die-for dish for every holiday.—Andrew ZimmernPlus: F&W’s Hanukkah Recipes Guide
Provided by Andrew Zimmern
Total Time 45 minutes
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes. Drain the eggs and immediately fill the pan with cold water. Add ice and let the eggs stand until chilled. Drain the eggs, peel and coarsely chop.
- In a very large skillet, melt the butter in 1/4 cup of the chicken fat. Add the onion and cook over moderately low heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Season the livers with salt and pepper and add them to the skillet. Cook over moderately high heat, turning occasionally, until barely pink inside, about 8 minutes.
- Scrape the mixture into the bowl of a food processor and let cool slightly. Add the chopped eggs and pulse until the livers are finely chopped but not completely smooth. Add the parsley and the remaining 1/4 cup of chicken fat and pulse to combine. Season with salt and pepper.
- Transfer the chicken liver to a bowl. Press plastic wrap onto the surface and refrigerate until chilled, about 45 minutes. Serve with the matzo.
More about "chopped liver recipe kosher recipes"
THE ZIMMERN FAMILY'S CHOPPED CHICKEN LIVER RECIPE - ANDREW ...
Andrew Zimmern’s Kitchen AdventuresI developed a passion for eating and learned all about the joy that comes from cooking from my parents and Elizabeth Wakabayashi, the mother of one of my best friends. But the reason I was receptive to their ideas was because, when I was four, five and six, I would spend hours upon hours on a small stool in my Jewish grandmother’s kitchen on weekends, watching her cook for a small army. She always had enough food for twice as many people as required, cooked everything in schmaltz (chicken fat), laid out trays of bread rounds topped with butter and anchovies as hors d’oeuvres and, in general, kicked ass all over the kitchen. I loved watching her cook. For the next few weeks, I'll share some great holiday treats for everyone looking to celebrate the Festival of Lights. Hanukkah is a great time to share food with friends and family, and I have received dozens of emails asking for recipes, so here you go. The Zimmern family has been making chopped liver for a century; it’s just that Bubbe used to grind it. My grandmother made this to-die-for dish for every holiday.—Andrew ZimmernPlus: F&W’s Hanukkah Recipes Guide
From foodandwine.com
Reviews 5
Total Time 45 minutes
From foodandwine.com
Reviews 5
Total Time 45 minutes
- Transfer the chicken liver to a bowl. Press plastic wrap onto the surface and refrigerate until chilled, about 45 minutes. Serve with the matzo.
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CHOPPED LIVER RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 25 minutes
Category appetizer
Cuisine jewish-cooking
Reviews 4.7
Total Time 25 minutes
Category appetizer
Cuisine jewish-cooking
- Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.
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JEWISH DELI-STYLE CHOPPED CHICKEN LIVERS RECIPE - FOOD.COM
The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook.
From food.com
Reviews 5.0
Total Time 2 hours 20 minutes
Calories 353.4 per serving
From food.com
Reviews 5.0
Total Time 2 hours 20 minutes
Calories 353.4 per serving
- Serve with toast, crackers, or mazto and cornichons.
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EASY CHOPPED LIVER | RECIPE - KOSHER.COM
Directions. Grind liver and eggs. Add salt and mix well. Note: Serve scoops of chopped liver with lettuce leaves and sliced vegetables for an elegant appetizer.
From kosher.com
From kosher.com
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NANA'S KOSHER PERFECT CHOPPED LIVER | KOSHER AND JEWISH ...
Instructions. Heat vegetable oil in large skillet over medium heat. Brown liver on both sides (about 5 minutes per side). When the liver is done, set aside in glass dish. Allow the liver to cool for about 15 minutes and then chill in the refrigerator for 1-2 hours, covered, or overnight. While liver is cooling on counter, cook onions on medium ...
From thejewishkitchen.com
From thejewishkitchen.com
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CHOPPED LIVER - TRADITIONAL JEWISH DELI-STYLE LIVER RECIPE
Sep 04, 2018 · Rich, savory chopped liver is a traditional Jewish dish that brings back fond food memories for many families. My recipe for chopped …
From toriavey.com
From toriavey.com
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TRADITIONAL JEWISH CHOPPED CHICKEN LIVER RECIPE - COOK.ME ...
Mar 24, 2020 · Sauté ½ the livers. Melt 2 tablespoons of schmaltz in a large cast iron pan or skillet over medium heat. Sauté half of the chicken livers in the skillet for 3 minutes on each side. Season generously with salt and pepper halfway through the cooking …
From cook.me
From cook.me
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VEGETARIAN CHOPPED LIVER | RECIPE - KOSHER
Prepare the Liver. Heat oil in frying pan. Add onions and mushrooms, sauté until onions are browned (about eight to 10 minutes). Put into food processor with chopping blade, then add eggs, walnuts and salt. Process until no large pieces are left. Scrape into a bowl and chill several hours or overnight.
From kosher.com
From kosher.com
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VEGETARIAN CHOPPED LIVER | RECIPE - KOSHER.COM
Prepare the Vegetarian Chopped Liver. Yields 2 cups. Heat oil in a frying pan over medium heat. Add onion; sauté until browned, five to 10 minutes. Set aside to cool. Heat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. Toss eggplant, oil, and salt together on prepared baking sheet. Roast for 40 minutes.
From kosher.com
From kosher.com
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CHOPPED LIVER (ISRAELI STYLE) - RECIPES FOR SHABBAT FROM ...
1 lb. (500 grams) roasted liver; Salt, to taste; Ground pepper, to taste; Directions: Cut the onions into half rounds and sauté in the oil until golden. Add the brown sugar and date honey and cook a few minutes more. Add the roasted liver and salt and pepper to taste. Cook. Transfer mixture to a food processor and grind. Refrigerate until ...
From chabad.org
From chabad.org
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A TRADITIONAL CHOPPED LIVER RECIPE. FROM OUR FAVORITE ...
Chopped liver is a traditional Jewish recipe that the rest of the world has grown to love. My understanding is that it is one of the traditional Passover recipes. Someone please correct me if I am wrong. This may not be the recipe for real liver haters, but for the rest of us, it’s certainly a good one.
From cookingnook.com
From cookingnook.com
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HOW TO MAKE CHOPPED LIVER - JEWISH COMFORT FOOD - THE MAMA ...
Brown the onions first. Remove and set aside. Cook the chicken livers in the same pan for about ten minutes or until they are cooked throughly. Then remove from pan and let them cool. Add cooked chicken livers, onions, remaining fan in the pan, plus salt and pepper. Chop in your food processor.
From themamamaven.com
From themamamaven.com
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CLASSIC JEWISH CHOPPED CHICKEN LIVER RECIPE
Apr 03, 2020 · Scrape minced liver and egg mixture into a mixing bowl. Scrape in cooked onion, along with all of the cooking fat. Add minced gribenes, if using. Stir until thoroughly combined, seasoning with salt and pepper as you go. Add as much extra schmaltz as needed, 1 tablespoon at a time, to reach desired consistency.
From seriouseats.com
From seriouseats.com
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CHOPPED LIVER - THE INSUFFICIENT KITCHEN
Jan 18, 2022 · Chopped liver may be eaten on crackers as an appetizer or snack. It is also eaten on seeded rye bread, as a sandwich, for lunch or dinner. When I was a child in Detroit, you could go to the Stage Deli and order half a corned beef sandwich and half a chopped liver sandwich. Your could also order chopped liver alone, unadorned, scooped on a plate.
From theinsufficientkitchen.com
From theinsufficientkitchen.com
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CHOPPED LIVER WITH OLIVE OIL - HEALTHY RECIPES BLOG
Jul 23, 2021 · Chopped liver, the Jewish version of chicken liver pâté, may not be as refined as the pâté, but it's wonderfully flavorful and just as easy to make in your food processor. It takes just 20 minutes to make, but it tastes best after a short rest in the fridge. So make sure to make it a couple of hours in advance.
From healthyrecipesblogs.com
From healthyrecipesblogs.com
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CHOPPED LIVER RECIPE | JAMES BEARD FOUNDATION
Chopped Liver. Served as an appetizer on a bed of lettuce or piled between two slices of bread and eaten as a sandwich, the 2nd Avenue Deli’s smooth, creamy chopped liver is among the best in New York City. The restaurant makes its version of this traditional eastern European Jewish dish with both beef and chicken livers, which gives it a ...
From jamesbeard.org
From jamesbeard.org
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A LOVE LETTER TO CHOPPED LIVER | THE NOSHER
May 29, 2019 · First I had to rinse the livers, salt them, and broil them — this was going to take some time. I tend to be an impatient cook — technique-heavy, complicated recipes bring out the worst in me. But the process of making chopped liver was unexpectedly enjoyable. Growing up in an Orthodox community, my role as a woman often felt passive, mostly ...
From myjewishlearning.com
From myjewishlearning.com
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JEWISH-STYLE CHICKEN LIVER PÂTÉ RECIPE - THE SPRUCE EATS
Dec 20, 2021 · Slice 3 of the hard-boiled eggs in half. Refrigerate the remaining egg to be used for garnish. Scrape the sautéed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth. Add hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg. Process until smooth.
From thespruceeats.com
From thespruceeats.com
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