Mushroom and Chicken Liver Pate
1lb mushrooms (not white button)
1.5 lbs of chicken livers
1 large onion
3 garlic cloves
10+ sprigs of fresh thyme
1 bay leaf
1/2 cup dry vermouth
salt / pepper / olive oil / flavored oil (mushroom)
1 stick of butter
Saute onions and garlic with about 5 sprigs of chopped thyme in a few tablespoons of olive oil over medium heat.
When translucent, add chopped mushrooms. Saute until mushrooms are completely cooked and have browned lightly, adding a bit more olive oil if needed.
Deglaze the pan with vermouth, scraping up the bits at the bottom. Add the chicken livers, season heavily with salt and pepper. Continue to saute until just pink on the inside, about 10 minutes depending on the chicken liver size. Do not overcook.
Puree in a food processor. While the processor is running, add 1 stick of butter, cut into small cubes. Taste and reseason with salt, pepper, and couple of tablespoons of flavored olive oil. Divide among containers or jars. Refrigerate until set - about 2 hours. Remove from the refrigerator and top with about a half an inch of clarified butter. Chill until ready to use - at least 6 hours.
Arugla leaves / pea shoots / etc.
Salt / pepper
Cut baguette into slices, drizzle with olive oil, season with salt and pepper. Grill or toast in a pan over medium high heat on both sides. Spoon pate on the toasts and top with cornichons or greens.
1 lb butter
Melt butter over very low heat until milk solids separate from the butter - about half an hour.
Carefully pour off the clear top layer, and discard the rest. At this point, I reheated the clarified butter and added a few sprigs of thyme to infuse.