Eating animal organs has become no big deal for me. I have eaten things potentially far more disgusting than organs. Not surprisingly, Japan is where I learned to truly appreciate certain parts of animals that are not commonly eaten in the States.
Beef’s tongue? Tasty. Beef’s liver? Eh, not so much, unless you eat it when it’s hot and fresh and hasn’t gone all chalky. Heart? So-so. Intestine? Not much of a flavor, and the texture is no good at all.
Foie gras? I could eat that every day for the rest of my life and never get tired of it. Maybe that makes me a terrible person. I can’t help it, I love the stuff. Love it.
But this is not foie gras, this is just regular old chicken liver, and I don’t know that I’ve ever eaten it before this.
This is how we imagine French food to really be: pieces of animal that no sane American would consider cooking – let alone consuming – pureed into a smooth, custardy, and fiddly-looking dish. Disgusting, intimidating, and possibly pretentious.
But it’s not. I promise. Sane Americans do eat chicken liver, and they enjoy it too. For good reason: it’s tasty.
I didn’t know that. Again, I’m not sure I’ve ever been offered chicken liver, and it certainly wasn’t something I would go after on my own. Thankfully, we have Dorie to encourage us.
I really was on my own with this one, though. Geordie would have nothing to do with even the idea of buying chicken livers, much less eating them. Which is too bad, because chicken livers are cheap and plentiful here in San Antonio (and probably elsewhere – I don’t know, I’ve never shopped for chicken liver before this). Cheap is usually something Geordie doesn’t argue with.
But, I wasn’t going to torture him with chicken liver for dinner – and I wasn’t going to go to the trouble of making this for me and something else entirely for him. So, I decided to make it for lunch.
The hardest part of this meal was getting the proportions right. The recipe originally yields six servings. Because it calls for three eggs and three egg yolks, I decided to make it easier on myself and just cut it down to a third of the recipe. That still required pulling up the calculator, but what’s a little bit of math in the name of good French food?
Armed with numbers, I gathered the ingredients and threw them into the blender.
Now, had I been very intelligent, I would have served it like that, because it looks fairly decent, doesn’t it? But there’s a certain fascination with unmolding things and seeing how they look standing proudly on their own.
Plus, I had already prepared a plate for it. Dorie’s recipe also has you making pickled onions to go with it, which is far, far worse than chicken liver could ever be. She offered an alternative tomato sauce, but upon reading the recipe, it sounded exactly like the marinara I already had in the fridge. So I spread some of that on a plate, sprinkled on a little Parmigiano cheese, and zapped it a bit in the microwave.
And I unmolded a gâteau right onto the center of it.
Yeah, I think it looks like Fancy Feast too. You know, the not-chunky, without-gravy kind.
Fortunately, it doesn’t smell like Fancy Feast. Nor does it taste like it.
I think. I’ve never actually eaten Fancy Feast, so I can’t really say for sure. But since I liked this chicken liver gâteau, I’m guessing it doesn’t taste like Fancy Feast.
It actually smelled a lot like turkey sausage, which wasn’t completely unpleasant. Taking the first bite, I wasn’t sure what to expect, but it was a delicious melding of meatiness, creaminess, and herbiness. It was rich, but not overly so. It held its shape nicely, and it wasn’t too soft and gooey on the tongue. It practically melted in my mouth. The acidity of the tomatoes in the marinara really complemented all the rich creaminess of the gâteau without overpowering it. I do believe it’s the most luxurious lunch I’ve had in a long time.
Yes, I enjoyed this so much that I ate both of the gâteaux. I probably shouldn’t have, but one was not quite filling enough. And it was just that tasty. I mean, this was seriously, seriously good. And seriously easy. I’ve got about a half-pound of chicken liver still in the fridge, and I’m very likely going to do another batch of this today and maybe freeze them for lunches over the next couple weeks. The only thing I’d do differently is to eat them with come crusty bread. It was fine on its own, but I think it would be terrific with some bread. Or crackers, at the very least.
This one got mixed reviews from the Doristas, which isn’t surprising. It’s not just a matter of taste but of texture as well. I love a good paté, and this definitely qualifies! Check out the French Friday links and see how the others fared. In the meantime, be adventurous in your cooking! You never know what you might discover!
18 comments
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January 18, 2013 at 9:25 am
michelle
Ha! I did the same thing and thirded it too 🙂 I also made it a little easier and used 1/3 cup half & half for the cream/milk. They do look a little nicer in the ramekins, don’t they? 😉
Glad you liked it too!
January 18, 2013 at 10:33 am
Emily
I was a little nervous about this and ended up skipping this week… but I may make up for it. Thanks for the great post!
January 18, 2013 at 12:52 pm
Andrea
Sara, you opted for the tomato sauce as well – wasn´t it a delicious choice?! It is really nice to read that you enjoyed this recipe, it was intriguing but also easy and fun to make and your Chicken Liver Gâteau looks like it had a wonderful texture.
Have a great weekend!
January 18, 2013 at 3:16 pm
oneexpatslife
I agree that unmolding seemed completely unnecessary. I actually thought that they looked better left in the ramekins; less like cat food. And they were great with think slices of toasty bread, highly recommended for your leftovers.
January 18, 2013 at 7:36 pm
thatskinnychickcanbake
LOL…your Fancy Feast comparison make me crack up!!! So glad you enjoyed…I did, too 🙂
January 18, 2013 at 8:17 pm
tammycirceo
It’s good to hear that you liked it … I can’t say that because I didn’t even try it! Good for you!!
January 19, 2013 at 8:53 am
triciaandnana
Wow- that looks lovely on the marinara bed. I never thought of that but this is probably because I would not have been cooking liver if it were not for FFWD. That is amazing that you are so brave about organs and innards. I am a chicken. Liver. Kidding 🙂 The family liked it and now they can go visit Nana if they want to get it again ~
January 19, 2013 at 11:11 am
Lola
I’m sorry to say it does look like Fancy Feast:) Like you I’ve never tasted Fancy Feast but I’m pretty sure this tastes nothing like it! We enjoyed it at my house too.
January 19, 2013 at 2:52 pm
betsy
Wasn’t this one good? I’m glad you tried it even though you were going to be the only one eating it. I loved the texture of this, and the taste. You are the first one I’ve seen to try the variation. Looks delicious, so I’ll have to try that next time around. Great job, Sara! (P.S. Chicken livers are cheap in New England too.)
January 19, 2013 at 5:01 pm
Cher
It’s good to see this was a hit for so many people.
I don’t mind odd food, but this one just wasn’t gonna work for me. Oh well, I can chalk it up to experience now…
January 19, 2013 at 7:51 pm
Mary Hirsch
You are too funny, Sara. In one paragraph you are talking about Fancy Feast (which, having never had a cat, took a while for me to understand) and in the next paragraph you are talking about gobbling down two of those delcious chicken liver creatures. I agree that many of us were surprised that we enjoyed this so much. You sorta had a head start with your “Japanese food education”. I was raised in Iowa. Trust me that chicken liver gâteaux never made it to our table.
January 19, 2013 at 8:13 pm
Teresa
Great post. I’m glad to see that someone did the bonne idée version. I froze several of my half-sized gâteaux, too.
January 20, 2013 at 3:42 am
Cakelaw
Glad you enjoyed this. It wasn’t for me, but I am glad I tried it.
January 20, 2013 at 4:12 am
kitchen therapy
You’ve made me reconsider about catching up on this one!
I caught up on a scallop recipe this week, I just couldn’t stomach the idea of eating liver in the intense heat we are experiencing here in Sydney.
And after reading some reviews I was thinking, no way, not going to do this one, but now I’m curious about it, thank you!
January 20, 2013 at 9:33 am
Elaine
Good for you! I am so glad that you made some just for yourself and it certainly sounds like you enjoyed it. I toyed with the idea of making the tomato sauce thinking that it might make a difference, but in the end decided that it probably wouldn’t. Liver is just one of those foods that you either like or don’t. I have to say that your gateau looks mighty tasty with the sauce and cheese.
January 20, 2013 at 11:09 am
yummychunklet
I was a bit concerned that the finished product would look somewhat like canned cat food. Kudos for making this one!
January 22, 2013 at 7:23 pm
KitchenConundrum (@KitchConundrum)
How interesting to make it with the tomato sauce. I think that version is certainly worth attempting at a later date. And you are brave and daring for the foods you tried in Japan. Give you a lot of accolades for that alone!
January 24, 2013 at 5:33 pm
Alice
Hahaha, I was going to cut mine down to one third but didn’t want to bother with the math and since it would be a nice treat for Patella, we just went for it! After I had used one for photography and gave the whole thing to Patella and the hubby noticed it was missing, he immediately got on my case asking where it had gone! LOL!!