Wednesday, November 13, 2013


Who would think that mashed-up chicken livers, butter, and seasonings would be so incredibly good? I suppose I would, since I ate deep-fried chicken livers as a kid (I ate anything).

I was feeling ambitious one Saturday morning so Mr Minx and I cranked out fennel marmalade, bread dough, preserved lemons (for a much later post), babaganoush, and chicken liver pâté. The marmalade I've made before, and you can find the recipe here. It was a nice sweet accompaniment to the pâté, but it still needed a bit of tart acid in the form of cornichons. (I love how spell-check wants "cornichons" to be "unicorns.") The bread, made with my favorite recipe from Artisan Bread in Five Minutes a Day, was the perfect foil for the spread. And that pâté was made from Clementine owner/chef Winston Blick's recipe.

Want that recipe? Well, you'll have to wait until Baltimore Chef's Table comes out next year. It'll be in there, along with dozens of other terrific recipes from local Baltimore Metro-area chefs. We're so excited about this book - it's going to be great!
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