VENI. VIDI. VICI.**
The one thing you all must know about my French Friday with Dorie colleagues is that we try to be good sports. There are more than 300 recipes in “Around my French Table”, the cookbook we use that was written by Ms. Greenspan. We are committed to trying each and every one of these recipes, six years of Fridays. Including……
Roasted Jerusalem Artichokes with Garlic.
This week’s recipe choice, Chicken Liver Gâteaux with Pickled Onions. provided another “Seriously ?” Moment for me. In French, gâteaux means cake. A chicken liver cake? Dorie, however, treats this as a salad, “The idea of having cake at the start of a meal is too irresistible.”
When I stopped by my local grocery store to buy 1/2 pound of chicken livers, I was clueless. The butcher helped me find a carton of these squishy, runny, scraggly morsels. They didn’t look like anything I would ever place inside my mouth. After removing all their veins, fat, and green spots, according to directions (the yucky part), the gâteaux was ridiculously easy to put together. Throw everything in a blender, whir two minutes, pour into buttered ramekins and bake 40 minutes. The pickled onions were even easier, something I made the day before and will keep on hand to use often in other dishes.
I tasted one of the little cakes immediately, treating it as a warm paté and spreading it on rustic crackers. It was not particularly flavorful. I refrigerated the others overnight and unmolded them today to serve as a salad. They possessed the strong flavor you’d expect from an excellent paté. The vinaigrette and pickled onions kicked up the flavor even more. To my surprise, I enjoyed my cake-salad. Very, very much.
** I came. I saw. I conquered. Latin