Hubby was in his glory this week. I made him chopped liver. We both love chicken livers and I prepare them often to serve over rice. Being from the New York City area, chopped liver was always easy to find and it was an excellent appetizer to go along with a perfectly chilled martini or a glass of wine.
This is definitely a keeper for me.Per Tricia~
I should have had a martini in order to prepare this one. In full disclosure, I can not stand the smell of cooked liver. Nana teases me because if I stop over her house when she has made chicken livers I make it about 5 feet in the door before I declare that I can't stay. We have an understanding that if my husband would like some liver, he is to go next door. But this week, with hubby's help in cleaning the little livers, I dug deeper and prepared the dish. The funny thing is that I enjoy pate and have loved liverwurst since I was very young. In fact, my classic elementary school lunch was liverwurst on rye, with mustard. Go figure.
This recipe was truly easy and I was completely delighted that the aroma did not get to me until the end. Unfortunately it also permeated the house so the "aromatherapy" lasted longer than I would have liked. But it was worth it because my husband really did enjoy this and said he will gladly make it himself in the future. He will have to .......
Happy French Friday~