RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Chopped Liver, Low-Fat #3 - meat
This recipe is from a yet-to-be-published cookbook, HIGH-FLAVOR, LOW-FAT JEWISH COOKING, which will be available in September 2001. The author, Steven Raichlen, had the following comments about the recipe: "Low-fat chopped liver might seem like an oxymoron. After all, liver is one of the fattiest, most cholesterol-laden substances known to man. By replacing most of the liver with mushrooms (keeping just enough liver for flavor) and roasting the ingredients in a hot oven instead of sauteeing them, we create a chopped liver that explodes with flavor and is mercifully light on fat." Karen Selwyn * * * * * * * Amazing Low-Fat Chopped Liver 12 ounces button mushrooms 1 large onion, peeled and cut into 8 wedges 2 teaspoons canola or olive oil Salt and freshly ground pepper 3 ounces chicken or turkey liver 8 hard-cooked eggs, yolks discarded 3 tablespoons chopped fresh parsley, plus sprigs for garnish Preheat the oven to 450 degrees. Trim the stems ends off the mushrooms and wipe the caps clean with a damp paper towel. Quarter any large mushrooms; halve medium size ones; leave any small mushrooms whole. Place the mushrooms and onion in a nonstick roasting pan and toss with the oil, salt and pepper. Roast the mushrooms until lightly browned, 8 to 10 minutes, stirring to insure even cooking. Add the livers and continue roasting until the mushrooms are well browned and flavorful and the liver is cooked, 8 to 10 minutes more. Cut the egg whites into quarters. Place in a food processor with the mushrooms, onion, liver and chopped parsley, and grind to a coarse puree. (Run the machine in short bursts.) Correct the seasoning, adding salt and pepper to taste; the mixture should be highly seasoned. Transfer the chopped liver to a bowl or platter, garnish with parsley sprigs. Makes 8 servings. Future Source: High-Flavor, Low-Fat Jewish Cooking Current Source: "A heart-healthy Passover menu" MIAMI HERALD (on-line edition), 3/30/99
