Poached Pears
Mark Bittman, Sam Sifton
334 ratings with an average rating of 4 out of 5 stars
334
About 45 minutes
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Melt the butter over medium heat in a large sauté pan. Add the onion and cook, stirring often, until it is soft but not brown, about 10 minutes. Add the chicken livers and chipotle and cook until the livers are lightly browned, an additional 10 minutes or so. Add the wine, and cook until there are only a few tablespoons of liquid remaining, about 15 to 20 minutes.
Transfer the liver to a food processor and pulse until the sauce is blended and a little lumpy. Season to taste with salt and pepper.
Put the mixture into small ramekins and place, covered, in the refrigerator to cool and set.
Spread on grilled or toasted peasant bread.
Can I freeze the ramekins? Or must they be used within a week?
This freezes just fine. The texture sometimes changes a little, becomes a bit crumbly - but it still tastes delicious.
It was delicious! I was hesitant about the chipotle because I don't like smoked things much, but it was perfect here!
I made this on a whim(where I had a pound of chicken livers but no dried chipotle) and I subbed in about 1/2 a tbsp chiptole chili powder and it was pretty good.
I’ve always enjoyed chicken liver but had never prepared it at home until this recipe—I was pleasantly surprised at how easy and tasty it was. I used chipotle powder and the flavor worked great.
I made this on a whim(where I had a pound of chicken livers but no dried chipotle) and I subbed in about 1/2 a tbsp chiptole chili powder and it was pretty good.
It was delicious! I was hesitant about the chipotle because I don't like smoked things much, but it was perfect here!
Can I freeze the ramekins? Or must they be used within a week?
This freezes just fine. The texture sometimes changes a little, becomes a bit crumbly - but it still tastes delicious.
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