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You know those recipes that knock around in the back of your mind, tormenting and tempting you, but you just never quite get around to tackling them? I have many. Olive oil-packed homemade canned tuna. Potato-free, gluten-free gnocchi. Really good chocolate cake. Chicken liver paté.
Yes. You read that correctly. Chicken liver paté.
I have been dreaming of making my own chicken liver paté for about about two years. I got hooked on paté in France in 2007. In 2008 I ate amazing paté at a fancy holiday party at my manager's house and almost died from pleasure. I haven't had liver paté since; store-bought liver paté just has too many things I can't eat. I've looked up recipes, I've sourced out organic chicken livers at my local co-op, and I've scribbled down ideas. But I just haven't done the deed.
This week the time finally time. Upon seeing this recipe for Tuscan Chicken Liver Paté on Food 52, I knew I had to make it. Anything that includes garlic, onions, anchovies, and capers sounds good to me. It sounded simple to make and easy to adapt to my needs. I was a woman on a mission.