MOCK CHOPPED LIVER
As a child, I loved the delicious chopped liver my Mother
made on special occasions. Of course
back then no one worried about the high level of cholesterol chopped liver
could produce with its fried beef liver, hard-boiled eggs, and schmaltz
(rendered chicken fat). Over the years
I made it a few times, although I hated the work involved -- frying and then
grinding the liver.
But a few years ago I ate mock chopped liver at a friend’s
house and it was great. Plus, instead
of liver the recipe calls for walnuts and a can of peas. It’s almost impossible to believe those two
ingredients can produce the same taste as chopped liver. But it does. Actually I think the key is that in addition to the nuts, peas,
and eggs, the recipe calls for several large onions slowly sautéed in olive
oil.
So last week, when it was my turn to hostess my bridge
group, I decided to serve mock chopped liver with small strips of celery and
they loved it. It makes a big batch,
so of course, I had quite a bit left. And I’m glad I didn’t have to worry about
high cholesterol, because I ate it all up in no time at all.
By Hannah
No comments:
Post a Comment