Recipe: Pâté

I had been dreaming of chicken liver pâté ever since trying the dish at Amélie last year. To recreate that fantastic umami flavor at home, I used the following recipe: 

Ingredients

• 1/2 lb of chicken livers (can be substituted with duck or beef livers)
• 1 shallot (can be substituted with onion)
• 4 tablespoons of salted butter
• 1/4 cup of sweet red wine (can be substituted with dry red wine + sugar or honey, or balsamic vinegar) 
• 2 tablespoons of half and half (can be substituted with milk) 
• 1/2 tablespoon of oregano or similar herb
• garlic powder

1) Mince one shallot and saute in 4 tablespoons of butter for a few minutes

2) Add 1/2 lb of liver, 1/2 tablespoon of oregano, and 1/4 cup of sweet red wine to the pan

3) Stir ingredients in pan until the livers are just browned

4) Cool, then transfer content to food processor 

5) Add 2 tablespoons of half and half and a pinch of salt and garlic powder, then blend until you have achieved a smooth consistency  

6) Refrigerate and enjoy with crackers, bread, or just by the spoonful!