Thanksgiving's Best Appetizer: Turkey Liver Pâté

Turkey Pâté Appetizer

Thanksgiving is almost upon us. With the guest list finalized and all your favorite recipes organized, there is only one unanswered question: what to do with the turkey liver?

Even people who love chicken livers view turkey liver as too much of a good thing.

Whoever has the job of prepping the turkey on Thanksgiving Day frequently looks with bewilderment at the large double-lobed liver in the bag tucked ever so neatly inside the turkey.

Following my mother’s lead, my solution is to turn lemons into lemonade or, in this case, turkey liver into pâté.

My mother prepared chicken chopped liver using a shallow wooden bowl and a beat-up, double-handled, single-bladed mezzaluna knife that her mother had given her.

She would cut up and sauté the liver with a chopped up onion. Two eggs would go into boiling water. Once hard-boiled, they would join the sautéed liver and onion in the wooden bowl, which she would hand to me along with the mezzaluna.

While she prepared the chicken, she put me to work.

As a 9-year-old, I would sit on a stool with the wooden bowl on my lap, rocking the mezzaluna back and forth, chopping up the livers and hard-boiled eggs.

Periodically my mother would check on my progress and, when everything was reduced to a fine chop, she would retrieve the bowl, add melted chicken fat and mix everything together.

Just before our guests arrived, she transferred the chopped liver to a serving bowl and put it on the dining room table with a plate of saltines and the other appetizers, a platter of black pitted olives, whole radishes and vegetable crudités.

I have adapted her recipe to use turkey liver. The result is the same. A creamy, tasty, fat-satisfying umami flavor.

Mushroom and Garlic Turkey Liver Pâté

My mother liked her chopped liver rustic style. It is a matter of taste, but I prefer turkey liver when it is made with a food processor, creating a smooth pâté.

To balance the richness of the liver, the pâté needs sweetness (caramelized onions), saltiness (sea salt), heat (black pepper) and earthiness (hard-boiled egg and mushrooms).

Serves 8

Ingredients

1 turkey liver, approximately ½ cup

2 fresh, large eggs

2 medium yellow onions, ends and peel removed, washed, roughly chopped

2 cups mushrooms, brown, shiitake or portabella, washed, roughly chopped

¼ cup Italian parsley, washed, leaves only, roughly chopped

2 garlic cloves, skins removed, washed, finely chopped

2 tablespoons sweet butter

¼ cup olive oil

sea salt and black pepper

Directions

1. Wash the uncooked liver and pat dry. Using a sharp paring knife, remove and discard all fat and membranes. Cut liver into half-dollar-sized pieces.
2. Place the eggs into a pot of boiling water. Cook 10 minutes, remove from water, let soak in cold water to cool, remove and discard shells.
3. In a large sauté pan over a medium flame, melt the butter and lightly brown the onions, mushrooms, parsley and garlic. Add the pieces of turkey liver and sauté until lightly brown, being careful not to overcook the liver, which should be pink inside. Season with sea salt and black pepper.
4. Using a rubber spatula, scrape the sautéed liver and vegetables into a large food processor, add the hard-boiled eggs and pulse. Slowly add olive oil, a little at a time. Use the rubber spatula to push any accumulation off the sides of the mixing bowl.
5. Continue pulsing and adding small amounts of olive oil until the pate is creamy. Depending on the size of the turkey liver, you might use more or less of the olive oil. Taste and adjust the seasoning with sea salt and pepper.
6. Use the spatula to transfer the pâté from the food processor to a serving bowl. Cover with plastic wrap and refrigerate. The pâté can be kept in the refrigerator 1-2 days.
7. Before serving, take the pâté out of the refrigerator, place on the counter out of the sun and allow to come to room temperature. Serve with crackers, toast points, fresh sourdough or French bread.

Variations

• Instead of Italian parsley, use 1 teaspoon finely chopped fresh rosemary leaves.
• For a denser pâté, use 1 hard-boiled egg instead of 2.
• Add ¼ teaspoon cayenne powder to the sauté for heat.
• Add 1 slice bacon, finely chopped to the sauté and brown until crisp.
• Add 1 teaspoon balsamic vinegar to the sauté.
• Sprinkle 2 tablespoons red onion or scallions, finely chopped, over the pâté just before serving.

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Fast, Easy and Delicious Can't-Resist Salmon for a Meal or an NFL Game Day Snack

Eating healthy makes good sense and doesn't have to take a lot of time. One of my favorite dishes is a dry rub roasted salmon that makes its own glaze.

Roasting a salmon filet is perfect for a family meal, NFL game day or a party entree. For a pot-luck dinner last weekend with friends, I  made roasted salmon and a Little Gem lettuce salad with carrots. Healthy, nutritious and delicious and oh so easy.

To get the salmon from refrigerator-to-table, all I needed to do was season the filet with dry rub and place it in the refrigerator. Overnight the mix of sugar, salt and aromatics drew moisture out of the fish. The dry rub turned into a wet slurry that became the base for a sweet-heat savory glaze. 

The filet takes 30 minutes to cook in the oven. The glaze takes 5 minutes to cook in a saucepan.

Because the salmon is best served at room temperature, the dish can be cooked ahead of time and served when everyone is ready to eat. Which makes it ideal to make ahead when you know you will be busy before the meal.

For brunch, the salmon can be served with toasted bagels and cream cheese and with scrambled eggs. For lunch, dinner or watching a football game, add a green salad and pasta and you have an entire meal.

Dry Rub Salmon with Brown Sugar Mushroom Glaze

Adding tomato sauce to the glaze mellows the flavors. You can use canned tomato sauce but making your own will taste much better. Roasted tomato sauce is so easy to make, I would encourage you to make a lot and freeze the sauce in 6 ounce air-tight containers. That way, when you want to make a pasta sauce you will have roasted tomato sauce in the freezer.

Yield 4-6 servings

Prep Time: 10 minutes

Marinating Time: Overnight

Cooking Time: 50 minutes

Total Time: 1 hour + marinating overnight

Ingredients

2 - 3 pounds fresh, skin-on salmon fillet, preferably wild not farm raised, washed

Dry Rub

2 1/2 - 3 cups brown sugar, depending on the size of the filet

1/3 cup kosher salt

1 tablespoon cumin

1/4 teaspoon cayenne (optional)

Glaze

1/4 - 1/2 cup dry rub wet slurry from overnight refrigeration

1 tablespoon extra virgin olive oil

1 tablespoon raw onion, finely chopped

2 tablespoons finely chopped Italian parsley or kale

2 large shiitake or brown mushrooms, washed, pat dried, stem end trimmed, finely chopped

1 large tomato to make 1/4 cup roasted tomato sauce

Sea salt and freshly ground black pepper to taste

Directions

Preheat oven to 500 F. Remove the stem from the tomato. Place the whole tomato on a Silpat sheet or parchment paper on a baking tray.

Roast 20 minutes. Transfer the tomato and any juices from the baking tray into a food mill or a fine mesh strainer. Press the tomato to collect the juices and pulp. Reserve skin and seeds to make vegetable stock or discard. Set tomato sauce aside or refrigerate in an air-tight container. The sauce can be frozen if made ahead.

Inspect the filet and remove any bones. Trim off small fins if there are any and discard. Pat dry.

In a bowl, mix together the dry rub seasoning.

Measure a piece of plastic wrap that it is longer than the filet by 5" on all sides. Lay the plastic wrap on a flat surface.

Spread half the dry rub on the plastic wrap. Lay the salmon filet on top, skin side down. Spread the remainder of the dry rub on the salmon.

Fold over the ends of the plastic wrap so the salmon and dry mix are pressed against each other.  Put the package into a plastic bag and seal.

Place the plastic bag on a baking sheet in case of leaks. Refrigerate.

The next day, remove the salmon filet. The dry rub will have become a wet slurry.

Preheat the oven to 400 F.

To make the glaze, place the bag in a bowl. Remove the salmon from the plastic bag and plastic wrap being careful to capture all the liquid. Use your hand to scrape off any dry rub that clings to the filet or the plastic wrap. Mix together any remaining dry rub and the wet slurry.

Line a baking tray with aluminum foil and place a small wire rack on top of the aluminum foil. Place the salmon filet on the wire rack, skin side down. Place in the oven.

In a small sauce pan, heat olive oil and sauté onion, mushrooms and Italian parsley or kale until lightly browned. Add dry rub slurry and roasted tomato sauce. Mix well. Simmer 5 minutes. Set aside.

After the salmon has been in the oven 20 minutes, remove. Place a generous amount of the glaze on top and return to the oven another 10 minutes. Reserve any extra sauce.

Remove from the oven. When the salmon is cool enough to touch, use a pairing knife to help remove the filet from the wire rack. Keep the skin on the filet.  When transferring the salmon to a decorative plate, be careful not to disturb the toping.

Serve at room temperature with the extra sauce in a small bowl.

A Lot of Veggies + A Little Protein Makes For a Massively Delicious Hearty Meal

I love meat. A big steak. Fried chicken. A rack of ribs. But I also love veggies. Carrots. Onions. Cabbage. Mushrooms. English peas. Spinach. Broccoli. Asparagus. When I want to prepare an easy-to-make meal, I turn to vegetables to help me out. Full of flavor, vegetables cook quickly and get a meal on the table without too much effort.

For today I'm going light on the meat and heavy on the vegetables and aromatics. The portion for each person (pictured below) uses only one chicken leg or thigh and one pork sausage. That small amount of animal protein will add a large amount of flavor that will grab on to the vegetable flavors and bundle them into umami deliciousness.

Vegetables You Love and one Chicken Leg (or Thigh) and one Sausage Per Person 

Sautéing the vegetables, chicken and sausage in seasoned olive oil adds flavor by caramelizing the outside. That lovely browning also removes some of the water, concentrating flavors.

The dish cries out for a starch. Since the recipe will create a sauce, serve the ragout with dumplings, steamed rice (brown or white), pasta or large croutons.

Use any vegetables you love. In many dishes, cutting vegetables into a small dice adds to the flavor but that makes the vegetables disappear. To create a hearty dish, cut the veggies into large pieces.

Pork sausage is best because the fats add more flavor than other sausages. For those who want to avoid pork, the sausage is certainly optional.

Skin on the chicken adds flavor.

The dish can be prepared ahead, even the day before and reheated.

Use cabbage, broccoli, asparagus, English peas, spinach, celery, corn kernels, quartered Brussel sprouts, green beans, slow roasted tomatoes finely chopped or any other vegetables you enjoy. The vegetables should have a crisp quality, so avoid over cooking. Leafy vegetables will cook more quickly, so delay adding them until the end or, if reheating, add those just before serving.

Only use green cabbage. Red cabbage will discolor the broth. Savoy cabbage has more delicate leaves and more flavor than does green cabbage.

Time to prepare: 20 minutes

Time to cook: 40 minutes

Total time: 60 minutes

Ingredients

4 large chicken legs or thighs, skin on, washed, pat dried

4 Italian pork sausages, washed, pat dried, cut into 1" rounds

1 large yellow onion, root and stem ends, outer two layers removed, washed, pat dried

4 large carrots, washed, root and stem ends, outer skin removed

2 cups green cabbage, preferably Savoy

3 cups mushrooms, preferably Shiitake, cleaned, pat dried, end of stems and dirt removed, thinly sliced

1 bunch spinach, washed to remove grit, drained, stems removed from leaves and finely chopped

1 clove garlic, washed, skin removed, finely minced (optional)

2 tablespoons extra virgin olive oil

Sea salt to taste

Freshly ground black pepper to taste

Pinch cayenne (optional)

Directions

If using large cabbage leaves, separate the delicate part of the leaves from the thick rib. Finely chop the rib into small bits. The delicate leaves and the finely chopped ribs will be cooked at different times.

Heat olive oil in large pot. Season with a dusting of sea salt, black pepper and cayenne (optional). Add chicken legs or thighs. Remove when lightly browned on both sides.

Add sausage rounds. Brown as with the chicken and remove.

Sauté onions, finely chopped spinach stems, finely chopped cabbage ribs and mushrooms until softened. Add browned chicken parts. Cover with water. Cover pot and simmer 30 minutes or until chicken is tender. Check every ten minutes and add water if needed to keep covered.

Add browned sausage rounds,  spinach leaves, cabbage leaves, carrot rounds, garlic (optional) and any other similar vegetables, like Italian parsley, broccoli or celery. Add water to cover if needed. Cover pot and simmer 10 minutes.

Add English peas if using in the last 2 minutes.

Taste and adjust seasoning if needed. If broth needs more concentrating, return the pot to high heat and reduce liquid until flavorful.

Serve hot with dumplings, steamed rice (brown or white), pasta or large croutons.

The Perfect Soup - Healthy, Delicious Creamy Kabocha Squash Soup

I love soup. A cold soup in summer and a hot soup in winter are wonderful comfort foods. The best soups for me are ones that not only nourish but delight with layered flavors.  In summer a light and spicy watermelon-gazpacho takes the edge off soggy, sultry days. In cool weather, a satisfying soup of roasted squash is filling and refreshing.

With cooler weather approaching, a great many varieties of squash will be available in farmers markets. My favorite is the Japanese squash kabocha. A squat round squash with a flecked dark green outer skin, the flesh can be bright yellow or pumpkin orange. Similar to butternut squash, kabocha is sweeter and cooks more quickly.

I first enjoyed kabocha as light and crispy tempura at Yabu, a sushi bar in West Los Angeles. Included in an order was a sheet of seaweed, shrimp, shiso pepper, shiitake mushroom and kabocha. With only one slice of each to an order, my wife and I divided up the sampling but we always shared the sweet flavored kabocha.

Over the years, I tried preparing kabocha using different techniques. Boiling, steaming, roasting and deep frying. Boiled, the flesh absorbs too much water and becomes soggy. Deep frying is specific to tempura. Steaming softens the flesh. Roasting puts a crust on the outside.

I discovered that combining steaming and roasting created full-of-flavor, firm fleshed pieces. We serve steamed & roasted kabocha as a side dish to accompany grilled fish, chicken and meat. Cut into bite sized pieces, the kabocha is delicious added to soups, stews and braises. Pureed, kabocha creates a deliciously sweet and creamy soup.
For a pot-luck brunch at a friend's beach house, I decided to make kabocha soup. Still out of season locally, kabocha can usually be found in Asian, Latin and Persian markets.

To make a vegetarian/vegan soup, I used homemade vegetable stock. Homemade chicken stock can also be used because of its light flavor but I wouldn't use beef or seafood stock because they are too strong.

Homemade stock is much preferable to store bought because the flavors will be cleaner and the salt content will be much lower. We always have a good supply of homemade stocks in the freezer so I can make soup at a moment's notice.

Making vegetable stock is easy, with a little planning and one important kitchen tool: a food mill. Vegetable stock can be made with a variety of your favorite vegetables. Dice and simmer carrots, celery, onions and mushrooms for an hour with water until soft. Run the liquid and softened vegetables through a food mill to create a delicious stock with pulp, ideal for making soups and sauces.

An alternative method is the one I prefer. During the week I collect vegetable trimmings as I prepare salads and stir fries. I place them into a sealed bag in the freezer. When we have corn on the cob, we put the cobs in the freezer as well. Once there is a large amount collected, all the trimmings and cobs go into a large stock pot. I add enough water to cover and simmer uncovered for an hour or more until the stock has flavor. Then the trimmings, except the corn cobs, go into the food mill as described above. I freeze stock in 16 and 8 ounce sealed containers for times when I want to make a soup or a braise.

Richly Flavored Kabocha Squash Soup

If kabocha is not available, butternut and acorn squash are good substitutes. But they are not as sweet.

If shiitake mushrooms are not available, brown and portabella mushrooms are good substitutes.

The slow roasted tomatoes are easy to make. While you sleep or read or work around the house, the tomatoes cook in the 225 F oven. Slow roasting removes the tomato's water, concentrating the flavors, bringing out sweetness. After the tomatoes are removed from the oven and cooled, they can be refrigerated or frozen in an air tight container. Remove the paper thin skins before using.  The skins aren't edible but they add a wonderful flavor to vegetable stock.

To puree the soup and create a creamy texture, use an immersion blender or a blender. I like the immersion blender because of the easy clean up. When blending, no need to remove all small vegetable bits. A bit of texture is good.

As a topping, homemade croutons or charred greens (escarole, spinach or kale) and onions are good.

Serves 4 (entree) or 8 (starter)

Time to prep: 30 minutes

Time to cook: 60 minutes plus 6 hours to make slow roasted Roma tomatoes

Total time: 90 minutes plus 6 hours to make slow roasted Roma tomatoes

Ingredients

2 large Roma tomatoes, washed, stem removed, cut in half from stem to tip

1 1/2 pound kabocha squash, washed, skin on, quartered from top to bottom, seeds and pulp removed and discarded

1 cup sliced mushrooms, preferably shiitake, washed, pat dried

1 medium and 1 small yellow onion, washed, root and stem removed, skin removed and discarded

2 cups kale leaves, washed, stems removed, finely cut

6 cups homemade stock, vegetable for vegan and vegetarian soup or chicken stock

1 cup escarole, spinach or kale, washed, finely shredded

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Pinch cayenne (optional)

Directions

Before you go to bed or while you are working around the house, preheat the oven to 225 F. Place the halved Roma tomatoes on a Silpat or parchment sheet on a baking sheet. Drizzle with olive oil. Place in the oven 5-6 hours. Remove when the tomatoes are still plump and they have reduced their size by half.

Remove tomatoes and allow to cool. If using immediately, remove the skins and discard or use to make vegetable stock. Finely chop the roasted flesh and reserve.

Place 2" water and kosher salt into the bottom of a large pot. Place a steamer basket into the pot with the quartered kabocha on top. Cover. Bring water to boil. Cook 10 minutes or until a pairing knife can be easily inserted into the flesh. Remove and cool.

Using a pairing knife, remove the kabocha skins and discard. Place the steamed kabocha on the Silpat or parchment sheet covered baking sheet. Drizzle with olive oil. Place into preheated 350 F oven. Cook 30 minutes. Remove and allow to cool.

Heat a tablespoon olive oil in a large pot. Sauté but not do not brown mushrooms, medium onion slices and kale. Cut roasted kabocha into quarter sized pieces and place into the pot. Add stock. Stir and simmer 30 minutes.

Heat a teaspoon olive oil in a small frying pan. Saute the sliced small onion and chopped escarole, spinach or kale until charred. Remove and reserve.

Taste soup. Adjust seasoning with sea salt and/or black pepper. Taste and add cayenne (optional).

Using an immersion blender or blender, puree soup until smooth allowing for some vegetable bits.

Serve hot with the charred escarole and onions sprinkled on top.