Melissa Nyffeler, chef and owner of Dinette in Seattle, makes liver pate with Marsala, cream, and anchovies, to spread on toasts.
|1||pound chicken livers|
|Salt and pepper, to taste|
|2||tablespoons olive oil|
|1||shallot, finely chopped|
|2||cloves garlic, finely chopped|
|1||tablespoon fresh thyme leaves|
|3||anchovy fillets, chopped|
|½||cup heavy cream|
|½||cup cornichon pickles, cut in half for serving|
1. Pat livers dry and season generously with salt and pepper. In a skillet over medium heat, heat the olive oil. Cook the livers without moving for 2 minutes. Turn and cook 1 minute. Livers should be medium-rare. Remove from the skillet; set aside.
2. In the same skillet, melt the butter. Add the shallot, garlic, thyme, anchovies, and capers. Cook, stirring, for 1 minute. Pour in the Marsala and cook, stirring occasionally, for 4 minutes or until it reduces to a thick, bubbly mixture. Remove from heat; set aside to cool.
3. In a food processor, work the livers and the Marsala mixture until very smooth. Scrape down the sides of the workbowl. Add the cream and pulse to blend it.
4. Transfer the mousse to a bowl and refrigerate for 4 hours or until it sets.
5. Slice the baguette and toast the slices. Serve mousse on the toasts with cornichons.
Adapted from Dinette