No Awful Offal
I grew up in an Eastern European household with the Yiddish flowing like Manischewitz wine, the wine flowing over our kiddush cups every Shabbat, and every Shabbat flowing with chicken soup with matzah balls and my mother’s gehakteh leber.
I loved my mother’s gehakteh leber (that’s chopped liver to those of you (most of you) who didn’t grow up speaking Yiddish). She made it in a large wooden bowl with a double-bladed chopper called a hakmesser. The sound of her chopping the liver and hard boiled eggs greeted me every Friday when I came home from school, along with the smell of onions slowly caramelizing in shmaltz. On Friday night we would start every meal with challah and gehakteh leber, topped with crunchy gribenes (chicken crackling). It was a delicious heart attack waiting to happen. My father actually had four of those heart attacks, eventually dying of complications due to quadruple bypass surgery, but I’m sure that if he could, he would tell you that it was worth it, just to have some of my mother’s wonderful chopped liver. It was, as he often said, geshmak!
Over the years I’ve tried to replicate my mother’s amazing recipe. I’ve come close, but it always eludes me. Perhaps nothings tastes as wonderful as a memory. Perhaps it’s the enthusiasm of the eaters, or rather, the lack of. Not a single member of my family’s joy of liver comes close to mine, or my father’s. A few friends have loved it, the X tolerated it and the kids won’t go near it. Ju-Boy can be counted among those who are not fans, but I’m not insulted, since he won’t eat liver or any kind of offal, in any form. It’s not like he’s cheating on me with someone else’s chopped liver, phew!
He does, however, like my vegetarian paté. It’s almost as labor-intensive as the original, almost, but not quite. With no liver to kasher and chop, the only real work is the caramelizing of the onions and the cleaning up of the food processor afterwards. No wooden bowl and hakmesser to give it that authentic Eastern European je ne sais quoi, or as they say in Yiddish, epes geshmak!
Miriyummy’s Vegetarian Paté
- 4 huge onions
- 2 tablespoons olive oil
- 3 hard boiled eggs
- 100 grams (4 ounces) walnuts
- 2 cups canned peas (1 largish can, must be canned peas), drained
- salt, pepper and paprika to taste
- Chop the onions medium fine. Heat the oil in a large pan and slowly caramelize the onions. This can take up to an hour. Don’t try to rush it, this is what gives the paté its authentic flavor. The onions will cook down to next to nothing. When the onions are a gorgeous caramel brown take them off the heat and let cool.
- Place the walnuts in the bowl of the food processor fitted with the steel knife. Zhuzz until finely ground.
- Add the peas and zhuzz again.
- Add the hard boiled eggs and the onions (scraping every last drop of oil into the mix) and give it a good zhuzz until you get the paté consistency you’re looking for.
- Add salt, pepper and paprika to taste. Turn into a serving bowl or Tupperware and chill in the fridge for at least two hours.
- Serve with challah, crackers or fancy shmacy little toast points.
- Can be frozen.
Posted on 16 January 2011, in Jewish cooking, Savory Nosh, Shabbat, Uncategorized, Vegetarian and tagged chopped liver, cooking, Jewish Cooking, kosher, recipe, Shabbat, vegetarian, vegetarian pate. Bookmark the permalink. 19 Comments.