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It’s hard to believe the High Holidays are already behind us. Many of us are left with wonderful memories of attending services, gathering with family and friends, and enjoying lots of good food.

I would not consider myself a gourmet cook, but I do love to get in the kitchen and experiment with different recipes. Some of my favorite dishes include brisket, babaganoush, chicken soup, and latkes.

My masterpiece, however, is my chopped liver (see below for the recipe). It seems that there are two people in this world – those who detest chopped liver and those who love it. I personally love not only eating my chopped liver but making it for special friends.

One of these special friends recently sent me an article titled “My Definitive And Absolutely Correct Ranking Of 40 Jewish Foods.” As I read through the list, some of the items listed got my mouth watering ~ whitefish salad, blintzes, charoset – delicious!! Others on the list? Not so much. I’m curious to know which items on the list you enjoy (or dislike)?

So apart from making everyone hungry, why am I writing about food? Well, because we have two Cultural Arts & Book Series (CABS) events coming up that deal with this tasty topic.

The first event takes place tomorrow (Thursday, October 7th) at 7pm. David Page, author of the book “Food Americana” will discuss how Americans have formed a national cuisine from a world of flavors and how that process continues today. On Thursday, November 11th, author Paula Shoyer will join us to discuss her book “The Instant Pot Kosher Cookbook.”

I hope you can join us for these two events. You can check out the entire CABS line up and register by CLICKING HERE.

Cathy’s Chopped Liver

Key kitchen prep item
You will need a food processor as this gives the chopped liver additional moisture and great texture with no schmaltz.

Ingredients:
1 pound chicken livers
1 large yellow onion
3 hardboiled eggs
3 – 4 stalks of celery
Handful of fresh parsley, chopped

Instructions
Fry the chicken livers in your choice of canola oil or butter.  Once the chicken livers are cooked, put them aside to cool a little bit.

  1. While the chicken livers are cooling, chop the eggs and celery in the food processor.
  2. Put chopped ingredients in a separate bowl.
  3. Use the blade to chop the chicken livers to a pate consistency and place in the bowl.
  4. Chop onions last in processor. They should be chopped enough to add a little moisture to the mix.
  5. Add parsley and salt to taste.

 

 

 

 

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