Liver pate

While liver pate is a ubiquitous spread in Eastern Europe, it's rather hard to come by in the US. The Liverwurst sold at often exorbitant prices in select supermarkets is not comparable. First of all, it's often sweetened. Secondly, there is no need to add truffle oil to liver pate to make it wonderful. For any Eastern European it's a comfort food, not a fancy dish.

Ingredients
12 chicken livers
2 tbsp vegetable oil
6 tbsp butter
2 tbsp cream
1 tsp lemon juice
1 tsp marjoram
0.5 tsp black pepper
salt

Preparation
Wash the livers and cut off any green bits (those got bile on them while being dissected...that part will taste bitter).

Cook the livers in vegetable oil, without salting. Be careful not to break them into pieces.

Remove livers from the oil and cool. Add to a food processor with the softened butter, cream and spices. Blend until smooth.

Serve on crostini made from nice, crusty bread. Add some scallions, cucumbers, tomatoes...and my personal favorite, a little spicy sauce. Either the Hungarian Piros Arany, or the Sriracha brand.

Store in the refrigerator, tightly sealed, for up to 2 weeks.