I love my collection of Jewish cookbooks.
I use them them often and especially during the Jewish holidays.
But really, for me the best recipes come from family and close friends.
My fifth-grader wanted to make chopped liver for his end-of-school-year class potluck. His teacher requested that each student bring in a homemade dish from their heritage. (His school celebrates diversity so bringing in liver for lunch is not a big deal.)
I probably have hundreds of chopped liver recipes within my Jewish cookbooks.
But my good friend Irina makes the best chopped liver, so I asked her for her recipe.
I’m in my kitchen now, as I write this, watching my 11-year-old make chopped liver from scratch with my dear friend Irina’s recipe. What could be better?
If my grandmother were alive to see this, she would surely be kvelling.
Below is the recipe. It’s quite easy and very delicious!
Irina’s Chopped Liver
Sauté a large onion in schmaltz or vegetable oil until soft and lightly browned. Set aside.
Dry about 1lb of chicken livers with a paper towel and sauté in the same pan you used for the onions (add some schmaltz or oil before sautéing). You want them just cooked through. Otherwise they turn rubbery.
Combine the liver and onion and sauté together for about 3 more minutes.
You can process or use a knife to chop the onion and liver with two hard-boiled eggs.
I also add a little parsley and sometimes chives and salt and pepper to taste.
Schmaltz is what makes it tasty.