Chopped Liver

Nobody eats real chopped liver anymore but it is yontif and my son David is in town and this is one of his favorites.   I have had versions made with lentils, green beans (my personal preference), mushrooms and eggplants usually  blended with walnuts, hard-boiled eggs, and onions and  although they are delicious they just aren’t the same.  The trick to good chopped liver is patience.  The onions need to caramelize for about 30 minutes over a low flame.  If the color of the onions isn’t a deep golden brown, you won’t achieve that flavor that takes chopped liver to a whole different level.  This is the way my mother made it and today I used her wooden bowl and hackmesser (chopping knife) to make it.

Chag Sameach!

Manya’s Chopped Liver

1 pound chicken livers

5 hard-boiled eggs

4 large brown onions

1/2 cup vegetable oil

dash of salt

Broil the livers for about 5 minutes, turning once or twice.  Remove and cool.  Dice onions and saute in oil over a low flame till they are a deep golden brown.  Place all ingredients in wooden bowl and chop till fine or you can do this in the food processor on the pulse cycle but DO NOT over blend.

Enjoy,

Irene