Home » Vault » Chopped Liver W Caramelized Leeks
Chopped Liver W Caramelized Leeks
Chopped liver is one of my all-time favorite foods. Growing up, I was pretty intimidated to try it. I mean, have you ever seen a kid craving chopped chicken liver? But, to be honest, I was missing out; chopped liver is divine! It's not just reserved for holidays; I serve my chopped liver all year long. This time, I used leeks instead of onions since they are in season right now. To enhance the flavor, I added beef tallow to the frying process, which gave the dish incredible depth. Personally, I like to add a generous amount of freshly cracked black pepper and hot honey; the heat pairs wonderfully with the livers and the sweetness of the caramelized leeks. I serve it on toasted sourdough bread with hard-boiled eggs and grated horseradish. Can it get any better? I don't think so. Just remember, whenever you make chopped liver, it disappears quickly, and there's never enough. Make sure to prepare a sufficient amount, or stash some in the fridge so no one finishes off your chopped liver
Ingredients
Method
More from the Vault
Homemade Snickers Bar
I love Snickers bars, and I had no idea how easy it is to make them from scratch! No complicated steps, barely…
French Brioche
Brioche is one of the richest doughs I’ve ever made, yet fluffy like a cloud. Unlike the common assumption, th…
Vodka Pasta
Vodka pasta is one of those delicious dishes which is faaar greater than the sum of its parts. This is a tough…
One Pot Shawarma Rice
This a super easy one pot dish inspired by one of my favorite foods on Earth. I marinate my chicken thighs in…
Flour Tortillas
What's up, tortilla lovers! If you're a fan of Mexican food (and who isn't?), you know that nothing beats the…
Sheetpan Chicken Kefta
You guys went bonkers for my sheetpan kefta recipe, so I went ahead and developed a lighter version with chick…
Babish's Ultimate Chicken Parm
A couple of subtle but noticeable changes to the orthodoxy of chicken parm make this a luxurious and addiction…
Chicken Parmesan
Today on basics, we are making chicken parmesan!