The Problem With Steak

The problem with steak is that you sometimes feel you need to “atone” with something “less heavy” the next day. Which is how one of us started leafing through Madhur Jaffrey’s At Home with Madhur Jaffrey. Honestly, everything I’ve made from that book has been great, it’s just that it’s hard to gear up for vegetables. Part of what makes At Home so good is that most, if not all, of the recipes are super simple and not very time consuming. Jen alighted on Potato and Pea Curry (page 168). Which was good. She compromised by suggesting a kofta of some sort. I flipped to the Baked Pate-Kebabs recipe (page 23) and got distracted by “pate.” So instead of a loaf of ground turkey sliced thin we had ground lamb mixed in with a bastardized version of chicken liver pate (using livers from the baggies in some whole chickens we had) along with the fragrant flavors of the Indian spices the original recipe details. This was good, though liver becomes really sticky for some reason, at least until you add the egg.

Chicken Liver Sort-Of Pate Bowdlerized From Joy Of Cooking (Page 725)
Not 8 tablespoons of butter but rather one or two;
No shallots (didn’t have any);
No apples (I’m sure it’s a good touch but no);
Two chicken livers (not a pound);
Hoochy brandy, instead of Calvados or Cognac;
Either ricotta cheese or yogurt instead of heavy cream;
Immersion blender suffices.