Safta's Mock Liver - Green Bean and Pea Pate
Recipe By: Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen, San Francico, CA,
Serving Size: 12
Preparation Time: 0:00
Categories: Condiment - LowCal (Less than 300 cals) - LowerCarbs - Vegan
2 large onions -- cut in half lengthwise and thinly sliced
1 1/2 tablespoons vegetable oil -- or olive oil
2 large eggs
1/2 pound green beans -- ends trimmed, cut into 2-in. pieces
1 cup shelled fresh English peas -- or frozen peas
1/2 cup walnuts
1 small garlic clove -- peeled
3/4 teaspoon kosher salt -- about
1/2 teaspoon pepper -- or to taste
To serve: -- Matzo crackers
1. Cook onions with oil in a medium saucepan over medium-low heat,
stirring occasionally, until deep golden, 45 to 60 minutes. Let cool
completely.
2. Meanwhile, hard-cook eggs in another saucepan for 10 minutes and
continue with rest of recipe. Drain eggs, rinse under cool water, peel, and quarter.
3. Fill a third saucepan two-thirds full with water and bring to a boil over high heat. Add green beans and fresh peas, if using, and cook until barely tender, about 3 minutes; if using frozen peas, add during the last minute. Drain vegetables and rinse under cold water until cool.
4. Whirl nuts in a food processor until ground. Add eggs, green beans,
peas, and garlic and pulse until mixture is smooth. Add onions (including any oil and juices from cooking), 3/4 tsp. salt, and 1/2 tsp. pepper and pulse just until onions are chopped. Season to taste with more salt and pepper if you like. Serve at room temperature, with matzo crackers.
Note: Make ahead: Up to 1 day, chilled.
Yield: Serves 12 (makes 2 1/2 cups)
Total: 1 Hour, 40 Minutes
"My grandmother (safta is Hebrew for grandma) always made this mock liver because she felt it to be healthier than one made with liver and schmaltz (chicken fat)," says Evan Bloom of Wise Sons Jewish Delicatessen in San Francisco. Bloom and Wise Sons co-owner Leo Beckerman put this fresh-tasting pate on the menu for Passover.
Source: "Sunset, APRIL 2012"
S(Formatted by Chupa Babi): "July 2012"
Yield: "2 1/2 cups"
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Per Serving (excluding unknown items): 82 Calories; 6g Fat (58.6% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 131mg Sodium
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat
