Do you ever have one of those days? You know, the kind that finds you doing everything but the one thing you’d set as a goal?
Well, today was one of those days for me. I made succotash, and rugelach dough, a cranberry crackle tart and extra tart dough. But I didn’t manage to get the lamb stew that was today’s French Fridays assignment into the oven. The lamb languishes in the refrigerator, the apricots wait patiently on the counter. Tomorrow will be their day.
Today, I ate ribs coated with a sauce that my mother made up on the spot, which somehow paired perfectly with butternut squash roasted with cinnamon, nigella, pumpkin seeds, and cardamom. And I dug into this chopped liver, which is humble-looking, but delivers on flavour.
I think it’s the crispy onions and the quatre épices that really make this version of chopped liver special. The onions were almost crispy when they were done. I was worried they’d be too dry, but once mixed with the liver, hard-boiled egg, and some oil from the pan, and left to rest overnight, they melted into the mixture.
This was an unequivocal hit and will be showing up on my buffet table, humble-looking or not.
See how the Doristas fared with this recipe last year, when it came up on the rotation: Mme. Maman’s Chopped Liver. And here’s where you can find links to the rest of the French Fridays crew’s posts on this week’s recipe here: Lamb and Dried Apricot Tagine.