I have a question about the recipe "Tuscan Chicken Liver Paté" from gluttonforlife.
This pate tasted wonderful but I must have done something wrong. It was very dense and quite dry. What could I have added to moisten and smooth it out a bit. Otherwise the taste was terrific.
Hmm...wondering if you might have cooked it down a bit too much? The only way I could think to rescue it from dryness at the end might be to add more olive oil.
I haven't tried this recipe but when I make mine it has a lot more butter, plus caramelized apples and onions ... maybe more butter (or olive oil as glutton for life suggests)
Hmm...wondering if you might have cooked it down a bit too much? The only way I could think to rescue it from dryness at the end might be to add more olive oil.
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I haven't tried this recipe but when I make mine it has a lot more butter, plus caramelized apples and onions ... maybe more butter (or olive oil as glutton for life suggests)
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here's mine in case you are interested! http://www.food52.com/recipes/2269_the_most_requested_pate_ever
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