Savoring Kentucky

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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

If We Call It Paté, Does That Help?

A few foods mean more than their nutrient and calorie composition. In our house, chicken liver paté means Hanukkah and Christmas and New Year's Eve. It means December. It's not for everyone, we know. But those who like it REALLY like it. It's luscious and savory in a sugary time, and for that alone, we praise it.

Last week during the Hot Water Cornbread radio show, Chefs Ouita and Chris Michel included Chris's mother's paté among their best bites from Thanksgiving. I'm pretty sure you can re-create that paté using the second of four recipes listed here. And our family's recipe is here.

Enjoy the unctuous umami. And use organic chicken livers if you can!

 

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