Garlic and Herb Flatbread with Chicken Liver Pâtè

Monday, February 23, 2015 Alanna Figueira 1 Comments



Some of you are reading this looking forward to a way to finally be able to eat an organ meat, others are reading just out of curiosity, completely repulsed, and the majority of you are here for the flatbread. I will not be offended if you scroll straight down to the flatbread recipe. I get it. Like most of you, I was not always a clean real food eater and if you've ever read my about me you know I was actually a vegetarian for nearly 10 years before I started eating this way. I was a whole grain, low fat dietetic student. I counted calories to control my weight, I had a my fitness pal account, I ate between 1200-1600 calories a day. Not only was this not maintainable, but I craved carbs 24-7, I felt clouded, I had migraines and low energy. I attributed all of this to being a stressed out college student. 


 I also had a horrible experience with liver, which is why it has taken me this long to try it out again. I'll give you a quick recap of my vegetarian liver experience. I was pregnant with my son and severely anemic. I had a home birth planned and it meant everything to me that I had my son at home. My midwife told me my levels were so low, that if I couldn't get them up I would have to have a hospital birth. I was devastated. I tried 9 million vegetarian ways to get my iron up- you name it I tried it. I researched, I pulled out all my old textbooks, I took and ate everything that could possible raise my iron. My diet and day became shoving iron rich foods down my throat every day. Nothing helped, in fact it only got worse as my pregnancy went on. I'll never forget my midwife's face and her begging me "can't you just try a grassfed steak?" So I said f-it. I'm going to do this. Liver. If I'm going to do this I'm going all out. Liver is very iron rich. So I bought a store bought Pâtè  from whole foods, took one bite and puked my brains out. It was SO gross, as I remember, but I think it was the thought of it that was what troubled me the most. I wound up going with a roast beef sandwich, and I have to mention that my entire pregnancy I craved roast beef! I would basically dream about roast beef sandwiches... I hadn't eaten roast beef in 10 years and even as a meat eater I don't think I was some roast beef addict, my body just knew what it needed! It was speaking, no screaming to me! Eat the meat!!! That went over much easier, within a week my iron was way up in normal range and guess what? I felt like a million bucks! My energy was way up. 

 I'm in a different place now mentally. I understand why I eat the things I do, I'm more in tune with my body, and I am able to actually feel the therapeutic benefits of real food. See before, my body and mind was clouded with lethargy and toxicity and I felt tired after whatever I ate. It could be a salad or a bagel, my body was out of whack, for a long time. This recipe was inspired by Monica from The Movement Menu but I added a shit ton more butter because I was so terrified to taste liver and substituted like, everything and morphed Emeril in. It is more Emeril's recipe than anyone else.  You should really read Monica's post, it's a good read and if you're wondering why the fuck would I eat chicken liver, she puts it into perspective a bit. But the bottom line is, it's one of the most nutrient dense foods in the world! That's why. As I get deeper and deeper into my real food journey, I'm always adding new things. Organ meats, sardines, bone broth... These things take time for some of us to add in. But I'm here now and I'm ready and I really want you to try this!    

The verdict? The real truth? I am not in love, no I'm not. But I am also not throwing up, so that's a plus! The texture was smooth and creamy, absolutely no chunks or creepy looking pieces. But guess who was in love?  My picky 4 year old!  He just kept asking for more "spread", he didn't even ask what it was but said it tasted like chocolate!  (It does NOT).  He ate an entire ramekin then I cut him off for fear of either diarrhea or vitamin A toxicity... I kid... anyway.... It was very buttery, and I myself really needed the bread the first time to get through it. I liked it with blackberries, I liked the sweet with the super savory combination. I think of it like red wine, possibly an acquired taste. I know for a fact I did not always like red wine and now it's basically the only alcohol I enjoy.  Which is why I added it to the Pâtè , that and I had no brandy that Emeril called for!

Where to get chicken liver?  I suggest only using organic and preferably pastured.  You may have a local farmer which would be your best option, I got my organic chicken livers from my whole foods.

Let's talk a bit about the flat bread!  Yay!  I hope I haven't turned you off completely to this post!  This flatbread is really easy and it turns out like a crispy yet chewy flat bread with a cute little pita pocket, perfect for stuffing!  It is great for stuffing with sandwich meats, or just butter like I do.  I can't wait to see all of your creative ways to use these!  They scoop well, so would be great with salsa or any dip.  




Garlic and Herb Flatbread

Ingredients:

*makes 8 pieces

Dry Ingredients:
2/3 cup tapioca flou
1/4 cup coconut flour
2 tbsp arrowroot flour/starch
1 tsp salt
1 tsp garlic powder
1/8 tsp baking powder

 Wet Ingredients:

1 egg
2 tbsp olive oil
1/4 cup water 

1/4 cup chopped fresh herbs- rosemary, thyme, combination of both, or parsley and coarse salt (optional)

Egg Wash

1 egg
slash of water
*lightly beat 

Directions:


1.  Preheat oven to 425F.  Line a cookie sheet with parchment paper or silpat. 

2.  Mix dry ingredients in large mixing bowl. 

3. Lightly beat egg with water and olive oil.

4.  Add wet ingredients to the dry ingredients. 

5.  Mix to form a dough ball.  If dough is too sticky to handle, place it in the fridge for 10-30 minutes to make it easier to handle.

6.  Separate dough into 8 pieces.  Place the dough on parchment paper.  Place a piece of parchment paper over the dough (so it doesn't stick) and flatten your bread pieces with a rolling pin into approximately 2x6 inch pieces.  

7.  Brush your egg wash on each piece.  Sprinkle with fresh herbs and coarse salt.  

8.  Bake in the preheated oven for 13-15 minutes, until edges are crisp and golden and pockets have formed.  

9.  Allow to cool and enjoy! 

Chicken Liver Pâtè

*makes 5-6 ramekins 


Ingredients


1 pound organic chicken livers

1 cup full fat unsweetened coconut milk
1 stick butter, cut into 8 pieces
1/2 cup chopped yellow onions
2 cloves fresh garlic, minced
2 bay leaves
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy or red wine (I used red wine)
Fresh blackberries, for garnish


Directions:

1.  In a bowl, soak the livers in the milk for 2 hours. Drain well.



2.  In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.

3.  Remove from the heat and let cool slightly. Discard the bay leaves.

4.  In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.

5.  Pack the Pâtè  into 5-6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.  Optional:  cover each with melted ghee or clarified butter and garnish with fresh fruit or herbs.  

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Red Velvet Crepes with Whipped Cream and Chocolate Ganache

Monday, February 09, 2015 Alanna Figueira 2 Comments


Valentine's Day is in less than one week!  This year this silly little holiday falls on a Saturday so rather than share some decadent cake or truffle recipe I'm sharing a delicious breakfast recipe.  I will also direct you to my amazing Red Velvet Cake Truffles and instruct you to make them in silicone heart shape molds for your hunny if you want a festive dessert.   The whole family will love these and your kids will eat beets!  I promise you will not taste the beets! You will not taste dirt either.  Everyone asks me if my truffles taste like dirt because beets taste like dirt to them.  Well no, they taste like red velvet crepes, lightly sweetened,  slightly cocao-y and when you stuff them with homemade whipped cream and top them with chocolate sauce they taste like pure heaven.  These would be a great served as dessert or breakfast.

A few notes... the beets must be raw, to get a nice color, no cooked love beets sorry.  I indicate 1/2 cup loosely packed OR 1/3 cup packed because they should be about the same thing.  Too much beet will make the batter too thick.  If this happens add a little extra milk.  The raspberry wine vinegar adds such a nice taste, and if you don't know what else to do with it make my Raspberry Vinaigrette.  You can substitute apple cider vinegar or lemon juice, just make sure to use something because the acidity helps maintain the beautiful color of the beets.  Try not to over or under cook the crepes.  If you try to flip too soon, they can fall apart and if you leave them on too long they can get darker in color and too well done.  You must refrigerate your coconut cream overnight to get it cold so don't forget that step the night before!  Make sure you are using cold full fat unsweetened coconut cream for the whipped cream.  You can use the solid fat on top of a Coconut Milk can, but only use the solid fat or it won't whip.  I recommend the linked coconut milk and coconut cream based on taste, texture and quality.  You will not end up with cool whip, but a rich and thick coconut cream that is delicious.

Red Velvet Crepes with Whipped Cream and Chocolate Ganache 



For the Crepes

*Makes 4-6 crepes, serves 2
1/2 cup loosely packed OR 1/3 cup packed RAW beet, peeled, grated (use a cheese grater)
2 large eggs
2 tbsp butter or  Coconut Oil , melted
2 tbsp Tapioca Flour
2 tbsp  Coconut Flour
1 tbsp Cocao Powder
2 tbsp honey
1 Tbsp Coconut Milk
1 tsp raspberry wine vinegar (or apple cider vinegar)
1 tsp vanilla extract
1/4 tsp salt


Directions

1. Preheat medium sized skillet to med-low (3-4 setting).
2.  Blend all ingredients into a batter.
3.  Butter your pan and drop 1/4 cup into pan per crepe.  Swirl the pan so the batter is in a thin even layer. Cook for 2-3 minutes and then flip and cook on the other side.  Makes 4-6 crepes.  Set aside to cool.


For the Whipped Cream

1 1/2 cups Coconut Cream, cold from refrigerator overnight
2 tbsp honey
1 tsp Arrowroot Starch Flour
1 tsp vanilla extract


Directions:

Place all ingredients in a large mixing bowl.  Beat with a hand mixer on med-low 2-3 minutes, until whipped peaks form.

For the Chocolate Ganache

1/3 cup Chocolate Chips
3 tbsp Coconut Cream
1/2 tsp vanilla extract

Directions:

Melt all ingredients in a saucepan on lowest setting stirring frequently until combined into a thin sauce.




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