One of my mothers best friends was someone she knew since she was I believe 9 or 10 years old. I have obviously known her since I was born. She is an extremely thoughtful person. We have lunch every year on the day my Mom died to celebrate her life. She always brings something thoughtful. An old year book, a photo or just something that is a remembrance of the past.
When we moved into a house we built many years ago she brought me a tin and had taped on the front my Grandmothers recipe for mandel bread. It was in my Grandmothers handwriting. I have kept it displayed with my cookbooks every since. Two years ago she brought me a chopped liver recipe in my Mom’s handwriting. I had it framed. Every day I walk out of the house I walk by both of those recipes, see their hand writing including the small plaque my Mom gave me that says “never trust a skinny cook”.
Passover is a family holiday and in a salute to my Mom I made her chopped liver. A decadent treat.
1 lb chicken livers
1 whole Spanish onion thinly sliced
4 tbsp. unsalted butter
4 hard boiled eggs
In a frying pan melt the butter. Then add the chicken livers until they are browned. Then add the onions to the chicken livers and saute until everything is browned. The onions should be caramelized. Let this cool.
Take the liver mixture and four peeled hard boiled eggs and put them into a food processor. Chopped until fine. A few pulses should be all you need. Add salt and pepper to taste.
We will be serving this with matzah. Happy Passover.
Love this.My mom’s mandel braut is truly a gift and in my life acts like Proust’s madeleine.
i need to make some sooner than later
I absolutely adore everything about this: how thoughtful your mom’s friend is, the framed recipes, and that sign!! (where do I get one)?A great addition to chopped liver: sliced green onions, in addition to the sautéed onions. I usually hate raw onions and dislike raw green onions, but they just work here, and give great color.Btw, did you see the nyt article from yesterday about pay disparity for women. Made me think of your story.
And meant to add that leave my chopped liver somewhat chunky. Passover Classic.
I did. Not surprising but at least it is making the NYT
may you celebrate freedom during Pesach
its nice to see Judy’s handwriting. it’s one of the things we leave behind.
I never gave much thought to this before, but how true it is.
In the digital age, not so much.:-(
butter? i think not! i looked at the recipe and it calls for margarine. but everything changes and butter probably tastes a whole lot better!
What a nice tribute to your mom…I’m going to borrow your idea and frame one my mom’s recipes ..great idea!!!
Happy Passover to you and yours!!Chopped liver was one of my favorites as a kid. My mom still makes it. No doubt a recipe she learned from her mom. Lovely how these things get passed down from generation to generation.
hope you had a great Passover. Seders are a lot of fun.