|make your stomach happy||.||
I come from a family of cooks, so I’m often the recipient of great recipes. My grandmother passed along a recipe for what she called Mock Chopped Liver. I don’t know about you, but the idea of chopped liver is about as appealing as, oh, haggis. So I was in no hurry to sample an imitation of this dish. But in my quest for unusual and tasty green bean recipes, I decided to give grandmother’s recipe a try. And I can tell you this: it tastes nothing like chopped liver. This mixture of green beans, walnuts and eggs creates a fantastic spread. Great for sandwiches, crackers, or as a dip. Stuffing cherry tomatoes with the paté will make light appetizers. The possibilities are endless!
So I’ve decided to bless this recipe with a new name: Green Bean and Walnut Paté. Now doesn’t THAT sound delicious?
Green Bean and Walnut
Chop whole onion. Sauté the chopped onion over med-high heat in 2 tablespoons olive oil, until golden and tender. Add green beans, walnuts, eggs, and the sautéed onion plus the raw into a food processor. Process until finely ground – the texture should be like a rough paté. Add the mayo and blend. Season with salt and pepper. Chill until cold.
Makes 1½ Cups of pate.
Toasting Nuts: For microwave toasting, spread nuts evenly in a flat microwavable dish. Cook on high power for 4 to 5 minutes for 1 cup. Stir three times during cooking. For oven toasting, preheat to 375 degrees F. In a cookie sheet, or like pan, evenly spread nuts. Bake, stirring occasionally, for 5 to 10 minutes or until lightly browned.
Joanna Piatek: Cook, Eater, World Traveler, and Freelance Writer can be reached at email@example.com. Her back porch farm has produced a cucumber flower. Progress!