 |
| VEGETARIAN CHOPPED LIVER
Canned stringbeans and/or peas do give a more gray-brown, realistically liver color, and a certain taste, but it is certainly better with fresh beans. 2 tablespoons salt 2 pounds stringbeans, trimmed and washed 4 medium onions, sliced or chopped (about 4 cups) 3 tablespoons vegetable oil 5 large or 4 extra-large eggs, hard-cooked and shelled 1 cup shelled walnuts 3/4 to 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Bring about 5 quarts of water to a rolling boil. Add the 2 tablespoons of salt and the stringbeans and boil the beans for 7 to 9 minutes, until tender. Drain and set aside to cool. In a 9- to 10-inch skillet, fry the onions in the oil until many of the onions are browned, some of them rather dark. Start the onions on high heat and fry for about 5 minutes, tossing frequently, then reduce the heat to medium and fry, stirring occasionally, for another 15 minutes In a food processor, fitted with the metal blade, combine half the walnuts, half the fried onions, and half the stringbeans. Chunk up 2 or 3 of the eggs and add to the processor. Pulse the processor until the mixture is quite fine (but not pasty) and resembles chopped liver. Stir down the mixture a couple of times during the processing. Turn into a mixing bowl and process the remaining ingredients. Stir the two batches together, adding salt and pepper as you do. Cover and refrigerate at least a couple of hours before serving. The "liver" tastes even better the next day. Makes 7 cups Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By aaron_finster@... |