From "The Essential Book of Jewish Festival
Cooking," by Phyllis and Miriyam Glazer
The sisters Glazer call this "New Age Liver," because
it uses tempe. But I think that's selling it short. It's just a
damn good spread -- even for those indifferent to herbivorous concerns.
Forget about string beans, walnuts, mushrooms, eggplant -- this
kicks all other recipes' butts, and it's also incredibly easy! It
can easily be doubled -- but you will probably need to process it
in two batches, if you want it to be smooth.
-Coarsely cut up and steam 1 8 oz. package of tempe (I've only used
soy, but others might work) for 15-20 mins., until soft enough to
process.
-Slowly brown ~1.5 cups onions (1 large or 2 med.) in about 2 tbsp
butter over low heat.*
-Chop 2 hard-boiled eggs.
Combine these three things in a food processor, together with 2
tsp soy sauce and salt and pepper, and blend until smooth. If you
like pieces of egg more discrete, leave some or all of them out
and mix in by hand. You can also blend a little less thoroughly
to leave intact some pieces of "liver." Adjust seasonings
(I usually add some more soy sauce).
Serve chilled with crackers or on lettuce leaves using an ice-cream
scoop, if you're so inclined. Extra credit if you sculpt a bust
of Elvis with it.
*You can vary onion quantity pretty widely, and it will be fine;
but you wouldn't want too much or too little. If you have more patience,
it will be much better if you caramelize them, which takes at least
a half-hour in a skillet, or up to 12 hours in a crockpot (a great
use for a crockpot, by the way; make a huge batch and use it for
a bunch of different things, esp. soup, sandwiches, pizzas, various
veggie entrees).
|
