Liver Pate

Appetizers

This recipe is inspired by Fabio Picchi, who is the creator of the finest liver pate I have ever eaten— anywhere on the planet. It’s origins, though, are from Annagloria.

Ingredients

2 Tbl Extra virgin olive oil
2 cups Yellow onion, small diced
1 cup Carrot, small dice
½ cup Celery, small diced
1 cup Veal top round, chopped small
1 cup Pork or veal liver, chopped
1 cup Chicken liver, chopped
½ cup Prosciutto ham, chopped
1 Tbl Italian flat-leaf parsley, chopped
½ tsp Fresh oregano, chopped
½ tsp Fresh thyme, chopped
3 each Bay leaves
1 cup Marsala wine
2 tsp Kosher salt
1 tsp Fresh ground black pepper
½ lb. Butter, cut into 8 pieces

Instructions

Heat oil in a large skillet over medium heat. Add the onion, carrot and celery and cook for 3-4 minutes, stirring frequently. Add the bay leaves, pork/veal liver, chicken liver, veal top round, salt and pepper and continue cooking for another 5-6 minutes. Add the prosciutto, oregano, thyme and Marsala. Stir constantly until all the Marsala has evaporated. Remove from the heat and discard the bay leaves. Fold in the butter and stir until it is completely melted and incorporated. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the parsley and mix on medium speed until the mixture has a creamy texture, about 4-5 minutes. Reduce to low speed and continue to mix until the mixture has cooled. Pour into prepared terrine mold. Allow to set at least 4 hours, preferably overnight.

To serve, remove from the terrine mold by running a paring knife dipped in hot water around the edge. Turn upside down onto a cutting board and lightly tap the bottom of the terrine mold to release the pate. Slice ¼“- ½“ thick with a sharp knife while still cold. Run the knife under hot water and wipe clean before each slice to ensure clean, smooth slices. Serve chilled or room temperature.

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com