Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Midwest Archive >
Oct 1, 2000 11:54 PM

St. Louis: Chopped Liver

  • j

Where, oh where can I get great chopped liver in St. Louis? Shermie's just does *not* cut it!!!

Thanks -

  1. Click to Upload a photo (10 MB limit)
  1. r
    Rachel Perlow

    Chopped Liver is one of those things that I don't (usually) buy out, either prepared to take home or in a sandwich. It's just too perishable and its never like my mom or grandma made. I make my own and have never followed an exact recipe. However, since I just made it for Rosh Hashanah, my procedure is fresh in my head.

    FYI I don't keep kosher, and liver has its own peculiarities for kashrut (you have to broil liver), so this recipe wouldn't live up to orthodox kashrut and will taste different if you broil the liver instead of sauteing it (mostly, it'll be dryer). Quantity: 1 qt of finished chopped liver, with enough left over for the cook's lunch :>


    Rachel's Chopped Liver

    1.5 lbs chicken livers (3 8 oz packages of Empire brand chicken livers, in the kosher freezer section of most supermarkets)

    2 Tbs schmaltz (or oil or margarine if you don't have your own rendered chicken fat, although you can buy schmaltz or nyafat (like margarine only it tastes like schmaltz instead of butter, as if margarine tasted like butter!). Please don't use butter, it's not kosher but it's not pate either!

    3 onions, chopped

    5 Hard Cooked Extra Large eggs (basicly 2 large eggs per 1/2 lb of liver, but I didn't have large, just extra large), cut up (don't overcook the eggs)

    Salt (I use kosher salt) & Pepper

    Defrost the liver properly in the fridge overnight, or in a cold water bath (keep in the bags). Heat a large saute pan (since I will be using an immersion blender to puree the mixture later on, I use a small soup pot because the higher sides prevent messy splattering) and melt the schmaltz. Saute most of the onions, reserving about half a cup raw, until translucent. (Optional: Remove about 1/2 cup of cooked onions to brown later as a garnish.) Remove the liver from the plastic bags and rinse carefully. Add the liver to the pan and cook, stirring and breaking up lobes with a spoon until there is no pink left. Turn off heat.

    Sprinkle with about 1/2 tsp kosher salt and a few grinds of pepper. Add the cut up eggs (Optional: reserve a little to grate on top as a garnish) and raw onion. Either pulse in a food processor, or (as I do) use an immersion blender to puree the liver, eggs & onions. Taste carefully for salt, remember hot foods don't need as much as cold so you may want to _lightly_ oversalt it. Most of my family always wants to add more salt at the table no matter how much salt I put in as I really don't like it too salty.

    Chill. Before serving drain any liquid that may have accumulated. Top with carmelized onions or grated egg and serve with tomato slices and challah or matzo.

    YUMMY and full of fat & cholesterol, but you only have it a few times a year so enjoy!

    1. Good luck. I am not sure if you're new to St. Louis, but if you are, you'll find quite a few food items that are a pale imitation of the real thing. The jewish food here sucks. Anyone who thinks otherwise just hasn't been anywhere. Chopped liver is quite easy and cheap to make. E-mail me and I'll give you a recipe.