{"id":20472,"date":"2024-09-25T09:12:08","date_gmt":"2024-09-25T13:12:08","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=20472"},"modified":"2024-09-25T17:11:13","modified_gmt":"2024-09-25T21:11:13","slug":"what-am-i-chopped-liver","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=20472","title":{"rendered":"What Am I, Chopped Liver?"},"content":{"rendered":"

Well, um, yes. Yes, you are chopped liver.<\/p>\n

(Click on any image to view it in high resolution.)<\/em>
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\nIn this photo, at least. It\u2019s a classic Ashkenazi Jewish side and never a main, hence the cutting slur relegating the target to second class status. Ironically, the dish is absolutely delicious.
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\nIt\u2019s a cinch to prepare, although it is time consuming if you want to get it just right. There are only four ingredients: saut\u00e9ed chicken livers, caramelized onions, hard boiled eggs, and schmaltz (rendered chicken fat, often justifiably referred to as \u201cliquid gold\u201d) that are ground together (but a food processor is fine) and served on matzo, rye bread, or challah.<\/p>\n

Here, I\u2019ve accompanied mine with sliced cucumbers, pickled green tomatoes, cherry tomatoes, and garnished it with gribenes. What, you don\u2019t know from gribenes? A shanda! Gribenes are crisp bits of chicken skin fried along with more onions until shatteringly crisp.
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\nOy! I almost forgot to mention the fifth ingredient \u2013 a Jewish grandmother would never forgive me.<\/p>\n

It\u2019s love, of course.
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