Archive for February 5th, 2008


Chopped liver and mock chopped liver have been done dozens of ways, but my friend Dolores made the best “any kind of” chopped liver I ever tasted. Mock chopped liver delivers all the great taste and texture of the real thing, but without the bad fats and cholesterol. The trick is in carmelizing the onions and roasting the walnuts. Try this recipe, and see if you agree. Enjoy on a cracker or some fresh rye bread!

Dolores’ mock chopped liver

1 tablespoon olive oil 

3 medium onions, sliced

3/4 cup walnuts

1 15-ounce can of Le Seur baby peas, drained

4 hard-boiled eggs

1/4 teaspoon salt

freshly ground pepper, to taste

Saute the onions in the oil over medium high heat, stirring frequently, until nicely browned and carmelized. Set aside.

Place the walnuts on a tray in a 300 degree F oven for about 8 – 10 minutes until aromatic and starting to lightly brown.

Place all the ingredients into your food processor and combine until you have a smooth consistency. Adjust seasonings as desired. Serve chilled.



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