Denis, I *do not* do netmail. Only one of the BBSes I frequent has it
on offer and that is not the one I generally use for my replies. I
don't mind helping you to understand English/American colloquialisms,
slang and obscure terms. But - not in netmail.

If you have a question ask it in this (Cooking) echo. Anything I have
to say can be said in an open forum such as this.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ukrainian Chicken Liver Pie (Pechinkoviy Tort)
Categories: Poultry, Offal, Vegetables, Herbs
Yield: 8 servings

1 lb Chicken livers; cleaned,
- rinsed
1 md Yellow onion; coarse
- chopped
4 lg Eggs
1/4 c + 2 Tb oil; more for
- greasing
1/4 c A-P flour; sifted
2 ts Kosher salt; more to taste
1 ts Fresh ground black pepper
1/3 c Fine chopped fresh dill
2/3 c Mayonnaise
6 cl Garlic; fine minced

In the bowl of a food processor, add the livers and
onion and pulse until the mixture is a liquified,
scraping down the sides of the bowl as necessary.
Transfer the liver and onion mixture to a large bowl,
then whisk in the eggs, flour, 1/4 cup + 2 tablespoons
of oil, salt, and pepper.

Heat a small nonstick skillet over medium-low heat.
Brush the surface lightly with oil as the pan heats and
when the pan is hot, lift it away from the direct heat
and ladle in enough batter to coat the surface of the
pan in a thin layer, all the way to the edge of the pan
(about ¼ cup), swirling the batter until it forms as
perfect a circle as possible. You want a thin crepe, so
try to add as little batter as necessary to reach the
edges of the pan after swirling. Return the pan to the
direct heat and cook until the crepe is set, slightly
browned on the bottom, and crisp around the edges, about
3 minutes. Use a spatula, a fine-tipped wooden skewer,
or even your fingers to gently lift and flip the crepe
to continue cooking until the other side is slightly
browned, about 2 minutes more. Flip the crepe again,
cook for another 30 seconds to crisp, then transfer the
crepe to a plate and set aside while you continue
cooking the rest of the batter, stacking the crepes atop
one another as you go. Once all the crepes are cooked,
set them aside to cool to room temperature.

MEANWHILE, MAKE THE FILLING: Set aside a generous
tablespoon of dill for garnish, then, in a medium bowl,
add the mayonnaise, garlic, and the remaining dill.
Season with kosher salt to taste and whisk to combine.
Cover and refrigerate if you are not using immediately.

When the crepes are cooled, assemble the pie. Place one
crepe on a medium plate and spread with a thin layer of
filling (about 3 tablespoons). Layer a second crepe atop
the first. Continue layering all of the crepes and
filling in this manner to make a tidy stack. (You may
wish to ensure you have enough filling by laying out all
the crepes at once and dolloping even amounts of filling
onto each before proceeding with the stacking.) Decorate
the top layer generously with the reserved dill. Tent
the pie loosely with foil and transfer to the fridge.
Let the pie chill in the fridge for at least 2 hours or
up to one day. Cut into wedges and serve, either chilled
or warmed gently in the oven.

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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