Red miso in beef liver pâté…why? Well, I wanted to replace the alcohol component with something else so that we could feed it to the baby. Miso has been on my mind a lot lately. I’ve been trying it a lot in unusual places where a kick of salty umami is needed.
I’m not sure there exists a substitute for the flavour of cognac? I figured miso would add a different depth of flavour that could turn out to be interesting. We had white miso in the fridge, but I thought red miso would stand up better in the pâté. So, this meant a trip to A-mart (what fun!) where I also picked up some dried kelp and dried shiitake mushrooms.
There seems to be a growing welcome for organ meats, being so rich in essential nutrients. I also keep hearing more about how liver can be an excellent source of iron for babies…so I’ve been trying some different things with it. This pâté seems to be the biggest win, and my absolute way to have it is with a dried fruit & nut compound and fresh sourdough after a winter walk. It was just the best after getting a good sweat and breathing hard outside. We washed it down with a nice nut brown ale.
It’s a good idea to buy high quality beef liver. We buy ours from Prairie Gold Meats. They are very open and transparent about how they raise their herd. It’s really incredible to see how they manage everything, and the meat is excellent!
Wilder loves this stuff. The other day, I fed it to him on animal crackers because it just seemed like a cute thing to do. Here, it’s on some fresh sourdough with a simple French carrot salad.
Is it just me, or is there something satisfying about smashing garlic? The lazy in me also likes that I don’t have to worry about dicing or grating it for this recipe…Print
We love to eat this as a snack while pretending to be fancy, or during cold winter adventures.
1/2 lb beef liver, membrane removed
4 slices of bacon
1/4 cup butter
1 small onion, roughly chopped
4 garlic cloves, smashed
2 teaspoons fresh rosemary, chopped
1/2 teaspoon freshly ground allspice
1/4 teaspoon freshly ground nutmeg
1-2 tablespoons red miso paste (see note)
Salt to taste
Heat a large skillet over medium heat. Cook bacon on each side until slightly crispy. Remove bacon from frying pan, and set aside to cool. Leave the bacon fat in the skillet, and reduce to low.
Add butter and onions to the skillet. Stir frequently, until the onions are caramelized (about 20 minutes). Add garlic and rosemary. Continue to sauté until the garlic is soft (about 2 minutes). Using a slotted spoon, transfer the onions, garlic and rosemary to your food processor or high powered blender.
With remaining fat left in the skillet, increase heat to medium-high. Add the liver, and cook through, careful not to overcook. Transfer the liver and remaining fat into the food processor or blender. Add the bacon, allspice, nutmeg, red miso, and salt as well. Process/blend on high until smooth.
Serve immediately, or transfer to an airtight container and store in the fridge.
Miso can vary in flavour intensity and salt, I’d suggest starting with 1 tablespoon, adding more to taste.
Keywords: pate, charcuterie, liver, bacon, onion, rosemary, miso, red miso, nutmeg, allspice, butter, garlic, snacks, healthy