In Russia, we like to cook liver pate on a Holiday menu. Usually it is quite simple – the liver (chicken or beef), carrots, onions and butter. All boiled or roasted until cooked and minced in a meat grinder.
This recipe adapted from Taste of home site, liver, mushrooms and apples are perfectly combined. Very tasty with a baguette.
Soviet children didn’t like the smell of anise, it was in cough syrup with a terrible taste. I have long hesitated to try fresh fennel. Once I saw it roasted in Whole Foods and tried a little bit. When fennel is cooked, it leaves only a slight aftertaste of anis. So, I tried it at home, recipe adapted from Teri’s Kitchen. Very bright and tasty dish.