{"id":23046,"date":"2011-11-28T22:52:08","date_gmt":"2011-11-29T03:52:08","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23046"},"modified":"2011-11-28T22:52:08","modified_gmt":"2011-11-29T03:52:08","slug":"turkey-liver-pate%e4%b8%83%e9%9d%a2%e9%b3%a5%e3%83%ac%e3%83%90%e3%83%bc%e3%83%9a%e3%83%bc%e3%82%b9%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23046&lang=en","title":{"rendered":"Turkey Liver Pate
\u4e03\u9762\u9ce5\u30ec\u30d0\u30fc\u30da\u30fc\u30b9\u30c8"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Turkey liver Pate<\/strong>
\nNovember 27, 2011<\/em><\/p>\n

I was never a big fan of chicken liver when growing up. My mom didn’t care for it herself, so I probably saw a chicken liver dish at our dinner table only a few times. But I do clearly remember its strange taste and texture.<\/p>\n

For some reason I couldn’t throw away the liver that came with our Thanksgiving turkey. If turkey sellers decided not to discard the liver, there must be a reason why I shouldn’t throw it away either. I did some research trying to find a way to use the liver and I decided to make pate. I sort of combined these two recipes (this<\/a> and this<\/a>), and the final product was actually very good. I know this is probably not for everyone because of its unique flavor, but it can be a great snack for wine drinkers.<\/p>\n

Turkey liver pate: butter, onion, garlic, Baby Bella mushrooms, turkey liver (milk), brandy, heavy cream, thyme, sage, juniper berries, bay leaf, sugar, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Turkey liver Pate November 27, 2011 I was never a big fan of chicken liver when growing up. My mom didn’t care for it herself, so I probably saw a chicken liver dish at our dinner table only a few times. But I do clearly remember its strange taste and texture. For some reason I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-23046","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23046","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23046"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23046\/revisions"}],"predecessor-version":[{"id":23058,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23046\/revisions\/23058"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}