Chicken Liver Crostini adapted from "Second Helpings from Union Square Cafe" 1 cup olive oil 1/4 cup coarsely chopped pancetta 1/3 cup chopped onion 3 fresh sage leaves 3 juniper berries 1/2 tsp. capers, drained 2 anchovy fillets 8 oz. chicken livers (about 5 medium), trimmed of fat, rinsed, and patted dry 1/2 tsp. kosher salt 1/4 cup Port wine 1/2 cup chicken stock 2 tablespoon butter 1 fresh baguette, at least 12 inches long, sliced on a diagonal into 32 slices Heat 1 Tbsp of the oil over medium heat in a 10" skillet. Add the chopped pancetta and cook until the fat is rendered: 2 or 3 minutes. Add the onion and cook until softened but not colored: 2 to 3 minutes. Add the sage leaves, juniper berries, capers, and anchovy fillets and cook an additional 2 minutes. Season the chicken livers on both sides with salt and pepper. Add to the skillet and cook, stirring, for 2 minutes. Add the Port wine, bring to a simmer, and reduce until alsmot dry. Pour in the stock and simmer until reduced by about one half and thickened. Swirl in the butter. Transfer the contents of teh skillet to the bowl of a food processor and pulse to a chunky puree. Wash and dry the skillet. Place over medium heat, pour in 1/2 cup of the oil and bring it almost to the smoking point. Add as many baguette slices as will fit into the skillet and cook until the croutons are golden brown but still soft in the center (15 to 30 seconds on each side). Transfer cooked croutons to a place lined with paper towels. Spread the warm chicken liver pate onto the croutons and serve immediately.

Pour boiling water over the beans and let soak overnight. Next day, simmer the beans slowly on the stovetop with TLC in a rustic family style with a little salt, 1 clove and bay leaf, for about an hour until tender. Saute chicken livers in butter with salt and pepper, and serve over the beans. These chicken livers came from a mature chicken (stewing hen), which I also cooked at the same time. Stay tuned for that.