http://clevelandfoodie.com/2010/01/cook-like-chef-sawyer.html Covering all the delicious foodie finds & happenings within Cleveland. Tue, 22 May 2012 15:50:15 +0000 hourly 1 http://wordpress.org/?v=3.1.1 http://clevelandfoodie.com/2010/01/cook-like-chef-sawyer.html/comment-page-1#comment-6340 livetocook Sun, 24 Jan 2010 19:58:00 +0000 http://clevelandfoodie.com/?p=1595#comment-6340 I made this last night and it turned out great. It's pretty easy to make but if you want to save some time, just make the mousse, it is just as good as the chopped liver. Also, I cut back on the amount of butter. Is 12oz's really what Sawyer's recipe calls for? I made this last night and it turned out great. It’s pretty easy to make but if you want to save some time, just make the mousse, it is just as good as the chopped liver. Also, I cut back on the amount of butter. Is 12oz’s really what Sawyer’s recipe calls for?

]]> http://clevelandfoodie.com/2010/01/cook-like-chef-sawyer.html/comment-page-1#comment-6327 Michelle V Wed, 20 Jan 2010 20:37:33 +0000 http://clevelandfoodie.com/?p=1595#comment-6327 I'd go with crusty bread. If you make it, let me know how it is. I’d go with crusty bread. If you make it, let me know how it is.

]]> http://clevelandfoodie.com/2010/01/cook-like-chef-sawyer.html/comment-page-1#comment-6320 livetocook Mon, 18 Jan 2010 21:36:53 +0000 http://clevelandfoodie.com/?p=1595#comment-6320 This sounds great. I think I'll make this the next time I need an appetizer. How would you suggest serving this? With some crusty bread? This sounds great. I think I’ll make this the next time I need an appetizer. How would you suggest serving this? With some crusty bread?

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