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[quote=Anonymous][quote]I just fried up a bunch of chicken livers the other day with some onions. I'm trying to eat more liver for fertility reasons. It does not taste good and I'm wondering if anybody has ideas about making it taste better at this point or freezing it and grating it into something else. Can I make pate with cooked liver? [/quote]

Absolutely.  Toss them in your food processor (the livers and the fried onions), and, while they're spinning, drizzle olive oil in the top.  Add salt and pepper.  I also like to add calvados--though I usually splash it in the pan while stuff is frying, to deglaze and to burn off some alcohol.  If you don't have calvados or don't like it, you could also use white wine.  (You could experiment with red too, I suppose, but that would change the flavor some--make sure it's something you like, do only a little at a time, and taste, taste, taste.)

I don't have measurements for any of this stuff--I just throw it together, taste, and add more stuff, till it seems right.  Then it's really good on crackers or crusty bread with wine.

BTW when I'm doing this from scratch, I don't use onions, I use shallots.  I chop a mess of them really fine, fry them with the livers in olive oil (or, if I'm feeling decadent, bacon or duck fat), deglaze with the calvados, then into the food processor they go.

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