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madbakerThis week's Resolution Recipe: Chicken Liver Mousse.
4 oz bacon, diced
3 shallots, minced
(I added: several cloves garlic, minced)
2 sprigs fresh thyme
8 oz brandy
1 lb chicken livers, trimmed as needed
4 large eggses
1/4 cup heavy cream
2 tsp salt
Start a very large pot of water heating with an immersion circulator to 155 F.
Combine bacon, shallots, and thyme in a non-stick skillet. Place over medium heat and cook, stirring frequently, until the bacon has rendered its fat and shallots have just begun to caramelize, about 15 minutes. Remove the pan from the heat and add the brandy. Scrape up any browned bits from the bottom of the pan. Let cool for at least 15 minutes.Strain the mixture through a fine mesh strainer set over a medium bowl. Discard the solids and reserve the liquid.
Combine thereserved brandy, chicken livers, eggses, cream, and salt in a food processor. Process until completely smooth, about 3 minutes. Divide the mixture between four 8-oz (1/2 pint) jars. Seal each jar and place gently in the water bath. Set the timer for 1.5 hours.
Remove the jars from the water bath; transfer to an ice bath and let cool completely. Refrigerate for at least 12 hours before serving.
What worked: Tasty enough. Nice texture and the sous-vide process meant that the livers cooked enough while not getting rubbery at all. I hadn't tried the jar method before and the only problem I had was that the jars had to be Tetrised in to the pot.
One advantage to having finally upgraded my phone is that I can now connect to the Anova via bluetooth. I clicked on the button in the recipe and off it went! It even sent me an alert when the time was up. Brilliant!
I looked at the instruction to discard the bacon and shallots and said "Oh hell no." I just processed them first, then added the livers and brandy and the rest. I think it added more depth. Maybe less lightness, but that's okay by us.
What didn't: We had a large packet of hippy chicken livers which was a bit over 1.5 pounds. I increased the recipe and I really shouldn't have; this made over 4 pints. I like chicken liver pate, but this is a lot and it only keeps up to 2 weeks. We're putting a round of parchment over the mousse in the three remaining pints and sticking them in the freezer.
More substantially, this amount of brandy was way too much. Brandy was the first and last flavor hit of the mousse (especially the alcoholic bite).
Will I make it again? Meh, maybe. With less brandy. After we use up the three pints in the freezer.
4 oz bacon, diced
3 shallots, minced
(I added: several cloves garlic, minced)
2 sprigs fresh thyme
8 oz brandy
1 lb chicken livers, trimmed as needed
4 large eggses
1/4 cup heavy cream
2 tsp salt
Start a very large pot of water heating with an immersion circulator to 155 F.
Combine bacon, shallots, and thyme in a non-stick skillet. Place over medium heat and cook, stirring frequently, until the bacon has rendered its fat and shallots have just begun to caramelize, about 15 minutes. Remove the pan from the heat and add the brandy. Scrape up any browned bits from the bottom of the pan. Let cool for at least 15 minutes.
Combine the
Remove the jars from the water bath; transfer to an ice bath and let cool completely. Refrigerate for at least 12 hours before serving.
What worked: Tasty enough. Nice texture and the sous-vide process meant that the livers cooked enough while not getting rubbery at all. I hadn't tried the jar method before and the only problem I had was that the jars had to be Tetrised in to the pot.
One advantage to having finally upgraded my phone is that I can now connect to the Anova via bluetooth. I clicked on the button in the recipe and off it went! It even sent me an alert when the time was up. Brilliant!
I looked at the instruction to discard the bacon and shallots and said "Oh hell no." I just processed them first, then added the livers and brandy and the rest. I think it added more depth. Maybe less lightness, but that's okay by us.
What didn't: We had a large packet of hippy chicken livers which was a bit over 1.5 pounds. I increased the recipe and I really shouldn't have; this made over 4 pints. I like chicken liver pate, but this is a lot and it only keeps up to 2 weeks. We're putting a round of parchment over the mousse in the three remaining pints and sticking them in the freezer.
More substantially, this amount of brandy was way too much. Brandy was the first and last flavor hit of the mousse (especially the alcoholic bite).
Will I make it again? Meh, maybe. With less brandy. After we use up the three pints in the freezer.
