Chicken Liver Mousse

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Recipes by Rob Weland, The Garrison

Photo by Bailey Weaver

Photo by Bailey Weaver

Serves 12  

  • 5 pounds chicken livers, soaked 12 hours or overnight in milk
  • 5 cups heavy cream 
  • ½ cup Cognac 
  • Salt to taste 
  • Micro herbs or edible flowers for garnish 

Heat oven to 300°. Purée livers, cream, Cognac and salt in a blender until smooth, then pour mixture into a baking pan and place pan inside a larger pan. Fill the larger pan with water, cover with foil and bake until a thermometer inserted into mousse registers 155°.  

 Remove mousse from oven, remove small baking pan from large pan and place on wire rack to cool. Once cooled, reserve in refrigerator. 

To serve, spread mousse over toasted bread or crackers. Garnish with herbs, greens or edible flowers. 

TIP: To make mousse light and fluffy, whip with mixer before serving. 

Spring Veggie Saute with Miso Dressing

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Miso
Miso

by Melissa Beazer, Sponsored by From the Farmer

Ingredients 2 tablespoons sesame oil, plus more for sauteing 2 tablespoons mirin 1 tablespoon white miso paste ⅓ package soba noodles ½ bunch asparagus, trimmed of woody ends and sliced lengthwise to resemble a flat noodle 3 cups baby bella mushrooms (approx. 6 large mushrooms), stems removed and thinly sliced 1 bulb (¼ cup) spring onion, finely chopped ½ cup spring garlic greens, finely chopped 1 tablespoon toasted sesame seeds 1 lemon, zested (optional) Sea salt, to taste

  1. Whisk sesame oil, mirin, and miso in a bowl. Set aside.
  2. Cook soba noodles according to package instructions, slightly al dente. Do not overcook. Drain and set aside.
  3. Sauté mushrooms in batches over medium heat, removing mushrooms from pan when cooked. Add a small pinch of sea salt to each batch of mushrooms. Once all mushrooms are cooked and set aside, use same pan over medium heat to sauté spring onion for 1 minute, then add asparagus and cook for 1-2 more minutes, then add garlic greens and cook for 30 seconds. Season lightly with sea salt to taste. Remove veggies from pan.
  4. Set pan to medium high heat and add miso mixture. Reduce by half. Add all the cooked veggies and the soba noodles to pan and toss with dressing. Top with sesame seeds and lemon zest. Serve warm or at room temp.

Make this recipe gluten-free by omitting the soba noodles and doubling the asparagus. Add your favorite protein to this dish and use the miso dressing as a marinade.

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