Chicken Liver And Shiitake Custard With Edamame Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Eastwest2 | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Fresh chicken livers |
| 5 | Egg yolks | |
| 1 | c | Heavy cream |
| 1 | c | Chopped shiitake mushrooms |
| sauteed with | ||
| 1 | t | Minced shallots |
| 2 | T | Chopped chives |
| 1/2 | c | Edamames |
| 1 | T | White truffle oil |
| Salt, to taste | ||
| Freshly-ground white pepper | ||
| to taste | ||
| === EDAMAME SAUCE === | ||
| 1 | T | Canola oil |
| 1 | Yellow onion, roughly | |
| chopped | ||
| 1 | T | Minced garlic |
| 2 | c | Chicken stock or low-sodium |
| canned | ||
| 1 | c | Edamames |
| 1 | c | Spinach leaves |
| 2 | T | Butter, cold and in pieces |
| Juice of 1 lemon | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
Set up a steamer. Place livers and eggs in a food processor. Mix and add the cream while moving. Season. Pour mix into a large mixing bowl. Fold in mushrooms, chives, edamames and truffle oil. Cook a little bit in the microwave to check seasoning. Ladle mix into rice bowls. Place in the steamer for 25 to 30 minutes or until custards are set. For the Edamame Sauce: In a hot sauce pan, coat with oil and soften onions and garlic, about 3 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the edamames and cook until soft, about 15 minutes. Do not over cook for they will darken. Check often. During the last minute, add the spinach. Immediately transfer to a blender and blend at high speed. Add the butter, blend and check for seasoning. Mix in the juice and reserve hot. For Plating: Place bowl on doiled plate. Ladle sauce on top of hot flan to completely cover. Drizzle with a little truffle oil. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C08) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 377 Calories (kcal); 38g Total Fat; (88% calories from fat); 5g Protein; 6g Carbohydrate; 363mg Cholesterol; 97mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 406
Calories From Fat: 302
Total Fat: 34.2g
Cholesterol: 306.7mg
Sodium: 521.7mg
Potassium: 649.3mg
Carbohydrates: 20.4g
Fiber: 4.8g
Sugar: 3.9g
Protein: 9g