Tag Archives: chicken liver mousse

Flying Solo: My First Terrine

Weighing out my ingredients for chicken liver mousse

Weighing out my ingredients for chicken liver mousse

Lightning speed update before I run out to the restaurant. Friday is Station-mate’s day off so it was my first day flying solo on Charcuterie for prep (service I was not so nervous about). Since we had two porcelain terrine molds available, I decided to make a full recipe batch of the chicken liver mousse. It was nerve-wracking, especially working with the livers (regular chicken and foie gras) since they are very very perishable. (Treat it like you would seafood, they said to me.)

I found a stray chicken heart in my 5-pound bag of livers. Sous Chef S seemed impressed that I caught it. We made sure to pull it out — not sure how the tough fibers of the heart muscle would have impacted the Vitaprep blender!

After I got the terrines in the oven, I knocked out the smaller tasks I had on my list — hard-boiled eggs, deviled egg filling, harissa aioli, slicing a giant loaf of country bread for toast, and slicing some salumis for service (including using the big meat slicer for the first time!).

Service was intense, as it is most Fridays and Saturdays. I got hit with about six charc boards, and the deviled eggs were incredibly popular during happy hour. Unfortunately, Sous Chef S did step in to help once or twice when I was “in the weeds” so to speak.

I also got a blast from the past — one of the “kids” from my office came here for dinner! I finally found a lull right when they were leaving so I stepped out to say hi. He said the office is not the same without me but that I look very happy in my new home.

I’m on Pantry today leading my three boys (Sassy Stage, Musician Stage, and Fish Stage). I’ll have to come up with new names for them sometime…

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The Learning Continues: Buttering Terrines

Buttering the Chicken Liver Mousse Terrine

Buttering the Chicken Liver Mousse Terrine

So like I mentioned yesterday, we all got a late start to our day today since we were a bit overstaffed for prep but the sous chefs could not pare down the crew and send anyone home since everyone would be needed for service later on. When I arrived at 12:45pm, it was just me and Chef, so I started a batch of chicken liver mousse jars while waiting for Station-mate to arrive.

Today’s new lesson was buttering the chicken liver mousse terrine. The mousse oxidizes when exposed to the air, so we coat it in a fine layer of butter to protect the terrine. This is a notoriously difficult task on this station because it’s easy to spend too much time trying to perfect the edges and end up ruining it instead. It’s like frosting a cake — best to start with more than you’d need and scrape off the extra, because if you don’t have enough, it may tear (or in this case, smear). You also want to work quickly because the butter will set… and because you have to do this in the walk-in and it is freaking cold in there!

My Smoked Salmon Terrine

My Smoked Salmon Terrine

We also cut open my salmon terrine from yesterday. It looks BEAUTIFUL and super solid. That’s the most important part — I’ve seen many salmon terrines start to crumble and fall apart as they are sliced. Sous Chef J squeezed the sides and seemed surprised to see how solid it was. I showed it to Chef who simply replied “Very nice.” (The best I’ll get out of him probably. haha)

Another View of My Smoked Salmon Terrine

Another View of My Smoked Salmon Terrine

During service, Sous Chef S was supposed to be on Hot-Apps but instead, he had Pizza Guy J take over and Station-mate went to pizza instead (pizza was his very first cooking gig after being a dishwasher here). So I was flying solo on Charcuterie, and I had two charc boards today! They both came out nicely and in a decent amount of time (although admittedly longer than the 7 minutes that Chef had decreed yesterday).

Tomorrow is Station-mate’s day off so I will be flying solo on Charcuterie. I know I have to make two chicken liver mousse terrines (a full recipe), and other smaller tasks like deviled eggs, harissa aioli, and slicing bread and salumis. Can’t wait for the challenge.