Recipe for “Pumping Iron”
Roasted Plum, Chicken Liver, Quinoa, Egg Yolk and Parsnip

chefs daughter

By David Chrystian,
Chef’s Daughter

chefs daughter 1

10 (4) ounce jars, maybe more

The liver mixture is both rich but tart, the plums add a sour note, yet there is sweetness from the aroma of vanilla and caramelization of fruit. The parsnip puree adds earthy creaminess, which balances the acidity from the plums. And although creamy, cuts the richness of the liver.

This recipe has been our daughter’s favorite. She has one taste and devours it until there is nothing left. We serve this recipe cool, not quite warm, as the liver is much nicer cool, like you might enjoy pate. Nobody wants warm pate, not even a baby.

1 lb chicken liver
6 black plums
1 cup raw quinoa
2 egg yolks
4 cups peels, chopped parsnip
1 sprig thyme
1 bay leaf
1 vanilla bean
1 tbsp olive oil
1 pc star anise
2 cloves
1 cup chicken stock (unsalted, home made)
½ cup prunes

-Halve the plums, scoop the pit, toss with olive oil and vanilla bean seeds, roast in 400 *F oven for 20-30 minutes, until softened and caramelized

-Rinse the livers in cold running water, until water runs clear, trim any sinew or veins

-Simmer the parsnips in water until soft, puree with some of the cooking liquid, any remaining cooking liquid can be used to cook the quinoa, reserve parsnip puree until ready to assemble

-Simmer the quinoa in water with a spice bag filled with bay leaf, thyme, star anise, cloves and the vanilla bean pod