I felt like I had won the lottery on Saturday, when I found these organic, free range chicken livers. Oh what luck! I love chicken livers, especially when they're all whipped up and luscious. Since I had loads of pickled vegetables leftover from my banh mi experiment, I naturally thought to create a mini banh mi amuse bouche. Banh mi is commonly made with pork pate, so a creamy chicken liver mousse would be a nice substitute. Here I toasted up some sliced baguette and topped each with a quenelle of mousse, daikon, carrots, jalapeño and cilantro. The acid from the pickled vegetables cut through the richness of the mousse perfectly. Isn't mini-sized food great?
6 Comments
andreea
14 Nov 2007 01:11 am
[this is good] this looks great. ideal finger food recipe – i see cocktail party success
rocksnightly
14 Nov 2007 10:11 am
[this is good] Great photo Julie!
sutherland
14 Nov 2007 06:11 pm
[this is good] Wow, this looks absolutely delicious. Your dishes always show such envious technique and thought.
reesie
14 Nov 2007 06:11 pm
Beautiful photo! Maybe a slightly smaller aperture so the first one would be entirely in focus? I really like the arrangement and the white white white background. I’m a big fan of white backgrounds.
canarygirl
15 Nov 2007 01:11 am
[this is good] OMGAWD. Will you adopt me? I promise to do all the dishes. Stunning photo, and the food, MAN the crostinis are killing me. I want to lick the screen. lol
Yeehaw Murghi
22 Nov 2007 12:11 pm
[this is good] Your food photography is amazing — I really like the way you control the depth focus The out of focus elements lets you examine, and appreciate the colors. Beautiful.
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