Reinventing Josh's Favorite Childhood Birthday Meal
Today, the Mythical Kitcheneers are reinventing Josh's 9th birthday meal. Make your own with the recipe below! MK # 062
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Time Codes:
------------------------
Pastry & Brittle - 1:02
Liver Mousse - 3:06
Peas & Cheese - 7:03
Recipe
------------------------
Step 1: Make the Puff Pastry Sheets & Savory Almond Brittle
Ingredients
* Puff Pastry
* Sliced Almonds
* Sesame Seeds
* Poppy Seeds
* Caraway Seeds
* Butter
* Sugar
* Sea salt
* Dried Thyme
* Dried Rosemary
* Puffed rice
1) Remove puff pastry from the fridge.
2) Cover with a layer of chicken shmaltz.
3) Bake 3 puff pastry sheets in a oven until golden brown.
4) While cooking in the oven, toast almonds with sesame seeds, poppy seeds, and caraway seeds.
5) Add sugar, butter, dried thyme, dried rosemary, puffed rice, sea salt and pour onto a sheet pan with a silpat mat and allow to cool.
Equipment
* Pastry brush
* Silpat + baking sheet
* Medium sauce pot
* Silicone spatula
Step 2: Make Chicken Liver Mousse & Mushroom Shingle
Ingredients
* Mousse
* 1 Tbsp canola oil
* 8 ounces chicken livers soaked in milk
* ½ tsp tony chachere’s
* 1 shot cognac
* 1 stick butter
* 3 shallots
* 3 cloves garlic
* 2 sprigs thyme, stripped
* Tony C Mushroom Shingling
* 1 cup button mushrooms
* Tony Chachere’s to taste
* 2 tbsp butter
* 2 tbsp olive oil
1) Dry chicken livers off and season with tony chacheres.
2) Heat canola oil in a large sautee pan over medium high heat. When the pan is hot, drop in the chicken livers and sautee for 3 minutes, until browned but still slightly pink in the middle.
3) Add chicken livers to the bowl of a food processor along with sticks of butter
4) Heat 1 Tbsp of butter in a pan and add shallots and garlic. Sautee until softened, about 4 minutes then add cognac and thyme.
5) Add to food processor and process until smooth. Add to piping bag.
6) Heat butter and oil in a large sautee pan over high heat. Add the mushrooms and season.
Equipment
* 2 sautee pans
* 2 silicone spatulas
* Food processor
* Piping bag
Step 3: Make the whipped goat cheese pea
Ingredients
* 1 cup cooked and cooled peas
* 2 tbsp milk
* ½ cup heavy cream
* 6 ounces goat cheese
* ¼ tsp salt
* 3 sheets puff pastry
* 1 portion chicken liver mousse in piping bag
* 1 portion mushrooms
* 1 portion almond brittle
* 3 sheets puff pastry
* 1 birthday candle
1) Blend peas, milk, and goat cheese and salt in food processor until smooth. Put into fridge to chill. While that is chilling, whip heavy cream with hand mixer until stiff peaks. Fold pea mixture into whipped cream until combined.
2) Lay down one sheet of puff pastry and pipe goat cheese pea mousse. Add puff on top, pipe on chicken liver mousse. Top with more puff, add mushrooms by shingling on the top and add the crushed almond brittle.
3) Put candle in and light.
Equipment
* Hand Mixer
* Food Processor
* Silicone spatula
* 2 piping bags
* Offset spatula
* Lighter
* Spoon
Видео Reinventing Josh's Favorite Childhood Birthday Meal канала Mythical Kitchen
Subscribe to Mythical Kitchen: https://www.youtube.com/mythicalkitchen?sub_confirmation=1
Check out our podcast, A Hot Dog Is A Sandwich!
Apple Podcasts: https://www.mythical.com/hotdog
Spotify: https://open.spotify.com/show/2i5anybdkLktC1ie6Cmhni
Megaphone: https://cms.megaphone.fm/channel/hot-dog?selected=CAD7001192242
Click the bell icon so you'll know when we add a new video!
Want more Mythical Kitchen? Check out these playlists:
Fancy Fast Food - https://www.youtube.com/playlist?list=PLW8XZTagL0oJhk71Ip3rIzHOFY3Edw2pw
Snack Smash - https://www.youtube.com/playlist?list=PLW8XZTagL0oKYv5beEZpH5hP8aA5ahGKQ
Food Fears - https://www.youtube.com/playlist?list=PLW8XZTagL0oK6vh1N6DOYcdWzGyuAxjtN
Food Feats - https://www.youtube.com/playlist?list=PLW8XZTagL0oJI4IG7pZ-y792AHI4vIbWD
Pick up official Mythical Kitchen merch at https://mythical.com/collections/mythical-kitchen
Join the Mythical Society: https://www.mythicalsociety.com
Follow Mythical Kitchen:
Instagram: https://instagram.com/mythicalkitchen
Facebook: https://facebook.com/mythicalkitchen
Mythical Chef Josh's Instagram: https://instagram.com/mythicalchefjosh
Follow Mythical:
Instagram: https://instagram.com/mythical
Facebook: https://facebook.com/mythical
Twitter: https://twitter.com/mythical
Website: https://mythical.com
Check Out Our Other Mythical Channels:
Good Mythical Morning: https://youtube.com/goodmythicalmorning
Rhett & Link: https://youtube.com/rhettandlink
Ear Biscuits: https://applepodcasts.com/earbiscuits
Good Mythical MORE: https://youtube.com/goodmythicalmore
Want to send us something? https://mythical.com/contact
Time Codes:
------------------------
Pastry & Brittle - 1:02
Liver Mousse - 3:06
Peas & Cheese - 7:03
Recipe
------------------------
Step 1: Make the Puff Pastry Sheets & Savory Almond Brittle
Ingredients
* Puff Pastry
* Sliced Almonds
* Sesame Seeds
* Poppy Seeds
* Caraway Seeds
* Butter
* Sugar
* Sea salt
* Dried Thyme
* Dried Rosemary
* Puffed rice
1) Remove puff pastry from the fridge.
2) Cover with a layer of chicken shmaltz.
3) Bake 3 puff pastry sheets in a oven until golden brown.
4) While cooking in the oven, toast almonds with sesame seeds, poppy seeds, and caraway seeds.
5) Add sugar, butter, dried thyme, dried rosemary, puffed rice, sea salt and pour onto a sheet pan with a silpat mat and allow to cool.
Equipment
* Pastry brush
* Silpat + baking sheet
* Medium sauce pot
* Silicone spatula
Step 2: Make Chicken Liver Mousse & Mushroom Shingle
Ingredients
* Mousse
* 1 Tbsp canola oil
* 8 ounces chicken livers soaked in milk
* ½ tsp tony chachere’s
* 1 shot cognac
* 1 stick butter
* 3 shallots
* 3 cloves garlic
* 2 sprigs thyme, stripped
* Tony C Mushroom Shingling
* 1 cup button mushrooms
* Tony Chachere’s to taste
* 2 tbsp butter
* 2 tbsp olive oil
1) Dry chicken livers off and season with tony chacheres.
2) Heat canola oil in a large sautee pan over medium high heat. When the pan is hot, drop in the chicken livers and sautee for 3 minutes, until browned but still slightly pink in the middle.
3) Add chicken livers to the bowl of a food processor along with sticks of butter
4) Heat 1 Tbsp of butter in a pan and add shallots and garlic. Sautee until softened, about 4 minutes then add cognac and thyme.
5) Add to food processor and process until smooth. Add to piping bag.
6) Heat butter and oil in a large sautee pan over high heat. Add the mushrooms and season.
Equipment
* 2 sautee pans
* 2 silicone spatulas
* Food processor
* Piping bag
Step 3: Make the whipped goat cheese pea
Ingredients
* 1 cup cooked and cooled peas
* 2 tbsp milk
* ½ cup heavy cream
* 6 ounces goat cheese
* ¼ tsp salt
* 3 sheets puff pastry
* 1 portion chicken liver mousse in piping bag
* 1 portion mushrooms
* 1 portion almond brittle
* 3 sheets puff pastry
* 1 birthday candle
1) Blend peas, milk, and goat cheese and salt in food processor until smooth. Put into fridge to chill. While that is chilling, whip heavy cream with hand mixer until stiff peaks. Fold pea mixture into whipped cream until combined.
2) Lay down one sheet of puff pastry and pipe goat cheese pea mousse. Add puff on top, pipe on chicken liver mousse. Top with more puff, add mushrooms by shingling on the top and add the crushed almond brittle.
3) Put candle in and light.
Equipment
* Hand Mixer
* Food Processor
* Silicone spatula
* 2 piping bags
* Offset spatula
* Lighter
* Spoon
Видео Reinventing Josh's Favorite Childhood Birthday Meal канала Mythical Kitchen
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