The Joy of Local Shopping

My brother and I have been traveling to Oakland every other week to visit the different farmer's markets there. It is fun to make the beautiful drive into the East Bay and the markets offer many more options than the super local markets in Napa Valley. We had already lucked out on first trip with half of a giant pig head for only 10$! We cooked the head all day, picked it apart and made a luscious bolognese out of it. When the time came to serve it up, we made a party of it, inviting a few friends over and rolling out pasta together. It was an incredibly satisfying meal and we got to make the most of a piece most people don't want! 

This last trip we headed straight back to the pig head stand. Although there are abundant produce stands throughout the market, I can't help but seek out the meat first! We checked into their offal situation and they happened to have pig liver and pork fat. Without even having an idea in mind, I purchased both at a very low cost, mind you! By the time we were home that day I was dreaming of the creamy pork liver mousse I had made back in the days of working at The Local Butcher Shop. I remember it being quite a challenge, something that required some technical prowess. After doing some research online I came up with a pretty easy recipe and went for it. The mousse turned out fantastic and I have been eating it all week.

Pork Liver Mousse

1# pork liver

10 ounces pork fat

1 medium onion

3 oz brandy

6 pieces of sage

1/4 c heavy cream

2 eggs lightly beaten

s&p to taste

Julienne onion and caramelize, adding sage just near the end of cooking. Deglaze with brandy. Cool mixture. Bring all ingredients to room temperature. In the meantime, line your vessel of choice (a terrine mold or a loaf pan works best) with saran wrap. In a blender, combine all ingredients and mix until smooth. Pass through a sieve or chinois into a bowl leaving any chunks behind. Pour into vessel and place into a water bath that reaches 1/2-3/4 of the way up your container. Place into your 350F degree oven and bake for 40 minutes to an hour. Most instructions will dictate you cook your mousse to 150F internal temperature. We simply poked ours and pulled it out when it felt firm! 

Enjoy this recipe. It's quite delicious on toast. 

This recipe is loosely based on a Danish Pork Liver Pate recipe found online