A professional chef for 20-years, everything changed when his daughter Charlotte was born. Giving up the job of executive chef, David Chrystian wanted her to enjoy the benefits of his cooking and she in turn inspired him to share them with others. Both demonstrate that baby food need not be bland.

Yield

  • 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.

Ingredients

  • 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

Instructions

  1. Halve the plums, scoop the pit, toss with olive oil and vanilla bean seeds, roast in 400F oven for 20-30 minutes, until softened and caramelized
  2. Rinse the livers in cold running water, until water runs clear, trim any sinew or veins
  3. 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
  4. Simmer the quinoa in water with a spice bag filled with bay leaf, thyme, star anise, cloves and the vanilla bean pod
  5. Simmer the prunes in 1 cup of water, when softened, reserve, strained
  6. Transfer the roasted plums to a large sauté pan, put over medium heat, add cooked quinoa, chicken stock and the cooked prunes.
  7. Bring this mixture to a simmer, and add the chicken livers.
  8. Gently poach the livers with all other ingredients, for 23 minutes, they will become firm, but do not over cook
  9. Place this entire mixture in a blender and puree on high until very smooth, while processing, add one egg yolk at a time. The heat of everything in the blender will cook the egg yolks.
  10. Allow this mixture to cool slightly, while lining up ten clean and sterile baby food jars.
  11. Layer the plum/liver mixture with parsnip puree repeatedly, creating a parfait of these ingredients.