Lavender Madeleines

From Los Angeles Magazine

Chef Andrew LeStourgeon shares his recipe

Serves 2 - 4

Ingredients
225g (1 cup approx.) egg whites
280g (1 1/4 cup approx.) sugar
95g (6 2/3 tablespoons approx.) almond flour
50g (3 1/2 tablespoons approx.) filbert flour (also called hazelnut flour—find at specialty baking stores)
112g (1/2 cup approx.) all-purpose flour
Zest of one Lemon
38g (2 2/3 tablespoons approx.) honey
190g (3/4 cup approx.) browned butter, strained, cooled to room temperature
2g (1/2 teaspoon approx.) lavender flowers

*Other equipment: Madeleine pan or molds.

Preparation

1. Sift all three flours together
2. Add the lavender flowers and the lemon zest to the dry mixture, set aside.
3. In a stand mixer, begin to whip the egg whites on medium speed.
4. Gradually add the sugar until stiff peaks form. This process should take approximately 15 minutes, gradually adding the sugar into the whites over that time.
5. When stiff peaks are present, fold in the dry mixture, then the melted brown brown butter, and honey. Be careful not to over-deflate the batter while doing this.
6. Refrigerate over-night before using.
7. Preheat oven to 360 degrees.
8. Spray your madeleine molds with non-stick spray and dust with flour.
9. Fill the molds with the batter.
10. Bake at 360-degrees for approximately 10-12 mins until puffed and golden brown.
11. The madeleines should be crispy on the outside, and soft on the inside.
12. Et voila! Bon appetit.

Chicken Liver Mousse

From Los Angeles Magazine
Osteria La Buca chef Jason Neroni shares his recipe

Pairs well with a slices of vingeary pickled vegetables. Spread over toast for a delciously rich snack or hors d'oeuvre.

Serves 6, with leftovers

Ingredients
1 pint chicken livers
1 green apple, peeled & chopped
5 strips of smoked bacon
5 garlic cloves
4 medium shallots
1/8 cup sherry vinegar
3 sheets gelatin (pre-soaked)
1 tsp curing salt
2 tbsp salt
1 tbsp pepper

Method

1. Caramelize the bacon over medium heat until crispy, making sure to reserve the bacon fat for flavor.
2. Add the apple, garlic and shallots, and roast until golden brown, reserve.
3. Heat one or two sautee pans (you need to make sure you have enough surface area to ensure that you don't steam the livers).
4. When the sautee pan or pans are extremely hot, add a couple drops of canola oil and add your chicken livers, careful for flames. 
5. Sautee livers on one side untill golden brown or medium rare.
6. Place all ingredients in a blender and puree on high until smooth. Best to let the mousse sit overnight. If not, on a bed of ice of 3 hours.
7. Serve with toast points and pickled vegetables.