Actually cooking organ meats week after week
Marrow Ice Cream is the ultimate upgrade to a beloved summertime treat! Savory Herb and Classic Cinnamon Vanilla Marrow Ice Cream recipes are included. Nutrients in marrow provide anti-inflammatory and joint benefits (while repairing skin, bones and cartilage). Plus, the collagen and special sugar glucosamine found in marrow help restore the gut lining. Don’t limit this treat to summertime, as the nutrients in marrow are also essential to learning….
As I mentioned here, heart is an organ with a lot of connective tissue that benefits from slow and low cooking. Braised Beef Heart with bone marrow is a simple dish that serves well.
And besides, as a busy mom, there is nothing that I like more than a slow and low braise. Dinner started late morning. Ready by mid-afternoon. And requiring very little work. Our home filled with the divine smell and anticipation of tender meat in a nourishing stock.
But I didn’t really know how to do it. The easiest meal ever.
No, seriously….
When it comes to nose-to-tail eating, some cuts get a lot of attention—while others, like lamb testicles, remain in the shadows. But these nutrient-dense gems are worth a second look. Packed with B-vitamins and essential minerals, they offer powerful nutritional benefits that might just surprise you. Zesty Vietnamese-Inspired Lamb Testicles takes the leap into unconventional territory so you can discover the tastier side of adventurous eating.…
Cozy Chicken Heart Soup is perfect for boosting nutrient density as the weather cools. Our family seemed to be on the verge of getting sick this week and I have been focusing on cozy favorites like braised roasts, our favorite Pho, marrow, and simple soups. We started this week with this Chicken Liver Mousse, so I didn’t think we needed more liver, but was still focusing on nutrient-density as I scoured my freezer. I found one lone bag of chicken hearts and knew that now would be a good time to use it….
“Tomorrow is just another day. I’m afraid you’re going to screw up the rest of your lives…”
Sauteed Brains were inspired by the 1988 film Stand and Deliver. And are a reminder that every day is our best day. That tomorrow is no different. That we already have everything we want. Use your mind, harness some discipline, and shape your life as you dream it be.
I was too young to watch Stand and Deliver when it was released, but was always intrigued. I’m just catching up 30 years later. It’s loosely based on the true story of math teacher Jaime Escalante. He leaves his professional job to become a teacher at a working class school in Los Angeles. He realizes his students have untapped potential and works to bring them up to their grade level and then beyond, taking AP Calculus by senior year.
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Two weeks ago I heard the keto carnivore argument that ribeye is the perfect food. Even though I’ve known about all the pieces of this equation – something clicked in me. Suddenly, it became clear that Justin Nault was right. Yet, while we love indulging in steak around here, I confess that I have a trump card in my back pocket. Let Seared Tongue replace your pricey ribeye tonight.
I’ve mentioned that tongue reminds me of Waygu beef, but I now see even more pleasure in that analogy than I had before. Yes, if ribeye is the perfect food; then so is tongue….
Songbirds, whale, carp, and buffalo are all tongues that have been valued in the past.
Tongue is one of the four sacred fatty organs (along with marrow, liver and brains), prized throughout the past. And due for a resurgence today.
Tongue tastes like the meat of the animal you are eating – so nothing off or weird there. But “…it’s the texture of tongue – tender, rich, smooth, and creamy – that will seduce you,” according to Jennifer McLagan….
I’ve heard Sally Fallon Morrell say that tongue is one of the four prized fatty organ meats – along with liver, brains and marrow. As it turn out, it isn’t an organ at all… It’s actually a muscle, just one that happens to be high in good fats and cholesterol. Along those lines, it’s easy to eat, without the jiggly texture of some other organs, but also more tender than all other muscle meats….
I’ve cooked Pozole a few times, and Menudo dozens of times, but just recently realized how similar they are. In short, you’ve got a rich broth, flavored with toasted chiles, topped with some fresh condiments. Where Pozole uses the pigs head for the rich broth (and hominy), Menudo uses marrow, trotters, and tripe. …
Even though I have a savory palate and wouldn’t mind soup most mornings for breakfast (especially through winter), the kids don’t love that idea. Â In fact, I would say that they don’t even like that idea. Â Unless, of course, it is menudo, Mexican tripe soup, as adapted from Rick Bayless in Authentic Mexican Cooking – affectionately known around our place as ‘cow’s stomach soup.’
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