Actually cooking organ meats week after week
Braised Sweetbreads with Mushrooms is classic French cooking. A modern cook might simplify and combine steps, but by attending to detail, flavors are perfected along the way and complement the simple sweetbreads. Alas, the mirepoix, bouquet garni, flavorful ham, and broth elevate this dish to rich comfort food. Braised Sweetbreads with Mushrooms are tender, succulent and flavorful. As usual, Mastering the Art of French Cooking does not disappoint. …
No doubt there are as many versions of Mondongo as there are families who make it. Along with the tripe, potatoes, carrots and oregano seem to be the foundation. As usual, many versions will supplement the broth with trotters or hooves or other bones (adding gelatin and minerals). After reading several versions, I adopted the spices and vegetables that worked for us….
When I learned that traditional cultures included some of their animal foods raw, it made sense to me. But it still seemed very foreign. I grew up in a home with well-done steaks and London Broil cooked all the way through. Yet, after I leaned into this idea, I realized that cultures the world over still enjoy raw meats and it wasn’t as odd as it originally seemed. One of the easiest appetizers to adopt in our home was Steak Tartare. …
When my father-in-law travels to Iran, we are the beneficiaries. He often brings us large bags of pistacios and tiny sacks of saffron (and if my husband is lucky, a box of gaz – Persian nougat with pistacios). Over the years, I’ve grown to love the flavor of saffon. Too much and it’s almost metallic, too little and you’ll miss the essence of it. But saffron adds such earthy-sweet, delicious flavor to dishes that I knew from this start that Saffron-Spiced Tongue would be great. …
Breaded Lamb Fries with Herbs work as an appetizer or a meal. They taste like chicken and are an easy white-meat sell in the organ meat world – as long as you don’t know or aren’t squeamish about what you are eating! They are also a powerhouse of nutrition. Like an egg, they have half of everything needed to create a life from scratch. Are you feeling adventurous yet?…
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Classic French Pork Liver Pate stands on it’s own, but also makes a beautiful accompaniment to many meals. This traditional dish may be vilified for the high vitamin A levels or cholesterol in liver. However, it’s longevity in traditional cuisine runs counter to concerns. Perhaps everything in moderation still applies!…
In my opinion, the most sustainable way to incorporate organ meats into our diet and lifestyle is to create meals that we love using these foods. The kinds of meals that our kids will later consider comfort food. The kind that they ask me to make for them on their birthdays. And while I used to scorn hiding organ meats in meals; I now consider them just another dish. Stuffed Poblanos with Extra Goodness is just one more nutrient-dense meal that my family loves….
One time my husband read somewhere that gourmet food is where you do something to food, and then you do something (else) to that food. Unfortunately, I confess that this recipe falls into that category. Do something to food. And then do something (else) to that food. Yet, in the end, you may find you’ve ended up with a sweetbreads recipe you come back to again and again. The Best Pan-Fried Sweetbreads….
Liver is made up of an agglomeration of cells with little connective tissue and doesn’t behave like regular muscle meat. It cooks very quickly and overcooking can often leave the meat grainy and dry, with an increased intensity of flavor. For this reason, I’ve always been skeptical of a baked or braised liver, but have also wanted to experiment since many old cookbooks include these types of recipes. I confess I was pleasantly surprised when recently preparing my own rendition of Baked Liver with Breadcrumbs and Bacon. …
This Hearty Meatball Sub appeared first on the EatPluck site. As James Barry notes, “We recommend using any of the Pluck products with this recipe: Spicy, All-Purpose, Pure or Zesty Garlic.” And I agree! In the meantime, heart is a muscle meat disguised as an organ, meaning it’s easy to love. Plus, it’s packed with powerhouse antioxidant Coenzyme Q10, so eat up and enjoy!
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