Janine Farzin

Gizzard Risotto with Chanterelles, Parsley and Sorrel

September 23, 2022 By Janine Farzin Leave a Comment

Gizzard Risotto on a plate sitting outside on the deck, with yellow aspen leaves on the deck next to the plate

My local, pastured organic farmer has been giving away the gizzards. They would otherwise go to the pigs, and I take them completely unprocessed. First, I have to take out the little bag of rocks from the middle and trim off excess fat and connective tissue. I have more than 20 pounds of them now as the pile in my freezer grows with each slaughter. Despite having a few gizzard favorites, I am often thinking about new recipes to diversity our surplus. Gizzard Risotto with Chanterelles, Parsley and Sorrel is the newest addition to our collection. …

Chicken Liver Puttanesca

September 7, 2022 By Janine Farzin Leave a Comment

Two rows of three bowls of Chicken Liver Puttanesca served.

I was craving the savory flavors of puttanesca… but what to do on a Monday night? Add liver! Any night is a good night for liver, but I find that if I always start the week off well, everything is easier. I created a weekly meal schedule for our family many years ago… to be sure we would have a steady relationship with the most nutrient-dense foods. Chicken Liver Puttanesca was a great Monday night meal and is sure to have a repeat appearance in our home….

Deep-Fried Gizzards and Livers with Collards and Corn Bread

August 19, 2022 By Janine Farzin 4 Comments

Deep-fried gizzards and livers have had a special place in my heart for several years, but only recently did I finally recreate them in my kitchen! I had seen a sign advertising this Southern specialty and always wanted to try them. Recently, one of my farmers sent the recipe and another farmer had a windfall of chicken offal available for me. Serendipitously, I was able to make this recipe a couple of times in the span of a few weeks to tweak and perfect it!…

Chocolate Chili Beef Liver Pate

July 27, 2022 By Janine Farzin 6 Comments

Jar of Chocolate Chili Beef Liver Pate with chilis above and squares of chocolate below and cracker pieces dipped in pate on the side

Are you afraid that beef liver is too strong or too minerally and you aren’t sure what to do with it? Are you due for some self-love today? Do you have a beautiful package of grass-fed, grass-finished liver looking back at you every time you open your freezer? If so, now’s the time to start defrosting it. If not, call your best farmer and get some. Beef liver gets an A+ in nutrient-density. And Chocolate Chili Beef Liver Pate has all the right seasonings to keep you coming back for more. …

Steak and Kidney Tartlets inspired by Hogwarts

February 27, 2022 By Janine Farzin 2 Comments

Steak and Kidney Tartlet on a plate, garnished with green herbs and served alongside green kombucha

We approached this recipe as an answer to a recent interest in wizardry and potions. However, these Steak and Kidney Tartlets had a really nice filling and a different flavor profile than my previous Steak and Kidney Pie post. Less herbs and veg, more meaty, and more umami with the Worcestershire and tomato paste. Alas, I cheated on the pastry crust; I’m not accustomed to taking these kinds of shortcuts, but the kids loved the novelty along with our wizardry theme….

Offal Shawarma with Liver and Kidneys

February 20, 2022 By Janine Farzin Leave a Comment

We were inspired to make shawarma recently and, as usual, replaced the traditional with the offal. The prep for the meal was simple and the meat cooked quickly with perfect seasonings. Break up any mid-winter blues with this bright and delicious Offal Shawarma with Liver and Kidney! (Or any organs you have on hand. 🙂 …

Offally Creamy and Delicious Chicken Pot Pie

January 28, 2022 By Janine Farzin Leave a Comment

Everyone loves pie! Blueberry pie. Pizza pie. Steak and kidney pie. Chicken pot pie! It’s not as ‘boring’ as some of the other foods in our home. My daughter gets to bake, again. Meanwhile, I strongly believe we must continue to minimize the ‘displacing foods of modern commerce.’ Offally Creamy and Delicious Chicken Pot Pie is a hearty and nourishing meal to please all of us….

Thai Chicken with Basil (and Organs)

January 19, 2022 By Janine Farzin 2 Comments

Thai Chicken with Basil (and Organs!) was inspired by a recent discovery of a chicken and organ blend from Force of Nature. Any ground meat dish deserves to have some organs added. It’s a way to boost nutrient-density in our favorite meals. It’s easy to do by hand, but once I discovered these blends, I’ve incorporated them into many of our meals….

Pork Tongue Stir-Fry with Green Beans, Ginger, and Garlic

December 3, 2021 By Janine Farzin 2 Comments

Pork Tongue Stir Fry with green beans, bell peppers, mushrooms, ginger and garlic alongside a pot of rice

Pork Tongue Stir-Fry was inspired during a homeschool block on Ancient China with my 6^th grader and reminiscing about my own experiences. My dad loved Chinese food (as American as it may have been) and my mom took Chinese cooking classes when I was young. I remember the dragon from Chinese New Year’s parades in San Francisco’s Chinatown, and the inside of urban markets where she would scour for ingredients….

Fall Minestrone with Sweetbreads

October 25, 2021 By Janine Farzin 2 Comments

Fall Minestrone with Sweetbreads

Fall Minestrone with Sweetbreads feels right on time. Leaves are changing, the days are getting shorter and a chill in the air means staying home is starting to feel so cozy again.

This recipe is one of my favorites and precedes this blog by a few years. It made an appearance on early lists… Me wondering if I could or would start this site. This week offallygoodcooking celebrates it’s fourth birthday. Hooray!

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