Actually cooking organ meats week after week
Pork Tongue Stir-Fry was inspired during a homeschool block on Ancient China with my 6th 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 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.Â
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!  Â
…
Duck tongue stir-fry requires pulling that little cartilage piece right out from from the tongue. (See below.) That tongue is left with nothing to say. Meanwhile, the more space I have in my life, I also find myself having less to say. Except to thank all the people and places woven into the tapestry of my life and heart….
Chicken Livers with Peaches and Sour Cream is a celebration! It’s a meal to celebrate and nourish this physical body that carries me through my days. We only get one body in our time here and it’s up to us to take care. To create habits that will compound favorably over time. I’m loving this summertime meal that has a bright glow and good vibes. Allow wellness!…
Pate with Italian Sausage Seasonings is the second pâté with sausage seasonings inspired by Alice Waters. Summer chicken livers are easy to find and perfect for this pâté. And they boast the sacred combination of fat-soluble vitamins (A, D, and K2) that must work together. The media can be so fickle: D getting all the love, A sometimes vilified, and K2 often absent… But the reality is that one without the others may be harmful; these three go hand-in-hand. …
Another day in the life; Sweetbreads with Zucchini and Mushrooms for dinner. Yep, among all the changes this past year, we are still eating organs every week. These meals tend to be mashups of meat, veg and spices that we have on hand. They have been plain and simple, quick and easy, accessible and no-fuss. …
Pork Kidney Stir-Fry with Tomatoes and Bell Pepper was adapted from my trusty copy of Innards and Variety Meats. This recipe surprised me and we liked it more than I expected. Which is great, because I’m always happy to take what my farmer has on hand. Or what is handed to me in life. Sometimes in excess, if that’s what’s available! In the meantime, we keep eating offal week after week because it feels so grounding and nourishing….
I’ve cooked organ meats enough to have made plenty of mistakes, but also to find their sweet spots and to know some of them pretty well. Alas, this recipe for Grilled Beef Heart is a gem, turning the simplest salad into something special and truly nourishing. And special thanks to Lara for opening her heart, asking about heart, and inspiring this post….
Chicken Salad with Livers is a celebration of this summer and the simple pleasures all around us. I’ve noticed that that so many parks, typically empty or sparsely used, have been well-utilized this summer. So many people are enjoying big, open spaces for visiting with friends or simply getting a breath of fresh air. We’ve taken this Chicken Salad with Livers outside with us several times this summer….
Kidney Meatloaf with Shitakes was so popular last weekend, I’m selfishly posting so I can find it later. Surprise, surprise, we’re not eating tons of liver right now. In fact, we’re enjoying other organs still available from our local farmers during this collective exhale. After diving into Chris Masterjohn’s well-researched Food and Supplement Guide to Coronavirus last week, I wanted to share why we’re skipping extra liver right now and how we’re incorporating zinc and copper into our diet these days….