Actually cooking organ meats week after week
Inspired by Fuchsia Dunlop, Sichuan-styled Kidney Flowers will surprise and delight. My version does not do justice to the intricate knifework shown in The Food of Sichuan; nor do I have a seasoned wok for this dish. Regardless, the morsels were well-cooked on high-heat – browning some exterior pieces while still allowing for a pink center. As noted in the name, the knifework allows the flower to unfold like a blossom during cooking….
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….
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….
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. 🙂 …
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….
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….
As far as legumes go, properly prepared lentils are relatively mineral-rich and easily-digested. Moreover, vitamins A and D in animal fats help mitigate some of the anti-nutrients found in legumes or other whole grains, nuts, and seeds. Buttered Lamb Kidneys with Greek Lentil Salad is a cozy pairing that celebrates and elevates each of these humble ingredients….
I didn’t start with a strategy of hiding organ meats. Once I learned about the importance of including them in a diverse and nourishing diet, I served them front and center, without apology. Regardless, we incorporate them into all sort of foods now. Sometimes ingredients come up and sometimes they don’t. Whether you do intend to reveal your (secret) ingredients or not, Savory Mushroom Bolognese with Ground Organs is a great place to start!
So what is so important about organ meats? …
This post is a continuation from last week, when I encouraged readers to choose pastured, grass-finished animals. And includes a recipe for Kidneys with Hazelnut Butter Sauce. It’s a simple recipe – the crispy, buttery nuts pair well with the fleshy kidneys. Yet, while I served these this week, the Kidneys with Hazelnut Butter are almost an afterthought compared to my musings.
I mention the importance of pastured, grass-fed, grass-finished meats often. It’s important for pursuing nutrient-density, improving store-bought pork rinds, purchasing brains, or eating raw meats such as carpaccio, heart tartare, or ground beef.
That said, I want to encourage you to continue to maintain a dialogue with your farmers. Yes, even the ones, or especially the ones, that really are doing everything right….
I’m posting this recipe in honor of doing more by doing less. Nourishing Traditions is all about comfort food and this recipe is adapted from Sally Fallon’s Kidney-Rice Casserole. But I can’t use ‘casserole’ in the title (as I mentioned here) – so I’m sticking with Kidneys and Rice.
As the spring thaw has come to Chicago, I was really missing my bike commute. Yet, biking almost always takes longer then driving and I’ve been feeling so busy. How could I find time? Yet, as always promised, ‘less is more‘ still holds true.
I’ve managed to get back on my bike. And find a recipe just long enough to allow me to immerse myself in cooking, which I always love….