Actually cooking organ meats week after week
Having ditched the idea of ‘breakfast foods’ long ago, I am open to any nourishing foods for a morning meal. Sweetbreads with Coffee & Cream provides a bitter note to complement this rich gland – and a great way to start the day. Boost immunity, fight chronic infection, or simply feel full till noon with sweetbreads. It’s another perfect example that food is the best kind of medicine….
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. …
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….
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
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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. …
My husband warned me when I started this blog project that having something to say would be the hardest part. And he’s right.
Meanwhile, the recipe drafts stack up week after week. Even when I don’t get to my computer or, despite all my talking, have nothing to say, I still cook for my family. And week in and week out, offal is on the menu.
I want to keep sharing those recipes, my own sort of record of our meals. Ideas I’ve searched for far and wide, all in one place, as a resource. And so all I can offer is where I am at today: recently my friend’s beloved mom died unexpectedly and it’s been weighing on my mind.
And so this past week was a bit like iron chef in our home. Me in a daze, going through the motions. I defrosted sweetbreads with no intention of what I’d do with them. Yet, after a day or two, I was on the hook to figure it out….
Sweetbreads are so simple and elegant, they will pick up the flavors of anything you cook with them. Â Leave it to Marcella Hazan to pair with butter and sweet peas; this recipe is adapted from her original in Essentials of Classic Italian Cooking.
Sweetbreads with tomatoes and peas is truly a summer dish – when fresh shelled peas and tomatoes are weighing down my bags at the farmer’s market. But somehow, on it’s half birthday, I realized that it was a bit Christmas-y, too! And besides, despite my devotion to eating seasonally, canned tomatoes and frozen peas are pretty universal in our home.
I think that this dish is perfect with rice and a salad. In the summer, use the rice as a vehicle for broth. In the winter, a steaming cup to precede your meal would be lovely. Happy holidays!…