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.
Food as Medicine
I love the interpretation of Food as Medicine that Casey Means offers in Good Energy. She reminds us that our bodies are entirely built from food. Like a house made of bricks, the nutrients we consume continuously rebuild the next iteration of our physical selves.
Indeed, food provides the structural support of cells, delivers important messages, and feeds our all important microbiome. Nutrients in food can switch genes on and off, reduce cell damage in our bodies, and keep inflammation at bay.
The thymus gland, known as sweetbreads, have a strong history of serving as both food and medicine.
The Role of Sweetbreads
Sweetbreads, the culinary term for the thymus gland, play a special role in the body transforming white blood cells into T-cells. These T-cells protect us from viruses and infections, and from their start in the thymus, they protect against auto-immune deficiency.
The food is so effective that it has been used as a medical food – powdered and prescribed at high cost. It is used to boost immunity, to fight chronic infections, and aid cancer patients.
In the meantime, sweetbreads are a rich delicacy. One of the few offal cuts comprised of white meat, they are versatile and easy to love.
Sweetbreads with Coffee and Cream
Sweetbreads with Coffee and Cream was inspired by Jennifer McLagan in Bitter. Coffee is one of the few bitter foods that is enjoyed by mainstream America. While I rarely drink coffee, I occasionally enjoy a lingering cup to complete a good meal. Truthfully, I was delighted to experiment with this recipe.
In fact, bitter foods help with digestion by increasing the production of saliva and bile, which can help with nutrient absorption. Bitter foods can have anti-inflammatory and detoxifying effects while improving flavor and complexity.
I’ve simplified my sweetbreads preparation. I didn’t soak it in advance, as I find the benefit to be purely aesthetic. I also didn’t refresh my parboiled sweetbreads in an ice bath before pressing them overnight. However, I find that a long press does improve the surface area, which is essential for deep browning when they are pan-fried.
Finally, I’ve decided to forgo flouring my meats. The right temperature and a watchful eye can provide a wonderful sear even without the Maillard bonus of extra sugars in the pan. Give it a try and let me know what you think!
Sweetbreads with Coffee and Cream
Ingredients
- one package of sweetbreads (1/2-3/4 lb)
- 1 qt broth
- salt and pepper
- 1 T ghee
- 1/2 cup coffe
- 2 T cream, plus optional teaspoon for garnish
- chopped parsley
Instructions
- Bring broth to a boil, gently add sweetbreads and simmer for 10 minutes.
- Remove sweetbreads and trim excess membranes if needed. Cover with a towel, place between two plates, and weight the plates overnight in the fridge.
- The following day, season the (cooled and pressed) sweetbreads with salt and pepper. Melt ghee in a pan on medium-high heat and pan-fry the sweetbreads, browning them on each side. Remove from pan and reserve on a warm plate (or in an oven set to 170F).
- Add coffee to pan and cook down to a few tablespoons. Add cream to the coffee, whisking to blend.
- Split sweetbreads onto two (to four) plates, spoon the coffee sauce over the sweetbreads and garnish with a dollop of cream and parsley. Serve immediately.
OMG Janin, I was gifted sweetbreads at a farm. I thawed them today, I had 2, and as I got busy I did not check with your recipes.
I rinsed and dried them, put them in a baking dish, added sea salt and pepper and some coconut oil and put in oven with other things i had, on 400F.
With wha you have taught me about offal I just go for it. I covered the pan, left for 1,5 hour and just tasted the best sweetbreads, so tender!
They cut like cake. I did not plan on eating it tonight, And then I went on your site and may go for the coffee cream tomorrow, that seems like an excellent combo. Wow, so easy and delicious, gotta get them more often. The last them I had it was in 1997/1998.
Saskia!
This: “With what you have taught me about offal I just go for it.” This made my day and is the reason I keep posting!
Besides that, I haven’t ever just roasted the sweetbreads like that – but I imagine that your simple preparation will serve this elegant cut very well. 🙂
Thank you for sharing!
Warmly,
Janine