Actually cooking organ meats week after week
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!…
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. …
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….