soup

Chicken Gizzard Soup with Dill and using all the giblets

March 27, 2019 By Janine Farzin 6 Comments

Chicken Gizzard Soup

You know how when you get a chicken, it has all that stuff inside?

Or, wait… does it?

Well, imagine it does for just a moment. All of the giblets (save the liver) can go in the stockpot. The single liver can be sauteed for a single bite of toast. Or you can squirrel them all away to make a collection of each of them.

Of course you know what to do with the liver. And the hearts. But what about the gizzard?!

Even when the chicken is sold in parts, if all the organs are sold out, there is likely to be some gizzards leftover. They are also very likely to be the cheapest. So, where’s the love!?

Technically, the gizzard is the second stomach of the chicken, and along those lines – I say that it deserves as much love as tripe!

Chicken Gizzard Soup is a great way to make new friends with the last giblet holdout….

Grilled Tongue with Salsa Verde & how to prepare and peel beef tongue

February 6, 2018 By Janine Farzin 2 Comments

I’ve heard Sally Fallon Morrell say that tongue is one of the four prized fatty organ meats – along with liver, brains and marrow. As it turn out, it isn’t an organ at all… It’s actually a muscle, just one that happens to be high in good fats and cholesterol. Along those lines, it’s easy to eat, without the jiggly texture of some other organs, but also more tender than all other muscle meats….

Pozole, Mexican pig’s head soup

January 3, 2018 By Janine Farzin 4 Comments

I’ve cooked Pozole a few times, and Menudo dozens of times, but just recently realized how similar they are. In short, you’ve got a rich broth, flavored with toasted chiles, topped with some fresh condiments. Where Pozole uses the pigs head for the rich broth (and hominy), Menudo uses marrow, trotters, and tripe. …

Our Dinner Schedule and Principles Offered by Weston A Price

December 12, 2017 By Janine Farzin 4 Comments

Dinner prep: a quick summertime visit to my community garden

Why do I feed these offal foods to my children? How could my husband agree to such treatment? What does this look like in practice, via our dinner schedule!? Ahhh, I thought you’d never ask….

Vietnamese pho – (raw) beef and noodle soup

November 6, 2017 By Janine Farzin 4 Comments

On Thursday nights we eat raw meat at home. “Hmm,” you might be thinking. It might sound exotic, or a bit scary, but it’s really no big thing. Steak tartar, carpaccio, a lot of ceviche in the summer. A pretty (ok, very) rare steak. “Oh right…” Maybe it’s not something you would usually eat, but not so strange. As it turns out, the kids are like little wild animals around this stuff. If you don’t move quick, you won’t get any. I think there is something to be said for that.

I never realized that Vietnamese beef pho was in this category, but it was a happy discovery.

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