Actually cooking organ meats week after week
Happy new year! I used to be opposed to hiding offal in anything. I wanted to respect and honor it and I wanted offal to be front and center, named and acknowledged. But now it doesn’t matter to me. I’ll serve it anyway, anytime. I am not ashamed of it, I am not exactly hiding it, but if no one asks, I don’t need to assert it anymore. A Hunter’s Pie can just be served. And the same goes for Chocolate Mousse….
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 dish is nourishing and warm in a way that encourages you to stay at the table a little longer. Beyond the Portuguese spices though, I confess that what really settles me is the way my plate looks after I have finished my meal. Sounds crazy, but completely true. Anyway, my grandmother would insist that you clean your plate.
Notice those little golden red-stained blemishes of goodness (ie. grease!) around the edges of the dish. Left behind, this is evidence of a hearty meal with enough fat to satiate, doused in paprika. And this reminds me of many meals at my grandparents home while I was growing up….