Sunday, December 12, 2010

Inventing Words As We Go

We don't eat chicken livers very often - we know they are bad, bad, bad. Too much cholesterol. Too much fat. Too rich for aging digestions. But, oooh, the flavor.

I have to admit the prepping them is not the most fun - sorting through, slicing off the connecting bits, and they do rather slither when you're cutting them into bite-size pieces. Prepping a roughly equal amount of mushrooms is far more enjoyable - just a quick rinse and pat dry before cutting in halves or quarters.

The cooking part is easy and quick. Toast a slice of bread, the better to soak up the future juice. Heat a wide frying pan and brown the mushrooms in about a gallon of butter (just kidding! but don't stint on the butter). Remove the mushrooms to a plate when they are nicely brown and add to the same pan a minced clove of garlic and half a finely chopped onion. Toss them around in the butter-and-mushroom juice until they are soft, then turn up the heat and quickly sear the chicken livers until they are nicely caramelized on the outside but still lightly pink inside. Add back the mushrooms and toss together. If you want to add herbs or a sprinkling of wine, those make the dish even better, but it's lovely even without.

Plate your toast and top with the livers, then pour just a driz of the goozle from the pan over the bibbits and serve.

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7 Comments:

Blogger cookiecrumb said...

No! NEW words. Those are old!
xxxxx

Sunday, December 12, 2010  
Blogger Ms Brown Mouse said...

My cats would just LOVE it at your place.

Sunday, December 12, 2010  
Blogger Zoomie said...

Cookiecrumb, you're such a taskmistress! Sheesh! xox

Ms Mouse, and I'd love to have them here. I miss having a cat, even tho' I love my Cora so much. Cats give a different kind of love, but equally satisfying.

Sunday, December 12, 2010  
Anonymous Peter said...

Offal and such sometimes require extra care in the prep, but they repay us with sublimitudinous comestification.

Monday, December 13, 2010  
Blogger Zoomie said...

Peter, thanks for the new word, which should keep Cookiecrumb happy for a while.

Tuesday, December 14, 2010  
Blogger cookiecrumb said...

chorkle

Tuesday, December 14, 2010  
Blogger Zoomie said...

Cookiecrumb, see, you make up your own words, too! Love "chorkle."

Wednesday, December 15, 2010  

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