Comments on: Clean Your Plate August: Liver http://nourishedkitchen.com/clean-your-plate-august-liver/ Reviving Traditional Foods Thu, 09 Feb 2012 23:12:13 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Amanda @ the Rebuild bloghttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3516 Amanda @ the Rebuild blog Tue, 18 Aug 2009 16:21:16 +0000 http://nourishedkitchen.com/?p=1967#comment-3516 Oh man, I totally missed this one. I'll have to try out the entries. :) Oh man, I totally missed this one. I’ll have to try out the entries. :)

]]> By: Renhttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3497 Ren Sat, 15 Aug 2009 23:58:08 +0000 http://nourishedkitchen.com/?p=1967#comment-3497 Originally a pie made of umbles—i.e. the liver, kidneys, etc., of a deer, humble pie was made to be eaten by servants and huntsmen, while the lord of the manor and his guests dined on venison. “The keeper hath the skin, head, umbles, chine, and shoulders.”—Holinshed: Chrouicle, i. 204.While this isn’t medieval Europe and I don’t have a freshly-killed deer on hand, I do have some very nice pastured beef liver and a fair selection of herbs and root vegetables..<a href="http://ediblearia.com/2009/08/15/humble-pie/" rel="nofollow">Humble Pie</a> Originally a pie made of umbles—i.e. the liver, kidneys, etc., of a deer, humble pie was made to be eaten by servants and huntsmen, while the lord of the manor and his guests dined on venison. “The keeper hath the skin, head, umbles, chine, and shoulders.”—Holinshed: Chrouicle, i. 204.

While this isn’t medieval Europe and I don’t have a freshly-killed deer on hand, I do have some very nice pastured beef liver and a fair selection of herbs and root vegetables..

Humble Pie

]]> By: Humble Pie « Edible Ariahttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3496 Humble Pie « Edible Aria Sat, 15 Aug 2009 23:53:28 +0000 http://nourishedkitchen.com/?p=1967#comment-3496 [...] post is part of the Clean Your Plate August: Liver! Recipe Challenge at The Nourished [...] [...] post is part of the Clean Your Plate August: Liver! Recipe Challenge at The Nourished [...]

]]> By: Ericahttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3468 Erica Thu, 13 Aug 2009 13:19:38 +0000 http://nourishedkitchen.com/?p=1967#comment-3468 Really, you could put ground up liver in any ground beef recipe. Chili, burgers, BBQ's (sloppy joes), lasagna, etc etc. It will work out just fine. Really, you could put ground up liver in any ground beef recipe. Chili, burgers, BBQ’s (sloppy joes), lasagna, etc etc. It will work out just fine.

]]> By: Danahttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3436 Dana Mon, 10 Aug 2009 17:32:40 +0000 http://nourishedkitchen.com/?p=1967#comment-3436 Liver in a burger? I will have to try that, particularly as we have come into a supply of lamb livers quite suddenly. Some of the animals shown at the state fair wind up at Kroger in meat packs for some reason, I guess their owners don't want to tote them all the way home. So there were all manner of lamb cuts available, but nobody wanted the liver. It had been marked way, way down. The livers were packaged in these little tubs about the size of a sour cream tub. Each tub ran somewhere between 50 and 80 cents if I remember correctly. That's per tub, not per pound.I've seen heart marked down similarly at the North Market. 99 cents a pound. Beef is NEVER that cheap anymore. I've seen a recipe for that one that supposedly makes it come out tasting something like tenderloin. I never in a million years thought I'd ever become an offal aficionado. Not *quite* there yet, but willing to try, which is also a minor miracle. Liver in a burger? I will have to try that, particularly as we have come into a supply of lamb livers quite suddenly. Some of the animals shown at the state fair wind up at Kroger in meat packs for some reason, I guess their owners don’t want to tote them all the way home. So there were all manner of lamb cuts available, but nobody wanted the liver. It had been marked way, way down. The livers were packaged in these little tubs about the size of a sour cream tub. Each tub ran somewhere between 50 and 80 cents if I remember correctly. That’s per tub, not per pound.

I’ve seen heart marked down similarly at the North Market. 99 cents a pound. Beef is NEVER that cheap anymore. I’ve seen a recipe for that one that supposedly makes it come out tasting something like tenderloin. I never in a million years thought I’d ever become an offal aficionado. Not *quite* there yet, but willing to try, which is also a minor miracle.

]]> By: Alexandrahttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3428 Alexandra Sun, 09 Aug 2009 02:25:26 +0000 http://nourishedkitchen.com/?p=1967#comment-3428 I haven't cooked liver for years but I love it and my mother's recipe is really good and simple. I'll see if I can make it at some point this week to post here... I haven’t cooked liver for years but I love it and my mother’s recipe is really good and simple. I’ll see if I can make it at some point this week to post here…

]]> By: Ericahttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3366 Erica Tue, 04 Aug 2009 04:23:28 +0000 http://nourishedkitchen.com/?p=1967#comment-3366 Here you go :) We much prefer beef liver here.Liver Burgershttp://onebusymama-erica.blogspot.com/2009/03/nutritonal-benefits-of-liver-and-recipe.htmlChicken Livers With Bacon, Onions, and Peppers *We do our beef livers the same exact way and dip in mustard.......DIVINE. Use lots of butter, when I make beef livers I can use upwards to 1/4 cup of butter to fry them.*http://onebusymama-erica.blogspot.com/2009/01/chicken-liver-with-bacon-onions-and.html Here you go :) We much prefer beef liver here.

Liver Burgers

http://onebusymama-erica.blogspot.com/2009/03/nutritonal-benefits-of-liver-and-recipe.html

Chicken Livers With Bacon, Onions, and Peppers *We do our beef livers the same exact way and dip in mustard…….DIVINE. Use lots of butter, when I make beef livers I can use upwards to 1/4 cup of butter to fry them.*

http://onebusymama-erica.blogspot.com/2009/01/chicken-liver-with-bacon-onions-and.html

]]> By: Ericahttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3365 Erica Tue, 04 Aug 2009 04:14:55 +0000 http://nourishedkitchen.com/?p=1967#comment-3365 Oh goodness guys, I love liver. Yummy Yummy. I made it last week and was in heaven. You just HAVE to cook it right. With lots of butter and dip in a good mustard. Very good. I have 2 older posts I can scrounge up for this! Oh goodness guys, I love liver. Yummy Yummy. I made it last week and was in heaven. You just HAVE to cook it right. With lots of butter and dip in a good mustard. Very good. I have 2 older posts I can scrounge up for this!

]]> By: emilyhttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3354 emily Mon, 03 Aug 2009 15:11:39 +0000 http://nourishedkitchen.com/?p=1967#comment-3354 i won't be entering the liver challenge, i have a fear of cooking liver, but i will definitly be open to testing out some recipes that are tried and true! i won’t be entering the liver challenge, i have a fear of cooking liver, but i will definitly be open to testing out some recipes that are tried and true!

]]> By: Catherine @ Healthy Fit Momhttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3349 Catherine @ Healthy Fit Mom Mon, 03 Aug 2009 07:47:24 +0000 http://nourishedkitchen.com/?p=1967#comment-3349 I have been experimenting with liver and have found some winning recipes. I have to eat it several times a week so it is always fun trying to create something palatable and that does not resemble “mud“ as my dd once described it. I have been experimenting with liver and have found some winning recipes. I have to eat it several times a week so it is always fun trying to create something palatable and that does not resemble “mud“ as my dd once described it.

]]> By: The Runaway Lawyerhttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3346 The Runaway Lawyer Mon, 03 Aug 2009 03:40:58 +0000 http://nourishedkitchen.com/?p=1967#comment-3346 Secret confession: I love liver. With ketchup. I can't cook it, or really look at it for too long. But I can eat it.And as for the recipe, I'll have to ask my mother. I'm pretty sure the "recipe" goes something like "place in pan on stove. Apply heat until done." And ketchup, of course.I'm grossing myself out now. And yet, I'm strangely craving a snack... Secret confession: I love liver. With ketchup. I can’t cook it, or really look at it for too long. But I can eat it.

And as for the recipe, I’ll have to ask my mother. I’m pretty sure the “recipe” goes something like “place in pan on stove. Apply heat until done.” And ketchup, of course.

I’m grossing myself out now. And yet, I’m strangely craving a snack…

]]> By: Sarahttp://nourishedkitchen.com/clean-your-plate-august-liver/#comment-3343 Sara Sun, 02 Aug 2009 12:04:44 +0000 http://nourishedkitchen.com/?p=1967#comment-3343 I'll be interested to see what folks come up with here! I've NEVER had liver, but I have half of a grass-fed cow's liver in my freezer and I have no idea what to do with it. Ok, well, I have some ideas, but none of them involve opening the bag and looking at all the packages of liver. Ewwww.I promised dh I would cook it once. Or maybe I'll just let him cook it. When I'm not home. I’ll be interested to see what folks come up with here! I’ve NEVER had liver, but I have half of a grass-fed cow’s liver in my freezer and I have no idea what to do with it. Ok, well, I have some ideas, but none of them involve opening the bag and looking at all the packages of liver. Ewwww.

I promised dh I would cook it once. Or maybe I’ll just let him cook it. When I’m not home.

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