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Turkey Giblets
This was the first year that I had a hand in preparing the Thanksgiving turkey. Subsequently it was also the first time that I came in contact with the infamous giblets: the neck, heart, liver, and...
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Duck Liver Pâté
This week I made a pâté dish featuring two products from Greens, Eggs, and Ham. The main component of the pâté was duck livers from unfattened ducks (ie. not foie gras, just normal livers). The pâté...
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Buffalo Liver Dumplings
Liver’s robust flavour is perfect in dumplings, that humble but satisfying dish that was once made with left-over bread, milk, and eggs. First I cut the liver into pieces and seared them on high heat....
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The Boar’s Head
The boar’s head in hand bear I, Bedeck’d with bays and rosemary. And I pray you my masters, be merry Quot estis in convivio (As many as are in the feast) -English Traditional Has it ever taken you...
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Haggis and Clapshot
Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race! -Address to a Haggis, Robert Burns Haggis: unquestionably the king of the Scots kitchen. Rarely eaten, much maligned, completely...
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Braised Beef Heart
This was my first time cooking beef heart. My logic was this: ”Heart, while offal, is a muscle, not a gland. A hard working muscle, at that. I guess I’ll braise it.” In hindsight, probably not the...
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Beef Liver Dumplings
For me, the most shocking part of buying a side of beef was how much liver we got. A lot. I like liver more than most, and I thought it was too much. If you have to get through a lot of liver, there’s...
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Lamb Brain
In case the title didn’t tip you off, this post contains pictures of a lamb brain and details on its preparation for human consumption. If that bothers you, there’ll be a new post tomorrow that you’ll...
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Pork Liver Pâté
“What the hell is pâté?” Pâté is fancy French meatloaf: it’s ground meat, bound with dairy, eggs, and bread. The only difference is that pâté usually contains some liver, and it’s usually eaten cold....
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