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(Stop reading here if you're a lily-livered liver-loather.)
Both my grandmothers made chopped liver; but Ollie, my father's mother, made my favorite, and it's unusual. As far as I know, it's the only chopped liver recipe that uses raw onion.
Chopped Chicken Liver
1 pound chicken livers
2 hard-boiled eggs
1 tablespoon kosher salt
1 small or 1/2 large sweet onion (Vidalia, Walla Walla, Bermuda, whatever)
4-5 tablespoons rendered chicken fat (schmaltz
Here's a great recipe that you can mostly prepare in advance; finishing it takes only ten minutes or so. It's from Mark Bittman's video, "Twice-Cooked Pork":
The quantities will depend on how many you’re serving; the the balance of the spicing is guesswork. Three pounds of boneless pork shoulder will serve four generously, even if you have to set aside the uglier bits and pieces.
Boneless pork shoulder
Deliberately. Because a cold steak sandwich or steak salad is sooo good.
As far as I'm concerned, the best way to cook a steak is to rub both sides with coarsely cracked pepper, sprinkle it with kosher salt, charbroil it until it's thoroughly seared on the outside but still red (not purple) on the inside, yank it off the grill, and brush it with olive oil. Let it rest a bit before serving, and serve it with a wedge of lemon.
But I have to admit that my friends like this
Here's the one I mentioned in this post but didn't include. Turns out I scanned it in four years ago in response to another of Sweet's requests; but I never got around to posting it.
Pock-Marked Ma’s Bean Curd (mapo doufu)
(Mrs. Chiang’s Szechwan Cookbook)
¼ cup dried tree ears*
1 cup boiling water
3-inch piece of fresh ginger
5 scallions (green onions)
½ pound ground lean pork
5 tablespoons soy sauce
2 teaspoons sesame oil (the Japanese kind,
Manhattan clam chowder, that is. I know most people think New England clam chowder is the only sort worth eating, but they're just wrong. John Thorne's Serious Pig has three full chapters on chowders, and a lot of them are worth considering (see "Salmon Chowder", below).
Here's my grandma's recipe:
Ollie's Clam Chowder
4 strips smoky bacon
2 pints shucked clams [about two dozen large clams], minced
1 bottle clam juice (optional)
Updated October 12th, 2007 at 10:05 AM by Theophylact
Can't get really good tomatoes, either. So Marcia used up the last of what we had and made
Soupe au Pistou
1 tablespoon olive oil
1 onion, finely chopped
115 g (4 oz) white haricot beans, fresh or, if dried then already soaked and cooked [we use fresh cranberry beans or cooked Roman beans (borlotti)]
2 potatoes, diced
1 stick of celery, chopped
salt, milled pepper
225 g (8 oz) green haricot beans, cut in short lengths [good fresh green beans are
I got this originally from a collection of DC restaurant recipes, but I've stripped it down to its essentials following suggestions from Mark Bittman's "Minimalist" column.
The original version, from Restaurant Nora, added chopped dill to the curing step and had a tablespoon of cognac in it too. These are unnecessary options, but you can use them or substitute (say) cilantro and tequila, or whatever seems appropriate. See Bittman's column for some interesting variations.
Updated October 11th, 2007 at 10:46 AM by Theophylact
This one's from Gourmet magazine, but it's not online in Epicurious.com. It's a great meal in one dish, with a little salad and some fresh French bread.
½ lb boiling potatoes
½ tsp salt
2 ½ cups milk
¾ cup minced onion
2 Tbsp unsalted butter
½ lb salmon steak [or filet], skinned and boned
white pepper to taste [black pepper is fine, just less pretty]
1 Tbsp fresh lemon
Pan-Glazed Tofu with Thai Red Curry Sauce
(Jack Bishop, The New York Times)
Time: 20 minutes
1 one-pound package firm or extra-firm tofu
¼ cup coconut milk
¼ cup chicken stock
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon Thai red curry paste
1 teaspoon sugar
1 tablespoon peanut oil
Minced cilantro for garnish.
1. Cut tofu widthwise into eight ½-inch-thick slices. Blot tofu dry
Here's a great (and slightly weird) one we've made a couple of times. Use a wide straw so you can suck up the tapioca pearls through it.
Strawberry Tapioca Soda
By Michael Laiskonis, executive pastry chef at Le Bernardin.
For the strawberry juice:
1 pound strawberries, hulled and coarsely chopped or mashed
5 large basil leaves, torn
⅓ cup sugar
Juice and grated zest of 1 lemon
Juice and grated zest of 1 orange
For the tapioca: