Gourmet organ meat recipes – the weston a. price foundation

Winter is the perfect time for rich organ meat dishes. Easy indian food recipes desserts Chef Klaus Mitterhauser—also known as Professor Culinarius—shares his favorites with us. French drink recipes for kids Once owner of a gourmet restaurant in the Twin Cities, Chef Mitterhauser now serves as a WAPF chapter leader in North Branch, Minnesota.

Organ meats are the most nutrient-dense part of the animal—from ten to 100 times richer in vitamins and minerals than muscle meats—and traditional cultures always consumed them, usually in rich dishes that included cream and plenty of butter.


Best birthday cake recipes from scratch Such fare is truly food for the body and soul!

Chef Mitterhauser’s DVD, Rediscovering Wise Cooking Traditions by Professor Culinarius, as well as other educational materials on gourmet European cooking are available from his website http://professorculinarius.com. Best homemade cake recipes from scratch PAN FRIED VEAL LIVER CAJUN STYLE WITH BACON AND APPLES

This rich dish is delicious with mashed potatoes, creamed kohlrabi or turnips, plain rice or baked squash.

• 6 six-ounce thin slices fresh veal, beef or pork liver, any gristle removed

• 12 slices hickory smoked bacon (real smoke, not smoke flavor)

• Place all the spices for the Cajun seasoning in a jar, cover tightly and shake until well blended.

• Meanwhile, soak the liver slices in milk for a few hours, refrigerated. Best wedding cake recipes from scratch Remove slices from milk and pat dry.

• Dredge in a mixture of the Cajun seasonings and bread crumbs.

• Fry the bacon strips in a cast iron skillet, remove to a heated platter and keep warm.

• In the hot bacon fat, fry the liver slices approximately 1 minute per side and remove to the platter.

• Melt butter in the pan and saute the sliced onions and apples in the butter and bacon fat until they are caramelized.

• To serve, arrange the liver on individual heated plates, place a generous spoonful of the apple-onion mixture on the liver and top with bacon.

In a fancy restaurant, this dish would be prepared tableside in a fancy copper saute pan.

• Soak trimmed kidneys in milk at room temperature for about an hour. Best bundt cake recipes from scratch Remove and pat dry.

• In a cast iron frying pan, saute mushrooms and shallots in butter. The best cake recipes from scratch Remove to a heated platter and keep warm.

• Add more butter to the pan and when it foams, saute the kidney slices in batches about 1 ? minutes per side—if kidneys are overcooked, they become tough and rubbery.

• When the flame disappears, add the cream, parsley, pepper and rosemary leaves.

• Serve the kidney slices on heated plates garnished with shallot-mushroom mixture and a spoonful of the sauce. Italian sponge cake recipes from scratch Serve with risotto or rice.

Chef Mitterhauser served this dish with bottled mango chutney, one of six original combinations created at Mitterhauser’s Restaurant. Italian cream cheese cake recipes from scratch You can use a good quality commercial chutney, preferably one with all natural ingredients and low in sugar, or lacto-fermented mango chutney from Nourishing Traditions.

Deviled lamb kidneys were often served with scrambled eggs at sumptuous English breakfasts on luxury ocean liners.

• Split kidneys in half lengthwise and remove extra fat from the inside. Best non alcoholic summer drink recipes (Note: this is wonderful hard suet that can be used in pastries or rendered into fat for frying.)

• Marinate the kidney halves in the mixture at room temperature for about 1 hour.

• Place kidneys split side up on a greased broiler pan and broil about 3 inches from the flame about 3 minutes per side, no longer— if kidneys are overcooked they become rubbery.

• Present on toast and serve at once with more mango chutney on the side.

This dish is good for cold buffets served with horseradish sauce and fancy garnishes. Spanish non alcoholic drink recipes Or it can be served on individual plates with boiled new potatoes, Savoy cabbage poached in tongue broth, Dijon mustard, pickled red beets and horseradish sauce on the side. Best pound cake recipes from scratch In this recipe, the tongue is poached in a vegetable broth made of celery, carrots, parsnips, onions, bay leaves, black pepper corns, thyme and parsley stalks, but no salt because tongue is very salty from curing agents.

• Poach the beef tongue in vegetable broth, covered, for approximately 3 hours, until easily pierced with a sharp knife.

• Transfer the tongue to a plate and allow to cool for only about 10 minutes. Free recipes for chicken enchiladas The skin will peel off most easily while the tongue is still hot, but be sure not to burn your fingers!

• Meanwhile, prepare the horseradish sauce by mixing all the ingredients together. German bread recipes for bread machine Chill well.

• Chill the tongue and remove all the fat, bone and gristle from the thick end. Spanish chocolate cake recipes (Note: the tongue gristle and fat are good for the compost pile—enclosed so the crows and raccoons don’t get into it!)

• The tongue may be sliced and served cold, or returned to the broth, heated, and sliced and served warm. Wheat free bread recipes for bread machines Serve either cold or warm with horseradish sauce.

Sweetbreads are the name given to the thymus gland of the calf. Gluten free recipes chicken and rice The best quality sweetbreads come from milk-fed calves. Japanese drink recipes for kids They are delicious and have the consistency of chicken, but they must be very fresh.

• 6 Portobello mushroom caps, sliced (save the stems for mushroom soup)

• To pre-prepare the sweetbreads, wash them and trim off all connective tissue.

• Meanwhile, bring the salted water to boil with the lemon slices.

• Drop the sweetbreads into the boiling water and blanch until the meat turns whitish, about 15 minutes.

• Place a weight on the sweetbreads to flatten and chill well.

• Dredge the sweetbreads in a mixture of bread crumbs, salt, pepper, thyme and unbleached flour.

• Melt the butter or coconut oil in a cast iron skillet and saute the sweetbreads on both sides until brown.

• In the same pan, saute the sliced mushrooms, adding additional butter if necessary.

• To serve, arrange the slices of toast on heated plates. Free cake recipes with pictures Top each with a slice of ham and place the sweet breads on the ham. French cake recipes with pictures Arrange the mushrooms around the toast and drizzle sauce over the sweetbreads. Italian recipes with pictures Garnish with fried parsley. Mexican recipes with pictures (Note: to fry parsley, drop in a fryer basket into hot fat, preferably tallow, for about 10 seconds until crisp.)

In traditional Austrian or Eastern European cuisines, various preparations of veal brains are common on restaurant menus. Ole mexican foods recipes They are delicious served with crisp sauteed potatoes.

• Remove from soaking water, pat dry and remove membranes using a sharp knife.

• Poach brains in the broth with a pinch of salt and the vinegar for approximately 30 minutes or until the brains become firm.

• For the brown butter sauce, melt the butter in a cast iron skilled until brown.

• Add the capers, parsley and chives and pour butter sauce over the brain slices.

This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Traditional mexican foods recipes Price Foundation, Winter 2007.

I haven’t been able to come across a smoked tongue. Indian cuisine recipes with pictures but I simply boil a fresh tongue and then use in recipes or eat with the sauce as described. Chinese cuisine recipes with pictures It is great once cooked and skin removed, of course, to chop into small pieces, fry in a little lard or coconut oil and serve in tacos with the usual trimmings or a cilantro/lime slaw. Mexican recipes cookies Enjoy.

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