Subj : Re: Cookware (part #2)
To : Ruth Haffly
From : Sean Dennis
Date : Fri Apr 19 2024 20:19:41
-=> Ruth Haffly wrote to Dave Drum <=-
RH> But for most people, O.G. is the Italian taste they grew up with. Those
RH> that were raised with parents that didn't do much cooking--frozen
RH> entrees or take out, O.G. would be the best Italian cooking they know.
There's a small local Italian place here in Johnson City called "The Crazy
Tomato" that beats Olive Garden hands down IMNSHO. I haven't eaten at Olive
Garden in years as they want too much for their food.
Now here's something I like (and everyone else thinks I'm crazy) sans the
brandy:
1 lb Chicken livers
1/2 c Schmaltz or Nyafat
1 lg Onion, coarsely chopped
3 Eggs, hard boiled and
Peeled
2 tb Brandy
1/2 ts Kosher salt
Pepper to taste
In broiler pan, spread livers and broil until very well done (no
pinkness remaining). In skillet, melt schmaltz and saute onion until
very brown. Add livers and cook an additional few minutes, allowing
the liver to absorb the schmaltz-onion flavor.
In food processor or blender, chop eggs, add the liver-onion mixture
and remaining ingredients. Pulse until everything is ground and mixed
together.
Put in bowl or crock and refrigerate.
NOTE: Schmaltz is rendered chicken fat with onion, and is available
in the kosher section of your market. Nyafat is a cholesterol-free,
schmaltz-flavored vegetable shortening, also available in the kosher
section.
MMMMM
-- Sean
... Old bakers never die, they just quit making dough!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
