The subtitle for this post might be "Cooking from a well stocked fridge"… I had no definite plans for tonight’s dinner and then got trapped at home by the nasty weather. This made me go with what i had in the house. The ingredients for a broiled goat cheese, beet and walnut salad were bought several days ago. I also had some organic chicken livers i got couple of days ago for no particular reason. Ok there was of course a reason – chicken livers is one of the ingredients i’m quite intimidated about. But very curious about as well. So them being unavoidable tonight was a good thing, and i started to explore. There are couple of food writers i can always rely on – Tamasin Day-Lewis is one of of them, and right away her Good Tempered Food provided a solid recipe for spicy chicken livers ("…i’m afraid i take a purist line here – only organic will do, since chemical residues collect in the liver and kidneys…") Her spicing (of cumin and coriander) reminded me of how often i encountered chicken livers on pages of middle eastern cookbooks, so i pulled out a bunch of them and right away somewhat obscure Simply Lebanese had a following to say on the subject – "…because of the pomegranate syrup in this recipe chicken livers cooked the Lebanese way are probably the tastiest you’ll come across…" Well she was damn right as far as i’m concerned.
Follow some notes on the recipes.
On the beet salad: i’d think golden beets are preferable here. Suggest to slice them quite thin, definitely less than the original recipe calls for, for a proper balance with a goat cheese topping. And serve beets hot or at least warm: at room temperature they’re not tasty to say the least…
Chicken livers – for a lb of cleaned ones i used a tea spoon of each – salt, cumin, coriander and marash crushed in a mortar together and then mixed with a tbs of flour. Dried livers were tossed with a spiced flour and pan fried in butter with a bit of olive oil. Plumped them on one side for about 3mins, turn and brown the second side. If no longer bleeding stir in some pomegranate molasses and toss for couple more mins.