On my table lies a book, and there it has lain all winter. At that time my mind only had one track: to spend the least amount of time outside of my bed. The meals were quick and inhaled more than eaten. One quick bite and I ran back and once again kindled a hearth within my sheets.
And still the dusty blue jacket remained untouched as I questioned the purpose of this blog, the futility of self-expression, and the apathy of readers in this god-forsaken city of shut-down metros, 7ft snow piles, and winds that seemed to increase in velocity at every street corner. It lay there calling me. My own steadfast tin-soldier; it knew that someday its time would come.
And then one day, my ride home was not in darkness. The flowers were blooming and so too I returned to life. And as I walked freely around my house my eyes dropped on my steadfast soldier who had lain all winter waiting for me.
With everyone trying to buy locally, it’s no surprise that canning has once more become popular. That means there are already tons of blogs that give you good in depth instructions on how to can. So I won’t bore you, but direct you here and here for good canning techniques.
With the coming of fall colors, my cooking has changed. No longer does my palette crave the juicy tomatoes of summer or the fresh basil that I would sprinkle over nearly everything. Fall calls for cinnamon, apples, pumpkins and preparing for the winter. Which for me (for the first time ever), also means canning and of course, a book on canning from the 1950s.
For six people, take three or four chicken livers and carefully remove the gall bladder with a paring knife, remove the pieces of liver that will be found in the intestines. Start cutting these livers and chop them until they have been reduced to pulp. Also chop a big bunch of flat-leaf parsley and cook each ingredient in a pan with a little butter. As soon as the livers are cooked – something that should happen almost immediately- add two pieces of washed garlic with the knife blade. Season with a pinch of pepper (salt isn’t necessary because of the garlic) and sprinkle 1/2 a tablespoon of flour over the mixture, soak with one or two tablespoons of broth or water,
What do you do when you have been at work for 12 hours straight, have promised your boyfriend dinner, and you have nothing in the house but chicken liver from the bolognese sauce you made last week? Why make chicken liver spread of course! I think this dish might go down as one of my biggest failures on this blog. What with the amount of pictures that were taken and how many hours were spent trying to figure what exactly what “trace verdestra” and “ridurli in poltiglia” mean, I think we ate at 11PM. But when you first start a blog it’s as much about the failures as it is the feats so posted it will be! Here is the recipe for my rather failed chicken liver:
For six people: 300 grams meat- 50 grams butter- 100 grams of pancetta – a onion- a carrot – a celery stalk – a cup of broth or milk – a teaspoon of tomato paste – salt – pepper – liver – chicken gizzards and hearts – prosciutto – dried mushrooms – half a cup of cream – white truffles