Chicken livers and carrot, coriander, cumin – CLCCC with some sesame seeds

One Monday morning on our weekly farmers’ market in Mirepoix, the poultry lady had chicken livers. Not the soggy reddish things in a plastic container at the super market – which are more than decent – but, well, big livers. The point is that most “chicken” killed and sold are in fact still chicklets –Read More

Veal kidney with ceps and pasta

There was an offer on veal kidney on the market and I bought some. Two went straight into the freezer and one was for a weekend meal. I had been reading several recipes, and discussed it with my hairdresser as one does in France. What had caught my eye is that in several Italian recipesRead More

Veal kidneys with pasta and cauliflower

I must confess that this dish came together because what I had left in the refrigerator when we wanted to have veal kidney. There was still half a cooked cauliflower waiting for use. The rognons are popular in France. In the Netherlands, most people would not think about eating it. In England, the kidneys ofRead More

Venetian-style calves’ liver with onions

Liver, and especially calves liver, is full of nutrients. Offal are cheap compared to the more noble cuts of meat but a good piece of young calves liver costs a bit more while remaining good value. Liver is often paired with onion. On the one hand, going back to the theme of economically priced offal,Read More