liver and onions over pasta
Bob (this one)
a covered skillet with a whole stick of butter and maybe 1/2
cup olive oil. Popped the lid on and let them work over
medium-low heat for 45 minutes of so, just beginning to
caramelize. Washed and trimmed 2 pounds of chicken livers,
let them drain in a colander in one of the sinks. Put on
water for pasta. When the onions were tender, lightly
browned and wonderfully sweet, scattered the livers across
the tops and replaced the lid. Let them steam-poach for
about 20 minutes. Pasta was rotini.
Spooned some pasta into the plate, liver, onions and some
wonderful juices over top. Salt and pepper.
Lovely.
Pastorio
Melba's Jammin'
Sweetpea, I was with you until you involved the pasta. Chicken livers
and rotini – I just can't put my fork in it. Sorry.
Curiosity question about your onion cookery -- with that lid on, aren't
they essentially steaming and getting juicy? Or is juicy desired.
(Onions, you fool, onions!!!)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog -
1/11/2007,Pork Tenderloin and Oven Roasted Potatoes
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor
JoeSpareBedroom
news:12qfuiv...@corp.supernews.com...
Livers. Right. The part of the body that gets polluted by all the crap fed
to the chickens. Gag me with a spare tire.
Sheldon
Melba's Jammin' wrote:
> "Bob (this one)" wrote:
>
> > Peeled, split and sliced 7 good-sized onions, piled them in
> > a covered skillet with a whole stick of butter and maybe 1/2
> > cup olive oil. Popped the lid on and let them work over
> > medium-low heat for 45 minutes of so, just beginning to
> > caramelize. Washed and trimmed 2 pounds of chicken livers,
> > let them drain in a colander in one of the sinks. Put on
> > water for pasta. When the onions were tender, lightly
> > browned and wonderfully sweet, scattered the livers across
> > the tops and replaced the lid. Let them steam-poach for
> > about 20 minutes. Pasta was rotini.
> >
> > Spooned some pasta into the plate, liver, onions and some
> > wonderful juices over top. Salt and pepper.
> >
>
> Sweetpea, I was with you until you involved the pasta. Chicken livers
Agreed! I call it taste in ass dis-WOP-gusting.
> Curiosity question about your onion cookery -- with that lid on, aren't
> they essentially steaming and getting juicy? Or is juicy desired.
> (Onions, you fool, onions!!!)
Agreed! Not possible to caramelize anything covered.
I like liver, but don't wanna meet hard as golf balls braised liver.
Pee You Trid!
And this LYING Guinea bastid wants us to believe he (we) owned
restaurantS... this Pinocchio WOP couldn't run a tube steak pushcart.
Ahahahahahahahahahahahahahahahahahahahahaha. . . .
Sheldon
Bob (this one)
> Melba's Jammin' wrote:
>> "Bob (this one)" wrote:
>>
>>> Peeled, split and sliced 7 good-sized onions, piled them in
>>> a covered skillet with a whole stick of butter and maybe 1/2
>>> cup olive oil. Popped the lid on and let them work over
>>> medium-low heat for 45 minutes of so, just beginning to
>>> caramelize. Washed and trimmed 2 pounds of chicken livers,
>>> let them drain in a colander in one of the sinks. Put on
>>> water for pasta. When the onions were tender, lightly
>>> browned and wonderfully sweet, scattered the livers across
>>> the tops and replaced the lid. Let them steam-poach for
>>> about 20 minutes. Pasta was rotini.
>>>
>>> Spooned some pasta into the plate, liver, onions and some
>>> wonderful juices over top. Salt and pepper.
>>>
>>> Posterio
>> Sweetpea, I was with you until you involved the pasta. Chicken livers
>> and rotini - I just can't put my fork in it. Sorry.
>
> Agreed! I call it taste in ass dis-WOP-gusting.
>
>> Curiosity question about your onion cookery -- with that lid on, aren't
>> they essentially steaming and getting juicy? Or is juicy desired.
>> (Onions, you fool, onions!!!)
Juicy is desired. And browned is desired.
> Agreed! Not possible to caramelize anything covered.
Of course it is you moron. It's a matter of temperature.
Nothing in a covered skillet ever browns, you culinarily
incompetent buffoon?
> I like liver, but don't wanna meet hard as golf balls braised liver.
> Pee You Trid!
Your culinary brilliance emerges here, Galley-cook. The
livers steam-poach and are tender and creamy. Obviously well
beyond your very, very meager skills and knowledge.
> And this LYING Guinea bastid wants us to believe he (we) owned
> restaurantS... this Pinocchio WOP couldn't run a tube steak pushcart.
<LOL> Brave Shecky sniping from the sidelines, wrong as
always with nothing but vituperation and mistaken insistences.
And Sheldon wants people to believe that he knows how to
cook. Bwah...
Pastorio
Bob (this one)
> In article <12qfuiv...@corp.supernews.com>,
> "Bob (this one)" <B...@nospam.com> wrote:
>
>> Peeled, split and sliced 7 good-sized onions, piled them in
>> a covered skillet with a whole stick of butter and maybe 1/2
>> cup olive oil. Popped the lid on and let them work over
>> medium-low heat for 45 minutes of so, just beginning to
>> caramelize. Washed and trimmed 2 pounds of chicken livers,
>> let them drain in a colander in one of the sinks. Put on
>> water for pasta. When the onions were tender, lightly
>> browned and wonderfully sweet, scattered the livers across
>> the tops and replaced the lid. Let them steam-poach for
>> about 20 minutes. Pasta was rotini.
>>
>> Spooned some pasta into the plate, liver, onions and some
>> wonderful juices over top. Salt and pepper.
>>
>> Lovely.
>>
>> Pastorio
>
> Sweetpea, I was with you until you involved the pasta. Chicken livers
> and rotini – I just can't put my fork in it. Sorry.
>
> Curiosity question about your onion cookery -- with that lid on, aren't
> they essentially steaming and getting juicy? Or is juicy desired.
> (Onions, you fool, onions!!!)
A whole stick of butter and 1/2 cup olive oil. Cook and
slightly brown the onions covered. Lots of juice to sauce
the pasta with.
I wasn't making chopped chicken livers, it was poached
livers with onions and pasta.
I guess you hadda be there...
Pastorio
Melba's Jammin'
"Bob (this one)" <B...@nospam.com> wrote:
> Melba's Jammin' wrote:
> > Curiosity question about your onion cookery -- with that lid on, aren't
> > they essentially steaming and getting juicy? Or is juicy desired.
> > (Onions, you fool, onions!!!)
>
> A whole stick of butter and 1/2 cup olive oil. Cook and
> slightly brown the onions covered. Lots of juice to sauce
> the pasta with.
>
> I wasn't making chopped chicken livers, it was poached
> livers with onions and pasta.
>
> I guess you hadda be there...
>
> Pastorio
I shall take you at your word, Dearie. I'm glad you loved them.
Gregory Morrow
Bob (this one) wrote:
See, I *told* you that Sheldon is entertaining, MUCH more so than all
that drippy enervating crap in the butane thread...
--
Best
Greg
Gregory Morrow
Bob (this one) wrote:
> Peeled, split and sliced 7 good-sized onions, piled them in
I have to tell you, this is the most vomitous - inducing thing I've
read since a poster on rec.travel.europe raved about a scallops 'n
haggis dish he had in the UK...
--
Best
Greg
Gregory Morrow
Melba's Jammin' wrote:
> In article <12qfuiv...@corp.supernews.com>,
> "Bob (this one)" <B...@nospam.com> wrote:
>
> > Peeled, split and sliced 7 good-sized onions, piled them in
> > a covered skillet with a whole stick of butter and maybe 1/2
> > cup olive oil. Popped the lid on and let them work over
> > medium-low heat for 45 minutes of so, just beginning to
> > caramelize. Washed and trimmed 2 pounds of chicken livers,
> > let them drain in a colander in one of the sinks. Put on
> > water for pasta. When the onions were tender, lightly
> > browned and wonderfully sweet, scattered the livers across
> > the tops and replaced the lid. Let them steam-poach for
> > about 20 minutes. Pasta was rotini.
> >
> > Spooned some pasta into the plate, liver, onions and some
> > wonderful juices over top. Salt and pepper.
> >
> > Lovely.
> >
> > Pastorio
>
> Sweetpea, I was with you until you involved the pasta. Chicken livers
> and rotini - I just can't put my fork in it. Sorry.
Lol...
"Is that your cooking, or has the prison cafeteria started doing
takeout...???"
--
Best
Greg
Bob (this one)
<LOL> Looks like I'm your newest OCD project...
Chicken livers, onions, butter, olive oil and pasta. Right.
I can see how a palate as developed as yours would rebel at
those exotic flavors. They're almost never combined in any
cuisine - at least twice as rare as haggis, wouldn't you say?
Haggis is meatloaf with another name. And you're stupidly,
clumsily, transparently trolling for something. This is your
brilliant feud technique? Startling in it's destructive
megatonnage. And a wonderful demonstration of your culinary
depth.
Blowhole.
Pastorio
Gregory Morrow
Bob (this one) wrote:
> Gregory Morrow wrote:
> > Bob (this one) wrote:
> >
> >> Peeled, split and sliced 7 good-sized onions, piled them in
> >
> > I have to tell you, this is the most vomitous - inducing thing I've
> > read since a poster on rec.travel.europe raved about a scallops 'n
> > haggis dish he had in the UK...
>
> <LOL> Looks like I'm your newest OCD project...
>
> Chicken livers, onions, butter, olive oil and pasta. Right.
> I can see how a palate as developed as yours would rebel at
> those exotic flavors. They're almost never combined in any
> cuisine - at least twice as rare as haggis, wouldn't you say?
Heck, throw a bottle of liebraumilch into that mess, why not...
> Haggis is meatloaf with another name. And you're stupidly,
> clumsily, transparently trolling for something. This is your
> brilliant feud technique? Startling in it's destructive
> megatonnage. And a wonderful demonstration of your culinary
> depth.
>
> Blowhole.
Hey, you put dreck like this out there, be prepared for some comments
for good, ill, or nil...
I'm just sayin'...
I still wouldn't feed your gagacious concoction to a dog...or even
"cybercat"...!!!
--
Best
Greg
projectile...@netzero.com
Gregory Morrow wrote:
>
> Hey, you put dreck like this out there, be prepared for some comments
> for good, ill, or nil...
>
> I'm just sayin'...
>
> I still wouldn't feed your gagacious concoction to a dog...or even
> "cybercat"...!!!
Hear, hear! HAHAHAHA
Bob (this one)
> I'm just sayin'...
As opposed to actually offering intelligent comment.
You may go now.
There's a good boy.
Pastorio
Margaret Suran
Bob (this one), please, send me all the left overs you have from the
posters who complain. Just the livers and onions, I will boil my own
noodles. If you want to slice some cooked chicken gizzards and add
them to the livers, please do. Thank you. What a fine meal that will be!
Bob (this one)
> Margaret Suran <marg...@no.spam.for.me.invalid>
> news:1_Nqh.14703$X72....@newsread3.news.pas.earthlink.net:
>>
>> Bob (this one), please, send me all the left overs you have from the
>> posters who complain. Just the livers and onions, I will boil my own
>> noodles. If you want to slice some cooked chicken gizzards and add
>> them to the livers, please do. Thank you. What a fine meal that will
>> be!
Margaret, we finished this batch, but you have first call on
the next. I'll include some fresh egg noodles for you to
cook. I thought only my grandmother threw in the gizzards.
Never saw that in any cookbook or any recipe. Yes, very
fine, indeed.
> All I know is the dish I had at that restaurant was delicious. It was very
> similar to Bob's but the sauce was creamed. It was fantastic.
It would be a very simple matter to use the pan juices plus
some butter to make an oniony beurre blanc. Or just add some
heavy cream and reduce a bit. Or a Bechamel.
My northern Italian grandmother made liver and onions to
most often serve over polenta, although occasionally pasta
or rice were the base. The recipe stayed pretty much the
same no matter which kind of liver she used. At various
times, the liver would be chicken, pork or calves'. She
lightly browned the onions, added the livers and a splash of
raw milk. The milk would essentially disappear but the
resulting dish had the sweetness both of cooked onion and
good milk (she used our Guernsey milk). On occasion, she'd
add thinly sliced hearts and gizzards when we'd killed a few
chickens that day.
Lovely.
Pastorio
Margaret Suran
Thank you, Bob (this one), I like almost any kind of liver, calves
liver, beef, chicken, duck, goose, turkey. While I like to sauté the
onions in butter, I do not like a milk or cream gravy, most likely
because this was not something served in a Jewish home. Butter, yes,
because it was not easy to detect, milk, no.
Not only gizzards, but chicken necks and wings could be added, if it
was served as a main dish. Another favorite dish was chicken giblet
fricassee, no liver, but gizzards, hearts, necks, wings and tiny
meatballs, made of either ground chicken, beef, veal or a
combinations, in a nice onion gravy. The 2nd Avenue Deli served just
about the best. Also, it was probably the only deli one that still
had it on the menu.
When shall I start waiting by the mailbox? I like plain egg noodles,
the size that is called Medium or Wide. I hope the livers and onions
will arrive nice and warm and ready to eat. Thank you. M
Bob (this one)
>
> Thank you, Bob (this one), I like almost any kind of liver, calves
> liver, beef, chicken, duck, goose, turkey. While I like to sauté the
> onions in butter, I do not like a milk or cream gravy, most likely
> because this was not something served in a Jewish home. Butter, yes,
> because it was not easy to detect, milk, no.
I understand. Depending on which member of the family is
feeding the group when we get together in the wilds of New
Jersey, we get variable institutional/personal regulations.
Some don't combine meat and milk. Some don't serve meat at
all. Some only serve plant materials (gakkkk). Some serve
thermonuclear sauces with everything except the orange juice
and I suspect they're thinking about it. And the list goes
on. Having relatives from so many cultures makes every meal
a series of surprises, most of them at least interesting. It
was the tofurkey that nearly caused bad feelings... until
the cook acknowledged it was a mistake.
> Not only gizzards, but chicken necks and wings could be added, if it was
> served as a main dish. Another favorite dish was chicken giblet
> fricassee, no liver, but gizzards, hearts, necks, wings and tiny
> meatballs, made of either ground chicken, beef, veal or a combinations,
> in a nice onion gravy.
My northern Italian grandparents came from within a few
miles of Austria and these dishes sound familiar. I think
they evolved after reaching the US. The fricassee evolved
to be a very hearty soup-stew. One of my little-kid jobs was
to help make the meatballs. Since we raised our own
chickens, other things found their way into our versions,
including combs, wattles, feet and, sometimes, heads.
> The 2nd Avenue Deli served just about the best.
> Also, it was probably the only deli one that still had it on the menu.
When I lived in the city, I often had business visitors from
far away. I used to take them to delis so they could see an
archetypal New York eatery. Or down, back then, to the
Fulton Fish market to Sloppy Louie's or Sweet's, or to stand
on the sidewalk and eat fresh oysters. Out here in the
country, we get good ingredients and raw materials, but the
restaurants leave a bit to be desired. <sigh>
> When shall I start waiting by the mailbox? I like plain egg noodles,
> the size that is called Medium or Wide. I hope the livers and onions
> will arrive nice and warm and ready to eat. Thank you.
I usually make the wide ones, maybe even a tad wider than
the store-bought ones. I'm still negotiating with UPS about
keeping the food warm...
Pastorio
Bob Terwilliger
>> Not only gizzards, but chicken necks and wings could be added, if it was
>> served as a main dish. Another favorite dish was chicken giblet
>> fricassee, no liver, but gizzards, hearts, necks, wings and tiny
>> meatballs, made of either ground chicken, beef, veal or a combinations,
>> in a nice onion gravy.
>
> My northern Italian grandparents came from within a few miles of Austria
> and these dishes sound familiar. I think they evolved after reaching the
> US. The fricassee evolved to be a very hearty soup-stew.
Shortly after this thread started, I ran across a Mario Batali recipe for
Pappardelle alle Regaglie, which he poetically translates as "Wide Noodles
with the Gifts from the Chicken." It's a fricassee similar to what's
described above, but also containing porcini mushrooms, tomatoes, and white
wine. The complete recipe can be seen at
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12452,00.html
Bob
Margaret Suran
That sounds delicious, with a few ingredients deleted. It also sounds
a little too complicated and time consuming, as I would be the only
one to eat it. Thank you, I am adding it to my recipe file, just in case.
Margaret Suran
Bob (this one) wrote:
>
> I usually make the wide ones, maybe even a tad wider than the
> store-bought ones. I'm still negotiating with UPS about keeping the food
> warm...
>
> Pastorio
Thank you. Let me know when to expect them.
For the posters who do not like liver, here is something that tastes
quite good and seems really easy to make. I have not made it yet.
I had these at a reception a few weeks ago. The hostess said that she
found the recipe on the internet. She also said that she prepared
them ahead of time, making them bite size and dipping them in
breadcrumbs before she sautéed them. She kept them hot in the oven.
They were very good, but I think there is a little too much
horseradish in the recipe. She served them with something that tasted
like a good, commercial Tartar Sauce.
CHEF JEFF'S CRAB CAKES
2 lbs. crab meat (water squeezed out)
1 red pepper, finely diced
1 green pepper, finely diced
1/2 cup diced green onion
1/4 cup horseradish
1-1/2 cups mayonnaise
1-1/2 cups bread crumbs
2 eggs
Combine all ingredients in a large bowl except bread crumbs. Mix well.
Add bread crumbs to bind mixture. Sauté and serve with your choice of
sauce.
-bwg
Margaret Suran wrote:
> Not only gizzards, but chicken necks and wings could be added, if it
> was served as a main dish. Another favorite dish was chicken giblet
> fricassee, no liver, but gizzards, hearts, necks, wings and tiny
> meatballs, made of either ground chicken, beef, veal or a
> combinations, in a nice onion gravy. The 2nd Avenue Deli served just
> about the best. Also, it was probably the only deli one that still
> had it on the menu.
My mother used to make "chicken fricassee" that was tiny meatballs and
chicken wings in an oniony gravy thickened with corn starch. There may
have been chicken livers in it too, but I cant remember for sure. It
took me a long time to learn to like chicken wings after that. The skin
had a soft slippery texture I just didnt like. Now, I gotta try it
again. Do you have a recipe you like?
Thanks,
-bwg
Victor Sack
> Another favorite dish was chicken giblet
> fricassee, no liver, but gizzards, hearts, necks, wings and tiny
> meatballs, made of either ground chicken, beef, veal or a
> combinations, in a nice onion gravy. The 2nd Avenue Deli served just
> about the best. Also, it was probably the only deli one that still
> had it on the menu.
Here is the recipe, straight from the horse's mouth, i.e. from _The 2nd
Ave Deli Cookbook_ by Sharon Lebewohl and Rena Bulkin.
Bubba
Chicken Fricassée
FOR MEATBALLS
1/2 pound chopmeat
1/4 pound finely chopped onion
2 slices stale white bread, moistened
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound chicken gizzards
1 large bay leaf
10 chicken necks, thoroughly rinsed
1 cup celery, diced into 1/2-inch pieces
2 cups carrots, diced into 1/2-inch pieces
1 cup tomato purée
1 1/2 cups chopped onion
1 teaspoon finely chopped or crushed fresh garlic
1 teaspoon salt
1/4 teaspoon pepper
2 pounds chicken wings, thoroughly rinsed
1. Preheat oven to 350 degrees. Combine meatball ingredients in a
bowl, and, using your hands, blend them thoroughly. Form them into
1/2-inch meatballs (you can use a melon baller to make them uniform),
and place them in a baking dish. Bake for 20 minutes, and set aside.
2. In a large stockpot, place gizzards, 4 cups of water, and the bay
leaf. Bring to a boil, then lower heat and simmer for 30 minutes.
3. Add chicken necks, celery, carrots, tomato purée, onions, garlic,
salt, and pepper, and simmer for 15 minutes.
4. Add chicken wings and meatballs, and simmer for 15 minutes more.
Remove bay leaf. Serve with kasha varnishkes or egg barley.
Margaret Suran
Bubba, Thank you. I didn't think of looking there. :o(
I am glad that you approve of serving it with Kasha Varnishkes or Egg
Barley. Boiled Rice and Mashed potatoes are good, too.
Did you see that there may be another 2nd Avenue Deli in Manhattan's
future? On East 33rd Street and with new owners. If only they would
be able to get one of the old chefs and some of the old staff, like
Lisa the hostess and Mary, the waitress.
Victor Sack
> Victor Sack wrote:
> >
> > Here is the recipe, straight from the horse's mouth, i.e. from _The 2nd
> > Ave Deli Cookbook_ by Sharon Lebewohl and Rena Bulkin.
> >
> > Chicken Fricassée
[snip]
> > 4. Add chicken wings and meatballs, and simmer for 15 minutes more.
> > Remove bay leaf. Serve with kasha varnishkes or egg barley.
>
> I am glad that you approve of serving it with Kasha Varnishkes
I certainly do no such thing. I disapprove most vehemently! Why do you
think the 2nd Ave Deli had to close? They served kasha varnishkes,
that's why!
> or Egg
> Barley. Boiled Rice and Mashed potatoes are good, too.
Indeed.
> Did you see that there may be another 2nd Avenue Deli in Manhattan's
> future? On East 33rd Street and with new owners. If only they would
> be able to get one of the old chefs and some of the old staff, like
> Lisa the hostess and Mary, the waitress.
If they do, maybe they'll have a chance, a small one. Orville won't be
there anymore, though. :-((
Bubba