CHICKEN LIVERS -- INEXPENSIVE!
The entire apartment was promptly scrubbed clean, including this messy kitchen.
People who "don't like liver" might like it cooked more thoughtfully to suit them, but many will tolerate a few chicken livers. They are really versatile. These were only lightly, lightly dusted in ordinary flour, but break crumbs, buckwheat flour, corn meal, et c. are possible. The very light dusting is entirely optional.
If you have a dog or a cat, a fresh, raw chicken liver, perhaps chopped and served at room temperature, is nice for them. Some other carnivores such as certain turtles like a bit, too.
If the livers are fatty, trim them, and if they are broken, don't worry.
Some very fancy flambée methods are possible, and various subtle spices, but these just had a little olive oil and butter and lots of ordinary, dried parsley.
These went well with a puréed sweet potato and a bit of fresh, wilted spinach done in olive oil and a crushed garlic clove.
If you like chopped chicken livers as a paté or sandwich spread, when done correctly, it's a crowd pleaser. That just has a little oil and finely chopped hard boiled egg in it, usually.
If you have gout or kidney problems, limit organ meats, but liver is said to be a lift for the "blues." (I find this is true.)
The large spinach I had only a little left of had to be rinsed again, NOT dried off, and the big stems had to be cut away. I left those leaves whole. The moisture on the leaves with a bit of oil and crushed garlic and a light covering on the pan (sulphurized/parchment paper cut to size or a partial pot lid) helps them wilt very quickly and evenly. People who don't even like spinach will often eat at least a bite of this.
Sweet potatoes are not fancied in France, and the large one I baked plain in a little water for well over an hour was actually from the USA. If you buy from Africans in France, however, they always seem to have various types of sweet potatoes.
We had nothing in mind for the Sunday lunch, which is usually a bit fancy and long in France, even if just "at home," so this was a nice, inexpensive "something different." French meals always finish with at least one nibble of cheese (three is more likely) and some fresh fruit. Seven days a week for lunch and the evening meal, this is the typical meal end. Pastry is usually only at the very, very end for Sunday lunch in France.
copyright 2014 Lisa B. Falour, B.S., M.B.A.
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