Posts Tagged ‘polenta’

Notes from a Liver Lover

 

 

Fergus Henderson

Fergus Henderson

 

Long before Fergus Henderson and the like made “Nose to Tail”  dining fashionable for this generation of foodies, thrifty folks were eating liver and other organ meats like kidneys and lamb sweetbreads, the latter being the somewhat euphemistic name given to the thymus and pancreas. Liver in particular has a hold on our culinary imagination, as beef or calf’s liver appears on diner menus throughout North America, and most households that participate in an omnivorous diet will have liver every now and then, whether or not it is particularly esteemed.

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When March Comes in Like a Lion

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You’ve heard the expression, “When March comes in like a lion it goes out like a lamb.” Well March is drawing to a close, and though it came in with a roar this year, it is still pretty leonine. We’re hoping that the weather gods get the message and send it out as gentle as a lamb. Looking at the forecast doesn’t help! Thursday in Toronto calls for thunder and lightning and a low of 6 C. So just to be on the safe side of things, we’re taking the bull by the horns (there’s a lot of animals imagery here today!) and making sure there’s lamb in the hood. Or at least in the Dutch Oven.  Continue »



Kiss My Grits

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For some reason, we have a craving for grits today, so we thought we’d look at a couple of ways to serve them, and address the question, “What’s the difference between grits and polenta?” Continue »