So I am going to try a little experiment.
I am going to let a picture say 1000 words. In fact I am going to let 8 pictures say 8000 words.
So don’t expect any pithy repartee* from me today. Like I said I am in a grumpy mood.
I am usually a very light-hearted person. I am usually the life of the party. I am usually all giggles and mirth (you didn’t buy that last one did you?)
Besides, I see the food-blogging trend. Ya’ll cruise through here at 100 miles an hour. You see a neat pic on one of those food photo type sites. Then you click on over here and move on to the next one at lightning speed.
Are these sites destroying your ability to read? Is it really just food porn you are interested in?
Should I quit writing long thoughtful posts, full of humor and pathos?
I will at least include the recipe for this Chicken Liver Bruschetta I made for a party recently (as if you even care– as long there is a pretty picture of some naked [plum] tart).
Don’t worry I’ll snap at of it. Anybody have a good Doris Day tune. That usually works…
3 tbsp olive oil
1 medium red onion, diced to 1/8″
1 tbsp capers, rinsed and drained
1 can anchovies with its oil, mushed into a paste
1/2 lb chicken livers
3/4 cup sweet vermouth
2 tbsp balsamic vinegar
salt and pepper
pinch red pepper flakes
1/4 bunch of Italian parsley, roughly chopped
12–15 slices of rustic bread or baguette
a 12-inch cast iron skillet, heat 3 tablespoons olive oil over medium heat until almost smoking. Add the onion, capers, and anchovy paste, and cook until the mixture is golden brown, about 8 to 10 minutes Add 1/4 cup vermouth and balsamic vinegar. Let reduce.
Add the chicken livers and stir until lightly browned, about 4 to 5 minutes. Add the remaining 1/2 cup vermouth. Bring the mixture to a boil. Lower the heat and let the mixture simmer for 15–20 minutes.
During this time break the livers up with a wooden spoon as they cook. You are looking for a very rustic, varied texture.
Season, to taste, with salt and pepper. Remove from the heat.
Stir in the chili flakes and parsley.
Toast the bread until golden brown and place on serving plates. Spread equal amounts of the liver mixture over 1 side of each piece of bread and serve immediately.
Etymology: French repartie from repartir to retort, from Middle French, from re + partir to divide more at part
Date: circa 1645
1 : a quick and witty reply
2 : a successionor interchange of clever retorts: amusing and usually light sparring with words
3 : adroitness and cleverness in reply: skill in repartee
SERIOUS FUN FOOD