I am in a grumpy mood! Watch out.
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…
Serves 4–6
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.
Repartee*
Function: noun
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
synonyms see wit and/or SippitySup
SERIOUS FUN FOOD
Greg Henry
SippitySup
Hi Sippity Sup
I found your lovely blog through The Daily Spud’s tweet about your meeting. Had to come and investigate — so glad I did! Your mash looks perfect and I absolutely love your pictures as well as your 100 facts. Wonderful. I’ll be back!
I did indeed lunch with Spud. Which means of course I know how to ponounce your name! EE-fa! GREG
I totally jealous that you are dining with spud. I want to meet spud, I want to meet you. I want to eat spuds with spud and you. Maybe I can organize a sippty sup drive a thon and a bunch of us go on a road trip to LA.…how many futons do you have?
… I hope you two have a wonderful time!
I’m all for the mint but I’m not a big peas fan. Perhaps I can start with the puree in the potatoes and work my way up to having whole peas in the mix.
You have taken the comfort food, mashed potatoes, and kicked it up a notch — BAM! BAM BAM BAM! Once again Greg… well done. I’ll have to make these soon.
You get to meet the Spud?! Color me jealous! Have a great time and make sure to report back! (Oh and the potatoes look great!)
I’ve never thought of mint and potatoes — what an interesting combination Greg. Terrific photos with the mint and peas.
Sam
You’ve got a sure way into his heart! I’m sure you’ll be life-long friend after this Greg! hahahaha I come from the land of rice and corn. I didn’t eat potatoes growing up and, to be honest, I don’t like them (shhhh, don’t tell anyone, they’ll think I’m weird!). Too starchy! Just like red apples… but that’s another story! However, your potatoes do sound flavourful and they look pretty 🙂
Have fun meeting Daily Spud! It’d be so cool to do a blogging convention so we can all meet each other 🙂
but Spud is a girl… GREG
How come this dish looks better when you make it than when I do?!
I have never met a spud I didn’t like! Potatoes with peas is no exception, my dad used to make these for us when we were little. Minus the mint! I’ll have to try it with mint.
I never thought of putting mint into mashed potatoes or peas. I have seen corn though. Nice twist on a classic. Love it!
…with your green minty potatoes. I am touched!
And of course we can always talk about beer, though I think we’ll do ok for other topics too. You’ll be relieved to hear that I speak more than just potato 🙂