Comments on: Chicken Liver Tartine with Strawberry-Sherry Vinegar Jam

By: pasta trafilata al bronzo

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By: Toni Carrell

Toni Carrell — Sat, 02 Feb 2013 13:52:46 +0000

Every once in a while my grandmother made fried chicken livers and gizzards. She was a deplorable cook, for the most part, but I remember enjoying that meal. Maybe it was because she served it with mashed potatoes served with a cream gravy that had little bits of the fried flour coating in it. It still came with canned spinach or peas; broccoli if she was feeling ambitious. Ah, 60s cooking Betty Crocker-style. Nothing like it. Thank God.

By: Amy Glaze

Amy Glaze — Tue, 28 Aug 2012 16:30:35 +0000

Drago: Yes! I totally agree! I’ve been drinking a lot of Crement lately and Joura to satisfy that mid week craving!

By: Amy Glaze

Amy Glaze — Tue, 28 Aug 2012 16:28:54 +0000

Tunie: You are so right. I just take that for granted these days because I work with 3 different organic farms. Thank you for that comment – very important and you are absolutely right.

By: Drago

Drago — Tue, 28 Aug 2012 13:53:32 +0000

You have it backwards. You don’t need an occasion for champagne…the champagne makes it an occasion!

There’s nothing more pleasantly indulgent than cracking open a bottle of bubbly, even something cheap, on a random weeknight.

By: tunie

tunie — Fri, 10 Aug 2012 08:53:22 +0000

I would remind people to choose only organic chicken livers. The liver processes and stores all chemicals, hormones and anti-biotics entering the chicken as well as all the toxins from inflammation and etc incurred by the typical battery chicken. Commercial chickens are practically bio-hazards with the amount of toxins present in their abused little bodies.

Organic is the way to go if you plan on eating any part of a chicken. Especially the livers. That said, this recipe sounds easy and delicious!

By: wattacetti

wattacetti — Sat, 04 Aug 2012 01:37:03 +0000

You’d think that the French connection would have a role but Cartier set up shop about 450 years ago and I suspect that none of the original 10,000 colonists weren’t lyonnais. The French expats I personally know aren’t huge on abats either.

The most popular offal up here is duck foie gras. Sweetbreads might be a very distant second, and everything else falls under either ethnic or “adventure” eating though you do see kidneys on menus.

The chicken livers aren’t particularly good at “standard” markets and some butchers are better than others for quality. I have of course completely forgotten to check Chinese markets since they would have them (and I can get packs of hearts to grill while I’m at it).

By: Ms. Glaze

Ms. Glaze — Fri, 03 Aug 2012 19:56:15 +0000

That’s so funny. My Great Grandmother was like that. If you said you only liked hamburgers and wouldn’t touch whatever offensive protein was presented to you (like fish for instance), then she would feed you hamburger for breakfast, lunch, and dinner until you learned to try new things or keep your mouth shut. That cracks me up to no end.

Cockscombs are really hard to find here too, but I’m surprised about the liver although maybe popularity has driven the price up? I would think that in Canada people would be a little more open to offal cuts given the French connection?

By: wattacetti

wattacetti — Thu, 02 Aug 2012 19:58:30 +0000

Ah, you’re so much more diplomatic with guests – when I hear that someone “doesn’t like something”, this little switch goes off and that little something makes an appearance as the star ingredient in pretty much every single plate that gets slung out.

Livers aren’t that cheap here though they’re certainly easier to find than cockscombs. I’ll be keeping an eye out for some good quality ones but will be certainly making the beet and cheese tartine.