If you asked me if I’d like Chicken Liver Pate, I’d say no way. However, I made it using a fresh chicken liver from the poultry harvest using this recipe. Night after night, I found myself sneaking out of bed for a midnight snack of this stuff, right up until the jar was gone. Give it a try, you can halve or quarter the recipe but will need a good bottle of Madeira or Port to make it. Chicken livers aren’t just for giblet gravy anymore!
My family usually does not do brussels sprouts. When I served this to my other half, he said “if you want me to eat more brussels sprouts, you can make me this anytime”! This one is easy to make over the course of a few days in quick 5 minute spurts. (Bake the cornbread, let it go stale, blanch the brussels sprouts and you’re ready for a quick and easy dish!) If using Four Star Farms corn meal from the farmstand, you can grind it a little smaller for an even better cornbread texture. It’s a keeper!
Happy rainy Saturday, everyone! We’re not complaining, it’s a great time to finally see some rain! This has been such a busy week of cooking that we’ll get right too it. Leeks Potato Leek Soup Roasted Winter Squash Gratin Sauteed with Chicken Thighs Chicken Stock Carrots Carrot Slaw with Honey Mustard Dressing […]
One of the articles includes a proposal for a well at the Westford Community Gardens!