Ask the A2K cooks!

I'm using my regular old parsley walnut garlic pesto on some sandwiches now, not as odd as it might sound..

Awaiting results for the chopped liver..

(I always do that, trotting from the kitchen back to the computer room to read the next ingredients)

Waiting, waiting. How was it? I really hope you enjoyed it.

Waiting.

I'm about to go out & buy the necessary ingredients any minute now, Roberta.
But first I'll have to extract myself from A2K, or the market will shut before I can do it!
(4:35 pm here.)

Progress report, Roberta & osso ....

I got the livers in time! (had a we bit of trouble with the conversion of quantity from imperial to metric.)

Now I'm boiling the eggs ...

I will report back in full later ...
Unless this has been a total failure on my part, that is!

Actually I'm on this thread so I can follow Roberta's recipe ...

Gotta remember this: page 51 ...

Right ... chop the big onion & a small onion....

OK, I'm finished for tonight.

These may seem like very silly, super-basic questions, Roberta, but I’m writing them down (in Word) as I go ...
I want to make certain I have your authentic version next time!

• How much oil? A tablespoon? Less or more, roughly?

• The ratio of livers to the onion ....1 to 4? 1 to 3? Half & half? I ask because, after my imperial to metric conversion of the 6 oz of livers .... it looked like I had a minuscule quantity, so I asked the butcher shop person for more.

• Should the onions brown a little, or just wilt before adding the liver?

• Cook the livers & the onion on a very low flame, yes?


Verdict: as I wait for my chopped liver to cool down a bit more, so I can refrigerate it...

Not too bad at all for my first effort!
(I know I should wait till it’s cold before eating ... but I cheated & tried some while still warm) YUM!

How authentic my version is, Roberta, I have no idea.
But it tastes pretty damn good!

Lunch tomorrow should be excellent. I just happen to have some (bought, Israeli) dill pickles in the fridge, which will go with it very nicely!

A couple of other things:
No big preparation mess at all.
And Poppy (my cat) went a little crazy as I chopped up the raw liver.

I'm glad and relieved this tasted good, olga.

BUT, you don't chop the onions before they're cooked. You slice the onions. Then cook them in oil. How much oil? Oy. Enough to cover about 3/4 of the bottom of the pan. They should be wilted and softish, not brown. When you add the livers and keep cooking, the onions will get very soft, but never brown.

You don't chop the livers raw. You cook them with the onions. Then you chop them.

How much liver? Let's say between 8 and 10 whole livers.

It was good? I think you invented your own recipe. OR the things you did don't affect the taste. Who knows.

You're a brave soul. I salute you.

OK, noted.

Ah. I used less than that ... then had to add more.

Got that part right, with the livers, at least.

I think that was roughly the amount I had ... possibly a smidgen more.

Absolutely, Roberta!
Tomorrow I'll try it cold.

Thank you!
Actually, it was a lot easier than I thought it would be.

Thanks so much for guiding me through this, Roberta. Much appreciated.

Thrilled to be able to help. Thrilled and a half that it came out good.

Enjoy tomorrow!

I will, possum.

Yes! onion confit instead of butter/mayo/avocado.

Soooo delicious.

A friend made beet gnocchi. She gave them to me after they didn't live up to her expectations (ok by me!). I am trying to come up with a light-ish way to serve them. Tonight I am making some with basic tomato sauce and kale. But there must be a better way. I am not interested in blue cheese or heavy sauce. The thyme and lemon type beet dishes sound better. Any suggestions?

edit: I just checked them as they slow-boiled. They have sort of fallen apart. So, next time I think I will be sauteing them or simmering them in sauce to cook them.

Last night I made some turkey burgers with thyme, mint, garlic and onions. The combination of thyme and mint was wonderful. I bet something like that with a bit of butter and lemon juice would be great on your gnocchi.

And parsley. I think parsley should be involved.

You mean beetroot, k?

As in:



Or do you mean a leafy green?

(Sorry, cultural translation is necessary, please. )

The red stuff.




Here's a recipe for them:

http://chairmanstef.blogspot.com/2007/07/gnocchi-cant-be-beet.html

If so, that would mean purplish gnocchi!
(Which really appeals to me!)

If that's what you're talking about, why not slow bake/roast them (in their skins)
Best way to cook beetroot, I reckon.
(You need rubber gloves to remove the skins (by rubbing them off) when they're cooked & cool enough to handle.)

If not, please totally disregard this post as irrelevant.
But I meant well!

what is that stuff?

Ah!
Thanks, Butrflynet.

They look fantastic!

I'm not a beet eater (that's next on my adventures), and love some gnocchi in restaurants, with the caveat that one can have too many gnocchi quickly. So, I'm no help. I might try a butter sauce (with thyme? have no idea re lemon).

The only time I've made gnocchi myself I was gravely disappointed..
but I have a friend who raised her toddler with her great gnocchi.