Beef
bone marrow custard with black pepper and parsley
Comprised mostly of fat, bone marrow tastes like browned butter—for this , you can often find it used for sweet custards and desserts in old
April 26, 2023
Beef
beef bone broth
The trick to making a good beef bone broth is to roast the bones before simmering them in a pot of water, herbs, and vegetables.
April 26, 2023
Pork
home-rendered lard or tallow (with cracklings)
Animal fat, despite its bad reputation, nourished the robust health of generation upon generation of families across the globe, until modern vegetable oils replaced them
April 26, 2023
Beef
stewed beef heart with root vegetables and porcini mushrooms
Like most offal, beef heart has a mineral flavor that’s easily tempered by soaking in milk or salt water. Sometimes tough, heart benefits from long,
April 26, 2023
Beef
pickled tongue with mustard sauce
Pickling tongue in brine infuses the meat with the flavors of spices like black pepper, sweet bay, coriander, allspice, and clove. Much like corned beef
April 26, 2023
Fried
pan-fried calf’s liver with bacon and onions
Bacon and onions help to round out the assertive flavor of liver in this classic combination, while parsley provides a much-needed punch of brightness at
April 26, 2023
Beef
pan-fried calf’s liver with caramelized shallots and port
I love how the rich and faintly smoky flavor of caramelized shallots pairs with liver, while tawny port adds a touch of sweetness. Calf’s liver
April 26, 2023
Gravies
old-fashioned meat loaf with gravy
I often combine liver and other organ meats with ground beef or pork when making meat loaf or meatballs. The rich flavor of liver complements
April 26, 2023
Mutton
broiled lamb’s kidneys with mustard
Kidneys taste strong and mineral-like, which is why they pair nicely with mustard. Like other organ meats, kidneys benefit from a long soaking in milk,
April 26, 2023
Featured
goose liver mousse with mission figs
In the autumn, migratory birds like the goose gorge themselves in preparation for the long flight south. With this instinctive practice, geese stuff themselves with
April 26, 2023
I’m Brenda, your home cheff. Welcome to my Recipe Book!
I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
Sausage Soup Recipe
November 1, 2022
Large ham recipe
November 15, 2022
Roast Beef Recipe
November 16, 2022
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