Saturday, May 19, 2007

Sauteed Chicken Livers

1 pound chicken livers, cut into bit size pieces
3 tablespoons butter, or margarine, melted
1/2 pound mushrooms, fresh, sliced
1/2 cup onion, sliced
1 teaspoon flour, all-purpose
1/2 teaspoon salt
14 1/2 ounces tomatoes, undrained
1/2 cup wine, dry white
2 teaspoons parsley, fresh, chopped
1/2 teaspoon worcestershire sauce
1 rice, hot cooked


Saute chicken livers in butter 5 minutes or until brown.

Remove livers, and drain on paper towels, reserving drippings
in skillet. Saute mushrooms and onion in drippings until onion is golden. Stir in flour and salt. Add tomatoes, wine, parsley, and worcestershire sauce; bring
to a boil.

Reduce heat and cook 5 minutes, stirring often.

Add chicken livers; simmer 5 additional minutes.

Serve over rice.

Sunday, May 6, 2007

Sauteed Fiddleheads

Fiddleheads mean "spring is here!" This recipe is simple, and something we look forward to when we see the first fiddleheads of spring in the market.


3/4 pound fresh fiddlehead ferns
2 tablespoons extra virgin olive oil
2 to 3 cloves garlic or spring garlic, very finely chopped
Salt and freshly ground black pepper


1. Clean and trim the ends off the fiddleheads.

2. Bring a medium pot of water to boil over high heat. Add the fiddleheads and let cook 10 seconds. Immediately drain the fiddleheads and place under very cold running water to stop the cooking and retain the green color. Keep the fiddleheads under the cold water until they are cool. Drain again.

3. In a large skillet heat the oil over moderately high heat. Add the garlic and cook, stirring constantly, for about 10 seconds. The idea is to let the garlic just begin to turn golden brown, but not burn. Add the fiddleheads and cook, stirring frequently, for about 5 minutes. Season liberally with salt and pepper. The fiddleheads are done when they are still crisp, with a bite, but not raw tasting. Serve hot with pasta, rice, or potatoes, or alongside any poultry or seafood dish. The fiddleheads can also be served at room temperature with vinaigrette. Serves 3 to 4.

Kathy made this dish on WBUR's Here and Now on Wednesday May 14th, 2003.