Updated: May 12
Publishing this particular blog has been a lengthy mental debate: Do I post, or do I not post?
Organ meat is not a very common ingredient in the US. It seems to fall under the list for bizarre foods in the US. However, this wasn't the case one hundred years ago. American cookbooks had plenty of recipes covering liver and other organ meats. Almost all traditional cultures prize organ meats for their ability to build reserves of strength and vitality. Some countries prize organ meats even more than muscle meat. For example, Argentina is famous for their high-quality beef and BBQ, named Asado, which they wouldn't imagine serving without grilled organ meat as a starter!
I think this blog I had debate should I publish or not for the longest time.
Organ meat is not very common ingredient in US. And I think is still under bazaar food rate in US. But wasn't this way one hundred years ago here in a States. American cookbooks had plenty of recipes covered liver and other organ meats. Almost all traditional cultures prize organ meats for their ability to build reserves of strength and vitality. Some countries prizing the organs meat even more than muscle meat. For example, Argentina is famous for their high-quality beef and BBQ calls Asado, wouldn't imagine without starter like grilled organ meats.
Last week I went to our local Port Royal Farmers Market and got some goat liver.
Happily, I purchased the two remaining little packages. Excitedly, I walked away knowing that my baby would be eating pâté later that day!
Silky, smooth, slightly sweet and absolutely delicious! This appetizer you can make in the blink of an eye. Truly quick and well worth it to eat as often as you can.
WHAT ARE THE HEALTH BENEFITS OF LIVER?
LIVER is a SUPERFOOD!
It is the most NUTRIENT DENSE food on the market.
For many of you, superfood is something green or something that comes in a bag from Amazon, or some sort of powdered berries, roots, etc.
But what if I told you that many doctors around the world support this statement of liver being a superfood.
According to Dr. Axe, and Dr. Berg along with many other doctors, LIVER is a powerhouse of goodness.
It provides copper, zinc, iron, vitamins B6, Biotin and Folate, A and D. It is an excellent source of antioxidants - substances that help your own liver remove toxic substances from the body. No less important are the essential fatty acids, which the liver also possesses. This list can go on and on.
Liver is a great choice for any age. When my babies (all breastfed) were tested low for iron at age 10 months, liver pate and cod liver is what brought their levels to normal range without supplementing with iron drops. FOOD IS MEDICINE!
Food should be your first source for vitamins, minerals, etc.
WHAT MYTHS STILL EXIST ABOUT EATING LIVER?
So, what the heck about this organ meat that calls for so many arguments over should I or shouldn't I eat it?
Many of you probably remember the days when your grandparents served liver once a week. As time moved forward established nutritionists started recommending that we should discontinue these healthful practices in order to avoid cholesterol, along with eggs and real butter. Others have stopped eating liver fearing toxic substances, which can accumulate in the livers of all animals. As the function of the liver is to remove toxic substances from the blood, this is a legitimate concern. For this reason, it is best to buy organic livers. Even organic liver may contain some toxic substances, but the nutritional values outweigh the dangers of any toxins it contains.
WHAT IS PATE?
Smooth and silky and it melts in your mouth Pâté is very simple to make at home and requires no specialized equipment beyond a blender. Livers should not be expensive just a few dollars a pound. The remaining ingredients you probably have in your fridge.
This is such a nutrient dense appetizer that you can serve to anybody from a baby to senior adults and anyone in between.
In my opinion, pâté is the ideal way to eat liver. It might be an acquired taste, but it’s something that you should go out of your box to sample—like learning new game.
Liver pâté is the most accessible of all the organ meats and with its iron-y, gamey taste it definitely sharpens all that it accompanies. It makes red wine richer and cheeses acid-bright; it can make your conversation wittier with each bite. It can make a lazy, homebound Sunday feel accomplished and well done. You can loudly say to your coworkers the next day “I made pâté yesterday,” followed by a knowing look as you stride in on Monday confident in the pleasures of your table. But I bet no one would raise his or her eyebrows if you said, "I made a smoothie this morning". Am I right?
THINGS THAT YOU CAN DO TO REDUCE THE BLOODY FLAVOR
My mom SOAKED liver in milk, kefir, or lemon juice for half an hour.
This step I often skip but it depends on the liver. If the animal was mature and not under one year old you may want to apply this step, especially for beginners of organ meat eaters. I love to use venison, lamb, goat, or beef liver because it is more nutrient dense than chicken. When using chicken, duck, or goose liver, this step isn't necessary.
How do you store liver pâté?
You can store it in the fridge in a tightly sealed container for up to 5 days. In order to store for a longer period, melt butter or olive oil and pour on top, really any fat of your choice. Applying the fat prevents any contact with oxygen. In the old days, pouring lard on top of meat was the only way to preserve food that was kept in the cellar for months. It will also last for up to 3 months in the freezer too. Whenever you are ready to eat, simply thaw and serve!
Let's do it...this good for a snack or appetizer!
Prep time: 5 minutes
Cooking time: 10 minutes
Making time: 5 minutes
Total time: 20 minutes
Author: Inna of innichkachef.com
Yield: 8 servings
1 and 3/4 lb. of goat liver (any liver can be used, between 1 and 1/2 lb. to 2lb)
1 cup of chopped onions
1 cup chopped carrots
1/2 cup chopped apples
2 Tablespoons of grass-fed butter
1-2 teaspoons of dried tarragon (thyme, or marjoram)
1 and 1/2 teaspoons pink salt
1/2 teaspoon black pepper to taste
Sliced veggies and sourdough toast (for serving)
Cilantro or parsley for garnish (option)
1. Wash and paper dry your liver. Trim off any tissues that look white and are usually attached to the liver. Set aside.
2. To a heavy bottom pan add one tablespoon of butter, let it melt; add onion, carrot, season with salt and pepper. Cook on medium heat for a few minutes or until you notice some caramelization of the chopped onions.
3. Cover with a lid and continue cooking until the carrots are completely soft.
4. Add chopped apples to the pan, then add dried tarragon and stir all together. Cover with a lid and let it cook for a minute or two.
5. Then add liver, season with salt and pepper, cover again and let cook for one or two minutes.
6. Check for doneness, because you do not want overcooked liver. It should have a pinkish color on the inside. At this point you can add 1/4 cup of water or white wine if you feel it is needed. If you use wine, cook off the alcohol in the pan without a lid and slightly increase the heat just for a minute or so.
7. Transport everything onto a platter and let it cool, to room temperature before you pour into a plastic blender cup. If you are using an
immersion blender, you can puree it right away, no need to wait for it to cool down.
8. After it is completely pureed, taste and add salt if needed. Pour into a serving cup and enjoy right away or keep in the fridge for a few days until you are ready to serve.
Enjoy with sourdough toast, sliced veggies or whatever you wish.