Salad with Sautéed Chicken Livers
|
Cooking time: 75 minutes 45 until first course Cooking schedule: see below for "menu" instructions |
Chicken livers are not everyone's favorite. I can understand - I don't eat gizzards! If you are not a liver fan, substitute some sautéed mushrooms, canned asparagus, hard-cooked egg, whatever appeals to you. The Veal is cooked quickly and finished with a silky sauce. The potatoes and pumpkin are both for 2 nights.
Salad with Sautéed Chicken Livers Time: 20 minutes
This salad is traditional and served in every cafe in France - except with gizzards rather than livers. I added the bacon - just because!
8 chicken livers If you have to buy more (and they are fresh) freeze them for use in the turkey stuffing ;)
2 slices bacon
1 tbs butter
1 tsp soy sauce
1 tsp Balsamic vinegar
3 - 4 oz fresh spinach the other half from Friday
3 - 4 oz mache or lamb's lettuce or other lettuce the other half from Friday
Balsamic Vinaigrette left from Friday OR
1 tbs Balsamic vinegar
1 tsp Dijon mustard
3 tbs cup olive oil - the good stuff
Cut bacon into matchsticks. Cut livers in half, trimming any fat. Heat butter, soy sauce and vinegar in nonstick skillet over medium high heat. Add bacon and fry until almost crisp (it's staying in the skillet). Add livers. Brown well, 2 - 3 minutes per side, but do not over cook. Slightly pink in the center is good. While livers brown, prepare greens and put into a bowl. Whisk vinaigrette to recombine or, if none left from Friday, make vinaigrette. Toss greens with half of the vinaigrette. Arrange on 2 plates. When livers are done arrange on lettuce. Pour remaining vinaigrette into skillet and deglaze pan - stirring up the bacon and the browned bits. Pour warmed dressing over livers and serve.
Veal Marsala Time: 15 minutes
The tender veal scallops cook quickly and are finished with a silky wine sauce. I can't get Marsala so I use Madeira. Both are a slightly sweet, fortified wine. Chicken breasts, pounded thin, or turkey scallops would make good substitutes. Both would need a bit more cooking.
12 oz (350gr) veal cutlets, thinly sliced - scallops
1/2 cup Marsala, (4oz. 125ml) you can substitute Madeira if you have some on hand
1/4 cup beef broth, (2oz, 60ml)
1 tbs tomato paste
3 tbs flour
1 tbs butter
1 tbs olive oil
Place each piece of veal between 2 sheets of cling film (plastic wrap) and pound with a meat mallet of the edge of a heavy plate. You want to get them a bit thinner and larger. (I often don't bother.) In large, nonstick skillet heat the butter and oil over medium high heat. Spread the flour out on a plate. Dip the veal into the flour, coating both sides then place in the pan. Do not crowd. Do them in batches if necessary. Quickly brown on both sides, about one minute each. Remove to an oven proof serving platter. Keep veal in a warm oven (125F, 75C) while finishing sauce. Add the Marsala, beef stock and tomato paste to the pan, stirring constantly. Using a wooden spoon or plastic spatula scrape up any browned bits on the bottom of the pan. Let sauce cook rapidly until reduced and thickened slightly, about 5 minutes. Pour sauce over veal and serve. Because our oven is hot we are keeping this warm in the sauce while we have the starters.
Potatoes Savoyard Time: 75 minutes (60 minutes baking time)
Another recipe that I have been making so long the origin is lost. I prefer it to the traditional gratin potatoes. With out the milk and heavy cream it's much lighter in calories, but the Gruyère keeps it cheesy and the onions add another layer of flavor.
4 - 5 potatoes this makes enough for two meals...or 4 people
1 large onion
2 cloves garlic
1 tbs olive oil
4 oz (125gr) Gruyère, sliced (10 slices app. 1" x 3" x 3/16th", cm=2.5x7.5x0.3)
1/4 cup chicken stock, (2oz, 60ml)
Pinch of nutmeg
1/3 cup grated Parmesan, (1.5oz, 45gm)
Thinly slice the onions and garlic. Heat oil in a small skillet over medium-high heat. Add onions and garlic and sauté until tender and just starting to brown. Remove from heat and set aside. With a sharp knife thinly slice the potatoes or use a mandolin (if you think this is a musical instrument, you don't have one. If you want to check them out try Williams-Sonoma.) In a glass baking dish just large enough to hold ingredients (I use an 8" X 11" (20 X 27.5cm) oval baking dish) lay 1/3rd of the potatoes, spread half of the sautéed onions over the potatoes and lay half of the cheese on the onions. Repeat once. Top with remaining 1/3 of the potatoes. Sprinkle the nutmeg over the top. Pour the stock over all, sprinkle with Parmesan, cover with foil and bake at 425F (215C) for 30 minutes. Reduce heat to 400F (200C) and continue baking another 30 minutes. Remove foil for last 15 minutes of baking. Remove from oven, let rest 5 minutes, then serve. Leftovers on Monday.
Pumpkin Gratin Time: 45 minutes
This could be made with butternut squash that has been steamed and mashed. I used fresh pumpkin that had been baked earlier this fall and frozen. Canned pumpkin works perfectly. It doesn't need to be puréed but it should be very soft and mashed.
1 3/4 - 2 cups pumpkin (15-16oz, 450gr)
1 whole egg or 2 egg whites
1 leek
1 tsp olive oil
1/4 cup Greek yogurt, plain yogurt, crème fraiche or sour cream, (2oz, 60ml)
1/4 cup grated Parmesan cheese,
(1oz, 30gm)
1/2 tsp sage
1/2 tsp marjoram
1 tbs dried bread crumbs
1 tbs olive oil
Cook squash or pumpkin if using fresh. Thinly slice leek. In medium nonstick skillet sauté leek in olive oil over medium heat until tender, about 10 minutes. In medium bowl whisk eggs well. Add yogurt, 2 tbs Parmesan and herbs. Mix well. Add pumpkin and leeks, mix well. Pour into a lightly oiled, glass baking dish ( I use 7" (17cm) square ). Sprinkle the top with remaining cheese and bread crumbs. Drizzle with remaining oil. Bake at 200C (400F) for 30 minutes or until top is set and golden brown. Remove and serve. Leftovers on Monday.
top of page
Cooking Schedule: 75 minutes |
Put pumpkin into baking dish |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
