Scenario – you are making the delicious Rosemary Carrots that Chef Joe suggested last week (recipe here) and you have the peelings as well as the top and bottom of the carrot left. You throw it out, right? Well you are throwing out perfectly good vegetation that can be used in other ways.
Sustainability is a responsibility for everyone. If we continue to waste food, we might one day find a future where we don’t have enough to feed the world.
So you have the carrot peels and stem – use them, along with other “butts” or peelings to create vegetable stock that can be frozen and used in cooking later on. Yep, it’s that easy.
How about this – you are cooking mushrooms and only need the caps. You pull out the stems and ready to throw them away. No, no, no. Finely chop those stems and add them to the ground beef that will be used for making hamburgers. No waste and a delicious addition to your grilling.
RECIPE:
Chicken (or duck) Liver Mousse
Most raw chicken or duck you buy in the store comes with the innards saved for you. So after you use the chicken for whatever meal you have planned, you have the tasty treats to use up. You may have to freeze and save the livers of a few chickens/ducks for the recipe – but they freeze beautifully.
3 Tablespoons Butter (chilled)
2 Tablespoons Extra Virgin Olive Oil
1/2 LB Chicken/Duck Livers
1 oz thick bacon, diced
1 medium onion, diced
1/2 apple, diced
1/4 Cup Brandy
12 baguette slices (toasted)
Salt
Pepper
In a pan, heat half the butter and oil until foamy. Add the livers and brown all sides. Transfer to a bowl
Add the bacon to the pan and stir until crispy. Transfer bacon to the paper towel lined plate to drain off excess grease
Add the onion to the pan, brown.
Add the apple to the onions and cook until the apple starts to break down.
Add the Brandy and flambe (add some fire to it – BE CAREFUL)
Add half of the apple mix to the bacon.
Put livers into a blender. Blend until smooth and, do not turn off, add the rest of the butter. Season to taste with salt and pepper.
Refrigerate for 30 minutes
Spread liver over baguette and top with the bacon/apple mixture.
Foodie Friday, brought to you Prime Cut Meats!
PRIME CUT MEATS
Address: 2434 S University Dr, Fargo, ND 58103
(Joe Brunner in the KFGO studios)
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(Amy Iler & JJ Gordon are talk-show hosts at 790 AM KFGO in Fargo-Moorhead. “It Takes 2 with Amy & JJ” can be heard weekdays 11am-2pm. Check out the show page on
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