I saw some mushroom ketchup in the shop the other week, unfortunately it had barley and I’m coeliac, so I stood there, looking at it. Wistfully.
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Venetian have quite a few sweetmeat recipies because they were a maritime trading nation, and you could stick muscle in a barrel of salt and it will keep for days, while internal organs went bad almost immediately, so they have quite a few dishes with those sort of things. The Venetian liver I know is about 1 kilo of white onions roughtly chopped, sweated and lightly browned in olive oil in a large pan, then add a bit of white wine, evaporate and add finely chopped liver… maybe 200 grams. Cook it through, addparsley and salt and pepper
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That sounds really similar to this recipe, but also to any other liver and onion recipe I’ve tried (which is not a ton). This is the only recipe with “Venetian style” in the title, so I thought the raisins might be the thing.
I really like the raisins, and have made notes to add more if I bulk it out with potatoes next time.
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We slice em super thin, then drop them in a bowl of cold water for 10 minutes, drain and add olive oil salt and pepper… they come out really nicely on our granny style pizza (sorta foccacia).
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There are eighteenth century recipes for this that don’t have barley, you could check them out. Townsend’s on you tube has a video about it.
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Squash cakes!
( BTW, “Banana cakes” are what we called banana pancakes when I was a child. )
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The freezer is a wondrous beast
It’s full of tasty, frozen feasts.
So when the cooking juice is gone
I just reach in and pull out one.
It doesn’t matter what it is,
It just needs heating, and I’m done!
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Inspired by this I picked up some XO sauce yesterday when I happened upon it. Lunch today: just some pork, finely diced shallots and mushrooms with garlic, spring onions and XO sauce.
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Did thanks. And I will definitely make some. It’s traditional to make it with any old withered mushrooms you have left over but I rarely do! The barley is just some processed food bullshit. It’s never meant to be in the recipe but when you are coeliac you really start to notice how much unnecessary shit processed food contains.
Stop it! I’m starving. Anyone got a good fried rice type recipe for leftover veg pullao? I think if I treated it like uncle Roger recommends I’d get a visit from an Indian delegation upset at my basmati abuse.
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Mmmmmmmm. That article, especially the savory/tart pickled condiments reminded me of preserved lemons. If anyone hasn’t tried them, these are SO easy to make, last seemingly forever, and add a lot of depth to chicken dishes and home made hummus:
We’re about to use up our last little bit this week with a new batch of hummus. Here’s a sample recipe (warning, there’s a story/preamble):
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You can buzz these into a paste that is even easier to use. I need to start a new batch.
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Good to know. Do they last as long? We usually make a big jar, and it often sits in the fridge for at least a year before we use it all up, with no ill effects thus far (going on 10 years of this habit).
Also, some recipes call for rinsing some of the salt off. Do you cut the salt before buzzing into paste, or deal with it by adding less preserved lemon, or something else?
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I scrape the excess salt off with my fingers. It does last a very long time. I don’t need to make a large batch, there are only two people eating here.
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Turns out, it has become a pattern of behavior. He was also witnessed eating pizza with a fork.
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Without a knife?? 
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How would that even work?!?
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Our countertop aero garden is almost 40-days planted, and we’ve been harvesting since about day 14. I included a white wine glass in the pic for scale. Dill, parsley, mint, thai and genovese basils, and thyme.
I also have a standard soil-based planter by the kitchen window with sage, lemon balm and tarragon that we divided from the herb garden in the fall. Had oregano at first, too, but it died. Tiny slugs have been decimating the tarragon, but even without that, the aero garden is outperforming the other planter, hands-down.
Having all the fresh herbs on hand is a real treat. I made lablabi last week and the fresh mint and parsley really made it pop.
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