Something I've cooked recently: Yesterday I finally cooked the soup with rice and chicken livers that I wanted to cook weeks ago. Being me, I didn't follow Marcella Hazan's recipe but adapted it for my own purposes. ( What I did )
Either Elizabeth David or Nigella Lawson said that you can freeze chicken livers *covered with milk* and then just wait until you have enough for a pate.
And you can cook off the extra dandelion greens, freeze them, and add them to a mixed pot likker--I used to do this with all the greens I got from CSA, including ones that aren't usually eaten like radish greens. (But not rhubarb greens, because they're poisonous!)
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And you can cook off the extra dandelion greens, freeze them, and add them to a mixed pot likker--I used to do this with all the greens I got from CSA, including ones that aren't usually eaten like radish greens. (But not rhubarb greens, because they're poisonous!)
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