Family History on a Plate

My (Orthodox) Great Grandmother's China topped with Chicken Liver and a Poached Egg... She might have swooned to see bacon on her plates.

My (Orthodox) Great Grandmother's China topped with Chicken Liver and a Poached Egg... She might have swooned to see bacon on her plates.

This is my first post.  First, thank you for taking some time to read or even peruse it; I truly feel honored that people will take the time.  Second, a little tidbit on why I'm doing this.  I have always loved cooking; it is in my DNA.  On top of loving to feed people, meal planning has been a big part of my adulthood, life just seems to be too busy to think about cooking or preparing every meal every day.  Then parenthood happened and meal planning took an a whole other meaning for me.  Both my husband and I work and spending time with our daughter is of the utmost importance.  Meal Planning and Weekly Meal Prep truly gave us hours of more time to spend as a family doing things that we all love (My husband does not exactly love the kitchen).  

These days, I plan all our meals on a weekly basis, do shopping once, possibly twice a week and spend about 2-3 hours in the kitchen on Sunday afternoons prepping most of our meals for the week so that the rest of our weekly evenings are filled with stories, outside play, indoor art, tickles and giggles while our food is reheated, or minimally cooked.  Breakfast and lunch during the week are prepared in advance and packaged in advance for grab-n-go ease.  There is always clean yummy food that is either reheated or eaten cold.

This approach has truly made a huge impact on the quality of food we eat and the extra time we spend together.  My goal is to share that with you through my recipes first and later on through my meal plans.  Whether you are a family of six or a single person, more time to do the things that you love is always good thing.  

Thank you again for taking the time to read this and I look forward to sharing this crazy delicious life!  PS, my blog posts will not be this long in the future.  

Chicken Liver with Poached Egg

Arguably not the most popular dish to start a blog with, but if you haven't tried it, it's time to step outside your box.  The perfect presentation of my family history prepared and plated for your enjoyment.  Chicken Liver with Poached Egg is a decadent combination for your tastebuds and yet, in my parents and grandparents day, in their home countries, organ meat was a common and inexpensive protein enjoyed by the whole family.  

Organ meat does not get enough good cred in the US.  Liver, specifically, is the most nutrient dense organ meat to consume.  Packed full of Vitamin B-12, Vitamin A and Copper among many other nutrients, a weekly dose of liver can do your body good.  Most stores carry frozen organ meats; they are still inexpensive and a great way to pack in nutrients on a budget.

Today this dish is home to me.  My Jewish heritage clings to the rich flavors of chicken liver, onion and a splash of Port or Brandy, while my British half doesn't think it is complete without some bacon.  I must apologize in advance to my Kosher readers, but I must stay true to my whole history on this one.

Enjoy and share.

Serves 4


8 oz Chicken Livers with Tendons Removed

1/2 Sweet Onion Finely Chopped

2 Slices Uncured Bacon Diced

1/4 Cup Tawny Port, or Brandy (The liquor will burn off)

1 Teaspoon Kosher Salt

1/2 Teaspoon Pepper

4 Eggs

2 Teaspoon White Vinegar

1 Teaspoon Kosher Salt

Parsley for Garnish


Once you have prepped the food per the details above, heat a sauce pan over medium-high heat and add the bacon.  Salute until bacon begins to crisp stirring consistently.  Add the onions and cook until they begin to brown and caramelize, about 10 minutes.  Add chicken livers, salt and pepper and cook for another 8 minutes until the outside of the chicken liver begins to brown before pouring the port over everything.  Turn the heat down to medium low and cook for 3 minuted or until the liquor has burned off and the port has begun to reduce.

To plate, placequarter of the chicken livers in the center of a plate and place the poached egg, recipe below, on top.  Garnish with a bit of chopped parsley.

Poaching the Eggs: I've taken this recipe from the Food Network courtesy of Alton Brown, link is below.  Poaching an egg is poaching an egg, I didn't feel like I needed to rewrite the overwritten.

Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.

TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.

Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.

Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.

Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

Recipe courtesy of Alton Brown from Good Eats: The Early Years. Copyright 2009 by Alton Brown for Food Network Magazine