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Friday, 17 June 2016

EXCELLENT . . . but will he do it again? . . . and CURRIED LIVER

Children's parties . . . 

Swimming even when the pool's chilly . . . 

Skiing . . .

Sailing . . . 

Christmas Hats at the Banff Springs Hotel . . . 

Hiking . . . 

Making dog biscottis

          Bryan’s a great dad and wumpa because he’s game for anything!

Well, haha, almost anything . . . 

Nicole asked Bryan to use this cookbook to make a new kind of bread.  

It  took 10 days to make (starting with making wild yeast).  

 The bread turned out great.  Even Kepler enjoyed it. 

Bryan went on to make almond croissants from that starter!

It was fantastic  . . . but he SAYS he won't do it again .  . . 

                                              What do you think?                                            

 As Kepler says, "Wumpa, you in so much trouble."


Here’s something that I will make for Bryan again:


          In THE NEW DOUBLEDAY COOKBOOK , Jean Anderson and Elaine Hanna tell us this is a specialty at Hubert’s Restaurant in New York.

½ pound capellini (angel hair pasta)
1 ¼ lbs thinly sliced calf’s liver (or as much as you need for 4 servings)
1/8 cup rice flour (do try rice flour:  I found when you dredge the liver in rice flour it’s
                                not as pasty as regular flour!)
salt and pepper
2 tbsp cooking oil

2 tbsp butter
½ tsp curry powder
2 tbsp flour
1 cup light cream
¼ cup chicken stock
½ tsp salt
1/8 tsp white pepper

FIRST start water boiling for pasta and MAKE THE SAUCE:
·        Over moderate heat, stir curry powder in butter for 30 seconds.
·        Stir in flour for 1 minute.
·        Slowly whisk in cream and chicken stock.
·        Stir until thickened. 
·        Add salt and pepper and set aside.

Now dredge liver slices in rice flour.  Sprinkle with salt and pepper.
While pasta boils for 4 to 5 minutes, sauté liver over highest heat for about a minute per side:  just till nicely seared.
Distribute pasta on 4 plates.  Dollop with curry sauce.  Also put a dollop of sauce on top of the liver. 
Serve with a tomato side dish. 


P. S. The New York restaurant fried the pasta after boiling it.  I tried that and don’t think it’s worth the extra work.