Hello my name is Lucy and I like cooking things and posting things. You would have thought that foodie penpals would be enough for me. Well, you’re wrong. I signed up for a cook book swop too. Hosted by the SoupTuesday blog, you get matched with a person to send to and a person to get from. Oh yes.
This month was the first month so I’m hoping it goes well for everyone. The theme for this month was RETRO. I’ll confess striaght away that I couldn’t find a retro cookbook at home (at least one I was going to give away), so I trundled to British Heart Foundation and found a nice 80s one where you have to add cans of soup to lots of recipes. The reminded me a lot of an earlier but much older boyfriend’s cooking style. Retro indeed.
My cookbook came from Hannah at HomeBakedOnline. She writes a great blog about all the nice things and does it fantastically. It was ‘The Wholefood Cookbook’ by Pamela Westland. It is out of print now, but if you want, you can pick it up second hand off the old Amazon. The tagline is “Natural recipes for health”. Naturally I turned the pages to see if there was an offal recipe … I find all the older cookery books are generally pretty good for offal. There was one for Mushrooms and Liver Provencal. Fate.
So here is the recipe, photographed from the book:
Basically, you quickly fry the liver on both sides, then add it to a simple ragu of tomato, peppers and mushrooms. The herb used is marjoram. You serve it with ‘noodles’ but it is really tagliatelle!
Part of the joy of the cookbook swop is being reminded in these recipes of things you’ve not seen for a while. I would like to know what happened to the savoury loaf? You know the ones NOT BREAD but things like asparagus and parmesan in a loaf tin, or a stripey one with carrot and fennel or whatever. Because I haven’t seen one for a while (especially not in a restaurant), not only am I going to resurrect them (Surprise Offal Loaf!), but I feel sure they will be the latest great food trend.
I’ve also enjoyed the 80s food photography in the book.
Note the two pieces of roast potato. What a nice extra. The best thing about this swop and the recipe I chose, is that it introduced me properly to the pairing of offal and pasta. I had been dubious after reading other recipes, but am pretty sold. I’ve also really liked the tomato liver sauce. And the fact that one herb (marjoram) is the star. I know I can get herb happy and toss them all in and I think its a good change for me to think consistently about single culinary herbs.
I hope there’s going to be another cookbook swop, so do get involved!