Banh Me

I mentioned that after the Chopped Liver vs. Pâté experiment, I found some other ways to use the leftovers.

One of the tricks I've picked up over the years, not just on the no-moneymoon, is to mix up national cuisines within the same week. It keeps me from ordering in more than I should (and now not at all), and it means the same ingredients and leftovers can feel a little less repetitive.

Fresh herbs play a huge part in how I switch up my cooking--but they also don't last very long in the fridge, so I buy them in pairs. For example, if in winter I buy mint, I'll also buy cilantro. Mint and cilantro partner in Thai food. Cilantro on its own brings a big flavor to Latin and Southwestern dishes. Mint on its own is lovely with fruit and finds its way into my attempts to go "Greek." In one week I've hopped three continents without leaving my apartment.

Mint and cilantro are also happy partners in Vietnamese food. Here's my pork-less take on the Banh Mi sandwich. These divine creations are known for their perfect combination of French and Asian ingredients. Pate and leftover baguette, please meet mint and cilantro. Wonder-herb powers activate! Take the form of a Banh "Me."

Or you can just spread pate on a split baguette. Add chopped mint and cilantro, sliced onions. You can also add in lettuce, thinly sliced red pepper, cucumber and carrot.

I was a little bummed I didn't have any roast pork or these veggies on hand, so I just stuck with the herbs. In turned out to be more than enough flavor for one sandwich.

Tally:

Leftovers make a splashy second appearance

Herbs offer some green goodness as well as major flavor

Inexpensive lunch option with lots of protein

Baguette = not so healthy. Oh well.

What Am I, Chopped Liver?

It's not news that organ meat and other long forgotten animal "parts" have made a trendy resurgence in the last couple years. I often find myself reading or watching chefs wax poetic about the bits and pieces that time and more expensive tastes have left behind.

But what about chicken livers? I know, I know, chopped liver has a bad rap. But I think like so many things in life it just needs a little re-branding. If being cheap can be "thrifty" and using old stuff for new tasks can be "recycling," then can good old chicken liver become pâté?

I wasn't so sure. My mother made wonderful chopped liver that I grew to appreciate when I was old enough to ignore its appearance, but it certainly didn't taste like the slabs of duck and truffle pâté that appeared for special occasions. I liked both, but didn't think of them as kin.

So what's the difference in taste? Well, it turns out that aside from a different fowl the answer is two fold: butter and spices/liquor. And while the high cholesterol in butter and the chicken livers themselves doesn't really stick with my efforts at healthy eating, they prove an amazing source of vitamins, iron, and protein. Personally, I need iron in my diet even if its source isn't "diet" food. I'll make up for it. Oh, and they are super cheap, er, I mean thrifty.

I found this nice NYTimes piece in which Mark Bittman pondered the same question and offers the flavors I'd need to add to Mom's chopped liver. Then, per usual, I did it my own way to cut back on the fat and to adhere to my mantra of using what I have on hand. Here's the recipe:

You Say Chopped Liver, I Say Pâté

1 container chicken livers (check the date-- you need these *fresh*)

1 c. chicken stock/broth

1 small onion

1 1/2 Tablespoons brandy

1/8 teaspoon ground allspice (finally another use for it!)

1/4 teaspoon ground coriander

4. Tablespoons unsalted butter

Heavy grind of black pepper

Salt to taste

In a saucepan heat chicken stock or broth. Meanwhile, clean chicken livers. They are gross, but you can do it! Wash in cool water and look to make sure no large purple balls are attached. I'm pretty sure those are gallbladders and you don't want to eat them. Or at least that's what my mother told me.

Once the stock is steaming, slide the chicken livers in. One container usually has about 10-12 livers. Let the chicken livers cook until they are firm to the touch/fork poke. You want them to still be a little pink on the inside and brown on the outside. The cooking liquid will get a little cloudy with particles -- some of this is their fat.

Remove the chicken livers from the stock and set aside to cool. Discard the stock.

Once cooled, place the chicken livers with the roughly chopped onion, the brandy, spices and salt and pepper into a food processor and pulse, adding in the butter, until the mixture becomes a paste.

That's it. But here's the key to this re-branding: do not let anyone see your pâté in this state! Mr. Lemon declared it vomit-like but gamely tried it, then hours later after it had hardened in the fridge could not get enough.

Oh and there's no photo, because even with a new name, this stuff really isn't pretty.

Tally:

High protein, iron-rich meal for under $2

A delicious dish to incorporate into multiple meals (more on that later)

Tasty new approach to an easy dish