I have no potatoes to mash (the perfect chicken liver side dish) but I'm watching Brunch with Bobby while writing this and he is pulling me inexorably towards waffles.
Put the heat up to high, and then add the herbes d' provence. Cook for three to five minutes, or until the livers are browned on both sides. Let most of the excess liquid in the pan evaporate, but do not let the livers dry out. Add back the onions and garlic, heat together for a minute or two, then turn into a serving dish and sprinkle with some parsley.
And now the Crispy Cornmeal Waffles - first time I've tried these. The book is Waffles from morning to midnight by Dorie Greenspan. As you can see, the book is way out of print, although it is available used. I am going to type up the recipe, because there's no other way to reasonably acquire it.
4 tablespoons (1/2 stick) unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal. preferably stone ground
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
1/4 cup pure maple syrup
2 large eggs
Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees Fahrenheit.
Melt the butter; reserve. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In another bowl, thoroughly combine the buttermilk, maple syrup, and eggs. Pour the liquid ingredients over the dry ingredients and whisk, stopping when the ingredients are just combined. Stir in the melted butter.
Lightly butter or spray the grids of your iron. Brush or spray the grids again only if subsequent waffles stick.
Spoon out 1/2 cup of batter (or the amount recommended by your waffler's manufacturer) onto the hot iron. Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned and crisp.
Truthfully, my waffle-making skills need some work ... well, I usually have quite good luck when I use the round Waring Belgian Waffle machine, but this was something else. I'm not sure if it was the way I prepared the batter, or something with the Proctor-Silex waffle iron, or the recipe itself.
I guess I'll just have to try it again. I admittedly made changes, always a bad idea the first time through an untried recipe. I halved the recipe, used coarse cornmeal (not stone ground), and used fake buttermilk (the old lemon juice and whole milk trick). With all that, the taste was really good, and Robert loved them all nice and toasty, supporting a whole lot of those delicious chicken livers.