Saturday, April 2, 2011

Liver and onions

I satisfied a yen I've had for many years. It was to make calves liver that is as good as what I've had in a couple of expensive restaurants over the years. Now I know that liver is not for everyone. I'm thinking that you wouldn't be reading this if that were the case for you. The secret to this was to get my hands on some liver that wasn't cut as thin as what you find frozen at the supermarket. That stuff tastes ok but is so delicate to handle that some of it always falls apart when handled. I called a specialty market earlier in the week and learned that they would have fresh calves liver as of Friday. I asked for 1 lb. cut a full 1/2" thick. Once you've got the right product the rest is easy.

Liver and onions

1 cup whole milk

1 lb. calves liver, cut into 4 pieces at least 1/2" thick

1/2 large yellow onion, cut into half moons

1 tbsp olive oil

salt and pepper to taste

2 tbsp butter

more salt and pepper to taste

all purpose flour

Put the liver in a glass dish and pour the milk over it. Put it in the fridge. It can be in there an hour or all day. When you're ready to start cooking, lay the pieces on paper towels and dry them off.

Heat the olive oil. When hot add onions and saute until starting to caramelize but still have texture, 8-10 minutes over medium high heat. Sprinkle them with salt and pepper while they cook. Remove them from the pan.

Add the butter to the pan. While it melts (still over medium high heat), sprinkle the liver with salt and pepper and dredge the pieces in flour. Shake off the excess. Wait for the butter's foam to subside and then add the liver to the pan.

Judgment time. How well done do you want it? I wanted it with just a hint of pink in the center. I'm guessing I gave it 3 minutes per side. After you turn the liver, scatter the onions on and around it. When it's ready, serve it at once.


Andrea the Kitchen Witch said...

Never had liver. I've smelled it cooking and it smells SO GOOD! But my bravery level hasn't ever been high enough to go from adoring the odor to eating the product. Yours sounds good, simple & straight forward, 2 things I love in a recipe. Good idea to soak it in milk too, I bet that helps to take out any 'off' flavors. Nice recipe Stephen!

Jenn said...

I've never actually had calves liver before. I've had chicken livers and I adore them, as sick as that may sound to close in taste/texture are they, do you know?
My mom used to make live and onions all that time, at least that's what she told me. She said while pregnant with me, she wanted it about twice a week....then of course she got sick (from me, not the liver) and never had them again!

Pam said...

It looks great and Bill would love this since I haven't made calves liver for a long while. My MIL always made it with lots of onions and bacon. Thicker is better!

Chris said...

I haven't had liver since my mom made me eat it as a kid and I just can't imagine eating it now. I never got over that traumatic experience, ha ha.

Only Fish Recipes said...

wow..such a delicious recipe this looks really great ! my hubby is definitely going to love this ! will surely give it a try sometime !

Geheris said...

One of my favorite dishes growing up! Have not seen this in a while. Delish! Blessings, Catherine

Mary said...

This sounds delicious, Stephen. I should be ashamed to admit this but I haven't made liver in 20 years. It used to be a regular feature of our table and for reasons I no longer remember I stopped making it. I'll have to seek a source and try it again. Have a great day. Blessings...Mary

Michael Toa said...

Hi Stephen. I adore livers and I agree it's not for everyone. Among my friends, I'm the only one who eat livers. Yours looks so, so good with the onions.

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