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.