Speaking of Liver, I bought some calf's liver the other night and brought it home. It hit me that I NEVER made liver for any of my clients or at the restaurant. I didn't really know what cool thing I could do with it.
Long story short, I found it disgusting: (1) To handle it: Blood was just pouring out of it. I was dumping it out of the plastic bag every few minutes. (2) While cooking, these mini-geysers pop out on the surface, gurgling yet more blood.
I threw it out. The onions and herbs and even the vegetable that shared the pan with it were, actually, quite tasty.
I'm sure I overcooked it, too, just because the blood was grossing me out.
And then there's the matter of WINE: All of a sudden, I was at a total loss as to which wine "matches" it...? Experts say various reds, esp. Pinot Noir.
Just sharing this experience with y'all and welcoming any hints as to how to deal with this...if I ever will again....
D'Adamo proponent since 1997 dadamo Blogger and Forum participant since 2005 Cyber-Newbie, as of 2004
I usually use lamb/sheep's liver (often called "lamb's fry"), but I am sure that you could treat calf's liver the same way. I skin it, then take very thin slices off the outside - before you get to the large blood vessels (the dog gets the rest). Dip the slices in spelt flour and fry quickly in ghee at a fairly high temperature. Take liver out and, if you want, make gravy by adding liquid to the pan. I return the liver slices for a few moments to help the gravy process. Being a B, I serve with mashed potato and sweet potato ... absolutely delicious!!
half of mine...liver ...oooo yummiciolous... but the preparation must be done before .....
1. shnipple some onions in medium slices...put em into a pan with...... 2. shnippled slices of apples....... roast both until done...... 3.put the liver in speltflour, only a bit, not much so that the blood is taken off....... 4. roast the liver in a very hot pan ONLY some 3 minutes.......put it onto your plate....... 5.and put the hot mixupf of onions & apples on the top......(salt em all before eating!)
I like lots of onion with my liver, so I'll slice 1 (or even 2) large onions and saute the slices in ghee... When they are just about finished, I put in the liver; sometimes dredged in compliant flour, sometimes not... Fry the liver until it is still just pink inside... If too short, blood will run all over, but if too long, it will get really tough. Put it on the plate and smother with onions... Enjoy!
I like greens or green beans on the side.
Wine to serve with it?--- Sorry, never been a wine drinker, but I think a good hearty red would be great...