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BTD Forums  /  Cook Right 4 Your Type  /  What to serve fried liver with for O?
Posted by: hedonisticallyinclined, Saturday, January 20, 2007, 2:25am
I am serving fried liver with fried onions....need some veggies with it....what to serve? Anyone? (I am trying to avoid grains).Thanks.
Posted by: Lola, Saturday, January 20, 2007, 2:26am; Reply: 1
green beans or broccoli or spinach
Posted by: Alia Vo, Saturday, January 20, 2007, 2:31am; Reply: 2
Collard greens or chard, fresh escarole or romaine salad topped with the fried liver, compliant mushrooms, a medley of steamed turnips and parsnips, or mashed carrots and parsnips.

Posted by: Beouemom, Saturday, January 20, 2007, 2:32am; Reply: 3
A nice tossed salad of spinach, tomatoes, red peppers, carrots and romaine lettuce.  Yum!!  A nice compliant salad dressing.  Had one for lunch today.  
Posted by: 1058 (Guest), Saturday, January 20, 2007, 3:29am; Reply: 4
Definitely leafy greens.  I'm thinking kale or collards - I like to sautee chopped onion in olive oil, maybe a little chopped turkey bacon (I cook it ahead, chop & freeze), then add the greens with a little liquid, usually stock, and cook slow & low until tender, then add a little Bragg's Liquid Aminos & a little bit of ghee.  

You could cook the L&O first, keep them warm in the oven in a little liquid to keep them moist, then cook the greens in the pan with the drippings.  That makes me think of roasted, carmelized sweet potatoes with cinnamon & ghee.  Maybe some kind of compliant pumpkin dessert.  Who am I kidding - like there'd be room left for THAT?  Okay, maybe a cup of peppermint tea.
Posted by: hedonisticallyinclined, Saturday, January 20, 2007, 4:43am; Reply: 5
Thanks, guys. All the combinations sound divine to me. Alas, it will be a really tough sell to my husband. In his mind...greens and liver  is just plain "wrong"....Small steps...

I have chard at home. Will experiment tomorrow. :-)
Posted by: Rodney, Saturday, January 20, 2007, 5:10am; Reply: 6
Those all sound like yummy dishes to go with your liver. What came to my mind was SOUP  with Kale, Bok chop or any green leafy fresh veggie. I have been making lots of soup lately, this has been one of my favorites.
liquid-- however much soup you want to make get it boiling meanwhile crush and chop 2 or more cloves of garlic, handful of fresh parsley stripped off the stem, olive oil teaspoon or more, sea salt add to water. {this is a recipe I found on the site just canít find the link?}
that's what I start with,
then I have been adding either kale or bok Choy and some seasoning { Iíve been using Curry} a little veggie soup base sometimes, I add the greens about half way thru the cooking 5 minutes or so I like the broth it makes as much as the veggies. just before I serve I squeeze some fresh lemon on top and enjoy.
Red wine would also be good if you dare!

Posted by: hedonisticallyinclined, Saturday, January 20, 2007, 5:21am; Reply: 7
Are you sure you have not been peeking into my kitchen? LOL
I have been cooking almost identical soup! I make mine with homemade chicken broth and throw in whatever I have on hand. Once, I even threw in a whipped raw egg (turned out to be kind of like egg drop thing). This soup is the only way how I can feed my husband some kale/chard/etc.
I really love this soup and when we throw in some thinly cut meat, it makes a whole meal.
Good health to you!
Posted by: Lloyd, Saturday, January 20, 2007, 7:39am; Reply: 8
Liver is about the only time I don't bother with greens, I have liver about twice a month and just go 'all the way' with onions, slow cooked (with appropriate spices) and lightly carmelized - then finished in the 'juice' from the liver. Heaping amounts of onion should be used.

I suppose turnip would work (raw or fried w/onion) as well. A little lightly steamed broccoli would not be bad either.
Posted by: Lola, Saturday, January 20, 2007, 7:51am; Reply: 9
is this the soup you mentioned?
Posted by: Rodney, Saturday, January 20, 2007, 12:19pm; Reply: 10
yes Lola that's it. I wrote it down when I first found it now use it all the time. now that I know I am an AB the chicken broth it out so this is a good base for me. I can't find turkey broth anywhere so I took a recipe for dark chicken broth and used turkey. it's cooling tonight to skim the fat and should be so good.. The quick verson is bake neck, back and wing bones in a 400 deg oven along with misc veggies {a trinity} sturring a few times 45 minutes
then boil in water for a few hours  add herbs and spices along with a small abount of red wine if you dare. I dare!! is sure smells good cooling.
Posted by: Brighid45, Saturday, January 20, 2007, 2:24pm; Reply: 11
I'd say if your husband doesn't like the thought of greens with liver, try some mashed root vegetables--maybe mashed parsnips and turnips with some ghee/butter and horseradish thrown in for good measure. Serve greens too, but on a take-it-or-leave-it basis :) That way if you want greens you've got 'em, and your husband gets what he likes too. It's a little more work, but worth it in the long run. He might be tempted to try the greens, you never know!
Posted by: ISA-MANUELA (Guest), Saturday, January 20, 2007, 5:40pm; Reply: 12
try thisone ;) the fried onions add some fried appels, very,very yummi :D
Posted by: Lola, Saturday, January 20, 2007, 7:12pm; Reply: 13
thisone? †what s that Isa?

consider yourself a chef Rodney!

knowing how to make stock is the foundation to most superb recipes!!
where did you learn all those tricks?  ;)
Posted by: ISA-MANUELA (Guest), Saturday, January 20, 2007, 7:34pm; Reply: 14
huh????? ;) :D
Posted by: Lola, Saturday, January 20, 2007, 9:59pm; Reply: 15
I think I got it now, after your:' huh????' †LOL
Quoted Text
try thisone the fried onions add some fried appels, very,
very yummi

try THIS ONE, right? it  ;D
Posted by: Alia Vo, Sunday, January 21, 2007, 12:58am; Reply: 16
The liver and apple combination sounds like an interesting suggestion, because the other ideas have been vegetable and savory based.  It would be an interesting medley of flavors.

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