A quick one here folks. I just wanted to show off a great meal we had this evening. Liver and onions.
Pretty simple recipe:
Soak about 1 lb of calves liver sliced in 1 cup of whole cream along with Rosemary, garlic and some pepper. Rest for a few hours.
Melt a healthy sized chunk of organic grass-fed cows butter in a cast iron skillet. Place liver in pan. Let cook over med heat until red beads form on the surface, then flip. Takes about 5 min each side.
Slice 1 large Spanish onion and place in pan. Sweat the onions until translucent. I added some white wine to de-glaze the pan. Serve over the liver.
Serve with a vegetable.
I cook similar dishes to this all the time. So easy, fast, and delicious. Never done the cream soak though. Going to have to try that one
My wife held a gun to my head about 8 months ago asking me to make liver and onions. I never was into offal but considered since I was “hunting” for my meat (by way of grass fed farmers) I should probably use the entire animal. I read a bunch on liver and to reduce the texture of the liver you can soak it in milk. Supposed to also increase acidity and alter the flavor a bit. Since then, I have to say, I really enjoy liver. The cream idea was simply all I had in the fridge and you do not really eat it since you remove and slightly pat dry.
Great lookin’ dinner! I haven’t heard of soaking in an acidic medium before. Have you tried this with chicken livers?
Yes! Every time I buy a whole chicken, I eat the heart, and livers. Both get a cold soak in garlic and some rosemary and cream. Next morning I make a hash with them over eggs.