Monday, April 11, 2005
liver and onions and liver and bacon
i received this nice note from abroad / smile / from A Broad ? heh
"I had a similar meal at the restaurant over the design museum in
London, except the caramelized onions were a side dish and the
liver, cut in tiny thin pieces (think 1" x 2 + 1/4") cooked in
butter/olive oil to just done and fresh sage leaves added to the
pan at the last minute before it was dumped on the serving dish.
I've been making versions of this ever since...
And I noted that I had all the ingredients of the zucchini bread
a bit before Easter, and so made it. Wonderful stuff!"
is there a more classic meal than liver and onions or liver and bacon ? yeah / meatloaf with mash taters and gravy / um yum
i am not much for carmelizing the onions to go with the liver / i like my onions on the crisp crunchy side hence my preference for sweet onions / i especially dislike red onions that get mushy when cooked
now carmelized onions are de riguer for making French onion soup / no doubt about it
Italians eat more veal than beef so the liver is always sumptuously tender / like "calves' liver" in this country / i never see liver designated such here but the liver i get from The Old Geezer Meat Market which allegedly sells only "goodstuff" free of all the stuff we want meat to be free of is very tender and tasty
the secret for cooking liver, however, is never never overcook it or use anything but a very low heat
most folks wd gag at "rare" liver / heh / so to have it just done right turn it off the heat and let sit for a bit / the heat will finish the cooking so it isnt slippery in the middle
speakina slippery liver / i wash the liver pieces and dry on paper towels or linen towels before sauteeing in butter/olive oil combination
"I had a similar meal at the restaurant over the design museum in
London, except the caramelized onions were a side dish and the
liver, cut in tiny thin pieces (think 1" x 2 + 1/4") cooked in
butter/olive oil to just done and fresh sage leaves added to the
pan at the last minute before it was dumped on the serving dish.
I've been making versions of this ever since...
And I noted that I had all the ingredients of the zucchini bread
a bit before Easter, and so made it. Wonderful stuff!"
is there a more classic meal than liver and onions or liver and bacon ? yeah / meatloaf with mash taters and gravy / um yum
i am not much for carmelizing the onions to go with the liver / i like my onions on the crisp crunchy side hence my preference for sweet onions / i especially dislike red onions that get mushy when cooked
now carmelized onions are de riguer for making French onion soup / no doubt about it
Italians eat more veal than beef so the liver is always sumptuously tender / like "calves' liver" in this country / i never see liver designated such here but the liver i get from The Old Geezer Meat Market which allegedly sells only "goodstuff" free of all the stuff we want meat to be free of is very tender and tasty
the secret for cooking liver, however, is never never overcook it or use anything but a very low heat
most folks wd gag at "rare" liver / heh / so to have it just done right turn it off the heat and let sit for a bit / the heat will finish the cooking so it isnt slippery in the middle
speakina slippery liver / i wash the liver pieces and dry on paper towels or linen towels before sauteeing in butter/olive oil combination
