Calf Liver

[AllenOK]

Originally Posted by Ishbel

You may be right, Allen - maybe a 'race memory' sort of thing?!

I was thinking more along the lines of your body knows it needs something, and therefore craves it.

[kadesma]

Liver and onions with bacon was a favorite of my dad and myself..We lightly floured it, and sauteed it in the bacon fat, then added the sliced onions to the pan, kept the liver warm with the bacon, then we always had mashed or fried potatoes, hot buttered bread and a green salad..A favortie meal that I only enjoy once in a great while now as my DH and kids look like this if I even mention liver

kadesma

[Ayrton]

Originally Posted by pdswife

We LOVE liver!

I just salt and pepper it then dust with flour and brown in veggie oil.
Don't over cook or it gets tough. Yep. Plain and boring but it's oh so good served with some grilled onions.

Ditto (except we do it in olive oil) -- must be the Greek connection!

Go ahead and have the onions on the side, but sqeeze onto the liver a generous amount of fresh lemon juice. Nothing like it!

Make sure it's rare ...

[BrazenAmateur]

Mmmmmm....foie de veau. Probably my favorite offal.

Embarassingly enough, I've never cooked it myself, only ordered it out. I need to step up to the plate on that one.


The best ones I've had came with a really good crust on them, crispy sear on the outside and molten and flavorful inside.

[archiduc]

Originally Posted by Galeazzo_Ciano

Calf liver is delicate and delicious. I have a bit of a surfeit of it in my freezer and would like suggestions on serving. I know I could browse recipe sites etc. but I'd like to know what you have tried and tasted/tested.

(Here in Scotland, the football (soccer) season is just about to get underway and every Saturday my wife and daughter abandon the house as I have the lads round for lunch before the game. They too love veal/liver)

p.s. Happy to have joined this forum.

Thanks

Hi Galeazzo_Ciano,
Calves liver is one of the most delicate of items to cook and difficult to do well for a crowd IMHO.

Normally, I dip slices in seasoned flour (salt, pepper and very lightest touch of freshly grated nutmeg), sautée in OO and butter and serve with pommes purée and an onion marmalade and top with browned butter and sage.

All the best,
Archiduc
p.s. I thought we had another month before the start of the new football season. The SFA site doesn`t even mention the 2008/09 season yet!

[Maverick2272]

I am with ChefJune, ITK, and BT: fry up the bacon, drain and set aside, then fry the liver in the bacon grease with onions. When we serve it we add the bacon back in, yum!

[Finmar001]

Why not try "Fegato alla Veniziana", is delicious served with rice, or vegetables.