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Liver for dinner
Hey, I like liver! Both calf's liver and chicken livers, though I have cooked chicken livers a lot more often. Tonight was calf's liver, though.
My mother cooked calf's liver regularly--fairly thick slices bought from the little corner store (Mr. Head's), where they had an excellent service meat counter. Mother would sprinkle both slides of the slices with seasoned salt and sometimes with a light dusting of flour, and then would pan-fry them just until done. Never dried out, always wonderful. The liver-and-onions combination never crossed my path until some later experience with cafeteria food, where I concluded that the onions were too often needed to compensate for overcooking the liver into shoe leather.
Tonight's recipe was a variation on liver and onions, though, clipped from an old Bon Appetit magazine that was headed to the recycle bin. Sautéed Calf's Liver with Raisins and Onions. The liver was seasoned and lightly sauteed in olive oil, then the liver came out and thinly sliced onions went in. Those cooked until soft and brown, then in went some raisins and balsamic vinegar. Stir for 30 seconds to deglaze the pan, add back the liver and any accumulated juices, and heat it briefly. It was excellent--not dried out, and with a nice flavor from the onion/raisin/vinegar mixture. Rather surprisingly low in calories, too. My helping, larger than the recipe called for, came out as 4 WW points (about 200 calories).
One reason I don't cook calf's liver (or chicken livers, for that matter) very often: it's hard to buy enough for one person, and liver doesn't do well as leftovers. And as it's all been frozen before you see it in the stores these days, I don't think I'll try freezing half a package at home. Must try to coordinate liver dinners with my brother--he eats it, though I don't think the rest of his family does. But I don't think he eats raisins, so it will have to be some other recipe.
My mother cooked calf's liver regularly--fairly thick slices bought from the little corner store (Mr. Head's), where they had an excellent service meat counter. Mother would sprinkle both slides of the slices with seasoned salt and sometimes with a light dusting of flour, and then would pan-fry them just until done. Never dried out, always wonderful. The liver-and-onions combination never crossed my path until some later experience with cafeteria food, where I concluded that the onions were too often needed to compensate for overcooking the liver into shoe leather.
Tonight's recipe was a variation on liver and onions, though, clipped from an old Bon Appetit magazine that was headed to the recycle bin. Sautéed Calf's Liver with Raisins and Onions. The liver was seasoned and lightly sauteed in olive oil, then the liver came out and thinly sliced onions went in. Those cooked until soft and brown, then in went some raisins and balsamic vinegar. Stir for 30 seconds to deglaze the pan, add back the liver and any accumulated juices, and heat it briefly. It was excellent--not dried out, and with a nice flavor from the onion/raisin/vinegar mixture. Rather surprisingly low in calories, too. My helping, larger than the recipe called for, came out as 4 WW points (about 200 calories).
One reason I don't cook calf's liver (or chicken livers, for that matter) very often: it's hard to buy enough for one person, and liver doesn't do well as leftovers. And as it's all been frozen before you see it in the stores these days, I don't think I'll try freezing half a package at home. Must try to coordinate liver dinners with my brother--he eats it, though I don't think the rest of his family does. But I don't think he eats raisins, so it will have to be some other recipe.
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It must be from seeing your icon - I first read that as "both cat's liver and chicken livers" and thought UGH!
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Mmm...
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I need to look around for a grocery store that might sell fresh liver, so I can freeze it. Surely somewhere around here must!
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The grocery stores around here (western Washington state) sell liver in these little deli-style containers with the snap-type lids in the meat displays. Usually about half a pound per container.
I hope you find some!