Calf's liver recipe
I just got some beautiful calf's liver from the farmers market and wondered if any Chowhounds had a great liver recipe they'd recommend? I'm not a big fan of liver and onions and I prefer liver in pate/terrines. I've searched a few sites but am open to suggestions. Thanks!
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I so often say the same thing, consult Thomas Keller. I've used his liver and onion recipe from both Bouchon cookbook and the French Laundry cookbook. I'll look for a link online to the recipes, but if you have it or can borrow it, thhey are awesome. Again, like some else mentioned, he cuts it thick 3/4-1inch and it has multiple textures--crispy on the outside and rare in the middle..
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At a 2-star Michelin rest. in Paris (which subsequently received it's third star) I had a 3/4 inch-thick slice of liver that had been gently fried, probably pan-deglazed with a little white wine, then add some peeled green grapes to warm them up, and pour the pan contents over the liver and serve. Delish!
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Calves liver has a much milder flavour than that from other animals (except, perhap, deer) which probably means it won't be suitable for a terrine .
I'd go a classic fegato alla veneziana. And, yes, I know it's another liver and onions.
Slice some onions very, very thinly and fry gently in olive oil for a good while. Thinly slice your liver. Turn the heat up and fry the meat - it's only going to take a couple of minutes. Scatter with chopped parsley.
I've been known to add a splash of balsamic vinegar at the end. Makes for a change but I'm not sure it really makes it any better.
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