Saturday, May 8, 2010

A Made-Up Recipe


I made up a recipe. I have never done such a thing so I'm pretty proud. Now this recipe involves liver, and I realize that liver makes some of you gag. For your sake I will not make the photo large, and because even I don't need to look at liver large scale. I have loved liver ever since I remember, and for a while I was convinced that those who didn't share my love just needed the right recipe to persuade them. I've made such people Calves' Liver with Honey, and what I think is a delicious liver Pate, and yet they remain unconvinced. This is not the recipe that will convince them. It does taste like liver barely masked by a sweet, rich, earthy combobble of other flavors. This is basically just how I like liver lately, as in every day for lunch this week.



Liver Thing

2 strips bacon, chopped

1/3 red onion chopped

4 chicken livers, or about 1/4 lb, chopped

An earthy herb like marjoram, sage or thyme (I used about 10 sprigs of chopped sage flowers because that's what came in our CSA this week)

Salt and Pepper

Dash of Balsamic Vinegar

Half an Avocado

A Slice of Bread

Sautee bacon, onions and herb together (don't add extra oil yet, the bacon fat will give off plenty) for a few minutes. Add the liver, salt and pepper and sautee for another few minutes (maybe add a little olive oil if it's looking really dry and sticking). At the very end of the cooking add a few dashes of balsamic vinegar to just deglaze the whole thing. Turn out onto a slice of bread smeared with avocado.

In retrospect a sage blossom or two on top of that would have made it a bit more appetizing, but there it is. Liver goodness. (If any of my local girls want liver from Springfield Farm let me know and I'll order extra.)

4 comments:

Billi London-Gray said...

I admire your creativity with an organ designed to process waste and toxins. However, I am in the category of liver-gaggers. But you do make it look prettyish. :O)

Sarah said...

Ahhh, that old argument...that's why I buy quality, organic free range livers! And the other health benefits are so numerous I can't even start. But I'm sure you knew all that :)

Melanie said...

Wow - look at all the good fats spread on that piece of toast! Maybe I'll have to trade in my fried egg sandwich for this - if I can find a good source of liver. I don't think I've ever tried chicken liver.

lyssa said...

You are so adorable. We ate liver growing up, and I always felt obligated by friends to pretend to dislike it, but I always thought it was pretty tasty! Haven't had it in years, but would totally share it with ya given the chance to have you cook for me!