EVERY COOK HAS HIS OWN PERSONAL HOLY GRAILS. MINE INCLUDE ROAST CHICKEN, POACHED EGGS AND CALF'S LIVER. I GET THE FIRST TWO RIGHT ABOUT 75% OF THE TIME, BUT PERFECTLY-COOKED CALF'S LIVER IS HIT OR MISS, USUALLY MISS. CALF'S LIVER SHOULD BE SEARED-BROWN ON THE OUTSIDE AND PINK ON THE INSIDE. TOO RARE AND IT'S SLIMEY; OVER-COOKED; CHALKY AND TOUGH. WHEN IT HITS THAT SWEET SPOT, HOWEVER, IT IS LUXURIOUS. I TURNED TO MY OLD STANDBY JÖEL ROBUCHON, WHOSE GENIUS LAY IN SIMPLICITY. HIS RECIPE FOR CALF'S LIVER IS THREE DIRECTIONS LONG. ONE OF MY WIFE'S FONDEST MEMORIES IS OF HER DAD'S LIVER AND ONIONS. SO TO ACCOMPANY THE CALF'S LIVER I COOKED DOWN SLICED RED ONIONS AND STIRRED IN A TABLESPOON OF BANYULS VINEGAR. YES, THE DISH TASTED AS GOOD AS IT LOOKS. I GUESS I CAN CHECK CALF'S LIVER OFF MY LIST OF HOLY GRAILS.
https://johnpleshettemealoftheweek.com/recipes/liver-and-onions/
CUT THE BACON OR GUANCIALE INTO 1/2" STRIPS.
HEAT A SPLASH OF OLIVE OIL IN A FRYING PAN AND ADD THE BACON. COOK ON A LOW FLAME UNTIL JUST STARTING TO CRISP.
STIR IN THE ONIONS. SALT LIGHTLY. COVER AND COOK ON A LOW FLAME, TOSSING OCCASIONALLY WITH TONGS. WHEN THE ONIONS HAVE SOFTENED, UNCOVER AND CONTINUE COOKING TILL THEY'RE A BIT CRISP.
STIR IN THE VINEGAR AND COOK FOR A MINUTE UNTIL IT'S ABSORBED.
TAKE THE LIVER FROM THE FRIDGE TEN MINUTES BEFORE COOKING.
PRESS BETWEEN LAYERS OF PAPER TOWEL TO DRY THE LIVER. SALT AND PEPPER.
MELT 3 TBSPS OF BUTTER IN A PAN. ADD A COUPLE OF SPRIGS OF FRESH THYME.
WHEN THE BUTTER IS FOAMING BUT BEFORE IT BROWNS, LAY IN THE SLICES OF CALF'S LIVER. COOK OVER MEDIUM HIGH FLAME FOR 2 MINUTES, BASTING WITH THE BUTTER. TURN THEM OVER. COOK FOR 2 MINUTES, BASTING WITH THE BUTTER.
TO TEST FOR DONENESS, PRESS DOWN ON THE LIVER. WHEN A FEW DROPS OF BLOOD APPEAR ON THE SURFACE, THE LIVER IS RARE. COOK ANOTHER MINUTE OR SO, AS YOU WOULD A STEAK. THE MEAT SHOULD SPRING BACK SLIGHTLY WHEN PRESSED.
ARRANGE THE ONIONS ON A WARMED SERVING PLATTER WITH THE CALF'S LIVER ON TOP. GARNISH WITH CHOPPED PARSLEY.
SERVES 2
NOTE: ASK YOUR BUTCHER TO SLICE THE LIVER ABOUT AN INCH THICK.
Ingredients
Directions
CUT THE BACON OR GUANCIALE INTO 1/2" STRIPS.
HEAT A SPLASH OF OLIVE OIL IN A FRYING PAN AND ADD THE BACON. COOK ON A LOW FLAME UNTIL JUST STARTING TO CRISP.
STIR IN THE ONIONS. SALT LIGHTLY. COVER AND COOK ON A LOW FLAME, TOSSING OCCASIONALLY WITH TONGS. WHEN THE ONIONS HAVE SOFTENED, UNCOVER AND CONTINUE COOKING TILL THEY'RE A BIT CRISP.
STIR IN THE VINEGAR AND COOK FOR A MINUTE UNTIL IT'S ABSORBED.
TAKE THE LIVER FROM THE FRIDGE TEN MINUTES BEFORE COOKING.
PRESS BETWEEN LAYERS OF PAPER TOWEL TO DRY THE LIVER. SALT AND PEPPER.
MELT 3 TBSPS OF BUTTER IN A PAN. ADD A COUPLE OF SPRIGS OF FRESH THYME.
WHEN THE BUTTER IS FOAMING BUT BEFORE IT BROWNS, LAY IN THE SLICES OF CALF'S LIVER. COOK OVER MEDIUM HIGH FLAME FOR 2 MINUTES, BASTING WITH THE BUTTER. TURN THEM OVER. COOK FOR 2 MINUTES, BASTING WITH THE BUTTER.
TO TEST FOR DONENESS, PRESS DOWN ON THE LIVER. WHEN A FEW DROPS OF BLOOD APPEAR ON THE SURFACE, THE LIVER IS RARE. COOK ANOTHER MINUTE OR SO, AS YOU WOULD A STEAK. THE MEAT SHOULD SPRING BACK SLIGHTLY WHEN PRESSED.
ARRANGE THE ONIONS ON A WARMED SERVING PLATTER WITH THE CALF'S LIVER ON TOP. GARNISH WITH CHOPPED PARSLEY.
SERVES 2
NOTE: ASK YOUR BUTCHER TO SLICE THE LIVER ABOUT AN INCH THICK.
Notes
