Okay, boudin noir yesterday, calf’s liver today. Jade and I have to get our favorites out of the way before the squeamish, palate-less side of the family arrives. It’s not that they don’t like these things when I serve them, but it’s the suspicious looks on their faces while eating them that makes me think they can’t be enjoying them as they would, say, something from the outside of the animal. So, because my husband is assigned to Southern Sudan where there is very little variety in meats/vegetables and my son doesn’t have the time nor coin to eat in the way he would like, I will only make things that I know will put big smiles on their faces. No insides. In the meantime, Jade and I are having a high ole time!
The recipe for the brussel sprouts can be found here http://atomic-temporary-17826715.wpcomstaging.com/2011/02/11/mushrooms-brussel-sprouts-and-photography/
Balsamic Glazed Calf’s Liver
2 slices of calf’s liver
Salt and pepper
Flour
2 tbsp butter
1 tbsp olive oil
5 ounces balsamic vinegar
Season the liver with salt and pepper, then dust with flour. Fry in 1 tbsp of the butter and the olive oil, 2 minutes per side. Remove and set aside.
Pour out the oil from the pan and deglaze with the vinegar, boiling until reduced to half. Add the remaining tablespoon of butter and whisk until blended. Put the liver in the pan, turning to coat and cook for about 2 minutes. Serve with brussel sprouts.
Wine suggestion: Cremant Rose
Love the description of “insides” as opposed to “les abats” or the bits that were chopped off!
🙂
Love the sprouts. I haven’t had calf liver in, um, well I don’t know! You make everything look so wonderful.
Thank you. Don’t feel bad about the liver, it’s a recent love of mine after I learned how to cook it correctly.
Looks great! I use the exact same approach to the liver, but with sherry vinegar (and the pat of butter of course). Unfortunately liver is on the black list for the time being in Mexico given the clembutorol scare (bovine growth hormone)….. So the images are very timely!
Sherry vinegar. That sounds interesting. Is it the vinegar that’s called Xeres?
Yup, and solera is the aged stuff. Worth tracking down.
I love ‘insides’ and this looks delicious!
Thank you. We hadn’t had liver for a while and wanted to get that craving out of the way before “the boys” showed up.
Frugal and Sens championing liver on wordpress :D. Looks delicious!
🙂 Thanks Frugal.
Yum! Calf’s liver is hit or miss for me but I think balsamic glaze and brussels are great complimentary notes.
Thank you. Brussel sprouts, especially with bacon, are a big favorite in our home.
You could make that dish for me any day, I love liver.
Good. Liver lovers unite!
Love liver. Love Brussels sprouts. What a perfect dinner. Also love the description of “the palate-less side of the family,” and will use it on my husband who loathes liver!
Hi Michelle. I first had “good” brussel sprouts in Ireland. After that, I would only buy them fresh, not frozen, and the whole family loved them.
What a yummy dish! I loved this so much! Bookmarked. Do you have a facebook page? Please feel free to follow mine if you like: http://www.facebook.com/#!/pages/Cosmopolitan-Currymania/213631198670124
Thank you.
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