A Word From The Other Parsimonious Chef...: Simply Misunderstood and Certainly Understated... Country Style Liver & Onions.....

Liver, Onions, Applewood Smoked Bacon w/ Pan Gravy

On my very first blog entry, I wrote about comfort food and the nostalgic relationship between it and a place and time. My sister Cheryl makes plenty of things that I love but nothing quite compares to her Liver & Onions. This episode is an homage to Cheryl's Liver and Onions with a few variations of my own...

On the menu for today Liver with Applewood Smoked Bacon, Onion and Pan Gravy, Creamy Smashed Potatoes and Roasted Broccolini

For this we will need the following:

Calf's Liver (2 portions per person)
Flour (2 Cups)
Season Salt (2 Tbs)
Applewood Smoked Bacon
Sweet Yellow Onions (1 large)
Herbs (such as Sage and Thyme 2 stalks each)
Heavy Cream (1.5 Cups)
Butter (4 Tbs)
New Potatoes (10-15 Each)
Broccolini (3-5 Stalks Per Person)
Garlic (2 Cloves)
Olive Oil (2 Tbs)
Grape Seed Oil or Vegetable Oil (2 Cups)
Chicken or Veggie Stock (16-32 Oz)

When I made this dish, I was reluctant to add it to my blog until I talked to my sister Joanie. She shared her story of a place in downtown DC that has the dish weekly and the hordes of people that lay in wait to get in the door to enjoy the "Famous Liver & Onions." This is often times, an extremely polarizing menu item, as most either love it or hate it. Whatever, your stance is, this recipe can "run with the best of them!" On to the show.....

Calf's liver can be found in the frozen section of most commercial grocery stores, in the higher end grocery stores it can be found fresh in small qualities. Liver is a great source of B12, Vitamin A, Iron and many more vitamins and minerals. The highest levels of these help to improve cardiovascular health, aids in immune system function and helps to prevent the destruction of cells from free radical damage. Most of all liver is absolutely delicious when properly prepared and accompanied by the right sides.

Take the bacon, add to a heated skillet (if you have one, a cast iron skillet is best) and cook until crispy then set bacon aside. Julienne the onion and add to the skillet with the bacon drippings until the onions are slightly browned. Remove and drain in a colander or strainer to be sure to keep the remaining bacon drippings. In the same skillet add the drippings and butter (2 Tbs), once the butter melts add flour by stirring in 1 Tbs at time until the mixture forms a lumpy paste-like substance (it may take 2-4 Tbs to form the mixture, please see video attachment). This is called a roux(mixture of flour and fat) and will be used to make the pan gravy. Set the roux aside for now.

Sauteed Onions

Roux

The Broccolini should be washed and the bottom 1/8 inch of the stalk should be cut off, mince the garlic, add to olive oil and toss together with the broccolini, roast in an oven on 400 degrees for 15 minutes or until done.

Boil the potatoes "skin on" in salted water for 15-20 minutes, once the potatoes can be pierced with a fork they are done so drain the water. Meanwhile, in a separate small sauce pot, heat heavy cream, butter and add salt to taste. Add the cream mixture (a little bit at a time) and slightly smash the potatoes while slightly stirring. Be careful not to over stir as the potatoes will become gummy and remember these are smashed and not mashed potatoes, which means they are intentionally lumpy and the "skin on" will add to the texture and taste.

Add 1 cup of grape seed oil to a heated skillet, reserving the other cup to add in as you cook all of the liver. Take the liver, after allowing to thaw if frozen and rinse in cold and running water. Take the flour, add season salt and combine. Dredge the liver in the flour mixture and add to a heated skillet carefully, laying down with your hand, to avoid splashing hot oil. Allow the liver to brown on one side (should take 2-5 minutes) and flip to do the same on the other side. Once brown, take out and put in the oven at 350 for 5 minutes to assure liver is thoroughly cooked. Repeat the process for the remainder of the liver.

Dredged Liver

Bring the chicken stock to a rolling boil and add the roux a spoon full at a time stirring until the sauce reaches the desired "gravy-like" consistency. Add salt to taste (shouldn't be much needed as there is salt in the bacon drippings that's already in the roux).