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 https://cookinginsens.wordpress.com/2011/02/11/mushrooms-brussel-sprouts-and-photography/
Balsamic Glazed Calf’s Liver
2 slices of calf’s liver
Salt and pepper
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