As I’m sure I’ve mentioned before, I have no idea what a “cooking apple” is, except for maybe Granny Smiths. I don’t feel bad about this but I decided to vaguely inform myself by asking at the market fruit stand. The owner was kind enough to point out several different cooking apples, describing their properties at length until my eyes glazed over and I changed the subject. Thank God Jade was with me because when I wanted to buy apples today for the balsamic glazed calf’s liver, again, I hadn’t a clue. Fortunately, Jade assured me that the apples labeled “Canada” in the supermarket were among the apples mentioned by the stand owner.
It’s funny but they describe these apples as gray, but to me they look tarnished brown and slightly past their prime, but when I prodded them, they were firm. They were very good with the melt in your mouth liver!
Foie de Veau with Canada Apples, Onions and Bacon
2 slices of calf’s liver
Salt and pepper
1/2 cup bacon bayonets
4 tbsp butter
2 small onions, quartered
2 apples, cored and cut into 8ths
1/4 cup balsamic vinegar
1/4 cup white wine
2 tbsp parsley, chopped
Season the liver with salt and pepper, dust with flour and set aside.
Brown the bacon in a saute pan until just crisp, remove and drain on a paper towel. Reserve.
In the bacon pan, melt 2 tbsp of the butter and saute the onions for about 2 minutes. Add the apples and cook until slightly brown.
Pour in the vinegar and wine and boil for 3 minutes, remove from flame, set aside and keep warm.
In a clean saute pan, melt the butter and cook the liver 2-3 minutes per side. Place on a serving plate with the apples and onions and sprinkle with the bacon and parsley.
Wine suggestion: Hautes-Cote de Beaune