Sunday, April 13, 2008

Liver with Cilantro and Lemon

I finally uploaded my recent batch of photos and realized I was overdue for a food post. This was dinner a couple nights ago. I have a thing for calf liver and whenever I go to Fresh Grocer I succumb and buy some. My favorite way to prepare them is:

Remove thin membrane from around the liver slices. Pat liver in flour until evenly coated. Heat some butter and olive oil in pan and throw in liver. Cook until golden brown on both sides. Douse with lemon juice and eat with plenty of chopped cilantro. If you must, make a side of couscous.

I believe I learned this way of cooking liver from MFK Fisher. Prior to this, my only experience with liver was the way my mom used to make them, which was to boil them in a soup with ginger and scallion and a generous dollop of rice wine. It was good, but the liver was always a bit on the tough and chewy side. And the soup always came out gray. Pan-fried, liver becomes tender and buttery with a tinge of blood-taste (I like the blood-taste). The lemon and the cilantro freshen things up.

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