Liver. What can I say? It gets a bad rap. If the flurry of panic caused by this week’s French Fridays with Dorie recipe, Mme. Mamans’s Chopped Liver, is any indication, I seem to be one of the few Americans who actually likes it.
Why is that? It never made an appearance in the meat-free household of my childhood. I think that I was at least a few years out of college before I tried it in the form of foie gras. Yep, I’m almost certain that was the gateway drug. Somewhere along the line I took Nigella Lawson’s advice and started adding the sautéed turkey liver to my thanksgiving gravy. Then I started eating most of the sautéed turkey liver before it had a chance to make it into the gravy. And then I moved to Germany, where liver seems to be more common and all around less of an issue.
But each time it comes up (or even almost comes up) in the FFwD roster, I am reminder how much we Americans hate it. Oh well, more for me I guess. And with this week’s recipe, more was definitely better. This recipe was crazy simple and delicious. Sautee some onions until nicely browned, same for the liver, throw in a little seasoning, maybe a dash of mayo, and serve. I admit to having been a bit pressed for time (a.k.a. I didn’t read the recipe ahead of time and didn’t know that it would need to sit – HOW MANY TIMES do I need to be reminded to read the recipe BEFORE I start cooking!) and thus just served it warm. As luck would have it, it was delicious warm. I almost wonder if I wouldn’t prefer it that way.
In any case, like most of the meat recipes in this book, it’s not winning any prizes for looks. Or maybe that’s just my lazy photography. I’ve yet to figure out how to make a hunk of brown meat look attractive. But it’s what’s inside that counts (right?) and my husband and I both loved this one.