I hate liver! This was the only recipe in the entire book I was concerned about. I have never liked liver or liver dishes. Growing up my mother forced me to eat liver with methods I’m convinced were borderline abusive. I recently shared my horror story with Dan, Deborah’s husband, and he laughed. I’ll telling you those old liver dinner days were no laughing matter.
No Foie Gras. No Rumaki. No Pâté. I just say no to liver. Yes, I have tried each one of these foods. Some I have even tried twice. This week I must again remember my pledge and enjoy the cooking process. I will also cut the recipe in half.
Sautéed Calf’s Liver and Onions prepared Venetian Style is very easy to cook. Just two ingredients–Liver and Onions. Thinly sliced onions are sautéed until brown. Then the liver quickly cooked over high heat. Salt, pepper, done.
The liver looked delicious. This is the first time I have seen cooked liver be flexible. When pressed with my finger the texture was slightly springy like a cake ready to come out of the oven. I took a deep breath, cut a small piece, and took a bite. It still tastes like liver. The texture was moist which was a surprise, but even topped with all those delicious onions I have to pass.
Shortly after Steve and I were married, we made a promise to never cook liver in our home or feed it to our future children. He has his own horror story. I had to be very persuasive to get him taste the end result. Why should I be the only deal breaker? [grin] His feelings remain unchanged also. Oh well, I can’t like everything.