Text 13587, 65 rader
Skriven 2008-09-11 16:35:06 av Janis Kracht (1:261/38)
  Kommentar till text 13580 av Carol Shenkenberger (19960.cooks)
Ärende: Liver
=============
>> > Liver, well. I like it, but I've had some pretty horrid
>>
>> CS> I threw up at the dinner table at the taste of it when age 6.  Did it
>>
>> How about liverwurst?  Braunsweiger?  Do they have the same effect on
>> you?

> Mostly.  If I can tell it's liver, it squicks me out.  Unlike turnip/collard
> or mustard greens (which i tend to just not like the flavor of but can admit
> some non-southern ways of making them might be good), liver is a total turn
> off for me.  I can manage a chicken liver if fixed one particular way.  I'd
> be interested in trying a sniff of foie gras (sp?).  Fish liver doesnt bother
> me any at all.

It's funny when that happens to people (well, the person it happpens to doesn't
think it's so funny :( )

Ron threw up once when he was a child, after eating maple walnut ice cream..
from that day forward, he hasn't been able to touch any type of "nut" ice cream
.. maple walnut, butter pecan, etc. I'm sure it was just a virus that initially
caused the problem and he admits that it has to have been as well (no one else
got sick from it but him).. doesn't help :( Now, when I was in high school I
also got a virus that was going around, didn't realize it when I sat down to
dinner though.. well after dinner it was clear that I'd gotten it (yuck).. We
had Clam Sauce and Linguine that night for dinner. The next time we had it, I
thought I'd die just from the smell of it cooking :)  I FORCED myself to get
over that one, and it wasn't easy.. I had to! I loved it so much before I got
the pukes from that virus :)

But just so you don't feel too bad though, Ron and I love liver and onions,
sauteed in butter.  My kids never could STAND it haha.. and neither of them
ever threw up after having it - they just have always hated it :)

This a slightly fancy liver recipe that we love - you really have to find
calves liver though.. Beef liver is very strong tasting otherwise.. Calf liver
is very delicately flavored though, I think.

==Liver Florentine  - Fegato alla Florentine==
   1 pound calves liver, 1/4 " thick
   1/4 cup flour
   1 egg + 1 Tablespoon water, beaten
   2/3 cup Italian-flavored bread crumbs
   4 Tablespoons butter or margarine
   1 10-ounce package frozen leaf spinach, thawed and squeezed dry
   Fresh ground black pepper
   3 Tablespoons olive oil
   3 Tablespoons dry white wine
   1 lemon, cut in 4 wedges

Trim liver of all sinews and filmy skin. Place between sheets of waxed paper
and pound gently to flatten slightly. Coat each piece with flour and dip in
beaten egg and water, then dip in bread crumbs to coat. Set aside to dry for
about 10-20 minutes. Melt 2 Tablespoons butter in heavy skillet over medium
heat. Add spinach. Cook for about 3 minutes until heated. Season with pepper
and transfer to heated serving platter, keeping warm. In same skillet, heat
olive oil and 2 Tablespoons butter. Cook liver, turning often until golden and
crusty.  Arrange liver on platter of spinach. Add wine to skillet, then pour
over liver.  Serve with sliced lemon wedges.
====

Take care,
Janis

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