Text 25552, 74 rader
Skriven 2012-05-31 11:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Liver 736
=================
 DD> Onions with beef or pork liver. And some bacon does not go amiss,
 DD> either. I don't care for much in the way of alliums with my chicken
 DD> liver unless I am making rumaki. Then it's bacon and often onion in
 DD> place of the water chestnut slice.

Moi, I think that the match was made in heaven. Of course,
I think that the lily family can redeem all sorts of things.
My trick when confronted with a food I don't particularly
respect - for example, chicken breast, potatoes, summer
squash - is to caramelize a large quantity of onions and use
them as a corrective. Chicken requires I'd say 10-20% by
weight; potatoes a bit more than that; and I can choke down
a zucchini casserole if it contains 50% onions and a load
of garlic.

There are few things from chicken liver to burgers to
custard that can't be livened up with a bit of onion. Oddly,
I won't eat a broiled beefsteak with onions.

 ML>  And if it's cooked too dry - it's still chicken liver
 DD> and inherently tasty so long as there is beverage available to
 DD> re-moisten the mouth.
 ML> Additional fat does wonders in such situations.
 DD> Well, I was thinking of gravy as a beverage.   Bv)=

At the Cloud Nine place I mentioned, recently opened at the
Williamsport airport, the livers were overdone, one strike,
and in a pool of oil, two strikes (if it had been a pool of
bacon grease or even butter I'd have given it a pass). So I
mashed the livers in the oil and made if not a home run at
least a safe on an error.

Onions stuffed with mushrooms
cat: main, Slovenian
servings: 4

11 oz fresh mushrooms, chopped
3 or 4 lg onions
3 Tb butter
1 Tb (heaped) chopped parsley
6 oz calf liver, ground
1 egg
2 cloves garlic, crushed
6 slices of bacon
1/2 c grated parmesan
dry breadcrumbs (if needed)
salt and pepper to taste

Peel the onions, snip off the tops and gouge out the
hard part at the bottom; in sufficient water, boil them
until the layers can be easily separated (10-15 min,
depending on size). Drain hot water, fill the pot with
cold water and wait 5 min for the onions to cool.
Gently separate the layers, tring not to tear them.

Melt butter in a large saucepan, add mushrooms, and
cook until mushrooms release liquid; add garlic and
stew over moderate heat until almost all the liquid
has evaporated, stirring constantly (about 10 min).
Add ground liver and stew until the liver changes
colour. Remove from heat and allow to cool. Add egg,
parsley, and salt and pepper; mix thoroughly - if the
mixture "runs", add some breadcrumbs for consistency.

Preheat the oven to 150 C (300F). Line the bottom of
a shallow baking dish with bacon. Stuff onion shells
with prepared mixture and arrange stuffed onions on
the bacon; sprinkle with cheese and bake for 20 min.
Serve hot, with mashed potatoes.

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