Text 7824, 74 rader
Skriven 2013-12-14 09:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: liver, cheese, 584
==========================
 ML> By the way, liver and cheese generally do not go together.
 RH> No, just the thought of the two doesn't even sound appealing. One
 RH> exception--when I make liver in marinara sauce with peppers, onions
 RH> and mushrooms. Parmesan cheese grated over top of that (served over
 RH> rice or pasta) does go well.

I guess the cheese melded with the tomato sauce more than
it warred with the liver.

 RH> Like a German duck? Quark, quark?
 ML> Cheesy thing to say.
 RH> Yes, but not untypical for me.
 ML> You should duck when you say stuff like that.
 RH> OK, I will, before my goose is cooked.
 
Glad you chose to chicken out. 

 RH> We generally do have onions with it. When I was growing up, my mom
 RH> would fry bacon (one slice for each of us), then cook the liver in the
 RH> bacon grease. She'd make gravy from the drippings. All in all, the best
 RH> part of the meal was the bacon.

Well, bacon does improve most dishes.
 
 ML> couldn't buy raw pork liver in any store then, and my
 RH> We could, in NC in the 70s & 80s, but it's a large pork producing
 RH> state. Haven't checked recently.

I'm talking the '50s here. But for the longest time,
many kinds of offal were available in the stores, just
not pig liver.
 
Onions stuffed with mushrooms
cat: Slovenian, main
servings: 4 to 6

30 dag fresh mushrooms, chopped (11 oz)
3 or 4 lg onions
3 Tb butter
1 Tb (heaped) chopped parsley
15 dag calf liver, ground (5-6 oz)
1 egg
2 cloves garlic, crushed
5-6 slices of bacon
1/2 c grated parmesan cheese
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 (about 10-15 min, depending on size).
Drain hot water, fill the pot with cold water and wait 5 min
for the onions to cool throughout. Gently separate the layers,
try not to tear them.

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

Preheat the oven to 150 C (300).

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 some 20 min.
Serve hot, with mashed potatoes.

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