Sunday, November 15, 2015

Liver to Go

November 15th is national clean out the refrigerator day. Slave found some liver in the freezer, so its time for that to go. Slave understands that many people don't enjoy liver. Many don't like to cook it, or smell the frying onion smell that seems to last for a week. (Sprinkling a tsp of sugar into the frying onions will ease that). I remember as a kid not liking how tough it was. It was not until I grew and learned how to cook it myself that I learned the joys of liver. Always under-cook! It will finish cooking on your table!

This is a revisit to an old recipe that is extremely easy. The liver bakes in the oven. Easy clean up and no heavy smell. Oh the wonderful taste! This comes out fork tender!

4 ½ inch thick slices of calf liver
1 (10 ½ oz) can of beefy mushroom soup
1 (10 ½ oz.) can of French Onion soup
1 medium onion (sliced)*
6 oz fresh mushrooms.

*Since slave recently made a batch of caramelized onions, some of that was used here.

Pre heat the oven to 350 degrees. Rinse the mushrooms and slice, let them drain well.

Spray a 9 x 13 baking dish. In a medium bowl mix the soups together. Spread a thin layer in the bottom of the dish.

Put slices of liver down, then a layer of onions.

Next pour the soups over this.

Cover with foil and bake for an hour. Remove, uncover and add mushrooms over the top.

Recover and return to oven for an additional half hour.
This is a good time to make the side dishes. Slave chose mashed potatoes and corn. However a green vegetable would have been healthier, slave was still cleaning out the freezer. So corn it was.

Slave took a medium sauce pan with 3 tbs of melted butter and added 2 tsp or cake flour. Let that cook, stirring for about 5 minutes.

When the liver was done, a slotted spoon safely removed the liver to a platter. The onions & mushrooms were dished on top. About two cups of the liquid from the baking dish went into the flour mixture in the sauce pan. Let this stir for about 5 minutes and a fantastic gravy will form.

All in all a pretty meal to serve my Master and it cleaned out the refrigerator well.

Music? How about this:

So thankful to me Master Indy's slave.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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