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Friday, 10 May 2013


News from Aline:

George went and got himself a new puppy; his name is Kip.  He's a pure bred Border collie, of course, 8 weeks old.

Looking forward to meeting you, Kip!


I never liked liver when I was growing up.  We always had it the day a pig was slaughtered and it was always thoroughly cooked . . . I suppose it had to be . . . since nobody wanted to risk trichinosis. 

Unfortunately, however, well-done liver, of any kind, always tastes bitter.

I don’t remember when I first discovered how delicious calves’ liver could be if you quickly fry it until it’s nicely browned but still slightly pink inside.  And when you serve it with fried or grilled tomatoes and onions, well . . . !

And now I’ve found another exciting recipe –


            Based on Sal Gilbertie’s Kitchen Herbs:  The Art and Enjoyment of Growing Herbs . . .

¾ pound calves’ liver, thinly sliced
½ cup milk
3 tbsp flour
Salt & pepper
2 tbsp butter
1 tbsp olive oil
14 fresh sage leaves
1 grapefruit
1/3 cup white wine or water

1 small onion, finely chopped
1 tbsp canola oil

2 frying pans

·         Cut liver into strips about 1 inch wide. 
·         Soak liver in milk for 15 minutes.
·         Peel and section the grapefruit, removing the membrane.
·         Put flour in a plastic bag. 
·         Drain liver and shake in the bag to coat with flour.  Spread out on a plate and sprinkle with salt and pepper.
·         Heat 1 tbsp canola oil over medium-high heat in the smaller frying pan.
·         Start browning the onion in this pan.
·         Heat 2 tbsp butter and 1 tbsp olive oil over high heat in your largest frying pan.  Add liver strips and fry without turning for 2 minutes.
·         Turn up heat to high under the onions if they are not browning quickly.
·         Turn liver over, add sage leaves, and brown quickly for 2 minutes. (You may have to turn down the heat now.)
·         Remove liver to serving platter.  Add grapefruit to this frying pan, toss to brown, and then add the wine or water and stir.
·         Pour sauce and grapefruit and onions over the liver and serve.
·         Be sure to eat the sage.  As Sal Gilbertie says, “The sautéed sage leaves become crisp and delicious.”