Saturday, June 12, 2010

Week 2

New York City was buzzing with World Cup frenzy today. I saw multiple people wearing flags tied around their necks like capes, and bars in our neighborhood that are normally pretty sleepy had lines out the door. How did I choose to celebrate? I picked up share #2!

It's impressive isn't it? They are really throwing down the gauntlet. It's going to be a challenge to eat all of this up in one week. If the shares keep growing, we might have to start freezing the extras for later.

This morning I also went to the Union Square Farmers' Market and picked out some milk, eggs, bread and liver. I have been reading about the nutritional value of organ meets, and decided to give them a try. I remember having liver and onions as a kid and I have actually had it in restaurants, but I never made it myself before today.

We had greens sauteed with garlic, brown rice and liver smothered with onions. It took a bit of trial and error to prepare the liver. My directions for the greens and liver and onions are below:

Sauteed Greens
1 large bunch of greens
3 cloves of garlic, chopped
olive oil

Heat the pan and add enough olive oil to lightly coat it. Add the greens and cook until tender. Add garlic and cook until soft.

Liver and Onions
4 T butter
2 medium onions, sliced
1 lb cow's liver, sliced 1/4 inch thick
1/2 C flour
1/2 C cooking sherry
1/2 t Dijon mustard

Melt half the butter and add the onions. Stir frequently and cook until the onions are browned. Take onions out of the pan and put aside. Dredge the liver slices in flour seasoned with salt and pepper. Melt the second half of the butter and add the liver to the pan. Cook the liver about 5 minutes on each side or until they are browned and light pink inside. Remove the liver from the pan. Pour in the cooking sherry and bring to a simmer. Add the mustard and stir until it is dissolved. Add the onions back in and simmer until the sauce forms a glaze on the onions. Plate the liver slices and top with onions.

The results were really good because the flour created a bit of a crispy crust around the tender liver. The onions were really sweet and balanced the richness of the liver nicely.

Do you have any greens recipes to share? I think we might need them.

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