Two moms. Five daughters. Opposite ends of the globe.

Two moms. Five daughters. A friendship that spans opposite ends of the globe.

We have been best friends for ages with a shared love for good food. A desire of good health for ourselves and our families have lead us to exploring the paleo lifestyle together. Enjoy our adventure!

Friday, July 29, 2011

Smothered Liver and Roasted Cauliflower

How many of you used to have to eat liver as a kid, and the ONLY way you could choke it down was to smother it with ketchup? In my house, we couldn't leave the table until the plate was clean...even if it was mom's overcooked (sorry, mom!) liver. Well, now I'm older (ouch!) and wiser (yea!) and have figured out that liver is not only GREAT for you, but that with a trick or two, can be pretty yummy as well! My pre-cooking google search (I do this almost every night) revealed that several liver recipes called for thyme... hmmm... I like it plain, but figured so many in agreement must be on to something, so I sprinkled it on some cauliflower with some garlic cloves and oil to roast as a side. As always, substitute as needed, posts are just a guide. Bon appetite!

Smother Liver with Roasted Cauliflower:

Roasted Cauliflower with Thyme

Pre-heat over to 200C or close to 400F. Chop florets from 1/2 a cauliflower and toss with a few peeled garlic cloves, oil of choice, and dried or fresh thyme and S&P to taste. Roast in oven for 30-40 minutes, stirring once or twice.

Smothered Liver

TIP #1. THE most important step for liver neophytes. MARINATE THE LIVER IN LEMON JUICE! It makes a difference...really! If you think you hate liver but want to try to eat it because you KNOW you SHOULD...try this tip. 24 hours is best, so plan ahead... even 30 minutes makes a difference....

TIP #2. Don't overcook! I guess if you have a true aversion to pink and feel compulsive about cooking to "well done," then go for it... but I cannot stress how much better this dish is when only cooked to medium...or medium rare if you dare.

1 large lemon
Liver - a pound or close to it to serve 2 - diced to 1/2 - 3/4 inch cubes
oil of choice
1 onion - diced
1/2 cup diced mushrooms (optional)
1/2 cup beef stock
1 foil pack tomato paste (2-3 T)

Squeeze lemon juice over liver an marinate at least 30 minutes, up to a day. 24 hours is optimal if you have the time.

While cauliflower is roasting:
Dice onion fine and liver to bite size. Dice mushrooms if using and heat oil in pan. (beef tallow is a plus.)
Saute onions and mushrooms until onion is softened and crisping on the edges. You want it to be almost done before you go on.
Toss in diced liver and sear for a minute. After a minute, give a quick stir and flip any pieces that didn't flip on their own. Sear for 1 more minute. At this point, either stir-fry to desired doneness...or if you have no aversions to nightshades, stir in a few tablespoons of tomato paste and 1/2 cup beef stock. Continue to stir-fry until as done as you need it to be. Medium is better than you'd think - especially if you think you don't like liver, but cooking it longer won't hurt anything either.

Serve hot with cauliflower. So yummy - the DH and kiddos all ate some without complaining. (Even I'm surprised!)

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