i would never blanch calves liver. rinsing it in cold water is more than enough.
Very Good Tho missing one step.Blanch Liver with Boiling water to remover blood taste
my review above should read 'I did also add about 1/3 of a cup of wine to deglaze the pan'.
This recipe is excellent! I have always used the same ingredients and method... except for the balsamic vinegar. That adds an amazing flavor!
For PAC Spring 2010. Oh, this was good. My mashed potatoes look a bit weird because I boiled them in a vegetable stock that I had in the fridge ... flavour was fabulous. And I know the garnish in the pic isn't what you would eat with it .. just need something pretty for my pic. I sauteed some garlic, added my spinach and kosher salt - nice side dish. We eat calf liver at least once a month, and this was a nice change. Thanks Cia!
I don't eat liver but the guys (DH & DF) were sitting around one day talking lovingly about the liver and onions their mothers used to make and talked me into trying to make it. I made this recipe even though they were highly doubtful about the vinegar ending. I did it anyway and they raved and raved and raved. It surpassed their memories of a beloved meal. That's impressive!! They both insist that the balsamic vinegar was an unexpected, but perfect flavor. Thanks for posting!!!
I love liver anyway, but to find a recipe this exceptional is just amazing. i don't rate nearly enough of the recipes i 'borrow' from the magnificant people of the Zaar world, so know that it went down a treat. thanks sooooooo much for sharing this recipe. matthew.
hi chia, wonderful comfort food! I never thought of using balsamic vinegar either and it is superb! Served it with everything you mentioned except I had to have caramelized onions, a must for me with calve's liver. I am drooling as I write this -- fantastic! thanks chia for sharing, Diane :)
Amazing......what more could I possibly say?
Oh yes. I agree with all the other reviewers who have said...I never thought of balsamic vinegar.... This is my "usual" beloved recipe but better. Superb, in fact.