Since my aim this week is to keep my husband's stress levels down as much as possible, I put last night's dinner on the menu under duress. Not that I don't happen to like it every once in a while in fact I'd pulled a fancy dancy recipe out of an old Gourmet magazine to make with sherry, scallions and pancetta. But you know what? Some things are best left alone and uncomplicated. That's why I went with plan B instead.
I'm talking about liver with onions and bacon with a big mound of creamy, garlic filled pepper and parsley adorned smashed red potatoes on the side and half a quart of ketchup in my case. Do I hear an oh yuk or two out there? Sorry!
The big guy really loves obscure foods such as organ meats or awful offal as I call it, so I chose to cook calf's liver because it is more tender and has much better flavor than beef liver. It is also much less likely to have acquired any toxins such as pesticides, hormones and the like and according to a website that showcases the World's healthiest foods, calf's liver is loaded with "vitamin B12, vitamin A, copper, folate, riboflavin, and selenium; a very good source of zinc, vitamin C, protein, niacin, and phosphorus; and a good source of vitamin B5, vitamin B6 and iron. Although calf's liver is also high in cholesterol and saturated fat, its concentration of so many beneficial nutrients makes it an extremely healthful food". That is healthy if you don't have it too often ...you don't have it with bacon or caramelized onions cooked in butter and you leave the mashed potatoes out of the equation. Well my comment is THEN WHY BOTHER!
Last night's plate of semi healthy cholesterol loaded goodness included pan fried liver, soaked in milk for half an hour, then dredged in flour and cooked a maximum of 4 minutes - nice and pink inside and beautifully brown on the outside, not the green/gray overcooked lump of dried disgust remembered from childhood. Topped with caramelized onions and crispy bacon, it was a sight to behold.
We started our dinner equation with a lovely olive green veggie - freshly steamed artichokes slathered in ...ya, I know - hollandaise sauce (more butter). That's why we work out on the elliptical ya' know! Anyway, surprise surprise you can make a blender hollandaise in about 30 seconds flat and this one had a mix of lemon and lime juice in it. Download Quick Blender Hollandaise
About cooking these prickly things - I just cook them uncleaned in a
pot full of "acidulated water" (1 whole sliced lemon), then clean the artichokes after
they're cooked, by cutting the tips off with kitchen shears, loppin' the top off with a serrated knife and digging out the choke with a sharp spoon or melon baller. It's much easier that way! Also, you'll notice the stem - don't throw it out for heaven's sake. Other than the
heart, it's the best part! Mmmm yum. I promise you, tonight's dinner will be much more sedate - bland, boring and calorie conscious.