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What Goes With Liver?

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  • What Goes With Liver?

    My favorite kitchen book is called The Flavor Bible. It is an appendix of ingredients, listing the flavors/sides/herbs that go well with them. I thought some of you liver-lovers (or haters) could get some inspiration from this list:

    Liver, Calf's

    Taste: Bitter
    Weight: medium-heavy
    Volume: moderate-loud
    Techniques: braise, broil, grill, saute
    Tips: cook briefly, one minute oer side.
    apples
    arugula
    avocado
    bacon
    bay leaf
    bouquet garni
    butter, unsalted
    carrots
    celery
    cheese, pparmesean
    chervil
    chives
    cream
    figs
    French cuisine
    garlic
    jasmin
    lemon, juice
    milk
    mushrooms
    mustard, dijon
    olive oil
    olives, green
    ONIONS: fried, red, Vidalia, white
    orange, zest
    pancetta
    parsley, flat-leaf
    pears
    peppe: black, white
    polenta
    potatoes, mashed
    prunes
    rhubarb
    sage
    salt, kosher
    sauce, brown butter
    sausages
    shallots
    spinach
    stock, chicken
    sugar, b brown
    thyme
    tomatoes
    turnips
    Vinegar:balsamic, cider, red wine, sherry
    wine: dry red or white

    Flavor Affinities
    calf's liver+arugula+onions+pancetta
    calf's liver+figs+onions+red wine vinegar

  • #2
    Bacon and onions, designed w/ liver in mind, not only tastes good but has a positive childhood association. (at least for me)
    Wheat is the new tobacco. Spread the word.

    Comment


    • #3
      Liver, Chicken

      Weight: medium
      Volume:moderate-loud
      Techniques: grill, saute

      anchovies
      apples
      bacon
      bay leaf
      butter, unsalted
      capers
      chicken fat
      chives
      cilantro
      eggs, hard-boiled
      garlic
      kale
      lemon, juice
      lime, juice
      olive oil
      ONIONS:fried, red, sweet
      parsley, flat-leaf
      peanuts
      pepper: black, white
      radishes
      red pepper flakes
      rosemary
      sage
      salt, kosher
      shallots
      sherry, dry (e.g., fino)
      soy sauce
      sugar
      thyme
      vinegar: balsamic, sherry
      wine, dry red

      Flavor Affinities
      chicken livers + apples + sage
      chicken livers + bacon + balsamic vinegar + onions +rosemary
      chicken livers+kale+lemon

      Comment


      • #4
        Foie Gras

        Season: autumn
        Weight: heavy
        Volume: moderate
        Techniques braise, saute, terrine

        allspice
        APPLES
        apricots
        Armagnac
        bacon
        brandy
        cabbage
        cherries
        chives
        chocolate
        cognac
        endive
        figs: dried, fresh
        French Cuisine
        ginger
        grapes
        leeks
        lemon
        mangoes
        miso
        nutmeg
        oil, grapeseed
        olive oil
        onions
        peaches
        pears
        pepper, black
        pistachios
        plums
        port
        raisins
        rhubarb
        salt, kosher
        Sauternes
        shallots
        stock, chicken
        strawberries
        sugar, dash
        tomatoes
        truffles and truffle oil, esp. white
        [b]vinegar: balsamic, cider

        Flavor Affinities

        foie gras+cherries+balsamic vinegar
        foie gras+cherries+pistachios
        foie gras+strawberries+black pepper

        Dishes

        Foie Gras with Roasted Plums
        --Carrie Nahabedian, Naha (Chicago)

        Foie Gras Sushi with Plum Wine Jelly
        --Kaz Okochi, Kas Suchi Bistro (Washington, DC)

        Seared Hudson Valley Foie Gras with Caramelized Three-Pear Salad
        -Jimmy Schmidt, at the 2003 James Beard Awards gala reception

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        • #5
          Fava beans and a nice chianti

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          • #6
            My mom will sometimes make chicken livers wrapped in bacon. Delicious.

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            • #7
              Sorry, Darth, they didn't include flavor profile for Liver, Human.
              Last edited by MrsToon; 10-17-2011, 07:03 PM.

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              • #8
                How about chicken livers with bacon, and a salad of arugula+apples+radish+chives+balsamic vinaigrette

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                • #9
                  I love that book!! I am a little disappointed because I bought it on my Kindle and it is very very difficult to use on there. I will have to eventually splurge and buy the book one of these days.

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                  • #10
                    Yeah Stephen, I can't imagine trying to use this book on a Kindle. I like to flip to an ingredient that I have on hand, say . . . beets. See an ingredient that goes with it, I flip to that page and see what else goes with that. It's a great way to build a meal with what you have on hand, and making sure the whole thing comes together.

                    I asked for this book for Christmas.

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