What Goes With Liver? page

[MrsToon]

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

[IvyBlue]

Bacon and onions, designed w/ liver in mind, not only tastes good but has a positive childhood association. (at least for me)

[MrsToon]

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

[MrsToon]

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

[DarthFriendly]

Fava beans and a nice chianti

[JHen]

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

[MrsToon]

Sorry, Darth, they didn't include flavor profile for Liver, Human.

[MrsToon]

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

[stephlowen]

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.

[MrsToon]

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.