Its not because I don't like liver and onions or because my family doesn't like them... its because there hasn't been quality calves liver at the grocer and I mean calves liver, not pork. Yes, it matters and though it may sound somehow improper... calves liver is from veal, young beef. And, the French would agree it makes the best "Foie de Veau a la Lyonnaise".
In France, Lyon and the surrounding Lyonnais district have competed for centuries with Paris to be first in food. Paris is chic, sophisticated, refined; Lyon goes for hearty, accessible country cooking that is easy to love. That is why liver and onions comes out of this district.
To begin, saute one large onion and grape or cherry tomatoes in olive oil until browned on edges. Then push aside and add your calves liver. Brown uncovered and then cover (tossing in dried herbs) for the last 6-8 min to achieve a delicious rich au jus.
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