FUN FACT!
I looooove liver and onions! I have since I was a kid (I was an odd child).
This DiS has been a long time in the making. I already wrote about the Sunset Salad and Lemon Pudding Squares that accompanied #182.
I made this dish when I went back home at the end of February to nurse my mum back to health after her knee replacement surgery.
The end of February seems simultaneously like eons ago and just yesterday because of this whole pandemic thing. I honestly have no idea what number day of self-isolation this is.
This weekend Mr. Sauce, Esq. and I planned to go to New Jersey for Easter and his niece Juliet’s 4th birthday party.
Well, that wasn’t happening, obviously.
So we had a Facetime birthday party and, because we couldn’t go shopping, I made her a birthday card with stuff I had around the house.
I tried my best. The only mags I had were Bon Appetit, Food Network, Food & Wine, and New Jersey. Yes, we have a random subscription to New Jersey magazine.
I was quite proud of the end result, so the 4 year old will probably hate it. We should have just sent something from Amazon.
OK, time to make the liver!
Firstly, note in this recipe that there is no bacon in this recipe. Well, I made that change immediately.
Here is the cooking breakdown:
- 5:30 start by slicing onions
- 5:40 cook bacon
- 5:50 add onions
- 6:05 add liver
6:13 deglazed with sherry and Marsala
6:15 turned heat off and kept warm while unmolding, etc.
6:30 Dinner is Served!
Oh! I forgot the orange wedges!
Yummy yum yum yum. This was great. Now, without the bacon this recipe would make so sense whatsoever. I mean, the bacon is key.
Note: the orange wedges with this was DELICIOUS and went really well with the peas and the beets.
Happy Easter, everyone! I hope that you are able to celebrate, even without going to church or being able to spend it with your families.
Liver and onions is one of my favorite dishes. I always cook it up with bacon to give it that extra flavor. The good thing is that I am with a man who likes it as much as I do.
Excellent call! I loved liver and onions as a kid too. And I’m sure like me, waitresses wouldn’t believe you when you ordered it in a restaurant instead of something off the kids menu.
My grandmother would have the butcher slice the liver extra thin and I learned to really like it that way. Less of the mush in the middle, but honestly I like it any way it’s made.
Anyway, card looks great too. Hope you guys are hanging in there during quarantine.
I always got the “huh?” look from waitresses when I ordered from the raw bar.
We are fine. Having 2 people work from home in a 1 bedroom apartment has its challenges, but we are making due!
I absolutely love that card and would be chuffed to receive one.
Thank you! I think she liked it.
I too love liver & onions and know for a fact I have some liver in my frozen archives somewhere. Your card is ACE, my only question is this. Does New Jersey magazine have lots of pictures of cats and dogs in it? I can’t imagine you getting all of those from the foodie mags.
It’s a similar story to Marty’s here in North London regarding L&O on restaurant menus. There is a great greasy spoon down the road from me and it has Bacon, Liver, Onions, Gravy with Mashed Potato on the menu and every time I go in there I ask for it and every time they say it’s “off”. Take it off the chalkboard goddamit you temptresses!
The food magazines had most of the cats and dogs—cat/dog food advertisements!
Love the card! She may not appreciate it now (when I was little, I didn’t even notice the cards!), but hopefully her folks will save it for her. Mine saved extra special cards and I definitely appreciate having them now, especially the cool ones from the 60s.
Count me in for liver & onions! The two restaurants near me where I used to get my fix took them off the menu, so now it’s up to me. When I make L&O I always fry up extra onions because I love them on a piece of buttered bread with a little coarse salt — got that from my dad. I’ve been craving L&O for a while and only have the onions, so I fried one up a couple of days ago. It wasn’t the same.
Stay safe!
There is one restaurant north of here that still has them on the menu. I hope that they are able to reopen after all of this.