Calf’s Liver with White Onions
Every now and then I crave calf liver with a lot of sharp, white onions. We have some excellent beef producers at the market, and I recently bought liver from Lazy BG.
I sliced the liver into thin strips and dredged it in flour that I’d added salt and freshly ground pepper. I heated grapeseed oil in a cast iron skillet, and cooked strips of liver about a minute and a half on each side. Then I removed the liver, deglazed the skillet with water, sliced a white onion into thin rings, and braised them until translucent. At that point, I put the liver strips into the skillet with the onions for just long enough to make the liver and onions equally hot. I ate them with chopped parsley on top and oven-roasted potatoes on the side.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!