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Liver is very nutritious and yet it's an often overlooked dinner item. Yes, it does have a strong flavor and taste, but, believe it or not, this is not a new problem. Cooks have been trying to alter and change the taste for generations and this recipe benefits from those efforts.
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Pate is not something that I've partaken in much in my lifetime. It's a little uppity for my tastes, or so I thought. Little did I know what I was missing! And after the other night of cooking liver and having leftovers, I wasn't sure what to do with the few pieces of liver that I still had. I wanted to do something different.
So after perusing the Nourishing Traditions chicken liver pate recipe I decided to try making a beef liver pate version, but with already cooked liver. This is a great way to use up your leftovers, or even a good way to get liver into the people that won't eat a slab of liver at one sitting.
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Here's the recipe that I used this weekend! If you'd like to read about my adventure in cooking liver for the first time please go here.
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Sorry for the bad pun, I just couldn't help myself. 🙂
Well today I made beef calves liver for the first time ever! I've eaten it before, but I was about eight or nine the last time. I remember hating it when we had liver.
I have always promised you guys to ‘tell it like it is' and not hold back – here goes! If you want to skip the story and jump to the recipe, go here.
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Been busy the last few nights ‘cooking' recipes from Nourishing Traditions, and had a few thoughts. It's amazing how many simple recipes are in the cookbook. And also, how many recipes are ingredients to other recipes. I am trying to get these ‘out of the way' first partly because I need the product of these recipes to make other recipes!
Also, I will be posting each recipe separately(with a few rare exceptions). I think this will help people in time (and myself) to be able to find things in this blog, and will help with the rating of each recipe.
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