Apples in Blue and White Bowl
Sally Wetherby
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Main Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."
- Craig Claiborne

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Friday, November 10, 2006

 
Three and a Half Apples
Charles Belle
Buy This Art Print At AllPosters.com

Calf’s Liver with Apples and Onions
Gourmet Archives

4 slices lean bacon
1/4 cup unsalted butter
2 large onions, sliced thin
3 Granny Smith apples, cored and cut into eighths
2 tablespoons white wine vinegar
1 teaspoon sugar
1/4 cup dry white wine
1 1/2 pounds calf’s liver, sliced 1/3 inch thick and cut into 2 x 1-inch strips
Finely chopped parsley

In a large skillet cook bacon over moderate heat until it is crisp, transfer it to paper towels to drain and pour off all but 2 tablespoons fat. To the fat remaining in the skillet, add 2 tablespoons butter and cook onions over moderate heat, stirring occasionally until they are softened and light golden. Add apples, and cook the mixture until apples are light golden. Add vinegar, sugar, wine; bring to a boil and boil 3 minutes or until thickened. Transfer mixture to a heated platter.
In the skillet heat the remaining 2 tablespoons butter and in it sauté liver, patted dry, turning it, for 3 to 4 minutes, or until browned and slightly pink within.
Arrange liver over apple mixture, sprinkle the bacon, crumbled, and chopped parsley over it. Serves 4.
 

Index - Main Dish Recipe Archives