[Alyssa Garcia]

I have been wanting to try liver in some way, shape or form... does anyone have some suggestions for a liver beginner? I've never tried it before but it doesn't sound too appetizing to me.

[Nori]

Some people are able to let liver pass their lips when made into a pate, with lots of herbs, onions, and butter to smooth out the taste. In advance of that, I prefer to soak liver in lemon juice a few hours or even over night to change the flavor (reduces any ammonia overtones) and texture (a possible barrier to enjoyment). 


Laura Knoff's liver pate recipe is quite tasty  (found in either of her two books). You can also find great recipes on line. I do suggest starting with chicken or lamb liver first as they have milder flavors than beef.   

[marildal834]

Hello,

I grew up eating liver the way my mother prepared and I loved it. Here is the recipe:

Cut the liver  in slices and marinate them with a lot of smashed garlic, salt, black pepper, vinegar, cumin and shopped cilantro. Put a little bit of your preferable oil in a frying pan and cook the liver, turning each side equally and add some sliced onions. You can make it medium raw or well done.

It is delicious!

Any ingredient can be removed according to your taste and the amount of them as well.

I hope you like it

[NataliaA]

I love Sally Fallon's chicken liver pate recipe! I just made a big batch and my kids love it!

Nourishing Traditions
 Chicken Liver Pate
Difficulty: Easy to medium – Serves 12-18

(Page in NT: 171)

Ingredients:

3 T butter
1 pound chicken or duck livers, or a combination
1/2 pound mushrooms, washed, dried and coarsely chopped
1 bunch green onions, chopped
2/3 cup dry white wine or vermouth
1 clove garlic, mashed
1/4 tsp dried dill
1/4 tsp dried rosemary
1 T lemon juice
1/2 stick butter, softened
sea salt

Melt butter in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned. Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool. Process in a food processor with the softened butter. Season to taste. Place in a crock or mold and chill well. Serve with whole grain bread or triangle croutons.

[mouali]

1 pound beef liver
1 cup diced onion
1 cloves diced garlic
2 table spoons ghee
1 teaspoon cumin
3 purred fresh tomatoes
parsley
salt and pepper for seasoning

In a sauté the onions and garlic in ghee seasoned with salt and pepper. Add the liver keep sautéing for 10 mn. Add cumin and tomatoes and let cook covered for 15 minutes. Add parsley for garnishing