Calfs Liver With Onions Raisins And Pine Nuts Recipes

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CALF'S LIVER WITH ONIONS, RAISINS AND PINE NUTS



Calf's Liver with Onions, Raisins and Pine Nuts image

I love liver. This is an especially nice way to make it with lots of contrasts in flavours and textures. Serve with oven-roasted broccoli and cauliflower.

Provided by evelynathens

Categories     Beef Organ Meats

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons raisins
2 tablespoons marsala wine
3/4 lb frozen pearl onions
1/4 cup butter
1 1/2 teaspoons sugar
flour, seasoned with
salt and pepper (for dredging)
1 1/2 lbs calf liver, sliced thin
2 tablespoons olive oil
2 tablespoons pine nuts, toasted
1 cup beef broth

Steps:

  • In a small bowl let the raisins steep in the Marsala for 1 hour.
  • In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
  • Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
  • Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
  • In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
  • In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
  • Transfer liver with slotted spatula and keep warm, covered.
  • Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
  • Add the onions and salt and pepper to taste.
  • Nap the liver with the sauce and sprinkle with pine nuts.

Nutrition Facts : Calories 519.6, Fat 29.6, SaturatedFat 11.1, Cholesterol 596.8, Sodium 366.9, Carbohydrate 21.1, Fiber 1.9, Sugar 9.5, Protein 36

BRANDIED CALF LIVER AND ONIONS



Brandied Calf Liver and Onions image

Liver had not been one of my favorites..however, after making this recipe, I changed my mind. The brandy and raisins give this dish that special taste. Also is an excellent source of iron.

Provided by Patricia Manson

Categories     Beef Organ Meats

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon pepper
1 pinch salt
1 lb calf liver, sliced thin
3 slices bacon
1 onion, sliced into rings
1/2 cup raisins
2 tablespoons brandy
1 tablespoon cider vinegar

Steps:

  • On sheet of wax paper, combine flour, pepper and salt.
  • Dredge liver in flour mixture.
  • In large non-stick skillet over medium heat, cook bacon until crisp.
  • Remove to paper towel to drain; crumble when cool.
  • To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
  • Remove to serving platter, keep warm.
  • Add onions to skillet, cook until soft, about 3 minutes.
  • Stir in raisins, brandy and cider vinegar, cook one minute.
  • Add crumbled bacon, pour over liver.
  • Serve Hot!

Nutrition Facts : Calories 128, Fat 2.9, SaturatedFat 0.9, Cholesterol 4.1, Sodium 92.2, Carbohydrate 19.9, Fiber 1.3, Sugar 11.9, Protein 2

CALVES LIVER AND ONIONS



Calves Liver and Onions image

I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was!

Provided by MizzNezz

Categories     Beef Organ Meats

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb calf liver
salt and pepper
3/4 cup flour
1/2 cup vegetable oil
2 medium onions, sliced

Steps:

  • Cut liver in small serving size pieces.
  • Salt and pepper pieces.
  • In a 12 inch skillet heat vegetable oil.
  • Make sure it is good and hot (I use medium high).
  • Lightly roll pieces in flour.
  • Saute in hot oil till brown on one side, turn and brown the other side.
  • About 4 minutes per side.
  • Remove from skillet and keep warm.
  • Add onions to skillet and fry about 5 minutes till crisp tender.
  • Put onions over liver and serve.

SAUTEED CALF'S LIVER



Sauteed Calf's Liver image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 pound calf's liver, cut into 1/2 inch thick pieces
1 1/2 cups whole milk
4 tablespoons unsalted butter
2 medium onions, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 tablespoons sunflower or other neutral-tasting oil, plus more as needed
4 fresh sage sprigs, thinly sliced

Steps:

  • Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
  • In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
  • Drain liver and discard milk. Pat liver dry with paper towels.
  • Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
  • Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
  • Divide liver among plates and top with onions.

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