Monday, 4 March 2013

Foie Genevoise - with a gluten free variation

Foie Genevoise is also known as Geneva Style Liver - now don't give me that look. Many people HATE liver, and many others love it, but this is a recipe which will make you, if not love it, at least be able to tolerate it.
Liver is a very inexpensive form of protein, with lots of iron, and many other good nutrients. When we were kids, my dad would cook liver, and we called it leather. The secret to a great liver dish is to use baby beef liver, and cook it quickly and - like fish- just until done. When over cooked, liver becomes tough, just like leather.

In our house, 3 out of 5 like liver, and would eat it several times a month, while the others would prefer to never see liver again. Liver can have a very strong flavour. That is why baby beef liver is the best. If you like, you can soak liver overnight in a cup of milk, which will remove some of the bitter flavour. I learned to make this when I was living in Geneva. The whipping cream really makes the difference.

What you need: 150 - 200 gr liver per person; 1/2 cup of flour; salt and pepper to taste; 1 tsp onion powder, 1 tsp garlic powder; 2 Tbs butter; 1 small container - 250 ml- whipping cream.

Whay you do: Pre-heat oven to about 250* F.  Cut liver into small strips, and remove any tough membranes. In a flat plate, stir flour and seasonings. Dredge the liver pieces in the flour mixture. Using a reular skillet - (not a non-stick kind) - heat the butter until just beginning to brown over medium high heat. Sear liver pieces quickly on each side, and remove to an oven proof dish. Place in oven to keep warm. Repeat as needed until all the liver pieces are cooked. Pour the cream into the skillet, and stir to pick up any pan drippings, then whisk in as much of the flour mixture as needed to make a smooth sauce. Serve immediately over the liver pieces.

This is great served over rice or noodles, with a salad or steamed veggies on the side. The only caution, is that those things need to be ready at the same time the liver is done, as letting the liver sit for long can make it over cooked and toughen up. It really is delicious.

If you are on a gluten free diet, use flour which is gluten free, and make the same way.

As always - enjoy.

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