Ingredients with Measurements:
- 4 slices of calf's liver (approximately 1 pound)
- 8 slices of bacon
- 4 large potatoes, peeled and chopped
- 1/4 cup of heavy cream
- 1/4 cup of milk
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Potato masher
- Saucepan
Step-by-step instructions:
1. In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.
2. Season the calf's liver with salt and pepper. In the same skillet, cook the liver over medium-high heat for 2-3 minutes on each side or until browned. Remove from the skillet and set aside.
3. In a saucepan, boil the chopped potatoes until they are tender. Drain the water and mash the potatoes with butter, heavy cream, and milk until they are creamy. Season with salt and pepper to taste.
4. Serve the calf's liver and bacon with the creamy mash on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for cooking bacon and calf's liver
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 530
Fat: 26g
Protein: 32g
Carbohydrates: 40g
Fiber: 4g
Sugar: 3g
Sodium: 780mg
Substitutions for ingredients:
- Pork bacon can be substituted for turkey bacon or beef bacon.
- Russet potatoes can be substituted for Yukon gold potatoes.
- Half-and-half can be substituted for heavy cream and milk.
Variations:
- Add sautéed onions and mushrooms to the skillet with the liver for extra flavor.
- Substitute the creamy mash for roasted vegetables like carrots, parsnips, and Brussels sprouts.
Tips and tricks:
- Make sure to pat the calf's liver dry with paper towels before seasoning and cooking to prevent it from sticking to the skillet.
- Use a potato ricer for extra smooth and creamy mash.
Storage instructions:
Store leftover calf's liver and bacon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the calf's liver and bacon in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the calf's liver and bacon on a bed of creamy mash and garnish with chopped parsley.
Garnishes:
Chopped parsley or chives
Pairings:
- Red wine like Cabernet Sauvignon or Merlot
- Roasted vegetables like carrots, parsnips, and Brussels sprouts
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the calf's liver is tough, it may be overcooked. Reduce the cooking time or lower the heat.
- If the mash is too thick, add more milk or cream to achieve the desired consistency.
Food safety advice:
- Make sure to cook the calf's liver to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Calf's liver and bacon is a classic British dish that dates back to the 18th century. It was originally a peasant dish made with offal and bacon, but it has since become a popular comfort food.
Flavor profiles:
The dish is savory and rich, with the saltiness of the bacon complementing the mild flavor of the calf's liver. The creamy mash adds a smooth and buttery texture to the dish.
Serving suggestions:
Serve the dish with a side of roasted vegetables and a glass of red wine for a hearty and satisfying meal.
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