
The berries happened because I just saw this Bittman post on a super easy sorbet. It's great. It takes no time. I used sweetened condensed milk instead of yogurt because I had some kicking around (I like to make these on occasion). No sugar necessary, but water was. Just awesome.
So, while the pictured collards were cooking away in a pot with a little water, sriracha, salt, pepper, and diced smoked pork jowl, I was taste testing the sorbet. I tasted a lot. And I was filling up. Luckily, as I was running out of stomach space or the desire to eat anything besides partially frozen berries, the sorbet was melting and had to firm up in the freezer, so I was able to get to the liver.
The liver had been soaking in milk for about half an hour along with a sprig or two of thyme. I removed it from the milk, patted it dried, and seasoned with salt, pepper, and some fresh thyme. Then it was dredged in a half cornmeal half flour mix and briefly sauteed over high heat in some lard. Just a few minutes on each side and then the liver pieces were set on paper towels to rest while the pan sauce came together.
The sauce was the highlight of the meal (even compared to the sorbet), and it was simple. Cherry wine, minced onion, more thyme, and some collard green pot liquor. All those things reduced and got syrupy and then a clump of butter was swirled in. I strained the sauce right on the plated cut up pieces of liver, and all was good.
Bovine livers will never be my favorite food in the world. Still, I could eat a lot more of it like this.
*Crap. I meant to throw some cooked apples on top of that. Damn sorbet. Broke my concentration.
2 comments:
Looks delicious, and well written, the sorbet sounds tasty too.
Thanks.
Glad you liked.
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