ottawa foodies

I've only ever used liver (chicken, veal, pork, etc) to make pate, never had it as 'just liver'. Never ate liver as a kid, thought my mom was nuts if she ever ate it. Liver pate, now I could eat it by the bucket. Just not/never plain liver.

Well, today I fried up some of our bacon, added some onions, and then fried up our fresh calf liver. Wow,,, it was gooooood.

Did not look, taste or smell anything like the horrors I recall as a child!

This.

Calves liver with bacon and onions. Perfect. If the liver starts to dry out before it is fully cooked, I like to add a bit of beef stock. Drying out is a common problem if it is cut too thick, I find. Liver is relatively delicate and needs to be cooked at a more medium temperature, but after you've started the bacon and onions already, the pan is likely too hot. It's a balance.

BTW, liver&onions is one of my tests for a pub/diner. That, and fish&chips. I will give a new place a couple of tries on these and if they can't get it right, drop them from my list.