by Babette's Feast
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Babette's Feast's Notes:
Expand22 ounces calves liver cut in 4 slices, trimmed Ask a question about this ingredient
3 medium blond onions Ask a question about this ingredient
3 ounces butter Ask a question about this ingredient
1 tablespoon Extra Virgin Olive Oil Ask a question about this ingredient
3 sprigs fresh thyme, leaves removed from stem Ask a question about this ingredient
2 tablespoons Balsamic Vinegar Ask a question about this ingredient
salt Ask a question about this ingredient
Sichuan Pepper Ask a question about this ingredient
Creamy soft potato puré (see recipe in my posts) Ask a question about this ingredient
Cream Balsamic Glaze for Garnish Ask a question about this ingredient
Thyme sprigs for garnish Ask a question about this ingredient
Pre-heat the oven to 225 degrees F and put inside 2 bowls to warm up, the serving dish and 4 plates.
Ask a question about this stepPeel the onions and slice them in a mandolin. Set aside.
Ask a question about this stepPeel the apples, cut in quarters and remove core. Cut in slices. Set aside.
Ask a question about this stepIn a large sautée pan, melt 1.5 ounces of butter. Add the onions, mix, lower the heat and put a lid on top and sweat for 10 minutes. Remove lid and let caramelize for another 10 minutes without letting them burn. With a slotted spoon remove from the pan to one of the bowls in the oven and keep warm.
Ask a question about this stepIn the same pan, using the butter left over from the onions, add the slices of apple and cook 1 minute on each side. Gently remove them from the pan to the other bowl in the oven and keep warm.
Ask a question about this stepIn the same pan add the other 1.5 ounces of butter plus one tablespoon of olive oil. When it stops sizzling add the liver slices, brown 1 minute on each side. Remove to a cutting board and slice in thin strips. Put back in the pan, add the thyme leaves, season with salt and pepper and deglaze with the balsamic vinegar, mixing well until reduced. Put in warmed serving dish.
Ask a question about this stepGarnish with a sprig of thyme and balsamic glaze all over.
Ask a question about this stepServe on warm plates with a Creamy Potato Purée (see recipe posted before).
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
