Ingredients
1/2 lb beef liver, in one thin cut
1 salt
1 pepper
1 flour for dredging
2 tbsp cooking oil (preferably peanut, cor, n, or sunflowe
2 tbsp butter
2 green onions', minced
1 clove garlic, minced
1 1/2 medium onions, sliced
1 1/2 tsp flour
1 1/2 cup beef broth
3/4 tsp kitchen bouquet (seasoning sauce)
Directions
Even if you hate liver and onions, you'll find this tender, soulful
version a revelation. If you like liver and onions, you're about to
see star bursts. This recipe is based on a dish by brilliant chef
Pookie Turner.
1. Season liver with salt and pepper, to taste. Dredge lightly in
flour.
2. Heat lightly oiled heavy skillet over high heat until fragrant,
about 1 minute. Add liver and fry until lightly browned, about 1
minute per side. Remove liver and reserve.
3. Clean skillet and return it to stove over medium heat until dry.
Add butter, and heat until it is melted. Add green onions, garlic,
and onions; fry, stirring, until onion is translucent (about 6
minutes).
4. Sprinkle the 1 1/2 teaspoons flour over mixture and cook briefly,
until the flour turns golden and loses its raw aroma (about 1
minute); do not let flour brown. Stir in broth, Kitchen Bouquet, 1/2
teaspoon salt, and 1/2 teaspoon pepper. Turn heat to medium-high and
bring to a boil. Cook, stirring, until liquid thickens slightly,
about 6 minutes. Adjust seasoning, if necessary.
5. Return liver to pan and cook on both sides for 30 seconds each (if
liver is thick, cook for 90 seconds per side.) Remove from heat and
serve immediately with boiled rice.
Serves 2.
From "Regional American Classics", California Culinary Academy,
Chevron Chemical Company, 1987.
Posted by Stephen Ceideberg; November 3 1992.
Servings: 2 servings
Pookie's Liver & Onions Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced far back into antiquity, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that maybe, these, early cook books were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to historians are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves to more modern times we find a couple of books from the fourteenth century - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian food that is familiar to us all today, but rather descriptions of the types of food eaten by the rich and powerful of the period. Over the following few centuries, the powerful and wealthy houses strove to serve the best banquets, and as a result the best cooks and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, testing, and publishing recipes to help cooks of their time. When we get to the 1900s, cook books are greatly in demand due to increased literacy, more leisure time and having more money. The arrival of TV gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Pookie's Liver & Onions recipe.
