Tuesday, October 25, 2011

Liver and Onions

Liver and Onions
My recent visit with my  Vermont sister  was a culinary delight. We snacked on Cabot cheese, Ben and Jerry's, Champlain chocolates, fresh Macintosh apples and apple cider (it was October) and warm cider donuts. I arrived in a cold, misty New England rain and she had a pot of  home made New England clam "chowda" waiting to  warm me up, made the way our Maine born mom prepared it. She would have  been proud!

As we discussed dinner options for the next few days, we decided on liver and onions, another childhood memory. Our mom would make it several times a year and all us kids  liked it!

She would get the liver from our local butcher and have it sliced thin.  She prepared it by dipping each slice in flour flavored with salt and pepper and fried it in a butter/Crisco mixture. Each slice was cooked just until done. Another frying pan had onions slowly caramelizing.  She always served it with boiled (Maine) potatoes and canned creamed corn. The corn served as a "gravy" for the potatoes.

It has probably been seven or more  years since I had eaten  liver and onions.  Kim and I thoroughly enjoyed this treat from from our past.

A Few of my Favorite Vermont Things

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