randi
Ready to join the conversation
Posts: 38
|
Post by randi on Apr 9, 2014 17:35:50 GMT -5
I have some liver from a grassfed cow that I have been putting off cooking. I have memories as a child hating liver! I want to get past this, so spam me with recipes or ideas to make it not taste like liver... what should I try first? meat loaf? meatballs? sauteing it with peppers and onions?
|
|
darcie
Ready to join the conversation
Posts: 26
|
Post by darcie on Apr 9, 2014 17:58:50 GMT -5
I have tried making pate, mixing into meatloaf, etc. but my favorite recipe so far is definitely Sarah's 50/50/50 burgers - you gotta try 'em! My liver didn't process into super small pieces and I was anxious that I would be able to taste the larger pieces, but it doesn't bother me at all! I eat them with some of Mickey Trescott's cherry bbq sauce and they are wonderful, as good as any non-offal meal I make! ;-) www.thepaleomom.com/2014/02/505050-burgers.htmlautoimmune-paleo.com/nightshade-free-cherry-bbq-sauce/
|
|
greystorms
Ready to join the conversation
Posts: 16
|
Post by greystorms on Apr 9, 2014 19:49:32 GMT -5
Sauteeing with pepper and onions probably won't mask the liver taste. For your first try, I'd say mix half a pound of liver with a couple pounds ground beef and make hamburgers. You can pulse the liver in your food processor while it's still slightly frozen to get it finely chopped. I've grown to actually really like liver, so the way I generally make it by cooking some onions til translucent, then adding in the liver. Cook until the liver is done, and add a splash of balsamic vinegar a few minutes before you take it out of the pan.
|
|
randi
Ready to join the conversation
Posts: 38
|
Post by randi on Apr 9, 2014 20:19:34 GMT -5
thanks for both of your input. I think I will try Sarah's 50/50/50 burgers first. I like the idea of chopping the liver while slightly frozen.
|
|
|
Post by walleyewife on Apr 9, 2014 21:44:08 GMT -5
I also remembered hating liver as a child. I slow sauteed onions and then pan fried the liver until medium rare. I just tried it that way and it wasn't that bad at all. I dpn't love it but I can definately eat it. I have just keep trying things until my palate adjusts to it. It is worth it for the dense nutrition!
|
|
randi
Ready to join the conversation
Posts: 38
|
Post by randi on Apr 9, 2014 22:23:57 GMT -5
how many ounces in a meal should I eat of liver to reap the benefits?
|
|
|
Post by EJ on Apr 9, 2014 23:07:14 GMT -5
I don't know if there's an ideal amount to eat. All I could find was "in moderation" Not a pound at once, in other words. Personally, when I make a liver pate, I eat maybe 1-2 Tbsp a day (with breakfast).
|
|
|
Post by EJ on Apr 9, 2014 23:08:08 GMT -5
Also, does anyone have ideas for what I should do with calf liver? Will it be similar to beef liver? I prefer pates to liver and onions...
|
|
lorriegray
Ready to join the conversation
Posts: 13
|
Post by lorriegray on Apr 10, 2014 0:31:26 GMT -5
In Sarah's book, she says that ideally, 1/5 to 1/4 of the meat you eat should be offal, or a bare minimum of 4 meals per week (assumes you eat fish several times a week and then meat the rest of the time, and 3 meals per day). She also stresses that variety is key with offal, just as with any other part of your diet. Since it sounds like most of us are trying to camouflage it in something else, that means we aren't getting a full "serving" of offal every time we eat it, so we should be eating it pretty often to get the equivalent of 4 meals per week. I'm not there yet, but I guess it's one more thing to strive for.
|
|
EricaS
Ready to join the conversation
Posts: 20
|
Post by EricaS on Apr 10, 2014 6:01:34 GMT -5
When I asked a GAPS practitioner /NTP about how to add live to my diet, this was her suggestion. She told me to cut frozen liver into small capsule size pieces and take it like pills. I haven't tried it yet, but I'm thinking about it.
|
|
|
Post by salixisme on Apr 10, 2014 9:16:51 GMT -5
Calf liver is milder in flavour than beef liver, so it is good if you can't handle the strong flavour. I cook it in exactly the same way as other liver - ie minimally cooked if sauteeing it (no more than a couple of minutes per side). Calves liver makes awesome pate.
|
|
|
Post by jillh on Apr 10, 2014 12:12:03 GMT -5
By far my favorite liver recipe is Mickey Trescott's Pate. I love it with fresh cucumber or jicama. The recipe is on her blog autoimmune-paleo and in her book.
|
|
|
Post by EJ on Apr 10, 2014 17:41:22 GMT -5
Ooh jicama to dip in the pate? That sounds great and I have some leftover that I wasn't sure what to do with Normally, I use cucumber, but it's fun to switch things up. I'm also excited to try my calf liver now...I don't want to buy it every time ($$), but maybe the milder flavor will help when I'm sick of the stronger beef flavor Thanks!
|
|
|
Post by salixisme on Apr 10, 2014 17:47:54 GMT -5
try spreading pate in celery sticks. one of my daughters loves it with raisins on the top (a savoury ants on log)... but someone on facebook today sugested using capers in place of the ants as well...
|
|
|
Post by jamiekoonce on Apr 10, 2014 20:03:33 GMT -5
Beef liver pate is also quite good spooned into pitted prunes!
|
|