This guy and his organ obsession.
Of course I couldn't find calf's liver. I live 5 hours away from the province that's known for beef, and I can't find a single calf's liver. Ridiculous. I'm having a really hard time finding veal chops as well. Fuck this boring ass town.
So, beef liver it is.
I may have cheaped out on the Calvados and got brandy instead. Both are fruity, but Calvados is like straight up apples. I'm sure it would have been nice, but since I'm already settling for what is probably a stronger tasting, lower quality meat, I figured I'd save myself the trouble and settle for a $30 brandy.
If I ever find calf's liver, I'll shell out the $60 for Calvados and make a comparison post.
This is another one that's meant to be served with his Robuchon style mashed potatoes, so I did a quick and dirty version. Honestly, his style of mash is delicious, but they're too buttery to be served with bacon. They also make terrible leftovers. Reheating them is a horror show.
Render some bacon, let it drain on a paper towel, then sautee the leeks and apple. This mixture is what you'll flambe with the brandy. It's not as impressive as he makes it sound, but it's a good way to set off all your smoke detectors.
Dredge the cut up liver in flour and drop into a really hot, oiled pan. He says to cook it until still slightly pink in the middle, which is hard to do with liver so thin, but I managed.
Though my first batch was a little dark...
Tadaaa! Old man diner food, slightly elevated.
| Calf's Liver with Bacon, Leek, Apple and Calvados |
Taste is a 2 out of 5. The mash and apple bacon leek mixture were delicious. The liver was okay.
Difficulty is a 2 out of 5. Be careful when you flambe, pretty easy otherwise.
Time was a little over an hour.
Pretty much what I expected. I'm really not a fan of organs as a whole, so this was bound to be a bust in my book. Would still like to try this with real calf's liver one day to compare.
