I am amazed to write this next sentence. Here we are at the 10th installment, the last recipe, of The Liver Experiment where I have tried to acquire a taste for liver. Over a 10 week period I have cooked, consumed and posted my experience once a week about trying to appreciate my food nemesis. I will have one final round-up post next week and I will dwelve more into what is was like, my challenges, victories and final thoughts. Today we stick with just the last recipe.
I had the hardest time settling on this last dish. I felt my online search for good liver recipes had been exhausted. I wanted this last post to be memorable but was loosing hope. Then I found THE recipe. I present you with a Liver on Polenta with a Ginger-Onion Confit, a masterpiece!
I pretty much kept this recipe as is, except for a few minor changes, because it was simply perfect. Rhubarb was impossible to find in the middle of winter so I substituted with sour cherries, an essential acidic component to the dish. And I went with a lamb liver rather than a calf one. I tried to find other recipes with liver and polenta, and there are quite a few, but the balance, aesthetics and composition of this one, there are no other like it.
If you do attempt this dish please follow the steps exactly as outlined. It is not a hard recipe to make but things must be prepared in a specific order so items are ready and still fresh as you make your final plating.
Educational notes of the week:
Keeping the best and most intense for last. Did you know that some cultures prefer eating their liver almost or completely raw? It is believed that some African hunting tribes consider liver so sacred that they never touched it with their hands, but solely with their spears. Also some farmers all over the world will eat the liver freshly warm from the animal. They just very lightly cook it. Some cultures prepare traditional raw liver recipes, like the Japanese liver sashimi, the Korean yukhoe, or the Lebanese asbeh nayeh dish. That said, the number one rule for eating raw liver (or any raw meat) is that is must come from a reputable source and be as fresh as possible.
This dish was just simply phenomenal. It was perfect and sublime. It was top notch gourmet. It would hold a strong place on any high ranked restaurant’s menu. I just cannot rave about this recipe enough. First off if I had not know it was liver I may not have guessed. OK so maybe I have at this point really acquired a taste for some liver recipes. And I still stick to my claim that lamb liver is my favorite.
Imagine a forkful of every component – the creamy polenta, the crispy liver, the tartness of the fruit, the refreshing exotic taste of the confit and a crowning crispy sage leaf – it is just simply heaven. I could not be more pleased with this last recipe of this series.
Read the entire The Liver Experiment series:
Week 1: Chicken Liver Pate and Absinthe
Week 2: Liver & bacon sauté with potatoes & parsley
Week 3: Austrian Liver Dumplings (Leberknödel)
Week 4: Indian Liver Curry
Week 5: Stuffed vine leaves with liver and apple
Week 6: Spiced Chicken Liver Tacos with Mole Sauce
Week 7: Lamb Liver Raspberries and Hazelnut Salad
Week 8: Stuffed Baby Eggplants in a Dirty Rice Pilaf
Week 9: Beef and Liver Chili