Liver?

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10-01-2012, 04:32 PM
Catrin

Liver?

Ok, for the first time since I won the battle as a stubborn 8-year old, I am willing to try liver again. I bought a beef liver from a grass-fed farmer I know - and I KNOW it is healthy and good for me. Right now it is in my freezer as I try to decide with to do with it/work up the nerve to thaw and cook it.

Do YOU have a favorite liver recipe? I've been told it might be good to look for good ethnic recipes, after all, humans have been eating liver as long as we've been eating other types of meat. Someone told me that the flavor isn't as strong if it is medium rare....I love me a good rare steak, don't know about rare organ meat...
10-01-2012, 04:44 PM
Irulan

I used to love liver, but I quit eating it years ago when someone told me that you should not eat it as, as an organ "filter" ( that's it's job in the body) that had a lot of toxins as residue. Anyone know if there's any substance to this?
10-01-2012, 04:57 PM
shootingstar

I used to occasionally eat liver as a child/teen. (Chicken which to me was best in terms of taste. I'm trying to remember beef and pork liver but now have problems remembering the taste.)

Then I stopped eating it for ages when I started to cook my own meals after I moved away from home. I know how to prepare it....Asian style which is sauteeing it with abit of soy sauce, oil, onions...or steaming it with same.

I only want to have abit of liver pate on crackers, etc.. which is once a year or so. Perhaps that is 1 alternative, Catrin except some pates might have other stuff.

Otherwise I don't like the smell of blood/raw liver anymore.
10-01-2012, 04:57 PM
Catrin

Quote:

Originally Posted by Irulan

I used to love liver, but I quit eating it years ago when someone told me that you should not eat it as, as an organ "filter" ( that's it's job in the body) that had a lot of toxins as residue. Anyone know if there's any substance to this?

Here is an interesting post on this very thing from Mark's Daily Apple. He considers it more of a processing plant than a physical filter, though that is how some view it. I wouldn't even consider liver from a non-grassfed source myself.

Thanks Shootingstar, a pate might be a good way to start acclimating my taste buds. Someone at MDA suggested shaving small bits from the frozen liver to add to a stir-fry.
10-01-2012, 05:28 PM
GLC1968

I used to like liver as a child, so I tried it again when I started the whole paleo thing. I had to wait until my husband was out of town before making it because he hates it.

I sauteed it in a cast iron skillet with tons of onions and it turned out great. You do not want to over cook it, but I did not go with 'rare' even though I love steak that way. I cooked it a nice tender medium. I had a half pound portion and that meant multiple pieces. Clearly it was from different animals (all grass fed from a local guy I know) because the color (darkness) was quite different from piece to piece. I want to say that the thicker, lighter colored pieces were the best tasting to me. Oh, it's also VERY rich, so I was full very, very quickly.

I gave the extra to my dogs and even while I was cooking it, they were going crazy. My dogs don't beg much but they were literally circling me and the grill as I cooked it!

(I had to cook it on the grill because as I went to make it, my stove broke. I put the cast iron pan on the grill to saute it!)
10-01-2012, 05:33 PM
OakLeaf

I prefer chicken livers to beef - the most popular recipe is breaded and fried, but I like them just sautéed, too.

I wouldn't ever eat liver from an animal that was given antibiotics, hormones or other drugs, for just the reason Irulan stated. Whether the animal was finished with corn or pasture isn't a deal-breaker for me in terms of whether I'll eat it when someone else serves it to me - that mainly goes to environmental, resource, nutritional and animal welfare issues. I don't think it's unsafe to have an occasional serving or two of corn-finished flesh, and I guess I'd feel the same way about organ meats.
10-01-2012, 05:46 PM
Catrin

Thankfully I've developed a relationship with several grass-fed farmers and while I don't get/can't afford the "expensive cuts", I am able to stick solely with grass fed/pastured meat without doubling my grocery budget. I am also really expanding my cooking "toolbox" :) I've not yet tried chicken livers, and eventually I will try the other organ meats as well. They are quite rich nutritionally, though not something I would eat on a daily basis.

GLC1968, your dogs know a good thing when they smell it! I am thinking some good bacon should also be in that skillet! I don't have a cast iron skillet of any kind, just some good low-temperature stainless steel. At some point I need to get at least one skillet that I can cook on high temps. My cookware works, it just take longer since I can't turn it up past medium. Still gets pretty darn hot though.
10-01-2012, 06:35 PM
Owlie

My dad hates liver, so my sister and I were never exposed to it. If someone else cooked it and served it to me, I'd at least try it, but I'm not sure I can stomach the thought of it myself right now. I've had way too much "fun" learning about what it does, so...urgh. But I agree with Oak and Irulan--I'm not eating liver unless I know how the animal was raised.

(Yes, I know it's not actually a "filter," but that's not the point.)

I seem to remember that my Iranian friend has a family recipe for beef liver--I think it goes in rice (not helpful to you, but you might be able to use quinoa (if you eat it) the same way). I'll ask next time I see her. I also seem to remember that there's a Libyan dish (introduced to me by one of the students in our department) that's similar--rice with almonds and liver. Again, quinoa as a possible substitute?
10-02-2012, 01:23 AM
Catrin

Quote:

Originally Posted by Owlie

My dad hates liver, so my sister and I were never exposed to it. If someone else cooked it and served it to me, I'd at least try it, but I'm not sure I can stomach the thought of it myself right now. I've had way too much "fun" learning about what it does, so...urgh. But I agree with Oak and Irulan--I'm not eating liver unless I know how the animal was raised.

(Yes, I know it's not actually a "filter," but that's not the point.)

I seem to remember that my Iranian friend has a family recipe for beef liver--I think it goes in rice (not helpful to you, but you might be able to use quinoa (if you eat it) the same way). I'll ask next time I see her. I also seem to remember that there's a Libyan dish (introduced to me by one of the students in our department) that's similar--rice with almonds and liver. Again, quinoa as a possible substitute?

I don't eat any grains at all - including quinoa :) As far as knowing how the animal was raised, I am that way with all meat - not just organ. That is one of the nice things about having a relationship with local sustainable farmers who only do grass-fed/pastured stock. It makes sense economically, environmentally and also supports fresh and local. I
10-02-2012, 01:24 AM
Catrin

Quote:

Originally Posted by Owlie

My dad hates liver, so my sister and I were never exposed to it. If someone else cooked it and served it to me, I'd at least try it, but I'm not sure I can stomach the thought of it myself right now. I've had way too much "fun" learning about what it does, so...urgh. But I agree with Oak and Irulan--I'm not eating liver unless I know how the animal was raised.

(Yes, I know it's not actually a "filter," but that's not the point.)

I seem to remember that my Iranian friend has a family recipe for beef liver--I think it goes in rice (not helpful to you, but you might be able to use quinoa (if you eat it) the same way). I'll ask next time I see her. I also seem to remember that there's a Libyan dish (introduced to me by one of the students in our department) that's similar--rice with almonds and liver. Again, quinoa as a possible substitute?

I don't eat grains at all - including quinoa (although it is technically a bit different) :) As far as knowing how the animal was raised, I am that way with all meat - not just organ. That is one of the nice things about having a relationship with local sustainable farmers who only do grass-fed/pastured stock. It makes sense economically, environmentally and also supports fresh and local suppliers.
10-02-2012, 04:12 AM
Becky

Sidebar: I've had great results making "rice" out of cauliflower minced in the food processor. There's a delicious recipe in Well Fed.
10-02-2012, 04:29 AM
Catrin

Quote:

Originally Posted by Becky

Sidebar: I've had great results making "rice" out of cauliflower minced in the food processor. There's a delicious recipe in Well Fed.

I've read about doing this, my current favorite Paleo cookbook (Practical Paleo) makes good use of cauliflower rice in certain recipes. I've a food processor I've never used...
10-02-2012, 07:08 AM
Becky

Quote:

Originally Posted by Catrin

I've read about doing this, my current favorite Paleo cookbook (Practical Paleo) makes good use of cauliflower rice in certain recipes. I've a food processor I've never used...

Do you like Practical Paleo? I'm feeling the need to buy another paleo cookbook for new ideas. I'd also like to have a paleo slow cooker cookbook. Anyone have any favorites?
10-02-2012, 08:10 AM
Catrin

Quote:

Originally Posted by Becky

Do you like Practical Paleo? I'm feeling the need to buy another paleo cookbook for new ideas. I'd also like to have a paleo slow cooker cookbook. Anyone have any favorites?

It's the only paleo cookbook I currently have, and I like it quite a lot. The first half of the book is filled with good reference materials, the second half with a nice selection of recipes. Amazon.com has it for the best price. The authors are nutritionists with quite a lot of experience in presenting information to a non-scientific audience.

I would also like to get a good paleo slow cooker cookbook, so let me know what you decide upon and how you like it. I am currently getting some good ideas from MDA, but it would be good to have a good cookbook.
10-02-2012, 08:34 AM
Owlie

Quote:

Originally Posted by Catrin

I don't eat grains at all - including quinoa (although it is technically a bit different) :) As far as knowing how the animal was raised, I am that way with all meat - not just organ. That is one of the nice things about having a relationship with local sustainable farmers who only do grass-fed/pastured stock. It makes sense economically, environmentally and also supports fresh and local suppliers.

I live in an, um, unenlightened part of the country. We can get local veggies around here sometimes, but I think I'd have to drive to Cincinnati or Columbus for grass-fed beef. :rolleyes:

Every liver recipe I can think of that isn't liver+onions is rice-based, probably because that helps cut that strong flavor. Sorry!
10-02-2012, 08:57 AM
Becky

Quote:

Originally Posted by Catrin

It's the only paleo cookbook I currently have, and I like it quite a lot. The first half of the book is filled with good reference materials, the second half with a nice selection of recipes. Amazon.com has it for the best price. The authors are nutritionists with quite a lot of experience in presenting information to a non-scientific audience.

I would also like to get a good paleo slow cooker cookbook, so let me know what you decide upon and how you like it. I am currently getting some good ideas from MDA, but it would be good to have a good cookbook.

Just put Practical Paleo on hold at the library :)

As for slow cooking, I think I'm going to try this e-book, since it's only 99 cents.
10-02-2012, 09:32 AM
Catrin

Quote:

Originally Posted by Becky

Just put Practical Paleo on hold at the library :)

As for slow cooking, I think I'm going to try this e-book, since it's only 99 cents.

It is interesting they had to mention "gluten free" in the title - perhaps for those who don't know what Paleo is? Probably. The note about "quick bread" recipes had me scratching my head though. It may referring to fat bread however, perhaps that can be cooked in a slow-cooker? I will be curious to hear what you think about it.

I found this site with paleo slow cooker recipes. Quite a few recipes here from a Pininterest page. I've not tried any of these as of yet, but I plan on it.
10-02-2012, 10:18 AM
GLC1968

My favorite paleo cookbook is Well Fed, but I do like Everyday Paleo (not *just* a cookbook but the recipes have all turned out way better than I expected!) and Paleo Comfort Foods. I've pre-ordered the paleo slow cooker book but Melissa Joulwan (author of Well Fed) is doing another cookbook and I believe she mentioned some slow cooker recipes which I'll be thrilled to see.

I've heard great things about NomNomPaleo's Ipad app for recipes, but I don't have an ipad so I haven't tried it myself.

I read somewhere that liver and bacon are two of the worst meats to eat from unknown sources because they both 'concentrate' the foreign substances (like antibiotics, hormones and other toxins). Honestly, the more I read about this stuff, the more I commit to buying the best things we can afford. We have learned where we can cut corners and where we cannot. In fact, I got my liver for free from my farmer because no one else wants it! Talk about a bargain!! Humanely raised, grass-fed, antibiotic free beef liver from a local farmer....free. You can't beat that deal with a stick! ;)
10-02-2012, 10:27 AM
Catrin

I love NomNomPaleo's blog, she puts SUCH good things out there :) I've heard that both Well Fed and Everyday Paleo are quite good...I have to be good on not buying every cookbook out there. I am pretty good at experimenting, and there are a lot of really good paleo/primal websites and blogs with good recipes. Practical Paleo is also not "just" a cookbook - which is why I bought it after checking out the library's copy.

What is your favorite liver recipe? I think I will try making a small amount of pate, and then a "mess" of liver, onion and, of course, bacon ;) I've read the caramelized onion really helps with the taste.
10-02-2012, 12:55 PM
OakLeaf

Quote:

Originally Posted by Owlie

I live in an, um, unenlightened part of the country. We can get local veggies around here sometimes, but I think I'd have to drive to Cincinnati or Columbus for grass-fed beef. :rolleyes:

http://www.eatwild.com/products/ohio.html

Pastured chicken delivered free to Fairborn and Beavercreek if you buy two. You might have to go to Dayton for beef, but you must get there occasionally eh? If you think where you live is less enlightened than where I live, I don't think you're looking hard enough. ;)
10-02-2012, 01:07 PM
TsPoet

Quote:

Originally Posted by Owlie

My dad hates liver, so my sister and I were never exposed to it. If someone else cooked it and served it to me, I'd at least try it, but I'm not sure I can stomach the thought of it myself right now. I've had way too much "fun" learning about what it does, so...urgh. But I agree with Oak and Irulan--I'm not eating liver unless I know how the animal was raised.

(Yes, I know it's not actually a "filter," but that's not the point.)

I seem to remember that my Iranian friend has a family recipe for beef liver--I think it goes in rice (not helpful to you, but you might be able to use quinoa (if you eat it) the same way). I'll ask next time I see her. I also seem to remember that there's a Libyan dish (introduced to me by one of the students in our department) that's similar--rice with almonds and liver. Again, quinoa as a possible substitute?

I think it can more accurately be described as a garbage disposal. I'm not afraid of the "toxins" in it, but it still grosses me out. I also can't stand the smell. So, no liver for me. I don't know too many toxicologists who eat it. I also wouldn't eat kidney for the same reasons.
10-02-2012, 05:59 PM
Trek420

Quote:

Originally Posted by Catrin

Do YOU have a favorite liver recipe?

Smother that puppy with sauteed onions and bacon. :)

I make a good chicken livers marsala and mushrooms over whatever starch.
10-02-2012, 06:06 PM
Catrin

Quote:

Originally Posted by Trek420

Smother that puppy with sauteed onions and bacon. :)

I make a good chicken livers marsala and mushrooms over whatever starch.

I will "woman up" and try it this weekend :) It is supposed to be nippy outside, so I will have the first fire in my fireplace for the season, experiment with liver/onion/BACON/ and squash, and have a fine craft beer to go along with it.
10-03-2012, 06:26 AM
carlotta

I'm not sure how paleo-friendly this is (I think it's ok, but other than no grains I'm paleo-clueless :) but I put chicken liver into tomato-based ragu/Bolognese. I don't use more than ~20% liver relative to ground chuck/veal/sausage/pancetta/meat so it's not the dominant flavor, but it gives the sauce an earthy flavor/richness that I really enjoy. I think it'd be similar/still good with beef liver vs the chicken, I can get good chicken livers more easily than beef, so that's what I use.

Chicken livers also make an amazing addition to stuffing/dressing for turkey, but I know that's not paleo :) That said, the combo of liver plus dried fruit/onions/celery is one that you might be able to use elsewhere minus the bread.
10-03-2012, 06:34 AM
OakLeaf

Quote:

Originally Posted by carlotta

Chicken livers also make an amazing addition to stuffing/dressing for turkey, but I know that's not paleo :)

Why not? Stuffing doesn't have to be grain based! The only kind I make any more is based on chestnuts.

Still, the turkey's own liver is pretty large, I'm not sure I'd want more poultry livers in the stuffing.
10-03-2012, 07:06 AM
carlotta

Quote:

Originally Posted by OakLeaf

Why not? Stuffing doesn't have to be grain based! The only kind I make any more is based on chestnuts.

I'm partial to the bready-goodness of stuffing (soaks up more gravy :) but I'd never come across a grain-free stuffing, so I guess that's my enlightenment for the morning.... do you just use chopped roasted chestnuts + usual stuffing ingredients? I'm intrigued

Quote:

Originally Posted by OakLeaf

Still, the turkey's own liver is pretty large, I'm not sure I'd want more poultry livers in the stuffing.

My parents/grandparents/Thanksgiving meal preparers had never included the turkey liver/giblets in the stuffing, they were either a) tossed (my dad's mom) or b) used for stock to make the gravy (my parents & mom's mom), so when I added liver to mine it was kind of an epiphany. We've also tended toward making either roast duck or chicken the last few years for Thanksgiving (only two of us) and I always make the stuffing outside the bird since I want more than will fit in the little cavity (plus avoiding cooking/doneness hassles) so my ratio of liver from the bird to total liver in the stuffing is a bit skewed by that as well :)
10-03-2012, 07:16 AM
OakLeaf

Quote:

Originally Posted by carlotta

do you just use chopped roasted chestnuts + usual stuffing ingredients? I'm intrigued

I boil them and chop them, and then yeah, whatever other ingredients you'd use with a cornbread stuffing - onions, celery, sage, other veggies, sausage if you use that. Chestnuts are a hassle, but SO delicious they're worth it for a holiday. Last year I pressure cooked them for the first time and that made it WAY easier than boiling them without pressure. You don't have to score them or anything, just put them whole in water in the cooker and cook under high pressure for 12 minutes with quick release, or 8 with natural pressure release. They peel amazingly easily.

Chestnuts just came in season locally. You're making me hungry. :)
10-04-2012, 10:59 AM
Owlie

Chestnuts? Mmmm. Only had them once, but they were so good.
10-06-2012, 04:56 PM
malkin

This whole thread is making me hungry.

I love chicken livers--breaded, fried up, with bacon and tons of onion. The only ones we can find now are pretty scary and mass produced, so I don't have them very often. Our new smoke alarms would need to be disconnected before I could make them.
10-06-2012, 05:00 PM
Biciclista

i love liver. It is delicious sauteed with sweet onions. Cook it medium done. If it's a young cow, it should be delicious. I often bread chicken livers, but have never tried cow liver that way.
10-06-2012, 05:39 PM
shootingstar

Quote:

http://engsci.utoronto.ca/who/engsci_team.htm

Or use abit of sherry or white wine, ie. tablespoon to marinate with sliced, finely minced ginger root, garlic and onion.
10-06-2012, 09:03 PM
smilingcat

I like chicken pate. Meat chicken grows so fast about 7-8weeks of gorging on food. so its not long enough to accumulate "toxin". Geese liver, foie gras, is a big no no these days especially in California so don't go there.

Calf liver, try German style with some dry riesling.
10-07-2012, 10:42 AM
Catrin

Quote:

Originally Posted by smilingcat

I like chicken pate. Meat chicken grows so fast about 7-8weeks of gorging on food. so its not long enough to accumulate "toxin". Geese liver, foie gras, is a big no no these days especially in California so don't go there.

Calf liver, try German style with some dry riesling.

I will try both the German and American style with my beef liver. As it stands it is still in my freezer. I've been cooking so much this weekend for the coming week (bone broth, braising lower quality grass-fed beef cuts, etc), and the 3 days worth of camping next weekend, that I've not bothered with it. I do appreciate all of the comments.

The dry Riesling approach sounds intriguing, I will find a German recipe for this, thanks for the suggestion!

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