A Lovable Liver

Just about everybody likes this dish. They gobble it up because calf’s liver--the flavor of which I love--goes wonderfully with balsamic vinegar.

Be sure not to overcook the liver, because it will go from tender and juicy to tough and dry in as little as a minute. Serve this with parsleyed potatoes and steamed asparagus.

Calf’s Liver and Onions Balsamic

Active Work Time: 10 minutes * Total Preparation Time: 15 minutes

2 (1/2-inch-thick) calf’s liver slices, about 1/2 pound total

Salt, pepper

1 tablespoon olive oil

1 tablespoon butter

1 large onion, thinly sliced

2 tablespoons flour

2 tablespoons balsamic vinegar

* Rinse liver and gently dry. Cut each slice in half and season with salt and pepper. Set aside.

* Heat oil and butter over medium heat and add onion. Cook, stirring frequently, until golden brown, about 10 to 12 minutes.

* While onion cooks, dredge liver in flour and gently shake off any excess. When onion slices have browned, push them to side of pan and add liver. Cook liver 1 to 2 minutes per side for medium rare.

* Pour balsamic vinegar over liver and onions about 30 seconds before liver is done. Serve at once.

2 servings. Each serving: 290 calories; 270 mg sodium; 317 mg cholesterol; 16 grams fat; 17 grams carbohydrates; 18 grams protein; 0.35 gram fiber.

Parsleyed New Potatoes

Active Work Time: 5 minutes * Total Preparation Time: 20 minutes

6 small boiling potatoes, about 3/4 pound, cut in half

1 tablespoon butter

1 tablespoon chopped parsley

Salt, pepper

* Steam or boil potatoes until fork tender, about 12 to 15 minutes. Drain potatoes, then toss with butter and parsley. Season with salt and pepper to taste.

2 servings. Each serving: 186 calories; 217 mg sodium; 16 mg cholesterol; 6 grams fat; 31 grams carbohydrates; 4 grams protein; 0.74 gram fiber.

MENU

Calf’s Liver and Onions Balsamic

Parsleyed New Potatoes

Steamed Asparagus

GAME PLAN

25 minutes before: Slice onions; chop parsley; trim asparagus.

20 minutes before: Rinse and dry liver. Cut potatoes in half and begin steaming.

15 minutes before: Cook onions and steam asparagus.

5 minutes before: Finish cooking liver. Toss potatoes with butter and parsley.

INGREDIENTS

Balsamic vinegar

Butter

Flour

Olive oil

Onion

Parsley

Shopping List

Asparagus

Calf’s liver

New potatoes