Foie au Noilly Rouge

So today we decided to stage a new episode of our ‘steak and salad’ series. But first we went grocery shopping for the next few days. Friday and Monday are holidays, so the only other possiblities would have been to shop tomorrow or Saturday which would have been even worse than today. For today we had planned ‘salad à la maison’ which means ‘whatever strikes my fancy’.

At Walmart at the meat counter a pack of fresh turkey liver smiled at me and ‘á la maison’ became ‘with fried liver’ that instant. We already had rocket salad, a few day old tomatoes and we bought some carrots.

So we had three types of salad. The rocket and the carrots with balsamic vinegar dressing. I added a few spoons of a ‘roasted seed mixture’, we still had, to the rocket salad. Then I peeled the tomatoes and with a shallot, garlic, olive oil and balsamic vinegar, this became the only type of tomato salad I will eat. I just cannot eat the peel of tomatoes (and red peppers and apples and ….). It’s not the taste, it just seems my teeth cannot cut it. It has been like that since I can remember and nobody I know experiences this strangeness. Another bonus of this tomato salad is that you don’t need the freshest of tomatoes. Once the salads are ready, the fun part of cooking can start.

So now to my recipe creation for the liver. I had this idea to cut open each piece of liver and put in a bit of filling: a few pieces of garlic, shallot, thyme and pepper. I put some thyme, pepper and mustard on the outside of each piece. Put some olive oil in a pan, heat it and then throw in some garlic and shallot. Fry for a few moments then add the liver. When the liver has fried for a bit, I salt the liver. I think someone told me once you are not supposed to salt liver before frying, so I don’t do that.

When the liver is nearly done, pour some Noilly Prat over it. I am using the red type of Noilly which is even better than the white. The only problem being that the red is not available here – only in the south of France where it is produced, so I have to make each bottle last until my parents next vacation there. Luckily they spent at least one or two vacations each year in the southern parts of France and always shop some Noilly Prat. Noilly is good for cooking just about anything with it and the red type is even ‘spicier’ than the white. But if you don’t have any red: the white Noilly Prat is available in many German supermarkets.

After you pour the Noilly on the liver you can start tasting the sauce as it develops. First it’s very liquid and as the water and alcohol vaporize, it becomes thicker. When it is nearly gone, add some more Noilly. Repeat until you have the right amount, consistency and taste to suit you.

Then just put the liver plus the bit of remaining sauce onto your choice of salads and enjoy.