I'm guessing that the French's taste in food and mine aren't quite the same...not the same at all! Upon pondering how I was going to make liver have a decent enough flavor so that I would be able to drink its broth; I remembered that my french cookbook, Le Creuset's French Country Kitchen, had some liver recipes in it. Note from the authors, "Calf's liver should always be cooked very simply so that its delicate flavor is not overwhelmed." Oh, I want it to be overwhelmed!!! I want its flavor to be demolished!!
I so badly want to get well and I think a lot of my doctor of traditional Chinese medicine. So when she says that the reason I'm beginning to have patches of skin that are loosing pigment is because my hormones are off balance and I need some copper in my diet, I believe she knows what she is talking about. However, the thought of eating copper itself sounds more appealing to me than her suggestion on how I should go about adding it to my diet. I'm supposed to make a broth from a calf's liver and black beans. I told her, "Dr. Liang, but I can't stand the taste of liver."
She says, "No problem! You don't have to eat the liver, just drink the soup." Yeah, like that is going to make a lot of difference. I'm thinking it is still going to be awful. The thought of having to drink something that I detest as much as liver, is nauseating.
Fortunately, the authors along with friends of mine have given me ideas on how best to disguise the liver's "delicate" taste. I'm going to add the following to my soup and pray that the pungent smell of liver and taste disappear:
- calf's liver
- water
- black beans
- salt and pepper to taste
- 2 T butter
- 1 T olive oil
- sauteed mushrooms
- carmelized onions
- 1 garlic clove crushed and sauteed
- 2 T. parsley
- 2 T. chopped fresh chives
- 1 to 2 T. lemon juice
I would love to hear your comments on the following: Have you ever had a soup made from liver stock or that has liver in it?
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