Liver is another good option for sautéing, since it cooks so quickly, inside and out. A simple dredging in seasoned flour is all that’s required; soaking the liver in milk first will mellow its flavor and tenderize the meat. Be sure to pat the liver dry before coating; otherwise the flour will form clumps, which can fall off in the pan. Liver and onions is a classic dish, and can be prepared by caramelizing some sliced onion (two onions would be plenty for four servings) in butter before browning the liver. Then finish by returning the onion to the pan just to heat through. Or serve with Tomato and Onion Confit (on page 306), as pictured.

　　

Ingredients

Serves 4

　　1 pound calf’s liver, cut into 1/2-inch-thick pieces

　　1 1/2 cups whole milk

　　Coarse salt and freshly ground pepper

　　1/2 cup all-purpose flour

　　2 tablespoons sunflower or other neutral-tasting oil, plus more as needed

　　Tomato and onion confit (page 306), for serving

　　

Step 1

Soak liver Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 3 hours (or up to overnight). Drain liver and discard milk. Pat liver dry with paper towels.

　　

Step 2

Dredge Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.

　　

Step 3

Sauté Heat a large (13-inch) sauté pan over medium heat, then add the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary.

　　

Step 4

Serve Divide liver among plates and top with the confit. Serve immediately.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.