“Liver and Onions”

This is your classic blueplate special. I like to cook the calf’s liver as a “steak,” rather than in thin slices, so that I have better control over the cooking and I can achieve various textures and flavors in one piece of meat—the seared crust, the medium interior, and the rare center. Onions and liver are a well-known pair, of course, but I use three different onion preparations—creamy slow-cooked onions, glazed onions, and crunchy onion rings in tempura batter—resulting in different tex