Tuesday, March 24, 2009

Liver and perogies

Weird, I guess, but this is one of my all-time fave suppers. These are chicken livers, baked with garlic and olive oil.

The perogies are better than store-bought, though no, I didn't make 'em. They were part of a barter I managed at Christmas time with a friend.

The red cabbage not only makes a bright colour contrast, the sharp flavour balances the rest of the meal.

1 comment:

  1. Hmmm not exactly what I make but Liver and Perogies is a favorite dish of mine...I use Beef Liver and cook it in gravy with sliced onions, the perogies I fry with chopped up bacon and basic corn as my sides, I'll have to give the cabbage a try..I do like my cabbage but the red cabbage turned grayish on me when I tried cooking it before and not the ideal look on the plate I was going for...lol