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.