Sauteed Calves Liver with Red Onion Confit, Course Grain Mustard,
Mashed Potatoes and Rosemary Sauce
(4 servings)

2 Large Potatoes
2 Tablespoons Oil
Salt and Pepper

Peel, trim potatoes into rectangles, cut lengthwise into 1/8 inch slices
Line sheet pan with parchment and rub with oil
Make four rows of potatoes, using 3 or 4 slices of potato per roll, overlapping slightly
Oil a second piece of parchment; place oil side down, top with another sheet pan to add weight
Bake 500 degrees for 4 minutes; cool for 3 minutes; keep sheet pan on top
Lightly oil 4 2 ½ inch rings — wrap each ring with four slices
Rebake at 350 degrees for 5 to 10 minutes until crispy and golden
IMMEDIATELY remove the rings and season

3 Large Potatoes
1 Teaspoon Salt
1/4 Cup Hot Milk
1 Tablespoon Course Grain Mustard

Use ricer to mash potatoes; add mustard and season to taste

1 Large Red Onion
1 Tablespoon Butter

Use slicer to cut red onion into very thin pieces
Sweat onions in frying pan until translucent

3 Ounces Calves Liver
1 Teaspoon Flour
1 Tablespoon Butter

Clean and slice liver
Dredge in flour and saute

½ Cup Red Zinfandel
Thyme

Infuse thyme and Red Zinfandel together
Add to liver and simmer