In article >,
"Bob (this one)" > wrote:

> Peeled, split and sliced 7 good-sized onions, piled them in
> a covered skillet with a whole stick of butter and maybe 1/2
> cup olive oil. Popped the lid on and let them work over
> medium-low heat for 45 minutes of so, just beginning to
> caramelize. Washed and trimmed 2 pounds of chicken livers,
> let them drain in a colander in one of the sinks. Put on
> water for pasta. When the onions were tender, lightly
> browned and wonderfully sweet, scattered the livers across
> the tops and replaced the lid. Let them steam-poach for
> about 20 minutes. Pasta was rotini.
>
> Spooned some pasta into the plate, liver, onions and some
> wonderful juices over top. Salt and pepper.
>
> Lovely.
>
> Pastorio

Sweetpea, I was with you until you involved the pasta. Chicken livers
and rotini €“ I just can't put my fork in it. Sorry.

Curiosity question about your onion cookery -- with that lid on, aren't
they essentially steaming and getting juicy? Or is juicy desired.
(Onions, you fool, onions!!!)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog -
1/11/2007,Pork Tenderloin and Oven Roasted Potatoes
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor