Liver pie with Potato and Carrot risotto

I was planning on making the potato/carrot risotto, and wasn't sure what to make with it. Knowing that I have to be different, I took a sign from some banter I had with Neil over at Farmshed CNY. We were chatting about how people travel around the world for  exotic tastes of such things like liver, kidneys, tongue and all the other unmentionable parts of pigs, cows etc. It got me to thinking I haven't done a cow liver dish (ooh I had lover there, yes I am lover of liver, ha!). Now the key is this, my hubby is not so keen on liver, but was game to try it, and to his surprise, he really liked this dish. He said if I didn't tell him it was liver he wouldn't have known. I hope you give this a try, liver has a great many benefits and no longer needs to be smothered in bacon and onion (and most probably but ketchup too!)

1 pkg of Sweetgrass beef liver, thawed
1 lg onion, diced (I used old path red, but anyone of the great onions from The Farm would be great too!)
1/4 c brandy (or beef stock)
1/4 c water
juice of half a lemon
2 garlic cloves, minced
1/2 tsp of a good quality mustard (I used a whole grain)
1 sprig of fresh rosemary
2 sprigs of fresh thyme
1/2 c Kriemhild butter
s/p to taste
2 Gaia's Breath pie dough
1 egg, beaten

Heat 2 tbsp of butter in a large skillet, letting it just brown around edge of pan. Add in onions and garlic, let saute over medium heat for about 7 minutes.

Meanwhile, cut up liver into large chunks. Finely chop rosemary and thyme. When onions are done, remove pan from heat add in liver, brandy, water, lemon juice, mustard, rosemary and thyme. Bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes, or until liquid is thick and reduced by more than half. (should be able to pull a wooden spoon across bottom of pan leaving an open "path")

Remove from heat and allow to cool for 20 minutes. When cooled, place in a food processor with remaining 6 tbsp of butter, about a 1/2 tsp salt, 1 tsp black pepper and pulse about 5-6 times, you want some chunks of the liver to remain. (if you go to far you will have pate, which is good too, but I like the texture of pieces of liver)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. (you can make one large pie as well just place one dough in a 9"pie tin, add in liver, and top with remaining dough. Crimp edges, and make 3 or slits in top.)

Cut about 5" circles from dough, place a spoonful (I used a soup spoon from my silverware) of filling on top, off center. Fold other half of dough over, crimp edges with a fork. Place in baking sheet, repeat with remaining dough/filling. Brush with beaten egg.

Bake for 25-30 minutes, or until golden brown. Let cool for (15 minutes for one large pie) about 5 minutes before serving.

Potato and Carrot Risotto

3 medium The Farm B/B new potatoes
2 large Old Path carrots
1/2 onion (again choose your favorite from the Farm B/B or Old Path)
1 1/2 c chicken stock, preferably homemade or a good quality store bought
1 wedge of JFF Caldwell, grated
4 tbsp Kiemhild butter

Cut carrots and potatoes into 1/8-1/4" cubes. Keep separate, set aside.

Melt butter in a large skillet over medium heat. Finely dice onion and saute in 2 tbsp butter along with cubed carrot for about 5-7 minutes until softened. Add in potatoes, stir to combine. Add in stock, bring to a boil over med high heat, reduce to a simmer. Let simmer uncovered for about 20 minutes, or until liquid is reduced and potato/carrot are fork tender, yet maintain shape.

Stir in remaining 2 tbsp butter and cheese. Taste for seasoning adding salt, and giving a good grind of fresh black pepper. Keep warm over low heat until ready to serve.