VEAL OR LAMB KIDNEYS SAUTEED WITH LEMON AND MUSTARD
I admired Julia Child very much; she was a great influence on my cooking and eating habits. The first time I saw her show -- I must have been eight years old-- she made these veal kidneys. Mom and I were enthralled, and we ran right to the store to buy kidneys. We made them just like Julia, and they were delicious. It was only later that I learned that not everyone likes kidneys (my DH tops the list), which is a shame because they have a rich flavor and a pleasing consistency. I think Julia's method was so successful because she fried the kidneys first before slicing and saucing them, so the meat remains tender and the flavor subtle. These kidneys would be great served with garlic mashed potatoes and a full-bodied red wine.
Provided by MariaLuisa
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mash together the mustard and 3 tablespoons of the butter and set aside.
- Remove the button of fat at the kidney hilum without piercing the flesh. Kitchen scissors work best for me. If the butcher left any opaque membrane on the kidney, remove it.
- Over medium heat melt the remaining 3 tablespoons butter in a medium skillet until the foam begins to subside.
- Roll the kidneys in the melted butter, then cook them uncovered for about 10 minutes, turning every minute or two. Regulate the heat so that the butter is always very hot but not discoloring. The kidneys should brown lightly and stiffen but not become hard.
- Remove them from the skillet and keep warm for the few minutes it takes to make the sauce.
- Stir the shallots into the butter in the skillet and cook for about one minute. Add the wine and the lemon juice. Boil, scraping up the coagulated cooking juices and reduce the liquids to about 4 tablespoons.
- Off heat swirl in the mustard butter by spoonfuls into the skillet.
- Rapidly cut the kidneys into slices 1/8 inch thick (they should be a light pink). Sprinkle with salt and pepper.
- Toss the kidney slices in the skillet with their juices and the parsley over low heat for a minute or two to warm them without allowing the sauce to simmer.
- Serve immediately, preferably on warmed plates.
Nutrition Facts : Calories 184.2, Fat 17.5, SaturatedFat 11, Cholesterol 45.8, Sodium 219.3, Carbohydrate 1.9, Fiber 0.3, Sugar 0.5, Protein 0.6
SAUTEED VEAL KIDNEYS WITH ROASTED SHALLOTS, MADEIRA AND CREAM
Provided by Anthony Bourdain
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Place shallots in a roasting pan or casserole dish. Rub with vegetable oil, cover and roast until soft, about 20 minutes. Meanwhile, split kidneys lengthwise and remove nerve and core from each side. Slice clean kidneys into silver-dollar-size pieces. Set aside.
- Squeeze roasted shallots out of their skins. Reserve 4 whole shallots for garnish and chop remainder. Place a large skillet over medium-low heat and melt 1 tablespoon butter. Add chopped shallots and saute until lightly browned, 2 to 3 minutes. Add Madeira and saute until reduced to a glaze. Stir in cream and simmer until reduced by half. Remove from heat.
- Place a clean skillet over medium heat, and add remaining butter and the olive oil. When butter melts, add kidneys and saute until browned on all sides. Remove kidneys from pan, pour out any liquid in pan, and return kidneys to pan. Add cream sauce and simmer until kidneys are cooked to medium (pink inside) and glazed with sauce. Add parsley and chives. To serve, place equal portions on four plates, and garnish each with a whole roasted shallot. If desired, serve with sauteed spinach.
Nutrition Facts : @context http, Calories 1293, UnsaturatedFat 79 grams, Carbohydrate 35 grams, Fat 110 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 450 milligrams, Sugar 17 grams, TransFat 1 gram
SAUTEED KIDNEYS
Make and share this Sauteed Kidneys recipe from Food.com.
Provided by Molly53
Categories Beef Organ Meats
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the outside membrane from the kidneys.
- Rinse and pat dry; set to the side.
- Melt the butter and oil together in a skillet.
- Brown the kidneys quickly, and remove to a warm platter.
- Add the onion and mushrooms to the pan and cook until the onion is soft and translucent, stirring frequently.
- Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste.
- Heat through.
- Serve on toast points.
Nutrition Facts : Calories 127, Fat 12.1, SaturatedFat 5.9, Cholesterol 22.9, Sodium 63.1, Carbohydrate 2, Fiber 0.3, Sugar 0.8, Protein 0.7
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LAMB KIDNEYS WITH MUSTARD AND LEMON
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- Heat the remaining butter in a non-stick pan until foaming. Toss the kidneys in the butter, season and cook for 3-4 minutes. Remove and set aside.
- To make the sauce cook the shallots or spring onions for 1-2 minutes in the same pan, add the wine and lemon juice and simmer for 3-4 minutes, or until reduced by half.
- Remove from the heat and add the mustard butter, melt gently and return the kidneys to the pan with any juices from the kidneys. Toss gently.
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