Comments on: When Life Gives You Veal Kidneys…

By: Jonny & Amy

Jonny & Amy — Thu, 11 Oct 2012 14:01:50 +0000

@GatoAzul: thanks for the tips, the recipe and the feedback! That sounds really, really good, and totally doable on a weeknight, even if we probably wouldn’t make it more than once a quarter to keep our cholesterol in check. As you can see, our kidney recipes haven’t exactly been the most popular of our posts to date, but we have a couple of others up our sleeve, including a Burgundian one for kidney and bacon skewers.

By: Gato Azul

Gato Azul — Sat, 06 Oct 2012 01:02:42 +0000

As a Frenchie, I can share my secrets for cleaning kidneys before they are sauteed. they must be pared… a bit like you would do with duck liver… all traces of fatty white matter has to be eliminated and the kidneys cut into small lobe sized pieces (about an inch in diameter). Then they are rinsed (immersed then drained) in fresh water 3 times. The smell disappears with the rinse water. Kidneys should be cooked on high heat for just under two minutes. If they are cooked more than 2 minutes, you have to go all out and cook them for 30 minutes (over lower heat of course), otherwise they will be tough. My favorite special weeknight recipe (ultra fast) is to sauté the kidneys in butter, add a splash of port or madeira wine continuing to cook until the alcohol evaporates. I then reserve the kidneys, add a heaping tablespoon of Dijon mustard to the pan, diluting the cooking juices in the mustard. I finish off by adding a generous splash of light cream. I season with salt and pepper to taste and return the kidneys and whatever juices to the pan, reheating before serving with a green salad dressed with olive oil, vinegar and a clove of garlic. Bon appétit!

By: Springtime Saute of Lamb's Liver: Beating You to the Punch | We Are Never Full

Thu, 09 Feb 2012 13:02:58 +0000

[...] on time, and never on trend, we are perennially late to the party. Yes, we may have been blogging about offal since way before David Chang made it cool, but we have yet to purchase our first ironic message [...]

By: admin

admin — Tue, 06 Jul 2010 14:52:05 +0000

@Jeri – thanks for sharing. We soaked our kidneys in milk first, and they turned out well. Perhaps there is more than one right way to prepare them?

By: jeri

jeri — Sun, 04 Jul 2010 03:59:44 +0000

I was taught to cook the kidneys first in water and then to saute them……….this step seems to be missing in the recipes above.
Aprreciate your thoughts on this

By: admin

admin — Sat, 22 Aug 2009 16:35:04 +0000

What a wonderful comment, Pru. We’re so glad someone else can appreciate the often misunderstood (in this country, at least) kidney. Key Foods is also our grocery store – but the park slope location. Kidneys and liver are still about 99 cents per pound (or less). We have lots of liver recipes on our site too if you are into that as a quick, easy and delicious meal. Just go to the “search” box on the right and type in liver. Thanks for the comment and hope you come back – maybe after you’ve reintroduced yourself to the lovely kidney!

amy and jonny

By: Pru

Pru — Sat, 22 Aug 2009 16:02:26 +0000

Now that everyone’s talking about the new movie, Julia and Julia (or is it the other way around?) I was thinking about the dishes I cooked on a regular basis from Mastering the Art.. in 1964 and beyond when I was a bride in Brooklyn Heights. Julia’s “Rognons de Veau en Casserole” (kidneys cooked in butter with mustard and parsley sauce) was a quick week night meal for us. The kidneys were cheap and easy to find at Key Foods on Montague Street. Once I left Brooklyn for the midwest it became impossible to find them and over the years I forgot about them. I think I’ll try to track some down for old times’ sake!

By: Colin Willett

Colin Willett — Tue, 07 Apr 2009 01:26:32 +0000

Come on Folk, including Lee d. Wieland, rather than veal kidneys, which are not for true blue-blooded Englishmen/women(?), for real flavor, use beef kidneys instead of veal kidneys. They are much more flavorful than veal kidneys, and smell a lot worse!. Not overcooked, they are delicious. Here in the States they can often be found in Safeway and Shoppers’ stores. Select ones that are red and have a wonderful, healthy-looking, globular appearance

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Wed, 29 Oct 2008 23:25:14 +0000

if you made this for me i would totally eat it
am i running out to find veal kidneys?
no…

cool post
a year late but here i am

By: Meat & Greet #1: And the Winner is…

Meat & Greet #1: And the Winner is… — Mon, 05 May 2008 03:30:24 +0000

[...] and Jonny from We Are Never Full in Brooklyn delved into the wonderful world of kidneys, with a veal kidneys with cognac and mushrooms. Their dish and Pixie’s share many of the same [...]