Kidney Recipes - Smith Meadows

KIDNEYS (LAMB &/OR BEEF)
Preparation:

Allow 5 ounces per serving: 2 or 3 lamb kidneys, 1/2 beef kidney.
Kidneys should not be kept in the refrigerator for more than 24 hours.
Smith Meadows kidneys are whole and unprocessed. Halve them vertically, wash carefully under cold water, skin with a small sharp knife and remove the inner white spongy core.
How to Core a Kidney
Lamb kidneys are somewhat soft and should not be washed as they will absorb water. They are particularly suited for grilling.
To reduce the strong flavor of beef kidneys, slice them and let them soak in cold water with a little added lemon juice or vinegar or salted cold water for 2 hours. You can also blanche them in boiled water with added vinegar or lemon juice for 20 minutes.
Many chefs suggest pre-cooking before use. This consists of quickly sauteing sliced kidneys in a pan lightly brushed with olive oil, then leaving them to drain in a strainer for about 30 minutes.
To prevent kidneys from becoming tough during cooking, which in any case should take only a few minutes, chop or cut them into fairly thick slices.
DO NOT OVERCOOK: the center should be slightly pink. If kidneys are to be flambeed, never flame for more than a minute or they will become tough. Kidneys are often mixed with other ingredients, as in a stew of mushrooms and wine or in a creamy sauce of mustard and shallots. Never allow them to boil in a sauce, as this only hardens them. Pour the hot sauce over them, or toss for a moment or two.

Recipes:

Kidneys with Mustard
Serves 4
from THE SILVER SPOON

1/4 cup butter
1 TBSP butter
2 beef or 4-6 lamb kidneys, cleaned & cored
3/4 cup heavy cream
2 TBSP Dijon mustard
salt & pepper

Heat the butter with the oil in a skillet, add the kidneys and cook over high heat for 4 minutes. Season with salt & pepper, remove from the skillet and keep warm. Combine the cream and mustard, stir into the cooking juices and cook until heated through. Thinly slice the kidneys, place on a warm serving dish.

kidneys with sauce, from http://bordeaux-undiscovered.co.uk

Kidneys in Bordeaux
Serves 6
from THE SILVER SPOON

3 beef or 6 lamb kidneys, cleaned, cored & sliced
2 shallots, chopped
1 1/2 tsps flour
3/4 cup red Bordeaux wine
3/4 cup stock (chicken or beef)
2 ounces Smith Meadows bone marrow chopped
1/3 cup Smith Meadows pancetta, diced
scant 1 cup mushrooms, thinly sliced
salt & pepper

Heat season iron or non-stick skillet, add the kidneys and cook for a few minutes. Remove from the skillet and keep warm. Add the shallots to the skillet and cook for about 5 minutes until soft. Sprinkle with the flour and mix well. Pour in the wine and stock and cook until the liquid has reduced. Season with salt & pepper, add the marrow and melt over low heat. Whisk the sauce gently. Cook the pancetta in another pan for another 5 minutes, then add the mushrooms and cook for 5 minutes more. Stir the mushroom mixture into the pan of shallots, add the kidneys only to heat through and serve.