Text 32319, 72 rader
Skriven 2009-12-17 02:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: cooking w wine 535
==========================
 JW> makes even beef and venison innocuous.
 ML> there's generally no reason to even think about these parts
 ML> from these animals.
 JW> There is if you like kidneys as I do.

For me there's no blanket uniform admiration for kidneys -
I rank order (fortuitous pun) them much as I do liver
(though I like beef liver better than beef kidneys).

 ML> I always wondered who bought the
 ML> beef ones when they priced up in the hamburger range.
 JW> People like me! [g] Although I wouldn't go any higher that that. 
 JW> And my last purchase of hamburger meat was just $3.69/kg.

US1.59/lb - not too bad. I wouldn't shell out more than half
that for beef kidneys, though.
 
 ML> the difference can be valued
 ML> approximately in that exponential curve way, with every
 ML> improvement past say Yellow Tail yielding less and less
 ML> benefit. I figure a spare bottle of Hermitage, whether
 ML> Grange
 JW> Cooking with Grange? Oh, the horror.

I used to post, periodically, for effect, a recipe for duck
cooked with Chateau Margaux. If you can afford to throw the
money away, the difference approaches zero asymptotically but
probably doesn't get there.

Kidneys in red wine
Cat: offal, main
Serves: 2

6 kidneys, approx 200g
Flour for dusting
1 red onion, approx 125g
1 lg garlic clove
1 Tb vegetable oil
Knob of butter
150 ml red wine
1 Tb tomato puree
150 ml chicken stock or quarter chicken stock cube
Few sprigs of flat-leaf parsley

Can be served with rice, chips, or baked or mashed
potatoes, and frozen petits pois mixed with chantenay
carrots (M's note: who's grand now, frozen petits
pois and Chantenay carrots indeed)
Prep: 15 min
Cook: 25 min

Halve the kidneys lengthways, cut out the white core,
and slice across the halves to make bite-sized chunks.
Toss in flour.

Peel, halve and finely chop the onion, peel and chop the
garlic. Heat the oil and butter together, stir in the
onion and garlic, and cook, stirring occasionally, for
about 10 min until wilted and slippery. Turn up the
heat, stir in the kidneys, and toss around until plump
and browned. Add the wine and tomato puree, stir as it
bubbles up and loosens the flour to thicken the sauce.
Dissolve the stock cube in 150ml boiling water and add
it to the pan. Adjust the heat so it simmers steadily
and cook 10 min. Taste and adjust the sauce with salt
and pepper. Serve garnished with chopped parsley.

Lindsey Bareham
The Times (London)
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