12800 Braised Veal Kidneys with Bacon and Wild Mushrooms Makes 4 to 6 servings Wed Aug 06 07:57:40 -0700 2008 Thu Feb 05 19:02:09 -0800 2009 Licensed http://www.chow.com/recipes/12800 Fri, 06 Feb 2009 03:02:09 GMT Of all the variety meats now available in most markets, veal kidneys remain one of the most delicate and prized, and when they're braised with a superior bacon and exotic mushrooms, the result is delectable. For my taste, hickory- or cob-smoked bacon best complements the kidneys, but do feel free to experiment. Likewise, virtually any wild mushroom can be used. If you prefer more pungent flavor, lamb kidneys can be substituted for the veal so long as they're first soaked about one hour in milk, the cores removed, and the membranes trimmed. I like these kidneys served over boiled white long-grain or wild rice.

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  • Place the kidneys in a bowl, add enough water to cover, and soak about 30 minutes at room temperature. Meanwhile, in a large, heavy pot, fry the bacon over moderate heat till almost crisp, add the onion, stir about 2 minutes, and set the pot aside.
  • Drain the kidneys, pat dry with paper towels, and cut into 1-inch cubes. On a plate, combine the flour and salt and pepper and dredge the kidneys in the mixture, tapping off any excess flour. Add the kidneys to the pot and brown over moderate heat, stirring. Add the broth, mushrooms, rosemary, and bay leaf, bring to a moderate simmer, scraping any browned bits off the bottom, cover, and cook the kidneys till tender, 20 to 25 minutes. Add the flour paste and stir till the liquid has thickened. Taste for salt and pepper, sprinkle the parsley on top, and serve hot.
    • ]]>     http://www.chow.com James Villas 50 Main 2 pounds veal kidneys, any membranes and hard cores removed

    ]]>     3 thick, lean slices hickory- or cob-smoked bacon, cut into small dice

    ]]>     1 medium onion, finely chopped

    ]]>     ½ cup all-purpose flour

    ]]>     Salt and freshly ground black pepper to taste

    ]]>     2 cups beef broth

    ]]>     ½ pound wild mushrooms (cèpes, chanterelles, or morels), stems removed and caps quartered

    ]]>     ¼ teaspoon dried rosemary, crumbled

    ]]>     1 bay leaf, crumbled

    ]]>     1 tablespoon all-purpose flour mixed with 1 tablespoon water

    ]]>     1 tablespoon minced fresh parsley leaves

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