My favorite editor asked--told--me to remove a kidney recipe from my forthcoming book, The Intolerant Gourmet. Well, it is in the weeb site section "recipe of the week." If you find the kidneys and try the recipe I think you will really like it. It is called Kidneys a la Coq,,,not only because I like alitteration, nor is it because I sought rooster kidneys, but because the recipe is much like that for coq au vin, but I think somewhat heartier and better.
Do tell me if innard recipes turn you off.
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About Me
- Barbara
- NY, NY, United States
- I am a food writer of professional standing, the winner of the James Beard Life Time Award and many awards for books. In the past I have been a restaurant consultant. Books: Vegetable Love, Roasting a Simple Art, Soup A Way of Life, Microwave Gourmet, Party Food and several more. Writer of articles for many years for the New York Time, Vogue and gourmet...more recently for foodd magazines
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4 comments:
Thank you! I've been trying, with some trepidation, to eat more "nose to tail" and just bought my first kidneys last week. They were in the freezer awaiting inspiration!
Let the kidneys defrost in the refrigerator over night. Try the recipe and tell me what you think. Best Barbar
I realize it's now far too late for this comment to matter to your editor/publisher, but I love innards and organ meat! I worked for a little while on a small, very beautiful island in Greece - Samothrace. And one of my favorite dishes there was grilled goat organs. It sounds gross when typed out in English, maybe, but is delicious. All my foodie friends would also happily eat kidneys, etc.
Suzanne...Kokoretsu I think and I have eaten them from lambs and goats...Delicious; but they must be wellcleaned...Thank you
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