Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... by Sally Fallon & Pat Connolly & Mary G. Enig Phd

Author:Sally Fallon & Pat Connolly & Mary G. Enig, Phd. [Fallon, Sally & Connolly, Pat & Mary G. Enig, Phd.]
Language: eng
Format: epub
Tags: Non-Fiction, Reference, Science, Health
ISBN: 9780967089737
Publisher: ProMotion Pub.
Published: 1994-12-31T14:00:00+00:00

KIDNEYS IN WINE SAUCE

Serves 4-6

2 pounds kidneys, cut into walnut-sized pieces and marinated in lemon juice

3 tablespoons butter

3 tablespoons extra virgin olive oil

½ cup shallots, finely chopped

2 cups beef stock

½ cup red wine

2 tablespoons arrowroot mixed with 2 tablespoons filtered water

sea salt and pepper

Remove kidney pieces from lemon juice and dry well. In a heavy skillet, saute in batches in 2 tablespoons each butter and olive oil over a medium flame until browned all over. Keep in a warm oven while making sauce. Pour out browning fat and add remaining butter and oil to the pan. Saute shallots gently until soft. Add stock and wine, bring to a rapid boil and reduce to about half. Add arrowroot mixture a spoonful at a time until desired thickness is obtained. Season to taste. Serve kidney pieces whole, with the sauce poured over; or slice the kidneys and warm the slices very briefly in the sauce.

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