Serious Eats: Recipes
Sunday Brunch: Deviled Kidneys on Toast
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Whenever I eat these kidneys, I imagine sitting in a dimly lit bar on the coast of Nova Scotia, with a pint of dark beer eating this dish and preparing myself for an early morning fishing trip. Whether or not that's my reality, these remarkably savory and soothing kidneys on toast are simple and satisfying.
Preparing kidneys is a simple process; just make sure to remove the gristle in the center of each kidney with a sharp knife. Lamb kidneys are what I prefer in this dish, but if necessary you could substitute beef kidney (but be warned, the flavor is more intense).
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)