Serious Eats: Recipes
Sunday Supper: Steak and Kidney Pie
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
The smell of this pie cooking will envelope your kitchen with smells that make you feel like you've just gotten in from hunting pheasant (or maybe fox), and like you're looking forward a glass of port while you wait for your supper to be served. This recipe uses all beef stock, but you could easily replace some of the stock with strong ale and get fantastic results.
When removing the sections of kidney make sure to clean the tough center bits of gristle from each bit as well. Cleaning kidneys may take a bit of time but it's worth the result. As with most things, getting a high-quality kidney is important to the final flavor of the dish.
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)