Broiled Veal Kidney Flambé
Ingredients
6 veal kidneys
3 tablespoons butter, melted
6 slices Canadian bacon
1/2 cup warm brandy
Salt and freshly ground black pepper
Method
1. Purchase kidneys with a protective layer of fat. Split each kidney in half lengthwise but leave the halves attached at the base if you prefer them to hold together while cooking. Trim away excess fat, keeping a thin coating of about 1/4 inch for flavor and to protect the meat during broiling. Use kitchen scissors to remove any prominent tubes or membranes, then rinse the kidneys under cold water. If you prefer a milder flavor, soak the kidneys in cold water for about 30 minutes, then drain and pat dry with paper towels.
2. Position an oven rack so the kidneys will sit about three inches from the broiler. Place the kidneys on a broiler rack with the fat side facing up and broil for roughly 10 minutes, allowing the fat to render and begin to brown. After the first interval, turn the kidneys, brush the cut surfaces with melted butter, and broil a further 8–10 minutes or until the surfaces are nicely browned and cooked to your preference.
3. While the kidneys finish, place the Canadian bacon on the broiler rack and brown it lightly on one side. When the bacon is done, arrange each slice, broiled side down, in a heatproof serving dish. Top each slice with a broiled kidney. Warm the brandy gently—do not boil—and pour it over the kidneys. Carefully ignite the brandy to flambé, allowing the alcohol to burn off and the flames to subside before serving. Season lightly with salt and finish with freshly ground black pepper to taste.
Yield: Six servings.
Veal Kidneys Flambé — Skillet Version
Ingredients
3 pairs veal kidneys (about 6 kidneys total)
2–3 tablespoons melted butter, plus extra for brushing
Salt and freshly ground black pepper
1/4 cup brandy, warmed
Method
1. Ask your butcher to leave the fat on the kidneys. At home, trim some fat off one side of each kidney so they will cook evenly. Split each kidney in half lengthwise and remove any white tubes, veins, or connective tissue with a small knife or scissors. Rinse and pat dry.
2. Heat a heavy skillet over medium-high heat. Add the kidneys to the skillet, fat side down first, and sauté until that side is lightly browned, about three minutes. Brush the exposed surfaces with melted butter, turn the kidneys, and cook briefly on the second side until lightly browned and cooked through. Season with salt and freshly ground black pepper to taste.
3. Transfer the cooked kidneys to a warm serving or chafing dish. Warm the brandy separately—heat until just warm but not boiling—then pour it over the kidneys and ignite carefully to flambé. Allow the flame to burn out completely before serving. This method yields the same rich flavor with a quicker skillet technique and requires less active broiler time.
Yield: Six servings.
Serving Suggestions and Tips
Veal kidneys pair well with simple, complementary sides that let their rich flavor stand out. Consider serving with sautéed spinach or steamed green beans and buttery mashed potatoes or a creamy polenta. A crisp green salad with a light vinaigrette also balances the richness. When flambéing, always use a heatproof dish and keep a lid or baking sheet nearby to smother the flames if necessary. Use warmed brandy to avoid splattering and never pour alcohol from the bottle while igniting.