Faster

Today, being Asara B'tevet, I thought I'd write a bit of a food blog. You're welcome.

Before I do that, I'd also like to get everyone up to date. When we last spoke (as in: I typed, you read), it was erev Shabbat and I was planning on heading to the market for last minute things and then cooking before we headed out to Michael's cousin Keren's for Friday Night Meal. All went according to plan and we spent a lovely evening with Cousin Karen, her husband Roberto and their lovely three girls. A huge thanks to all of them for hosting us and showing us such amazing hospitality. We had a lovely time.

Shabbos morning, we went and davened at the kotel. It was still somewhat crowded not just with Jews but also non-Jews who were still here after their Christmas holiday. After we were done, we walked back home for an amazing Shabbos lunch! Which brings me to the food blog portion.

I took the following photos on Friday afternoon while I was cooking.

The menu was Steak and Kidney PIE!!! Of course, we also had wine, challah, salad, a whole red snapper, hummus, olives, and did I mention wine? It was all delicious! For anyone wanting the recipe for the pie, it can be found here. Please note that I did make a few changes to the recipe. I used chicken kidneys instead of veal. I was unable to find any livestock's kidneys in the shuk. Also, instead of the worcestershire sauce I used soy sauce and instead of half and half or milk I just used water for the egg wash. Instead of suet I just used regular extra virgin olive oil and instead of sherry I used a dessert wine.

So let's start with the arsenal of ingredients:


The aromatics ...


The alcohol


Some herbage


some fats and flavorings


kidneys! Yes, a whole bag of 'em!


Some puff pastrey


and ... Some stew meat, which I then cubed myself.

What many might not realize is that kidneys are gorgeous! They happen to be the most beautiful shade of dark red. And that's exactly the kind of color you want to see in them, or else they're not good.

Here's a photo of one on the cutting board to really get and idea of the depth these things have in color:


Needed is a saute pan and then load it on up with that olive oil!




I brought our own cooking instruments from home on account of the fact that I don't trust the kashrus of just about anywhere.


I sauteed up the meat and then began to dredge the kidneys in the flour. Quick note about flour in Israel; it isn't like in the US. You must always check the flour for any infestations and what not. As a general rule, I even check the flour in the US because I'm rather paranoid.

So into the flour the kidneys go and then into the saute pan after the meat has been removed.




After that, in go the mushrooms


I cut open one of the kidneys to see inside and it is really pretty, even when partially cooked!


Then all that stuff goes in together in one baking pan ...


Then cover with puff pastry ...


And bake!


It comes out looking like this:


The verdict: It was rather good. I do have to admit, I liked the stew beef better than the kidneys themselves. Kidney, at least from a chicken, has a flavor much like liver, except it has more structure in its texture and that can be rather unnerving. There is also a slightly bitter taste, which I would attribute most likely to urea. The upside is that they do not require kashering of the blood like liver does. I most likely will not make them again, however. I am still willing to try them from different beasts other than chicken. Like Lamb kidney or beef kidney. I'm not ready to rule the body part out universally, I just don't think chicken kidney is very good. Though, it was still edible. I might make a chopped kidney (like chopped liver) and see how that would work as far as from a chicken. I do recommend everyone try it and figure it out for themselves.

Here is also some photos of the fish that I stuffed with leftover parsley and onions and spices, with a dash of the soy sauce and olive oil.




There are more photos, of course, on the photoset. I hope you've enjoyed this.

Have an easy fast, everyone!