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Veal Kidneys with Ermite Cheese https://www.metro.ca/userfiles/image/recipes/Rognons-veau-Bleu-Ermite-canadien-3777.jpg PT10M PT20M PT30M
Remove membrane from kidneys and cut away any fat. Cut each kidney in half. In a frying pan, heat butter and oil over medium-high heat. Cook kidneys until golden. Remove from pan and drain in a sieve. Remove fat from pan and deglaze pan with wine. Add cheese,, cream, salt and pepper and return kidneys to pan. Simmer for 6 or 7 minutes. Add tomato, parsley and tarragon. Cook for 4 or 5 minutes more, stirring carefully. Taste for seasoning. Serve with orzo or rice, or on a bed of bitter salad greens.
4
3 veal kidneys 3 Tbsp. (45 mL) butter 1 Tbsp. (15 mL) vegetable oil 1/4 cup (60 mL) Dry white wine 1/4 cup (60 mL) crumbled canadian ermite blue cheese, about 115 g 1/4 cup (60 mL) cream 1 tomato, peeled, seeded and diced 2 Tbsp. (30 mL) chopped fresh parsley tarragon leaves
Veal Kidneys with Ermite Cheese

Veal Kidneys with Ermite Cheese

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3
    veal kidneys
  • 3 Tbsp.
    (45 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 1/4 cup
    (60 mL)
    Dry white wine
  • 1/4 cup
    (60 mL)
    crumbled canadian ermite blue cheese, about 115 g
  • 1/4 cup
    (60 mL)
    cream

  • Salt and pepper to taste
  • 1
    tomato, peeled, seeded and diced
  • 2 Tbsp.
    (30 mL)
    chopped fresh parsley

  • tarragon leaves
Imprimer ma sélection

Preparation

Remove membrane from kidneys and cut away any fat. Cut each kidney in half.

In a frying pan, heat butter and oil over medium-high heat. Cook kidneys until golden. Remove from pan and drain in a sieve. Remove fat from pan and deglaze pan with wine.

Add cheese,, cream, salt and pepper and return kidneys to pan. Simmer for 6 or 7 minutes.

Add tomato, parsley and tarragon. Cook for 4 or 5 minutes more, stirring carefully.

Taste for seasoning. Serve with orzo or rice, or on a bed of bitter salad greens.

Source : Féd. producteurs de lait du Québec

Wine and meal pairing

Aromatic and supple

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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