Comments on: Steak & Kidney Cowpie

By: Laurie

Laurie — Wed, 02 Dec 2009 19:41:58 +0000

Erica B, If you prep the kidneys first (taking off all of the fat, as Julie said to) then simmer them in a falvourful stock (since you’re going to throw it away, cheap store bought beef stock is fine) with loads of herbs (strong ones, like rosemary and bay, or whatever you like) then any urine smell is gone. It isn’t always there to start with, but this method makes sure there’s none. All you taste in the pie is numminess – and all you smell is beef and pastry, plus you get the added nutrition from the organ meat.

By: JulieVR

JulieVR — Wed, 02 Dec 2009 06:35:53 +0000

FoodSmart Professional. Although I’m thinking of making the switch to MacGourmet..

By: charm

charm — Wed, 02 Dec 2009 06:31:24 +0000

Hi Julie – Can you tell me the name of the nutritional analysis software that you use. I’m pretty sure that I read which program it was in your blog one time, but I can’t find it the name now. Thanks!

By: Erica B.

Erica B. — Wed, 02 Dec 2009 06:05:32 +0000

If I didn’t know what I was eating – maybe . If I could smell urine – H3LLL NO. Steak & mushroom pie for me please.

Congrats to Pierre on the book =)

By: lovetocook

lovetocook — Wed, 02 Dec 2009 03:45:06 +0000

Miss Piggy said it all: ‘I’ll have escargots; hold the snails!’

Here’s my version with mushrooms:

1 1/4 cups bread cubes, 1/2 inch, toasted and crisp
3 T butter
1 T minced garlic
3/4 lb small white mushroom caps
2 T chopped parsley
salt and pepper

Melt butter with garlic, s and p in a baking dish. Add mushrooms and bake at 375F, stirring occasionally, 15-20 minutes until soft and juicy. Toss in parsley and croutons and serve with toothpicks.

(And I’ll have Steak and Guinness Pie a la Jamie)