{"id":12876,"date":"2017-05-15T04:41:18","date_gmt":"2017-05-15T04:41:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12876"},"modified":"2017-05-15T04:41:18","modified_gmt":"2017-05-15T04:41:18","slug":"fried-sweetbreads-tomato-asparagus","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12876","title":{"rendered":"fried sweetbreads, butter, lemon; tomato; asparagus\/ramps"},"content":{"rendered":"

\"\"<\/p>\n

It was another anniversary, this one even more difficult to explain than most, so I’m not going to try.<\/p>\n

I will\u00a0explain what we celebrated it with.<\/p>\n

Sweetbreads.<\/p>\n

I’ve cooked them\u00a0before, but always as a braise, incorporating a\u00a0number of aromatic vegetables and ending up with a real sauce. This time I decided I wanted to go for a minimal treatment, meaning, breaded and saut\u00e9ed, finished with butter, lemon, and\u00a0an unusual aromatic micro green.<\/p>\n

Looking around for a basic treatment, I basically transcribed the routine that James Peterson shows to Martha Stewart in this video<\/a>.<\/p>\n

They had the taste and texture of veal cutlets good\u00a0enough to\u00a0be served to the angels, if angels ate. Fortunately we both do.<\/p>\n

\"\"<\/p>\n

I accompanied them with asparagus because, well, ..asparagus, and there were also ramps, for the same reason. Both were\u00a0delicious, even if we had to deal with the fact that I forgot to snap off the tough bottoms of the asparagus (even peeled, they can be pretty chewy).<\/p>\n

The tomatoes were introduced for color, but their acidity was a good complement to the\u00a0richness of the sweetbreads.<\/p>\n