{"id":2858,"date":"2014-12-16T19:41:02","date_gmt":"2014-12-16T19:41:02","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2858"},"modified":"2014-12-16T19:41:02","modified_gmt":"2014-12-16T19:41:02","slug":"cabbage-fennel-radicchio-guinea-hen-gorgonzola","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2858","title":{"rendered":"cabbage, fennel, radicchio, Guinea Hen, gorgonzola"},"content":{"rendered":"

\"red_cabbage_salad_gorgonzola\"<\/a><\/p>\n

This past Saturday\u00a0I noticed a smallish glass\u00a0container on the middle shelf of the refrigerator:\u00a0The meat leftovers for the meal of Guinea fowl<\/a>! I wasn’t really worried about the time it had spent on the shelf, especially since it was very well sealed, and it looked very fresh. \u00a0I tasted it nevertheless; \u00a0it was really delicious. \u00a0I couldn’t use it that night, or even the next, because I already had fresh fish<\/a> at home for the first night, and two fresh lamb chops<\/a>\u00a0for the second.<\/p>\n

This meant that I had time to do some planning, and the first thing that came to mind for an entr\u00e9e that would use my\u00a0surprise package\u00a0was, almost naturally for me, a salad, certainly using some fresh greenery stuff. \u00a0Then I realized that I had bought a large red cabbage on Saturday, expecting\u00a0it\u00a0would be good for at least two meals, even if I had not yet imagined them. \u00a0I checked on line, hoping for a\u00a0brilliant idea which would combine cabbage, fowl,\u00a0and other ingredients I had on hand or could easily gather. \u00a0I found one\u00a0on Epicurious.com, but\u00a0I’m afraid my idea of\u00a0working with the freshness of the meat got lost in my enthusiasm for its\u00a0ingredients. \u00a0The ‘salad’ recipe however was terrific.<\/p>\n

In the list of ingredients for “Warm Red Cabbage Salad with Roast Chicken and Gorgonzola Cheese<\/a>” the chicken (or Guinea fowl) could well be\u00a0substituted with\u00a0pork or some other meat, or it could remain entirely vegetarian. \u00a0In fact it’s\u00a0so incredibly rich, this ‘salad’ almost cries out for a green salad accompaniment!<\/p>\n

The recipe is actually pretty\u00a0simple, and, once you line up the ingredients, takes very little time. \u00a0 In order to hurry the process\u00a0along later in the evening, I had roasted the walnuts before we left for what turned out to be a terrific 8 o’clock\u00a0Wet Ink Ensemble<\/a> concert three\u00a0blocks away<\/a>, but we were back at home a little after 10, and sat down to dinner a little after 11.<\/p>\n