{"id":3809,"date":"2015-03-16T21:42:14","date_gmt":"2015-03-16T21:42:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3809"},"modified":"2015-03-16T21:42:14","modified_gmt":"2015-03-16T21:42:14","slug":"lamb-tongue-and-tomato-salsa-fennel-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3809","title":{"rendered":"lamb tongue and tomato salsa; fennel; collards"},"content":{"rendered":"

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

I made such\u00a0a fuss ahead of time on Twitter yesterday about an “offal dinner” that I may have tempted fate. \u00a0The completed meal was good, but I knew\u00a0it wasn’t really great. \u00a0I think\u00a0that except for\u00a0the\u00a0unfamiliarity\u00a0of\u00a0the meat itself, at least for most people, the finished lambs tongues\u00a0weren’t quite\u00a0worthy of the excitement. \u00a0I know I can do better.<\/p>\n

It was my fault, and not that of the materials. \u00a0I think I know what I did wrong with the tongue. \u00a0While the long simmering (all along giving\u00a0off filling the kitchen with the most wonderful aromas) gave me\u00a0plenty of lead time for the preparation of the rest of the meal, I ended up wasting too much of it, and had to scramble near the end of that preliminary cooking process. \u00a0While I was still assembling\u00a0the two vegetables and a long-simmering sauce, I left the meat in the aromatic broth with the heat turned off. \u00a0I think the reason I was unable to\u00a0peel off the skin when I was ready to pan-grill it, sliced, was the additional cooking time, although with small goat or lamb tongues removal is not as essential as it is with veal or beef.\u00a0 My other mistake was in slicing the tongues crosswise instead of lengthwise, which meant that I in the end\u00a0the quite small pieces had to be re-heated in a pan instead.<\/p>\n

The simple Proven\u00e7al-like tomato sauce I chose to accompany the lamb was delicious, but, as the picture indicates, it served more as a chutney than a proper sauce, and that is not what I had in mind at the beginning.<\/p>\n

Because of the slightly problematic story of this meal it was\u00a0either a very sensible or ill-advised move for me to pick up more tongue while I was at the Greenmarket today (although it happened only by chance, as I had stopped\u00a0at Consider Bardwell only for cheese). \u00a0\u00a0I have no interest in more tongue in the near future however (this time it was just a single\u00a012-ounce piece of veal, as extraordinarily inexpensive as the lambs tongue had been): \u00a0The meat was frozen when I bought it,\u00a0and\u00a0that’s how it will stay for a\u00a0while.<\/p>\n