{"id":6902,"date":"2016-02-02T22:32:10","date_gmt":"2016-02-02T22:32:10","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6902"},"modified":"2016-02-02T22:32:10","modified_gmt":"2016-02-02T22:32:10","slug":"pate-de-tete-duck-breast-micro-arugula-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6902","title":{"rendered":"p\u00e2t\u00e9 de t\u00e8te; duck breast, micro arugula; Brussels sprouts"},"content":{"rendered":"

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

Something new. Unfortunately I can’t write that phrase as often as I would like to, but on a trip to Dickson’s\u00a0Farmstand Meats last week I spotted a beautiful p\u00e2t\u00e9 de t\u00e8te<\/a> set in aspic,\u00a0and asked Philip to vacuum pack two\u00a0small slices in each of two packages (in order\u00a0to be used in two<\/em> meals). \u00a0The delicacy is known by many names, including ‘head cheese<\/a>‘, but it was, I think, something new on this site, and delicious, whatever it might be called.<\/p>\n

I’m now remembering how much my Father loved head cheese, which of course is not a cheese at all, and as kids we couldn’t get past the name. He\u00a0also really loved Limburger cheese<\/a>, which doesn’t have a name problem, but\u00a0we all ran from the lunch table when he opened its package and exposed the pungent smell produced by the\u00a0bacteria\u00a0largely responsible for body odor, and smelly feet.<\/p>\n

Dad, I’m thinking, was a sensual man.<\/p>\n

I just realized that Limburg is from the part of the Germanic world from which the Wagners originated; ah, the power of heritage!<\/p>\n

When I thought about including this beautiful p\u00e2t\u00e9\u00a0as a first course in this meal, fortunately I already had on hand some cornichon<\/em>, a bottle of\u00a0good prepared French mustard, and a loaf of crusty bread.<\/p>\n

No Limburger in site.<\/p>\n