Well it has been a long time in the wilderness but I hope I have returned a bit wiser. In the near future I will be posting articles on weighty topics but looking back over my previous articles I have noticed that my food related ones have drawn a great many positive responses as well as views so perhaps we should start there.
Alas I could not find a recipe for fatted calf but I did find a place that will sell me a “Biblical Cookbook.”
I am a great fan of historical cookbooks, which combine my love of cooking with my passion for history so I may buy a copy but I wish that they would give a sample of their bibliography so I can tell just how accurate they are.
So no fatted calf but I can offer you some Calf's Head with Ravigote Sauce
• 1/2 calf's head, with tongue and brains
• 2 carrots
• 2 leeks
• 4 potatoes, peeled and turned
• 1 onion stuck with a clove
• 1 bouquet garni
• 2 lemons
• 2 tbsp. flour
• Black peppercorns
• 50 ml (3 tbsp.) water
• Ravigote sauce
• Blanch the calf's head, then singe it to remove any bristles. Rub it briskly with half a lemon.
• Dissolve the flour and remaining lemon juice in cold water. Add the vegetables, pepper, bouquet garni, pricked onion, the head and tongue and bring everything to a boil.
• Cook gently for 1 1/2 hours. Cut up.
• Poach the brains separately for 5 minutes in vinegared water, then slice into 4.
• Prepare the ravigote sauce by combining all the ingredients. Season with salt and pepper.
• Arrange pieces of the head, tongue and brains attractively on the plate.
• Serve with a few pieces of vegetables and add the sauce.
Yum! Just like Mom use to make (if your mother was Morticia Addams)
As for the wine may I offer you a good moderately aged Barbera D'Asti?
Alas one of our company cannot join us tonight. I have just learned that 666Devine is in the hospital but she wants her friends at DJ to know that is doing well, thinking of them and will be back soon. Get well soon Devine, we miss you.
Well more serious stuff soon but for tonight its time to party!
Tonight we are serving Coeur de Lion VSOP Calvados which has a brilliant, amber hue. Spicy, apple cider and apple skin aromas follow though to dry, round, slightly salty medium-bodied palate with tart, spicy, apple cider flavors with peppery heat. Finishes with an apple skin and smoky oak fade.
A votre sante!