Couldn’t be easier!
Put in a pot: some lamb tongues (you can peel off the membrane later); white beans; chopped carrots, celery, onions; minced garlic; spices of your choice–today I used epazote for its anti-flatulent properties and oregano; a good splash of apple cider vinegar (or you could use wine); salt and pepper (salt added at the beginning keeps the beans intact)
Bring to a boil and simmer gently for a couple hours until the lamb tongues are gently poached through and tender.
Peek the membranes off the tongues and slice and serve over bowls of the stew garnished with grated pecorino,
Backyard score for some pasta with squash blossoms, walnuts, and pecorino tonight! Maybe I’ll add a runny egg on top…
Separating eggs tonight for homemade ice cream, and my daughter all of a sudden exclaimed “Look mom, it’s an egg yolk flower!” And indeed it is! Gotta love 5 year olds for noticing beauty in routine…
Excited this morning to realize I had leftover white rice, wilted greens, and mild artisinal sausage in the fridge (from three totally different meals). A half hour later with an egg simmered to perfection and some seasonings…a delicious congee breakfast! Lovely memories of traveling in Asia right now. The power of food to conjure experience.
The last of the lamb bones from the July Rapid Pulse Festival performance. Turning into lamb and barley soup for a cold winter night…yes I still need to properly blog about that performance!!!
How to get your 4 year old to eat healthy food the day after Halloween? Make a monster face! (Chicken from an organic whole roasted chicken.)
Before (hand rendered lard in the crust…)