The Cross and the Cleaver: Be Curious
I was always curious about the food. Sure, there were, and continue to be, dishes I am not keen on. But I will try almost anything. Most reluctantly the sweet desserts, mind you. The only foodstuff I will NEVER try again, are the Chinese century eggs.
I was always curious about the food. It started with my grandfather. He was given the opportunity to travel the world, and experiencing the richness of food culture was part of that. I have his photo-memoir with the original “Presidential Special” menu from the 1959 Pan-American flight from Paris to New York. The meal was catered for by Maxim’s de Paris, once regarded as the most famous restaurant in the world.
Visiting my grandfather, I would often sit by the old-fashioned telephone desk (look it up!) and peruse the pictures in foreign magazines. I still remember the edition of the German Der Spiegel with advertising at the back page. It was spaghetti, properly rolled on the fork, and a snail held by a fork-and-spoon contraption. The first time I saw this, I asked my grandfather to explain it to me. Which he did. Then, almost every visit, with him would begin with: “grandpa, tell me about food from your travels.” Which he did.
While never saying it out loud, he taught me one thing through his tales. And that is to be curious: curious about “the others” … their culture, their food, their beliefs, their hopes, and dreams. He told me of many grand dinners with businessmen, heads of states and royalties. From castles of Europe, through high-end restaurants of North America, to the tents of the Middle East. Food was more than nourishment. It was an invitation, an opportunity, and a challenge … to be equal, to be vulnerable, to be … people.
So here is an invitation to curiosity and courage …
RECIPE:
Assemble in a large pot
1 beef tongue (I always get mine from Kindersley Packers)
2-3 large carrots, peeled and trimmed
2-3 large parsnips, peeled and trimmed
Generous fistful of bay leaves, sage, oregano, rosemary, thyme, peppercorns and few crushed garlick cloves
Cover with water (just over an inch above the level of ingredients), bring to a boil then lower the heat and simmer for approx. 2½ hrs., until you see the skin beginning to peel off the tongue.
Alternatively, you can do it in a slow cooker, at low, for 8 hrs.
Lift out of the liquid when ready and serve hot with boiled potatoes or broad egg-noodles, with your favourite sauce/gravy (horseradish cream sauce or mushroom gravy are my preference).
OR!!!!!!!!!
Once all is cooked lift the meat and veg out of the pot and set aside. Strain the liquid to remove impurities and set aside.
In two loaf pans arrange: carrots (cut lengthwise in half) in bottom layer, tongue in the middle and parsnips on top. Sprinkle a handful of green peas in-between.
Mix gelatin powder or leaves (following the instructions) with the reserved liquid. Pour into the loaf pans all the way to the top. Refrigerate the pans overnight.
Serve cold, in thick slices, drizzled with vinegar (any type except balsamic) or lemon juice. Accompany with cold potato salad with French-style Dijon/tarragon, or a garden salad with vinaigrette dressing.
Try it!
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