So here is, as promised, my first recipe for the less noble parts of the land to the sea.

This recipe can be made with veal or beef tongue, and with a choice of two possible sauces.

Serves 6

Prep Time: 30 minutes (with an overnight rest)

Cook Time: 90 minutes

 

Ingredients:

2 fresh veal tongues (approx. 1 pound each)

2 yellow onions, halved

3 large carrots, peeled, halved lengthwise

2 celeriac (approx. 1/2 pound each), peeled, cut into sticks

1 large leek, sliced

3 parsnips, peeled and coarsely chopped

5 sprigs parsley, finely chopped

10 crushed black peppercorns

1 bouquet garni (2 bay leaves, thyme, sage, oregano)

4 cloves

1 cup dry white wine

3 soupspoons coarse salt

6 medium-sized Yukon gold potatoes, peeled and halved lengthwise

32 oz vegetable broth (organic)

16 oz beef broth (AKA bone broth)

Preparation:

After rinsing the tongues well under cold water, let them drain in a bowl with fresh water for two hours, changing the water after 60 minutes.

Transfer the tongues to an airtight refrigerator container with lid filled with water and 2 tablespoons of coarse salt. Place in the refrigerator for 24 hours. Rinse your tongues briskly on cold water, rub them well.

In a frying pan over high heat, place the onions cut side down until brown and then set aside. Place the vegetables (except potatoes), along with the spices, wine, salt and browned onions in a high saucepan, and fill with the vegetable broth and beef stock. Put on medium heat and add both tongues. If the tongues and vegetables are not completely covered, add with water, and simmer over low heat and covered for 90 minutes. Cook the potatoes separately in lightly salted water and set aside.

After 90 minutes, check with a fork if the tongues are done—if the fork sinks in without resistance, they are ready. Remove the pan from the heat and remove the tongues from the pan. Add the cooked potatoes to the hot broth. Detach the skin from the tongues by pulling it with a paring knife, from the tip of the tongue to the back. Cut the tongue into slices and keep warm. Using a colander, remove and drain all the vegetables and place them in a serving dish, place the tongue slices in the center. Serve on the side in a bowl your choice of sauce.

The choice of condiments:

For the salsa verde

1 bunch of parsley

1 bunch of basil

1 bunch of mint

1 garlic clove, peeled, and pressed

1 tablespoon coarse Dijon mustard

1 lemon (organic), washed, with zest grated

4 French pickles in vinegar, finely chopped

2 Tablespoon white balsamic vinegar (or pickle vinegar)

1/2 cup of cold-pressed olive oil

Salt

Freshly ground pepper

Preparation:

Wash the herbs and remove the stems, then chop them coarsely into a puree. In a bowl, combine the garlic, mustard, lemon zest, pickles, white balsamic vinegar, olive oil, herb puree, and salt. Season with pepper to taste.

For the Gribiche sauce

1 cold hard-boiled egg, with white and yolk

1 teaspoon Dijon mustard

1 1/2 teaspoons white wine vinegar

1/2 cup extra-virgin olive oil

3 tablespoons of a mixture of chervil, tarragon, parsley, finely chopped

3 French pickles, finely chopped

1 tablespoon capers, drained and finely chopped

Preparation:

On a cutting board, chop the egg white. Reserve. Place the egg yolk in a bowl and mash it with a fork, then add the mustard and vinegar, stirring with a whisk. Slowly add 2 tablespoons (drip) of olive oil, whisking continuously. When the mayonnaise begins to set, add the remaining oil slowly in a thin stream, still whisking. If the mayonnaise tends to separate, add a few drops of cold water to help the emulsion. Add the herbs, pickles, capers and egg white. Season with salt and pepper and mix.

**Serve with buttery green beans.

Wines to Pair

For the White :

• Arnot-Roberts, Ribolla Gialla 2022, Bengier Vineyard, Napa Valley
• Upsidedown, White Wine 2021 “The Artist Collection”, Konnowac Vineyard, Yakima Valley, WA

For the Red:

• Matthiasson, Pinot Meunier 2021, Yount Mill Vineyard, Yountville, Napa Valley, CA
• Westport Rivers Winery, Estate Pinot Meunier 2020, Westport, MA
• Analemma, Tinto 2022, Mosier Hills Estate Vineyard, Columbia Gorge, OR
• Kings Carey, Cabernet Franc 2022, Clos Mullet Vineyard, Los Alamos, Santa Barbara, Central Coast, CA