Comments on: “…days that are the good flesh continuing.”

By: Anonymous

Anonymous — Wed, 13 Jan 2010 20:01:45 +0000

Do you think you could somehow adapt this to use up a bunch of smoked fish? I'm going to try!

Thanks! Gillian

By: Better Living

Better Living — Fri, 22 Feb 2008 00:04:00 +0000

I know I’m late to the party but I’ve been reading your archives like a novel (and printing out recipes). Thank you for quoting *my* favorite Hass poem, too.

By: Molly

Molly — Sat, 10 Sep 2005 23:03:00 +0000

Shauna, m’dear, thanks so much for reporting back! I’m thrilled to hear that the experiment went well–beautifully, even!–and it’s wonderful to know that I’m not the only one who goes weak at the knees when faced with salt cod tart!

By: Shauna

Shauna — Sat, 10 Sep 2005 16:54:00 +0000

Much later now, but I have to give everyone the update: I made this luscious salt cod tart with a gluten-free crust, and it worked beautifully. I used the Gluten-Free Pantry perfect pie crust mix (unfortunately, on this i’m reduced to using mixes), and other than that, made the recipe as Molly wrote it. It was fabulous! One of my friends said of it last night, “That one made my knees melt.”

By: Molly

Molly — Sat, 27 Aug 2005 21:11:00 +0000

Tara, thanks so much for the Rob Feenie link. I don’t think I would have ever thought of serving brandade croquettes with tapenade, but now that I consider it, it sounds pretty luscious….And farmgirl, thank you for weighing in–feel free to jump on your soap box anytime! I’m not sure how much this lamb weighed, but I could probably find out from Nicho or from his parents, who raised it on their farm. The meat from their sheep and lambs has incredible flavor, regardless of the animal’s age. I’ve eaten their lambs, roasted this way on a spit, and I’ve also eaten chops and other cuts from their older animals. You’re right–so much of it is in how the animal is raised, how much or how little stress it encounters, and what it eats. And, of course, how you cook it.

By: farmgirl

farmgirl — Sat, 27 Aug 2005 17:33:00 +0000

What a great post–and party! Do you happen to know how much that lamb weighed? I’m just curious, as I, too, raise grass-fed lamb. We’ve never cooked one that way, though. Regarding the whole lamb/mutton/etc. argument/classification, I can’t help putting in my two cents. So many people are terrified of the word “mutton,” and yet the taste of the “lamb” really depends on how it is raised–not just the age and weight. I have had lambs butchered at 16 months of age that were anywhere from 100 to 135 pounds (that’s standard butcher weight, but small for that age), and although people would shudder if you told them that, the meat was incredibly tender, with a wonderful flavor. And yet, technically, this was mutton. When animals are force fed in feedlots, etc., they gain weight much more quickly than nature intended. A grass-fed animal, on the other hand, gains weight slowly and ends up leaner because it is exercising while it eats. Plus, of course, it is much healthier and happier. <>Phew!<> Didn’t mean to get so carried away. Down off my soap box. . . : )

By: tara

tara — Fri, 26 Aug 2005 13:52:00 +0000

Molly, in case you're interested, < HREF="http://www.foodtv.ca/recipes/recipedetails/recipe%5F570.asp" REL="nofollow">here<> is Rob Feenie's recipe.

By: Molly

Molly — Wed, 24 Aug 2005 20:28:00 +0000

Leslie, I assume your reference to presentation is about the tomatoes, right? If so, I'm sad to say that I can't take credit for those...that lovely work of culinary art was done by Kate's friend Charlotte. Pille, yes, your description of Estonia does sound an awful lot like Seattle, although it stays fairly mild here year-round, so for better or for worse, we don't get much snow. But if you drive even an hour or so away, there's great skiing. At any rate, I think I'd be a great fan of Estonian summers! And as for the lamb roast, yes, it did have a Greek angle, what with the dolmas, baklava, hummus, ouzo, and, of course, the lamb. By the time all the guests had contributed their own wares, though, it was more of a multiethnic, globe-trotting affair...Foodiechickie, I hear you! It's days like these that help me to appreciate--and to really understand, soak up--this amazing part of the country. Sounds like you're due for another Seattle vacation, m'dear.Shauna, I know--I see from your site that you too have been enjoying the Seattle summer and all its glories, edible and otherwise! As for the salt cod, I bought mine at Whole Foods. Not cheap--$12.00 for about a pound, in a cute little wooden box--but worth the splurge. And I'm sure it would be absolutely delicious with a gluten-free crust. Hop to it!Brett, well, I hear you about the fog, but when it comes to comparing San Francisco and Seattle, I'd say that 90% of the time, your weather wins! Even in the summer. But that said, if you need a foggy-day cheer-up, Mediterranean-style, I think a salt cod tart would do the trick. Until you can get back to Spain, of course!Tara, thank you. I was very, very happy with this tart and would definitely recommend it, especially to those who are already lovers of brandade! Your croquettes sound wonderful...I'll look into that next time. Mmmm.And margrocks, thank you! I never intended to be an ambassador for Seattle, but sometimes I can't help myself.

By: margrocks

margrocks — Wed, 24 Aug 2005 18:57:00 +0000

as always…love it, love it, love it! i was already considering a move to the west coast. you’re just sealin’ the deal, molly.

By: tara

tara — Wed, 24 Aug 2005 14:07:00 +0000

The tomato tart looks picture-perfect, and the lamb so very succulent. My only experience with brandade is with Rob Feenie’s brandade croquettes (coated in panko, deep fried), and I’m curious to try your method. The buttery crust must pair beautfiully with the filling. A nostalgic and poignant post, all around!