What we ARE NOT eating, Wednesday - Lamb Tongues Vinairgrette

While out thrifting one day, I came upon a large selection of older cookbooks at the store. Of course I could not resist looking and buying!

 Not a large book by size, but filled with an interesting variety of foods.

This one Adventures in Food, an unusual cook book with distinctive recipes from near and far, caught my eye. When I began looking through it, there was my Dad. He would have loved to try them all. He was the adventurer, but alas not me. 

This dish will not be on our Easter menu.

Lamb Tongues, Vinaigrette
not made from: Adventures in Food

the intro:  Lamb tongues, when you can find them, are inexpensive. Served cold, this is an excellent addition to a buffet. 

Allow 1 or 2 tongues per person, depending upon the size of the complete meal. Cover with court bouillon (or canned bouillon diluted with water and seasoned with an herb bouquet of parsley, celery leaves, an onion stuck with cloves, and a bay leaf) and simmer until tender (1 to 1 1/2 hours). Drain and peel the tongues, split lengthwise, and arrange attractively in a shallow serving dish.

Make a vinaigrette sauce with 1/2 c olive (part can be salad oil), 3 T wine vinegar, 1 t salt, a dash of freshly ground pepper, 1 t minced chives, 1 t minced parsley, 1/2 t minced tarragon and half of a hard cook egg. (this will be enough sauce for 2 pounds of tongues). Pour over the meat and refrigerate for 24 hours. Turn several times, to keep the meat covered with the sauce.

And now with Easter coming along quickly, lets take a look at some of the goodies shared out there.

Let's wander, shall we?

I have never cook a ham in the crockpot, this is the year to try one.
http://mykindofcooking.blogspot.com/2011/04/slow-cooker-honey-bbq-ham.html

Not a traditional food usually found on an Easter dinner table, but this is too good looking not to include!
http://foodandthriftfinds.blogspot.com/2011/04/spaghetti-con-aglio-e-oliospaghetti.html

With asparagus coming into season, this will be delicious to set out for everyone to enjoy.
http://beverlysbackporch.blogspot.com/2011/04/asparagus-with-curry-dip.html

Or how about this one?
http://elsascookingdiary.blogspot.com/2011/04/spicy-spinach-and-artichoke-dip.html

Got kids? (even the grown up kind will have fun with these)
http://pegasuslegend-whatscookin.blogspot.com/2011/04/easter-chocolate-nests-with-jelly-egg.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+WhatsCookinItalianCuisine+%28What%27s+Cookin%27++Italian+Cuisine%29&utm_content=Google+Reader

Or these cuties!
http://www.brendascanadiankitchen.com/2011/04/easter-nest-cookies.html
Desserts always seem to have the longest list! But with that said, here are several wonderful options to consider.

Pineapple is a natural with ham, here is that favorite from year to year.
http://www.newblessingeveryday.com/2011/04/pwcs-pineapple-upside-down-cake.html

or this lovely sorbet from Joy.
http://mycookinggallery.blogspot.com/2011/04/pineapple-rosemary-sorbet.html

Thinking berries for dessert?
http://abundanceonadime.blogspot.com/2011/04/recipe-impress-guests-pavlova.html

Or these lovely key lime bars!
http://allaboutkaylittle.blogspot.com/2011/04/key-lime-pie-magic-cookie-bars-new-spin.html




And then after the egg hunt, here is the perfect recipe to help out.
http://sagetrifle.blogspot.com/2011/04/egg-salad.html

I want to say thank you! I won a copy of this book, a matter of luck, reading all my GFC feeds and on the computer at just the right time.

Thank you Michael Lee West @ designs by gollum

As always, thanks for taking a moment to stop and say hello.
I appreciate your time and your comments.

key words:  Wednesdays, Easter, what we are not eating