Farm Fresh Recipes

Griddled Veal Tongue with Wheat Berry Salad

Yield: 4 servings

   1 Veal tongue
   Brine liquid
Ingredients for Brine

   1 pint water
   1 cup salt
    ½ tsp. pink sea salt
    ½ tsp. peppercorns
    ¼ Tbsp. mustard seed
    ½ bunch tarragon
    1 sprig thyme
    ½  head of garlic
    1 red onion (sliced)
    1 cinnamon stick
    4 juniper berries
    olive oil

Tongue Method

Soak tongue in brine for 72 hours, in refrigerator.
After brining, submerge tongue in 3 inches of brine and simmer for 2 hours, or until tender.

Remove from liquid and peel away outer skin; cool for 15-30 minutes. Slice tongue into even long slices.

Place tongue on griddle or hot sautee pan with a touch of olive oil. Sear 1-2 minutes on each side or until golden brown.

Ingredients for Wheat Berry Salad

   2 cups dry wheat berries (4 cups cooked)
   ½ cup chopped celery leaves
   ½ cup chopped celery hearts
   ¼ cup chopped parsley
   ¼ cup chopped tarragon
   Juice of 2 lemons
   3 Tbsp. olive oil
   Salt and pepper
   ½ cup chopped toasted walnuts

Salad Method

Cook wheat berries in 4 cups of water on a slow simmer, for 4 hours. Cool.
Toss wheat berries, celery leaves, celery hearts, parsley and tarragon together in bowl.
Add lemon juice, olive oil, salt and pepper and toss again.

To Serve

Place the wheat berry salad on plate. Place 1-2 slices of warm veal tongue on top.
Finish with walnuts, salt and pepper to taste.

Wine with Veal Tongue

2008 Alvaro Palacios, Camins del Priorat, Spain
With its velvety raspberry fruit and hints of spice and vanillin, the naturally ripe exuberance inherent in the wines of this region has been tamed by this relatively mild vintage and the result is pleasingly, and deliciously approachable. The Alvaro Palacios vines are tended with organic and traditional practices, with horse-drawn ploughs and no irrigation. The blend is mainly Samsó (more widely known as Cariñena), with Garnacha, Cabernet Sauvignon and Syrah. Once blended, the wine spends 8 months in French oak barrels and wooden vats to develop the distinctive and beautifully integrated flavors.

Beef & Ricotta Meatballs

Yield:  4 servings


     ½ finely chopped onion
     3 cloves sliced garlic
     olive oil
     5 lbs. ground beef
     ½ pint fresh ricotta
     4 eggs
     ½ cup Parmesan cheese   
     3-4 thick slices of wheat bread soaked in milk and torn into small pieces
     Pinch crushed red pepper
     Salt and pepper to taste
     Prepared tomato sauce
     Parmesan cheese and toasted bread crumbs to finish
     Foccacia, optional


Sautee onion and garlic in 1 Tbsp. olive oil until tender.
Mix remaining ingredients with onion and garlic in large bowl. Form meatballs.
In saute pan, brown meatballs in olive oil, evenly on all sides.
Add to prepared sauce and simmer for 20 minutes until thoroughly cooked.

To Serve

Place 2-3 meatballs in shallow bowl and top with sauce, Parmesan cheese and toasted bread crumbs
Serve with Foccacia toast, if desired

Wine with Meatballs
2008 Mas de Gourgonnier, Les Baux de Provence
Winery: Mas de Gourgonnier. 
Varietal: Cinsault; Syrah; Grenache; Syrah; Cabernet Sauvignon; Carignan; Monastrell; Mourvèdre. Luc and Lucienne’s wines combine the richness and intensity of a top Rhone or Bordeaux with a crystal-clear and unmistakable expression of Provençal soil. 2008 Les Baux de Provence constitutes nearly 30 percent each of Carignan and Grenache, with slightly smaller shares of Cabernet Sauvignon (hence considerably less than in several recent vintages) and Syrah. Smelling delightfully of fresh plums, sandalwood, ginger, cinnamon, lavender, and a hint of game, it comes onto the palate expansively and with fine-grained underlying tannins. Juniper and cassis add a pleasantly bitter pungency to the finish, contributing along with saline and smoky notes to the invigoration of a long finish.