Friday, December 24, 2010

Salt cod

Eastside Road, Christmas Eve—
I DON'T KNOW IF IT'S traditional or not; in our family perhaps it's becoming a tradition: salt cod on Christmas Eve. We went down the hill to the neighbors for dinner, taking the salt cod with us — Lindsey had made it in the afternoon, having soaked it a day or two previously. (The recipe is here.)

We took along also a salad that L. always seems to associate with salt cod: sliced oranges and red onions, dressed with a bit of oil and vinegar.

Green salad afterward; and then the goodies: Beaufort and an aged Parmesan-like cheese from Italy made with both cow's and sheep's milk, and aged in chestnut leaves. Spritz cookies, Coud cookies, Pferffernusse, pan pepato, panoche; figs plumped in red wine, Damson paste, quince paste. A wonderful night's eating.
Cava, Freixenet Cordon Negro, nv;
Chardonnay, Russian River Valley, Shone Farm, 2003 (thank you Gaye and John);
Barolo, Bruno Giacosa, 1996

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