As my readers have probably noticed by now, the new version of “Who Eats That Stuff?” hasn’t been updated as frequently as the old one. I guess that’s to be expected, considering that I blogged every single day for a year with the previous blog. Also, I haven’t really eaten any new foods over the past couple weeks – keeping it simple has been refreshing after the insanity of the last year.
Luckily, I managed to encounter a couple of new foods at the Sound Table in Atlanta last night that I thought were worth sharing. They were previewing their new fall menu, so me and the GF headed down to check it out. Even though I don’t go into each meal looking for something to blog about anymore, I noticed a couple of dishes that were new to me that sounded really good. One was brandade croquettes, and the other was a duck liver dish featuring whole livers wrapped in braised napa cabbage.
First, the brandade. Brandade is a mixture of salt cod and olive oil that’s usually spread on bread or potatoes. I’d eaten brandade in its traditional form, but the ST’s version featured the brandade (mixed with potato and garlic) deep fried in croquette form, with each piece resembling a small hush puppy. They were also served with a red pepper coulis for dipping. It’s hard to resist anything deep fried, and these were salty, crunchy, slightly fishy goodness. The coulis provided a bit of heat, and I could have eaten about 20 more of them. Highly recommend.
Next was the duck liver. I’d eaten duck liver before, but only in its ultra-fancy foie gras form. Unadulterated duck liver was a new thing for me, and these were sauteed, then wrapped in braised napa cabbage. The dish also featured apple, bacon, and pistachio as flavoring agents, and I was curious to taste how the liver worked with the other ingredients. The liver itself had a intense, gamy flavor that reminded me of chicken liver, and the other elements added some sweet/sour notes that worked well with the main component of the dish. As usual, I could have eaten more of this one, but more than three pieces of liver would probably be overkill. If you like liver in any form, check out this version at the ST.
Hopefully my breaks between posts will become shorter as time goes on, but for now, I’m not pushing myself. Check back soon for more new foods…