02 January 2009
Fancy a salad of cold cooked turkey, figs, oysters, samphire, potatoes, hardboiled eggs, and beets, with an oil and vinegar dressing? Or a stew with turtle and squirrel meat, anchovies, parsley, cinnamon, and lemon? If so, welcome to the world of salmagundi--a little bit of this, a little bit of that, whatever the cook has on hand. Possibly derived from the Italian for pickled salami, the French term salmigondis came to mean a hodgepodge of disparate ingredients. In the magpie version presented here, salmagundi will be made from scraps I think might divert and entertain family, friends, and whoever else happens to come across this blog. Bon appétit!