I came home tonight and spotted what had to be the world’s smallest frog clinging to the vinyl siding, right next to the doorbell. At first I thought it was a cricket, that’s how small he was. And because I think of everything in a food context, I started wondering why he was there–didn’t he know the lady of the house is an accomplished cook, who could turn his tiny appendages into a delicate morsel for a gourmet with a small appetite? Not that I would, because first of all, he was a guest and secondly, I don’t like frog legs. They don’t taste like anything (no, not even chicken), and they’re difficult to get the meat from.
After ascertaining he wasn’t looking for anyone inside, I moved him carefully to the bush next to the step and told him to go home to his mom, it was much too late for him to be out.
For those of you that do enjoy frog legs, here’s a recipe from the old Galloping Gourmet show, before Graham Kerr found healthy cooking (and that’s fodder for another post):
4 pairs of frogs legs
All purpose flour
Salt, black pepper
2 garlic cloves, finely smashed
2 tablespoons parsley, roughly chopped
1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried*
1/4 cup Calvados, heated
1/4 cup dry white wine, plus 2 tablespoons
Large Granny Smith apple
2 tablespoons sour cream
2 tablespoons Worcestershire sauce
2 teaspoons capers
*If dried herbs are used tie these in a muslin bag
Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight – give the pan a good shake and then add the dry white wine. Reduce the heat – cover and allow to cook gently for 4 minutes. Cut the apple in half – scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish – coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.