Saturday, August 18

Bottom of the Barrel: XIV

I keep counting and re-counting how many recipes I have left. Then I go to the calendar (again) and count how many days left in August. Today it’s ten left, with 14 days to go. Totally do-able if I double up on a few days, because I know I won’t be in the kitchen for at least five of those days. (Going to the living food fest up in Ft. Bragg next weekend!)

Here’s what I have left: just one in the appetizer section: Pear Napoleon with Porcini Mushrooms and Artichokes (I’ve been saving that one for pears to come in season, and they’re just beginning!); two soups: Shitake Mushroom Soup with Lime Radish and Winged Beans. Wait, let’s just stop there. Can you guess why I haven’t made this one yet? What is lime radish? What are winged beans?

Can anyone help me out here? Suggestions for any likely substitutes??

The last soup is Butternut Squash and Ginger with Spaghetti Squash. In the salad department I only have one left: Carpaccio of Artichokes, Bleeding Heart Radish, Carrots and Golden Beets. What’s a frickin’ bleeding heart radish? Last in the entrĂ©e department is one with the same problem: Bleeding Heart Radish Ravioli with Yellow Tomato Sauce. It’s going to be bleeding heart too bad, but I doubt that I will find a bleeding heart radish to satisfy either of these recipes, but I’ll start to make the round of calls….again. Maybe I’ll get lucky like I did with the salsify and find that it will suddenly come in season.
Radish print courtesy of Rigel's beautiful art you can see at:

I get to end with quite a few from the dessert department: Fig Tart which I’m doing tomorrow, then Tropical Fruit Spring Rolls with Coconut Sorbet – since the “roll” is made from paper-thin cut pineapple, this one is a calamity just waiting to get it’s picture taken. I won’t be able to put it off for much longer though, will I? Trio of Gelatos – this should be no problem, except she calls for persimmon and they won’t be in season until Fall…what to do, what to do…
Apple-Quince Pave, well, that one looks hard and also quince isn’t in season. And lastly, Chocolate Chip Cookies – they call for sprouted wheat flour with no indication of how to make it, but I can guess and also sprouted meal. OK meal of what? Again, no clue of what it is or how to make, so I’ll be improvising and testing them out on the choir girls next Wednesday.
God help ‘em.

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