Inspiration from A to Z
Asparagus, berry Pavlova, chocolate mousse . . . za'atar. I'm gonna riff on what sounds delicious at this moment — with scattered recipes.
Happy Friday, unfocused cook!
Whew — I’ve had a hell of a time figuring out what to write about. Can I blame it on Mercury in retrograde? Sometimes I think it’s better not to know what that feisty planet is up to, as the havoc it can wreak on the writing process can manifest as a self-fulfilling prophesy.
So how about if I just riff A to Z on things that sound really delicious right now, peppered with recipes.
Asparagus
If I could get away with eating asparagus every day all spring long, I just might. My favorite way is fat spears (which you can’t always find), peeled, simmered in salted water, then bathed in a quick butter sauce. Here’s a recipe. It works, too, with not-as-fat spears, but don’t do this with the pencil-thin kind. Those I’d probably roast or grill.
Berry Pavlova with pistachios
This makes a superb dessert all spring and summer — and it’s suitable for Passover, as there’s no flour involved. Here’s a recipe.
Chocolate mousse
I enjoyed a really good classic mousse au chocolat at a restaurant this week, and now it won’t leave my cravings-center. I think you’ll love this recipe.
Dan bing (Taiwanese egg crepe)
Frankie Gaw tells us in his wonderful cookbook First Generation that these are traditional for breakfast in Taiwan. They’re fun to make and fun to eat. Here’s the recipe.
Egg salad sandwich
I would very much enjoy a perfect one — but I’m not sure what the bread would be. White sandwich bread?
