|
Avocado and parliné tart.
// Salvage what you can of salvaged avocados after having given some away. Don't mix with melted butter, it's unnecessary and doesn't blend — just a little honey. Forage Byzantine hazelnuts. Spread more resulting purée on the tart base than what's pictured. Mix the rest into unsweetened whipped cream, and pipe on top of the avocado. You probably pass Byzantine (more of a litteral translation of the French vernacular for 'corylus colurna', but sounds nice — in English, more likely called 'Turkish') hazelnut trees unknowingly often. They are often planted for decor. Keep a lookout. Hazelnut and rye galette.
// Second time experimenting with "other" flour for puff pastry, more successful than the first. Nuts foraged in Paris, of the Byzantine sort. Mixing toasted purée with fresh, and including where it usually isn't called for (frangipane). Worlds of texture and taste when you start from the base. And stop covering all flavours with sugar. Hazelnut, almond and spelt galette, plated.
// Or what to do with "unsucessful" pastry. Crème pâtissière mixed with hazelnut and almond purée, part toasted and part not. Frangipane, fresh nuts, kamut and spelt puff pastry flakes. Very toasted nuts + not at all ≠ semi-toasted. Flavours are a complex thing. |
Peaches and flour.
//Start with salvaged peaches. Only use hands. Figure out how to turn them into something solid and portable. Experiment. You'll probably end up with too much — freeze, give away, invite friends over. Blackberry ice-cream.
// Pick wild blackberries, work on your balance or pay the price, freeze, pound with a pestle in a cold mortar. Applicable to any fruit. Lemon, hazelnut, grapefruit, balsamic vinegar.
// Lemon cream, "multi-seasonned". Hazelnuts foraged. Acidity, sweetness, bitterness, astrigence, salt, cream, juice, crunch, jelly. Nut purée fresh and then slightly sweetened ≠ caramelised nut purée. Flavours are a complex thing. Figs, cheese, carrots, onions.
// Wander round the market, pick and choose, chat and forage — so many people have fig trees and so few people seem to pick them. If it's someone's, maybe asking is a good discussion kickstarter. Go in to cook and come back out to eat. |