So an unusual spasm of kitchen activity has kickstarted this whole idea. I like the idea of being able to go back and find all those good ideas and the what happened next - the how did they turn out?
Tonight discovered that marscapone isn't the world's best choice for zuchini flowers ... spat like mad and then dissolved enough that they spurted uncontrollably as you bit in. Assuming they hadn't just oozed out onto the paper towel. On the other hand I can heartily recommend parsnip as a king for a little tempura work.
And made up a great little apple galette with thanks to Chez Pim for making regular frozen pastry work in all the ways you want. Trying to get enough of a brown sugar caramel going, made a quick roux-like butter-sugar paste (just mix, heat & stir to the point of foaming) then dribbled it all over the centre of the pastry I had rolled out a little more and pricked with a fork. Covered with slivered apple, sprinked a little more sugar and few nobs of butter, folded the sides in and baked away till crispy. Would be even better (prettier) with a touch of glaze on the top.
Served with a little vanilla marscapone.
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