fToday has been an up and down day. It began with the preparation of Sugar & Spice. (more to come on that subject in a few days.) Aki made an incredible white miso and clabbard cottage cheese cavetelli dough for me. The dough is a flavor bomb with great texture, something I wish I could have put together. Sometimes when your mind wanders down alleys you forget to open the doors. Anyway, I began rolling out the dough and my cavetelli maker broke. And guess what? No one has any. They are back ordered until who knows when meets not going to arrive. @$%^!!! So now I have to figure out a way to hand roll cavetelli and give the dough a fair show at the derby.
I decided to mellow my mind by smoking something--preserved tomatoes. My goal was to make a firm tomato conserve which could be used for multiple applications. I will see how it turned out tomorrow.
I returned to the stove top with the ambition of making zucchini crisps. I succeeded and was eager to integrate the crisp into a dish. Well, I had braised white asparagus on hand and a zucchini cake as well. I figured lets start combining ingredients. Sometimes my method works, sometimes I need to get a bigger bin. The dish was warmed white asparagus which had a unique almost molten interior crusted in zucchini cake crumbs topped with creamed morels and a zucchini crisp. The dish tastes good. The dish looks good. But, something is off. Aki mentioned some petite herbs would punctuate the dish. I was not so sure. Anyway, the elements were all tasty, kind of like yesterdays asparagus dish, yet not harmonious. And thus I need a bigger bin.
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