I don’t know what makes these flowers so intriguing - is it the striking look of the five petal blossoms, their bitter-sweet flavor, their crisp bite or simply the idea that this is the grand finale of a plant that is known to live for decades and then die shortly after blossoming? No matter what the reason, I guard two of my three bags of pickled yucca blossoms with the same dedication most chefs give their tin of saffron or bag of truffles. Unlike these other “exotic” ingredients, there is no telling when I might get my hands on more fresh yucca blossoms. I have reserved the pickled blossoms for the first course of my Taste of Big Sur Menu - paired with a Venison Jerky that has been cured with wild berries and then dried over smoldering oak.
Wednesday, December 12, 2012
Yucca Blossom Update
I don’t know what makes these flowers so intriguing - is it the striking look of the five petal blossoms, their bitter-sweet flavor, their crisp bite or simply the idea that this is the grand finale of a plant that is known to live for decades and then die shortly after blossoming? No matter what the reason, I guard two of my three bags of pickled yucca blossoms with the same dedication most chefs give their tin of saffron or bag of truffles. Unlike these other “exotic” ingredients, there is no telling when I might get my hands on more fresh yucca blossoms. I have reserved the pickled blossoms for the first course of my Taste of Big Sur Menu - paired with a Venison Jerky that has been cured with wild berries and then dried over smoldering oak.
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