Monday, December 8, 2008
Scarcity Causes New Recipes
This past weekend I had a vegan over for dinner. It isn't usually a problem. I decided on a mushroom risotto. I had frozen and dried a lot over the summer. Piece of cake. I had a jar of splendid, fat, Spanish white asparagus for a first course but then it occurred to me no egg yolks, no anchovies...no sauce. That was when scarcity hit. I rummaged in the cabinets and didn't even have any canned chickpeas to make my new sauce. I did have a can of tiny little peas for which I have a low-taste weakness. I though: "why not?" if chickpeas can work why not another starch. I put the peas in the food processor and whirled until pureed. I added two large cut up garlic cloves, a quarter cup of olive oil and the juice of half of a Meyer lemon (another kind can be used but a little more may be needed). I processed until the whole thing was smooth and salted to taste. I let it sit for an hour to mellow and it was terrific. I could even replace a guacamole. I t made a bout a cup and a half.