Sunday, 8 April 2007
Asparagus Ice Cream
No, really. Garlic ice cream is said to be more common, but asparagus, now that's really different!
Carolyn Smith-Kizer, better half to the famous Homer, is a woman of many talents, not least her passionate advocacy of 18th century French cuisine. Interviewed just last week for the Culinate blog, Carolyn reveals, among other things, the delights of asparagus ice cream (seen here swimming in strawberry sauce.) A dollop of this and it really would have been "a night to be much rememembered."
I have to confess that, being more the cookies & cream type, neither garlic nor asparagus confections have passed my lips, but for those adventurous souls with an interest in kitchen affairs from a COG-friendly perspective, Carolyn's revelations will doubtless prove inspirational. And get this, all you Laodicean lay-abouts, Carolyn's commitment to authenticity means she cooks over an open fire!
What about the French predilection for lard and blood sausage? Carolyn finds better things to tempt the palate with, and why not? No mention of those juicy little escargot though, perhaps served with butter and some of that garlic left over from the ice cream?
Carolyn's own food blog is found at 18thccuisine.blogspot.com.