A trip to Paris prevented me from participating in #4 and too much work had me running against the clock and a few days too late for this month's (#5). Still I've been meaning to do this before but it kept slipping my mind.
So, here it is, a quick photo taken last Friday of the delectable and highly addictive amuse bouche appetizer thing that is my Paper Chef #5 entry that wasn't.
A moment of inspiration that came to me at the sight of the tender, crisp and elegant Belgian Endive found while shopping at Frank's Quality Produce at the market, Fresh Chèvre (with Basil) from Idaho and a fabulous Prosciutto, both purchased last week at DeLaurenti. To finish the bite, a drizzle of a Fig Molasses and Vino de Jerez reduction.
The only Paper Chef required element missing were my darling Garlic Spears that we were swimming in (putting them in everything we made) last spring. This time around, Puget Sound area farmers should be harvesting them next month so there are not yet available at the market.
The produce manager from Metropolitan Market in Queen Anne told me they could be ordered from California but I'd rather wait for our own to arrive at the Pike Place.
Putting this bite together was easy peasy. The endive is the perfect vehicle for all sorts of fillings. This time around, the cheese went in first, moist, creamy and unbelievably good, generously packed in too. Then came the Prosciutto--sliced paper thin-- and last the drizzle of the reduction.
The mélange of the different contrasting tastes, salty and green, creamy and savory, watery crunch and semi sweet finish was just lovely. These were devoured as they were assembled and they looked and tasted very sophisticated.
I'll give this effort another go as soon as the green, crunchy and delicious Spears are in and report back at that time.
