I'm really not very good at this blogging thing so I'll keep it simple and just announce the next round in the khymos.org "They Go Really Well Together" series. Chanterelle and apricot. I'm not actually sure which compound(s) the two have in common but the subtle apricot-ish aroma of chanterelles and the fact that they taste great together tells me there is something they share. So spread the word and jump in with your own creations.
This is how you can participate in TGRWT #12:
1. Prepare a dish that combines chanterelle and apricot. You can use an existing recipe or come up with one of your own.
2. Take a picture of the dish and write an entry in your blog by December 1st with TGRWT #12 in the title. Describe the taste and aroma and whether you liked it or not.
3. A round-up will be posted here. Send an email to steep_h2o at yahoo.ca with the following details: Your name, URL of blog, URL of the TGRWT #12 post and a picture for your entry in the round-up. If you don't have a blog, email me your name, location, recipe, picture and a brief description of how it worked out and I'll include it in the final round-up.
12 comments:
Right now I"m thinking millecrepes with chanterelle flour and apricot filling. We'll see.
Ohh.. Mushroom season is over, and dried mushrooms arent the same.. time to look for imported chanterelles. :]
Kinda the same for apricots, unfortunately :S
Gotta use the dryed one.. :((
Well, I live in a place where Chanterelles are hard to come by. And with apricots out of season... Sounds like Northeastern cooking anyway.
Wow, you made me really curious about the molecule (2-methyl-3-furanthiol). Resurrected my college days, hah :) I can't believe they actually bottle the stuff!
As there aren't any chanterelles here (even doubting if there are dried ones), I won't be able to join. But I am excited to see what you come up with! :)
(... well, at least there are dried apricots, heh :)
By the way... by chance, while experimenting for the past round of the TGRWT, I bumped into the combination chanterelle and cloves. Quite nice indeed!! Try with brown butter, black pepper and some parmigiano perhaps as pasta sauce ;))
Funny this sort of link between the 2 rounds ;)
I can get hold of fresh chanterelle (but canned ones should also serve the purpose!).
Apricots are out of season here as well - I'll probably use dried ones or apricot jam!
In my opinion, using the dried stuff is just as interesting, especially taken all the comments of hard-to-get-chanterelles and out-of-season-apricots. Hard-to-get foods makes the dishes less accessible
Apologies everybody. I have fresh chanterelles and apricots available but I didn't give thought to the fact that others may not. I hope that won't stop too many from joining in on this one. I'll make it more challenging and use only preserved (dried, frozen, canned, etc.) versions of the ingredients myself.
It would be a kindness to postpone the event to september next year so we can have the real stuff. Here we only get fresh Canadian chantarelles and they don't remotely look and smell and feel like the European kind.
I'm well on my way to having a submission. I gafaw at all of the naysayers! My dried chanterelles and kamerdine syrup are doing wonders right now in the kitchen. And the lack of fresh ingredients pushed me to do some unusual techniques. I'll have a write-up tomorrow after dinner when I have my guests tell me/you what they thought.
I submit Chanterelle & Roasted Chestnut Daquoise with Apricot Chestnut Oil Pudding and Apricot Chantilly.
http://blogquat.blogspot.com/2008/11/tgrwt-12-chanterelle-and-apricot.html
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