Each of the individual ingredients for Tomatilla!’s Paper Chef no. 9 are incredibly versatile and make for no-brainers. Peaches are schizophrenic - this time baked into a sweet summery dessert, next time sliced and diced into a fresh salsa to go with the grill. Edible flowers might have thrown me, but toss a few nasturtiums into a salad and I’m golden. Besides, broccoli, cauliflower, and artichokes are all infant flowers, you know. And dried chiles? Come on, Korean cuisine is basically built on goh-choo-gah-roo, dried red pepper powder. But how the fock am I supposed to make something with all of those ingredients together?!?! Crazy combination. *sigh* Chipotle chile soufflé sounds absolutely...*ew*
Uh, and if anyone actually baked a chipotle chile soufflé, um, yeah, I'm sure it was very nice ;)
But inspiration (or insanity) strikes at odd times and falls from odd sources, like on a coffee break whilst musing about how much I despise fusion cooking, particularly fusion of the Asian breed. It was a momentary bi-polar lapse and I decided to make eggrolls. I went from east to west and then smacked myself in the middle of my forehead. Fuse eastern dinner techniques with western dessert ingredients. The horror. I am such a focking hypocrite it hurts. But damn it hurts so delicious.
No need to go for little sissy petalled flowers, since big fat fleshy figs are flowers, but like me, a little introverted. I have no idea why I know this – perhaps I am just obsessed with all things Figi ;) Originally, it was going to be wontons with fresh figs, peaches, and ricotta cheese that has been highlighted with a bit of locally buzzed honey, but eggrolls are bigger and in this lingering moment of schizophrenia, I had conveniently forgotten about my looming September (squeezing this fleshy fig of a body into a peach-colored organza bridesmaid dress). Oh well, it's part-skim ricotta.
Dried chiles make an appearance in the dipping sauce. For even in this mania, I knew dried chiles in the eggrolls might be a little much. Chipotle would have been my fiery choice, but anchos are a milder match. Honey and lemon juice and ancho chile powder. That’s all, nothing else.
(Next time though, I'm going to downsize the ricotta, up the fruit, and may leave out the ancho in the dipping sauce.)