Secret Recipe: Edible Bulbs with Acorn Mole and Chestnuts
Around this time of year, I used to get an awful case of Spring Fever. I would impatiently wait to get my hands in the sun-warmed soil and run around barefoot. Over the years, however, I’ve found that I feel happier when I can stay present. Living in harmony with the cycles of nature and delighting in the process makes me feel connected, fulfilled, and alive. Spring will come with all of its colorful and bursting glory, but I no longer feel impatient for it to hurry along. There is so much slow, deep, powerful late winter magic to soak up still.
This appetizer dish is my ode to late-winter magic and the potential just below the surface of the earth. These pastry-encased bulbs sit in a savory sauce of rich and spicy acorn mole. They are a Tromp l’oeil take on the gems below the surface. This dish is full of delicious textures and flavors; under the crisp and flaky pastry shell, you’ll find roasted chestnuts and garlic. Chestnuts are sweet and toothsome, more like a sweet potato than other kinds of nuts. (In fact, another name for chestnuts is “the bread of the mountain,” since they are much higher in carbohydrates than other tree nuts.) Roasted garlic gives its slightly sweet and smoky flavor to the mix. Sitting on crisp toasted crumbs, be sure to dig below the surface to find the star of the dish: a complex and warming chocolate, chile, and acorn sauce to flavor the full experience.
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