Recipes for the Weekend
Featuring a smoky libation for the common cold
Dear Readers,
After several weeks of being teased with warm weather and fighting through sinus infections, it feels appropriate that April Fool’s Day is in Spring. Multiple days of 70+ degrees and sunshine, only to be followed with snow squalls and inflamed lymph nodes can only be described as a “classic prahnk” by Mother Nature.
Fret not, dear reader, for this second issue of The Comestible offers no pranks, especially when it comes to recipes. There are few things so demoralizing as diligently preparing a meal with high hopes of gustatory delight, only to find that the combination of delicious, distinct flavors has somehow yielded less flavor upon completion.
In an ironic contradiction of the Aristotelian tenet, these recipes reveal an inversion of nature in which the whole is less than the sum of its parts. Someone get David Attenborough on the phone.
In the next section you’ll find a cocktail capable of treating infection, meatballs that taste of Spring, and a vegetarian chili made with the tomato’s Latin cousin: the tomatillo.
PENICILLIN
SESAME GINGER MEATBALLS
VEGETARIAN TOMATILLO CHILI
FROM THE KITCHEN
This was a quite week in the Comestible Kitchen, with the only creation of note being a chorizo and potato taco, topped with a macerated shallot salsa, Valentina hot sauce, and cilantro.
I’ve been mentally developing a truffled avocado toast, which should be birthed into reality by the next newsletter. Stay tuned!
FOOD FACTS
Rhubarb grows so fast that you can hear it. In certain conditions a healthy plant can grow as much as an inch per day, a rate so fast that you can hear it creak and pop as it gets bigger.
Lobster is historically a poor man’s meal. The first European settlers that came to America reported two-foot high piles of lobsters that would be washed ashore after storms. Due to being abundant and bug-like, it was rarely regarded as more than prison food until the Civil War, when canning become prevalent, the nation expanded, and the desire for fresh lobster, rather than canned, became trendy.
The sandwich was invented by John Montagu, The Earl of Sandwich, who had a healthy gambling addiction. During one such 24-hour gambling binge, the Earl requested a portable meal that wouldn’t require his absence from the table for even a second. Hence, the humble sandwich, born of addiction and immorality.
If reading this newsletter made your pulse quicken at any point, share it with a friend!
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