The Epicurean Z
You ask what makes my culinary bell ring?
I’ll tell you, dear friends, it’s only one thing.
Fingers!
With garlic and butter in a delicate sauté,
Or toss with linguine and a sauce de Mornay.
Cut thin and layered for a scalloped delight,
Or simmer in red sauce … it’s Italian tonight!
Chopped and toasted gives salads a crunch,
Or slice thin on rye for a delectable lunch.
Breaded and deep-fried, tartar sauce on the side,
With brainslaw, you’ll think you went to heaven and died!
Thumbs work best in a rich brown stew,
Or slather with honey on the barbecue.
Now when baking, you’ll want to remove all the nails,
Smooth texture’s a must or the recipe fails.
Chop and add raisins, for a great autumn pie,
Puree as ganache for a torte layers high.
Arrange young fingers with a tart lemon mousse,
Or serve them with custard for a fab Charlotte Russe.
(Well, where did you think they got the idea of ladyfingers from?)
Studded in ice cream with a fudge sauce that’s hot,
Can fingers be more flexible? I really think not!
They’re suited for dinners, or occasions quite grand,
But if in a rush, eat `em right off the hand!
Ready to cook? To scramble or bake?
Pick up Zombie Gourmet – turn to page forty-eight.
© Jeanne Balsam, 2009
Still A Dreamer 