Amy came over again last week with a glorious bag of oddities. As always happens with my magical cooking muse and good friend Amy Brummer, I never know what she will show up with… But it’s usually something I’d never considered bringing home myself, and that’s saying something!
We started with the jujubes, slicing it into thin strips, which revealed a spongy pale inside bordered by a thin ribbon of sturdy, glossy peel. The taste was delicately sweet, something lovely but easily overwhelmed. Paired with duck confit, which happened to be a fortuitous left-over from a recent cooking class/dinner party featuring Griggstown Quail Farm Muscovy Duck, it made a perfect combination of savory and sweet. So, we set to work…
I whipped up a batch of semolina pasta, making it paper thin and wide–about 3/4″, while Amy sauteed up a handful of the thinly sliced jujubes until almost crispy but not yet overly browned. She removed those from the heat, then sauteed a bit of shredded confit while I boiled the pasta. When the pasta was done, I threw it in the pan with the confit. Served on a bed of watercress or the chickweed tossed in vinaigrette freshened up the whole dish, and a sprinkling of chopped hazelnuts finished it off superbly.
And that emu egg, I just can’t stop looking at it. Who knows what we’ll do with that!