Insanity and Inspiration – Fig, Peach and Ricotta Eggrolls with Honey Ancho Dipping Sauce

paper chef 9-fig, peach and ricotta eggrolls with honey ancho dipping sauce
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.

figs, peaches, and ricotta
forget anorexic flowers-go for fleshy figs
eggrolls and dipping sauce
oooOOOooo, almost looks fancy

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.

eggrolls and dipping sauce
ancho chile powder gives sass to the sauce

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.)

Thanks again to Owen of Tomatilla for kick-starting a little inspiration and Jennifer of Taste Everything Once for judging all the entries!

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{ 14 comments… read them below or add one }

1 Anonymous August 10, 2005 at 7:25 pm

This kind of reminds me of those avocado eggrolls at the Cheesecake Factory. Probably the only good thing on their menu.

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2 Jennifer August 10, 2005 at 8:58 pm

For fig’s sake! I was looking forward to a chipolte souffle.

Thanks for playing.

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3 Anonymous August 10, 2005 at 10:48 pm

hello! I don’t remember you offering to share these with me! Did I not pick out the figs?! :)

jp.

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4 sarah August 10, 2005 at 10:52 pm

anon: funny that you should mention the avocado eggrolls – i too think those are the only thing worth their price on the menu. the salads there are okay, but definitely not worth $12-$14!!

jennifer: aw, i just didn’t want to CRUSH the competition, you know? ;)

jp: do you mean, “HEH-WROOOO?!?!” *chuckle* don’t worry, you get something better. :)

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5 AugustusGloop August 11, 2005 at 12:27 am

Yum! Nice knife-work too. I can imagine if I tried that, all the filling would’ve ended up all over the chopping board…

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6 Sam August 11, 2005 at 5:34 am

how much of the menu have you two eaten to have decided what is and what isn’t worth eating???

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7 sarah August 11, 2005 at 6:12 am

*whistling and looking around*

um…

LOL!

sam, you caught me! i must admit, i used to eat at cheesecake factory quite a bit – when i first used to visit my parents in l.a. from ohio, i thought it was amazing. brilliant. genius. delicious. you’d be surprised by how much i’ve eaten there; sometimes it surprises me, too *blush* i even used to rave on and on about the chicken madeira. LOL!

my how times have changed. the food there is never inedible, but garsh, there is just so much more that’s incredible isn’t there?

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8 Reid August 11, 2005 at 10:47 am

Hi Sarah,

All I have to say is WOW! This sounds soooooo good! And IT DOES LOOK FANCY! =) Great job!

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9 stef August 11, 2005 at 5:48 pm

how wonderful — oh, and yay! we’ve got fresh figs at the market today… but oops, not local for me:( — maybe i should try growing my own next year — love figs!

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10 Joycelyn August 12, 2005 at 3:18 pm

hi sarah, you’re the veritable high priestess of paper chef…those look phenomenal…cheers,j

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11 sarah August 12, 2005 at 8:48 pm

thanks guys!

and stef, you most certainly should, though i think it takes a few years before a little baby tree makes good fruit :)

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12 Fatemeh August 12, 2005 at 10:45 pm

Figs, flowers? Nice little angle there, missy.

Much easier than, say, dandelion or nasturnium or (with my luck) something utterly beautiful… and poisonous.

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13 sarah August 15, 2005 at 4:57 am

i can’t believe we used to have fig trees in our backyard when we lived in texas and i thought the fat green things were just never ripe, and thought the inside looked sort of alient and gross! lol! stupid.

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14 hermz September 30, 2005 at 7:31 pm

Figi. *groan*

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