Salsa kiwi crepes
And now we bring you our Occasional Series on Random Food Combinations. Because sometimes we need the inspiration of a neophyte’s wild cooking more than an expert’s precise step-by-step recipe.
I’m on a crazy salsa kick.
I want it every day. Preferably inside a two-egg omelet for breakfast. Or, if not then, draped over something else, sometime else. Tortilla chips will suffice, but contrary to what the advertising gods would lead you to believe, they are not the ideal vehicle, too bland and curt.
At some point, when tomatoes emerge in season – and they are gorgeous humdingers here in Europe when they are ripe, deep red and fragrant and worthy of a Guy Friddell column – I’ll probably concoct salsa from scratch. But for now, I’ll take the jarred variety, medium-hot please, organic Newman’s Own if you can swing it.
During a recent weekend morning batch of crepes, my salsa hankering started edging out the Nutella.
Well, why not?
Crepes resemble a soft tortilla. I added cheese. Delicious.
Thinking a tropical vibe sounded nice, a la pineapple salsa, I sliced up a kiwi.
(No one knows what you do in your kitchen except you. Well, until you blog about it.)
And it was rather divine.
I’m not saying you need to try it.
I’m just saying, sometimes the best part of cooking is cooking for your own super-special tastebuds.
Close the cookbook and listen.
Your tastebuds might have a very bizarre, very unorthodox, very tasty idea.