Short Recipes

Cover Your Ears
Shuck two dozen ears of corn. Pile the husks in the center of the table. Drop an indeterminate number on the floor.

Cherry Cherry Pie
Pit a pound of cherries and collect the pits in a bowl. Crack their shells under a towl with a hammer. Run the nuts through a food processor until they become a fine meal. Add an egg, half a cup of sugar, and a tablespoon of flour, and mix to create a paste. Smear the paste evenly in a shallow tart shell. Eat half the pitted cherries. Place the other half on top of the paste. Bake at 350 F until the edges of the tart are brown.

Salade de Dents Longues
Toss together a large salad mainly consisting of lettuce. Eat as much of it as you can. The rest conserve in a clean yogurt cointainer in the fridge. Two weeks later, open the container and serve.

Redfish
Prehead oven to 300 F. Place two salmon fillets in a large baking pan. Pour 3/4 a bottle of Merlot over them. Add 1/2 teaspoon of salt. Bake until fish flesh is firm. Remove fillets to a plate. Continue baking the liquid in the pan until it is a viscous sauce.

Fried Green Tomatoes
Chop the roots from a tomato plant and wash it. Pick the leaves into a large saucepan. Add a tablespoon of olive oil and fry the leaves on medium-low heat for a minute. Juice a lemon into the pan and add 1/4 cup of water, a pinch of salt, and a sprinkle of black pepper. Cover and increase heat to medium-high. Boil until steam spits from the sides. Uncover, and reduce the liquid until flavorful and manageable. This is a well-known point, the elaboration of which is outside of the scope of this blog post.

In the Spirit but not the Method of Molecular Gastronomy
Pick any number of large, fragrant roses with many petals. Cut as close to the bottom of the flower without removing its integrity. A pile of petals will not do. Roll them in flour, then in egg, then in bread crumbs. Deep fry them. Serve hot.

Fireworks in a Bowl
Mix together half a cup of flour with half a cup of water. Place in a shallow bowl. Cover with a translucent lid, and leave outside for a week on a sunny table in summer. Do not lift the lid until the moment it is about to be consumed.