Amuse Bouche
[əˌmo͞ozˈbo͞oSH]
or
Amuse Gueule
[ˌämo͞ozˈɡəl]
Literally, a small savory item to amuse your mouth
served before a meal to stimulate one’s appetite
A tree grows in Los Angeles…and its name is Ginkgo.
It’s November, so the leaves are changing, there’s a cool crisp in the air & winter is coming. However, here in Los Angeles…it’s summertime summertime. The one thing that truly reminds me of Autumn here on the west coast are the ginkgo trees that line the streets of my neighborhood (K-town & Hancock Park). It’s always beautiful this time of year when the fan shaped foliage turns from a delicate jade green to clusters of deep saffron yellow, earning its nickname of “the maiden hair tree”.
If you’re unfamiliar, a quick google search will show you the magical beauties:
Prized for its tenacity & adaptability to less-than-perfect growing conditions, the ginkgo thrives even in polluted air, compacted soil and windy locations. Found in fossils dating back 300 million years ago, these trees have been widely cultivated. In human history, native to China, its leaves & fruit/nuts are used in various medicine & as a source of food.
These living fossils are either male or female trees with the females producing fruit that look like small plums. But don’t let it fool you. It has a very pungent, unpleasant smell when they are ripe and exposed out of its skin. Some say it smells like vomit…I think it smells like poop or moldy cheese. To avoid this, many cities prefer to plant only the male trees.
However, to all my fellow urban foragers, if you’re lucky enough to find a fruitful (& stinky) ginkgo tree, you’ve hit the mother load!! Get ready your worst worn tennis shoes, rubber gloves & plastic bags. When it’s ready for harvest, the fruit yields a nut meat that is edible…in small doses. I say small amounts because there are toxins in the nut that results in effects similar to poison ivy. I’ve tested it and after about 8-10 pods in, my throat does get a bit scratchy & tingly…maybe it was the alcohol that I paired it with. Let’s be honest…it doesn’t stop me…from the ginkgo or the wine.
Used in many traditional Asian cuisines, ginkgo nuts are finally popping up in contemporary restaurants & bars here in the states.
Start by popping the seed pods open with a nutcracker. If you don’t and heat them up, it will pop open and go flying across the room, like popcorn but bigger and harder. Plus, it’s easier to get the nuts out once fully cooked.
Add a little bit of oil to the skillet (or pan) and turn up the fire to high.
Pour the cracked nuts into the skillet and toss them around to make sure they are coated in the oil.
Continue tossing the nuts with a wooden spoon until the shell is golden brown and let cool.
Remove the shells and paper-like outer skin to reveal the pretty jade & amber colored nut. They should be slightly translucent & glossy.
They taste like a combination of edamame, potato & pine nuts. Or a nutty small mochi ball reminiscent of chestnuts. The references are endless…what does it taste like to you??
Sprinkle with some salt & pair it with a nice red vino, et voila! Move over boring old bar nuts…say hello to a more sophisticated, adventurous palate. Let’s kick it up a notch!!
Warning: children should not eat more than 5 ginkgo nuts per day and adults should limit to 8-10. Going over these limits can result in ginkgo poisoning. People who have nut allergies should not eat ginkgo nuts. If you are harvesting your own ginkgo nuts, please be sure to wear gloves…not just for the smell but the fruit, pulp & juice has the same plant chemicals found in poison ivy and can irritate your skin. Do not eat the fruit and do not eat raw ginkgo nuts.
My own fondness of ginkgo trees come from a childhood memory of my mother & me playing in a sea of fallen yellow leaves. My mom would throw a handful up into the air over my head and I would laugh with glee as they fall onto my face. Like little feathers of glowing sunlight coming down from the high heavens…a loving & wonderful memory of my parents & their warm love for me.
During this time of year when the holidays are rushing by, it’s the little things that matter the most. Smells of good food that brings back memories of your loved ones, small bites that bring so much comfort and time with family & friends that are worth more than the presents under the holiday tree.
I’m so grateful to all my fr-amily for your love & support!!! Happy holidays to all~~ and may the new year bring good health, wealth, laughter and love.
Onward, fellow foodies, to our next culinary(-ist) adventure,
theCULINARY·IST
