ODE TO AMPHITRITE
“Amphitrite”
High atop the weathered bluffs, Standing tall upon her perch, Watching o’er the bickering waves, She felt a sudden lurch.
Her eyes grew wide with terror, Glowing blue like the sea, Shedding briny tears of sorrow, For she knew what’d come to be.
From lips she cast a roaring scream. On the winds her fury rode. As she tumbled down low and fast, Where tempest water flowed.
Gentle breeze and balmy air, Gave way to gales of change. Zeus sounded his command to her: “Make haste! The fated exchange.”
She rose gasping on the shoreline, Her gown billowing in the tide, Wiping at her muddied brow, Lifting head with goddess pride.
Her regal frame then trembled, Looking toward her fleeting throne, For there she saw Demeter’s gifts, And knew her reign was done.
Crab claws, shells and seaweed, Replaced by grains of wheat, Amber fruits and barley crop, Sure signs of harvest feat.
Bowing head, she heard the calls, Coming deep within the sea. With siren speed she swam towards them, Heeding Poseidon’s thunderous plea.
From the depths of azure waters, She sang songs of her despair, Mourning summer’s hurried end, Bidding farewell to sand and air.
Beneath autumn and winter waves, She will dwell on ocean’s floor, ‘Til the sun again wilts spring blooms, And she reclaims her rule ashore.
-Trisha Sprouse, August 2013
Greek gods and goddesses. The waning days of summer. That's what has been on my mind these days. Though autumn is my favorite season, I always feel like summer's end comes way too soon and feel a resistance to the changeover. Often I'll find myself scurrying to enjoy the last few days of the season, cramming in trips to the beach, roasting s'mores, seeing outdoor films or plays, and cooking feverishly with summer's bounty.
I can't begrudge the beginning of fall too much, though, for we are taking a trip to Greece! My heart swells with such anticipation and excitement just thinking about walking among the ancient ruins of Athena and Dionysus! This poem and these tarts were inspired by my conflicted sentiments towards the end of summer and start of fall.
PARMESAN-ALMOND TART CRUSTS
Ingredients (serves 4):
1 & 2/3 cup finely ground blanched almond flour
1/2 cup grated Parmesan
1/3 cup extra virgin olive oil
1/2 tsp granulated garlic
1/2 tsp black pepper
2 tbsp cold water
Directions:
Preheat oven to 350°. In a mixing bowl, stir together dry ingredients until combined. Add oil and water and stir until dough forms. Form dough into a ball and divide into four equal portions. Press into the bottom and sides of four mini (4.75 inch) tart pans. Place tart pans on baking sheet and bake for 12-15 minutes until golden brown. Allow tarts to cool completely before removing them from pans. I used two tarts for the lobster "rolls" and two tarts for the sweet corn and basil ones. (These tart shells are low carb and gluten free.)
LOBSTER "ROLL" TARTS (For the Hunters)
Ingredients (serves 2):
2 Parmesan-almond tart crusts
2 uncooked lobster tails (1/4 lb each)
1/2 celery stalk, peeled and diced
2 tbsp mayonnaise
1 tsp fresh dill
1 tsp freshly squeezed lemon juice
Salt and pepper to taste
1 tbsp unsalted butter, melted
Pinch of Old Bay seasoning, for garnish
Directions:
In a large pot, bring enough water to boil to just cover lobster tails. Salt the water generously. Add lobster tails to boiling water, cover pot with lid, and cook for 5-7 minutes until tails are no longer translucent. Put lobster in a bowl of ice water immediately to stop the cooking process and allow to cool in fridge (about 15 minutes). With scissors, cut down the length of the lobster tails (on the underside) and carefully pull lobster meat from the shell. Cut lobster meat into 1 inch cubes. In mixing bowl, combine lobster with celery, mayonnaise, dill and lemon juice. Add salt and pepper to taste. Scoop lobster mix equally into two tart shells. Garnish each tart with a pinch of Old Bay seasoning and sprig of fresh dill. Serve tarts with a side of melted butter.
SWEET CORN & BASIL TARTS (For the Gatherers)
Ingredients (serves 2):
2 Parmesan-almond tart crusts
1 cup whole corn kernels
1/4 cup red onion, diced
1/4 cup sharp cheddar cheese, shredded
1/2 cup ricotta cheese
Handful of fresh basil leaves, chopped
Zest of 1/2 lemon
Salt and pepper to taste
Handful cherry tomatoes, chopped, for garnish
Directions:
Preheat oven to 350°. Coat saute pan with non-stick cooking spray, add onions with a pinch of salt, and cook for 5 minutes. Add corn to pan and cook until soft, about 5 minutes. Stir cheddar, ricotta, lemon zest and basil into corn-onion mix. Season to taste with salt and pepper. Scoop corn mix equally into two tart shells. Bake for 8-10 minutes to warm through. Garnish each tart with diced cherry tomatoes. (They are great served room temperature or cold, too.) Enjoy the last few days of summer!