|So I like to play with my food.
||[Sep. 5th, 2007|01:53 am]
I've been experimenting with adding fruit to food you might not normally find it in.|
Made a alfredo sauce topped with grilled onions/bell pepper/pears/apples/and a bit of jalapeno and garlic and lemony lemon pepper chicken.
It was pretty good. I think I want more apple/pear and more spicy pepper. Maybe a poblano would be nicer, anyway.
Galia and Lucas (her new roomie) came to dinner, too. Lucas suggested cooking down some leeks and then adding the other plants in after the leek flavor weakened. Galia suggested some olives in with the veggies about halfway through the cooking process and some spinach leaves at the end just to let them wilt. I thought these were all nice ideas.
Lisa had the more radical thought. She suggested some mandarin orange pieces in at the end to let them wilt just a tad and have the orange flavor invade the other plants. Now this really intrigues me.
I think I'm going to make a slightly different alfredo sauce later this week and try Galia and Lisa's suggestions in two separate batches - one with all and one without the oranges. I feel much more comfortable with Galia's suggestions (more certain what they taste like, I mean), but mostly I want to know exactly how different the oranges make it so I can gauge if I like it and if I want more or less.
I think I want to cook the leeks down separately and just see what leeks are like. Apparently they should be a strong oniony flavor, which is great, but I've never cooked with them so I want to eat them alone a few times to get an idea.
I haven't really messed with new spices - I stick to the cayenne, black pepper, salt, garlic powder, lemon pepper, etc standards - but I did recently mess about with some cinnamon and apples in an interesting scalloped potatos concoction.
Basically I did 4 essential layers:
Butter, milk, potato, flower, salt and pepper, garlic powder (not much), cayenne (not much), strips of maple-brown sugar ham, mixed white cheese.
apple, cinnamon, tiny amount of sugar, flower, mixed white cheese.
zucchini, flower, salt and pepper, garlic powder (not much), cayenne (not much), strips of maple-brown sugar ham, mixed white cheese.
potato, flower, salt and pepper, garlic powder (not much), cayenne (not much), butter, mixed white cheese.
I feel like I should have put a special spice to go with the zucchini, but I wasn't sure where to go there. I was afraid to clash with my cheese/sweet/starchy game I was already playing.
Both the above dishes were quite good, but not exactly where I am going. I'm getting closer, but I think I'm probably a year away from really figuring it out.
My mom is always fascinated by the weird combinations I make and has urged me to start a database with the actual measurements and cooking times so she can try this stuff out.
All thoughts/comments are MORE than welcome.