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Sometimes, As much as I love cooking, the inspiration isn’t there, so I go snooping around other blogs to see what is up.
I was reading a post in cook sister about traditional food combinations and why they work, as apposed to wacky ‘new-and-excited-in-the-kitchen’ combinations that just don’t work (that’s why the are never used…)
I had to laugh at this, and the examples that she brought like shrimp in caramel…because that immediately conjured up an image of my better half (in some circumstances) doing his thing in the kitchen, which, granted, doesn’t happen often.
When we met - I cooked a bit, and he would cook on the Internet - as in threaten to cook, spend hours cruising the net for a recipe, and ending up ordering in or asking me whats for dinner…
Every now and then, though, he get an itch and dives into the kitchen to cook something or other.
He will try the strangest combinations - pretty much just throw in anything he can see (its always either a stir fry or an omelet) Sometimes its bearable, and sometimes it absolutely not edible, but very very rarely it works extremely well.
But because of the method - there is no knowing what it was that he threw in…All in all its like instillation art - A one time experience.
I think his best discovery to date though is that kohlrabi tastes great cooked.
I like trying new combinations, mainly in salads, and mostly because fruit and vegetables are so colorful, it seems a shame not to take advantage of it and make a feast for the eyes as well as the palate.
My family and Friends have come to expect unexpected salads.
For example
Lettuce, red pepper, cucumbers, crushed walnuts, and oranges in a simple vinaigrette sauce. The color combination is such a joy to look at there is no way it is going to taste bad.
Another one that works really well is lettuce, walnuts and pomegranate seeds…(although we all know that lettuce really goes well with everything so its not such a surprise that these combine beautifully.)
Anyway Jeanne from Cook sister wrote her post initially because she had a great recipe for Leg of Lamb in Coffee. I am going to print it up and try it out.
You should go and check it out yourself.
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I love trying new combinations, or at least new-to-me combinations. I recently was very insulted by some cookbooks I read that insisted that home cooks should just do what they are told and not try new combinations, because “unrestrained creativity” is bad. Just because, say, fish and cheese taste bad together to one guy living in Florence, I’m not supposed to make shrimp and feta in Braintree? Sorry, I’m not buying it.
Sorry for commenting again - I just remembered a very strange combination that worked. I was in the line at Whole Foods and I saw a bacon chocolate bar. Really, no joke. I kind of skeeved at it and was laughing at the concept with another woman in line when the cashier admitted, “Actually, I tried it and it’s really good.” Which made me pause. After all, bacon tastes good (if you’re into it) and chocolate tastes good… It still sounded iffy to me, but I picked up a bar and sprung it on unsuspecting dinner party guests. Much to my intense surprise, Chris the cashier was right. The bacon really seemed to enhance the chocolate, giving it a certain snappiness that it usually doesn’t carry.
Now that doesn’t seem such a strange combo to me - sweet and salty go quite well together. I grew up watching my parents and their guests having peanuts and raisins with there drinks…
perfect combination.