Yesterday, I banged the drum for playing with your food and above is my proof of why that is a virtuous kitchen activity. You are looking at a creamy tomato pasta with chorizo, black olives, cilantro, sour cream and candied jalapenos. …And scene.
No. It doesn’t really end there, although since we are two days away from Thanksgiving, I will keep this short and sweet.
If no one ever played with their food there would be no such things as Buffalo wings, nachos, baked potatoes, lentil soup, pickles, jam or olives (among other things.) Seriously. Have you ever tasted an unbrined olive? Big, fat, alum-laden ew. The point is, someone did it.
Someone has to do it.
You don’t have to go whole hog and start developing recipes from the ground up. Just tinker. Substitute one herb for another, try shallots instead of onions or vice versa, use Greek yogurt in place of sour cream… Look at what’s similar. What makes it similar? Is it texture, flavour, smell? Think of cooking as a puzzle where you’re fitting different things together in the best possible way. But here’s where it’s better than a puzzle. A puzzle can only be put together in one way. Foods have a nearly limitless number of combinations. Isn’t that a great thought? There is a perfect dish out there for everyone. It’s just up to us to find it!
This dish was borne of playing with the dish I posted yesterday. If you make them both you’ll see that while they are two dishes that use the same method and have textural similarities, that they are two completely different meals!
… Now before I share this with you and scoot off to make pies and whatnot I want to lay a little homegrown truth on you. I appreciate each and every one of you who visits here on a daily, weekly, monthly, yearly basis. Your presence and feedback makes Foodie With Family such a rewarding project for me that I can’t imagine what I’d do without you all. For each of you, I am grateful. Thank you for making this so fun for me. May your Thanksgiving Day be as wonderful as you hope!