Gosh, I’m just “pickled” pink about this meal!Desserts / July 3, 2015
While watching Chopped earlier this week, (Yes, I am a Food TV junkie,) one of the competitors went on and on about the food he meant to cook that didn’t get on the plate. He had a plan and a picture in his head of what he thought the judges needed to see from him in order to win and it didn’t work out.
“Don’t tell us about what we can’t taste.” One judge reprimanded…and then added with a grin, “There’s no need to talk about what didn’t make it because what did make it is superb.”
Take that and shove it into your convention oven! Whoa!
And so the basic rule of cooking is reinforced: Go with the flow, embrace whatever happens, then take credit for the mistake…I mean final result. I can’t tell you how many times I have jumped up and down because of a happy accident. Case in point, the deep pinkish-fuchsia color my quick pickled radishes turned into. YOU may have already discovered this, but it was a first for me. And boy did it end up becoming the crowning glory of a meal that flat out rocked.
I’m getting into this “presentation” phase with my food. Experimenting with how things look plated in an elegant way, and learning about scale and white space with food. It is a kick. Stacking, smearing, teetering…It is just FUN. And it teaches you a lot about texture and which food doesn’t go on the bottom. (Oh my!)
The other kind of accident (but not as much for me these days and I’m really getting the feel of how to take a series of flavors and spices and create a completely new taste,) is when the flavors from one dish are so perfectly paired with the whole meal you wish you could just jump on the plate and roll the food all over you it is that good.
That’s exactly what happened when I created this fan-worthy meal. See the photos below for my GRILLED PORK LOIN WITH PEAR CRANBERRY CHUTNEY, INDIAN SPICED LENTILS, POTATO/ARTICHOKE/GOAT CHEESE PANCAKES. Even the dessert caused us to swoon. I let fresh raspberries sit in a little sugar, port wine, and lemon zest then tucked them into dough and create these FRESH RASPBERRY HAND PIES. But it was the BRANDY BUTTERCREAM FROSTING that knocked us out!!!