Great ingredient combos
- don giovanni Mar 11, 2007 09:07 PM
Anyone ever get temporarily obsessed with a great combination of ingredients and put it in every dish you can for about a week (or longer)?
Most recent examples from my kitchen:
*Holy Trinity (bell peppers, onions, celery)
*Burgundy mustard, Oregon white truffles (Oregon, just 'cause they're easier to get than Italian) and tarragon
Phoenix grocery chain called AJ's Fine Foods (doesn't help you much in Fresno!) has them in little containers for $250/lb. Many of them are not very good, but if I get in there when they've just re-stocked, I can find a good package. The good are off white and firm...the bad are rubbery and almost black. I don't know where AJ's gets them (but obviously, Oregon lol).
As for the quality, I'm really not an expert on truffles, but they taste good to me; admittedly, they are not as good as the ones from Europe that I've had, but they are still a nice ingredient.
There is an Oregon Truffle Festival (I think annually), but I've never made it. I bet you could meet good suppliers and buy some good product there. I'll have to plan a trip around this soon, I think (grew up in Oregon, so I visit frequently).
Light Brown Sugar
Marinate everything with this combo. Fish, chicken, beef - haven't tried pork.
BTW, this is the combination for bulgogi. I vary the amounts of each ingredient depending what I'm in the mood for but, basically these five ingredients.
Spinach and feta. Or chard and feta. I've definitely had whole weeks where I was doing one of the two every which way. Spanikopita, in puff pastry pockets, as filling for stuffed peppers, with pasta, with chicken, in a sandwich (especially with some tomato or some proscuitto) in a frittata...anyone have any other ideas?