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Food Adventure Help!

Hey everyone,
so as a food science student, I have an assignment to choose a food/ingredient that I think my peers will not be very familiar with.. I then have to prepare some type of recipe for my peers, have them taste, and examine the mystery food and then guess what they think it is. Of course, I am turning to my fellow chows for some good suggestions. I have some ideas myself, but would be interested in hearing your ideas. Feel free to supply a recipe to go along with the food if you have a good one! I am basically looking for a food that is a bit more exotic or underused that can be delicious when well prepared. Thanks!

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  1. The goat milk thread might be one to look at. Goat milk is certainly underused.

    http://chowhound.chow.com/topics/677713

    1. Burdock Root! (it was an ingredient on the FN show Chopped the other night!)

      3 Replies
      1. re: Emme

        hmm thats a new one.. what can I do with it?

          1. re: hungryabbey

            One of my favorite vegetables! It is known as gobo in Japanese. My favorite dish with it is kinpira gobo.

        1. Ooh! Celery root! I pimp this recipe every chance I get:
          http://www.epicurious.com/recipes/foo...

          1. Oh, I remember you from the steamer and bruleed rice pudding threads, how's school going?

            Anything with Star Anise:

            Star Anise "Braised" chicken breasts, adapted by me from Food & Wine

            3 1/2 cups homemade chicken stock
            2 carrots, cut diagonally into 1/2-inch slices
            6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
            6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh ginger
            4 cloves garlic, smashed, or more to taste
            1/4 cup brown sugar, preferably dark, or palm sugar
            1/4 cup good quality soy sauce
            5 whole star anise
            3 cinnamon sticks
            6 black peppercorns
            1/4 teaspoon salt
            1/4 cup dry sherry or shao xing wine
            4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

            Directions
            1.In a large saucepan, combine the broth, carrots, the 5 scallions, the smashed ginger, the garlic, brown sugar, soy sauce, star anise, cinnamon sticks, peppercorns, and salt. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.
            2.Add the sherry and chicken and bring back to a simmer over moderately low heat, covered. Turn the chicken and simmer, covered, until the chicken is just done, about 5 minutes.
            3.With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow bowls. Strain the broth and add the minced ginger and 2 tablespoons of the chopped scallion. Ladle the broth over the chicken and top with the remaining chopped scallion.

            Serve with plain boiled rice and sauteed fresh spinach with sesame oil and garlic.

            1 Reply
            1. It's probably not the right season, but for a future idea...cattail roots/aka Cossack Asparagus. It tastes like asparagus, but looks like leeks. They would NEVER guess.