COLUMN: Clever combos give cooking a punch
Finding two complementary flavors and coming up with interesting and delicious ways to eat them together is pretty much the ultimate goal in cooking, but it can be a little scary. Have you ever tried inventing a recipe that ended up going straight into the garbage? Cooking can be a risky business.
The good news is, once you know that two foods taste great together, it’s pretty safe to get creative and come up with fun new ways to eat them. If you’re sick of eating the same things in the same old ways, over and over, here is a list of tried-and-true ideas to get you started coming up with new – and delicious – ways to eat your favorite foods.
Caramel and sea salt
This was one of the most popular flavor combinations of 2011, especially in ice cream, so you may have already tried it. If you love it, try it another way by sprinkling a pinch of sea salt on top of homemade caramels while they’re still warm, or try stirring some sea salt into your favorite caramel sauce before drizzling it over a brownie or a scoop of ice cream.
Strawberries and basil
This combination is perfect for spring, since both strawberries and basil are coming into season right now. The most common way I’ve seen these two items paired is in drinks. Adding some strawberry slices or pulp and a few fresh basil leaves to lemonade or soda is a refreshing and sophisticated treat. You can also add some finely chopped fresh basil to your strawberry yogurt for a fancy breakfast treat.
Chocolate and chili peppers
If you’re thinking this combination seems odd or gross, let me remind you that Mexican cooks have been using this combination for years in the classic Mole sauce you can get smothered on burritos and enchiladas. Another easy way to try this combo is to add a few dashes of cayenne chili pepper to your favorite brownie recipe or a mug of hot chocolate. You’ll be surprised how the kick helps bring out the chocolate flavor.
Pears and bleu cheese
The first time I tried this combination was in pasta. A simple sauce made from cream and bleu cheese was tossed with pasta and chunks of fresh pear. It was delicious. You can also top a cracker or piece of toasted bread with slices of pear and a few bleu cheese crumbles. Also, try a salad with greens, pears, toasted nuts and bleu cheese.
Lemon and rosemary
This combination is pretty classic, especially on chicken, but you can take it even farther. For example, you can add rosemary to lemon cookies or cake. You can even make rosemary lemonade. One way to add rosemary flavor without adding the needles is to infuse a syrup. You can do this by boiling equal parts water and sugar with some rosemary and letting it sit for about 30 minutes before straining the rosemary out. Then, use the syrup in lemonade, frosting or anything else lemon you can think of.
Coconut and curry
This flavor combination may seem obvious, especially if you love curry made with coconut milk. Last summer I went to an ice cream shop with a coconut curry flavored ice cream, and it was delicious. You could try adding a pinch of curry powder to a scoop of coconut ice cream, or even make it into a shake, if you want to try this tasty flavor on the sweeter side.
Peanut butter and bacon
I have to admit, I was scared when I first heard about this combination. But believe me, if you fry up some bacon nice and crispy, drain it and crumble it up, and then add it to your favorite peanut butter cookie recipe, you will swoon, and your friends will do anything for the last bite.
Balsamic vinegar and peaches
This flavor combination is one of my favorites. You can make a pizza or flatbread and layer it with sliced peaches, mozzarella cheese and chopped fresh basil. Then drizzle it with balsamic vinegar before baking it. It’s delicious. Another way to try this combination is to cook the balsamic vinegar on medium heat on the stove until it reduces (becomes a little thicker), and then add a little sugar. Then drizzle it over a piece of cake topped with fresh or cooked peach slices or a piece of peach cobbler.
– Jennelle Clark is a senior psychology major who writes the online food blog foodislikeart.blogspot.com She loves making, eating and sharing her her food. Send comments to jenn.wilson@aggiemail.usu.edu.