Jelly Pasta

  • August 21, 2013 7:35 PM
    Message # 1371444
    Anonymous
    I made cold sesame noodles last night, they're a classic Chinese dish that happens to be gluten, dairy and sugar free: "The spaghetti smells like peanut butter" said Picky Princess, age 3. "Very good that you could smell that peanut butter because there is peanut butter in the noodles. You like peanut butter and you like noodles, so you'll like this, try it!"
    "But I like the jelly in peanut butter and jelly, can I have jelly noodles?"

    As I was thinking about a reasonable reply, I realized that her logic made total sense. Why not? What's the difference? Peanut Butter Noodles, Jelly Noodles... yuck!
    "No" I told her. hummm no elaborate explanation necessary for a 3 year old, maybe the idea didn't appeal to her as she thought about it either.

    I came to realize that there are thin rules in culinary execution, (does sweet noodles fall into one?) and that bending those rules have been the basis of all my original recipe successes. Most of my original recipe ideas have been met with 'don't do it' by my assistants and friends that cook. They are then shocked and amazed at the delicious results, a fact that makes me gloat.

    Why isn't Jelly and Pasta appealing to me? It could be a texture problem, I have Jalapeno Jelly that I picked up at a farmer's market that I haven't been inspired to use yet. I think I'll file that one in the back of my mind. Maybe add that Jalapeno Jelly to gluten free corn pasta, maybe add a creamed avocado sauce and top it with the Jelly. Maybe add some chicken or shrimp.

    Classic Thai cuisine combines sweet sauces with noodles in Mee Krop maybe it works because it includes frying the noodles, adding bean sprouts and dried shrimp, adding some heat with chili peppers, some salt with fish sauce. Yes, a delicate balance of flavor profiles and textures.

    Today I executed a fried banana base for a shrimp in hot sauce dish. Used my Hercajun spice on it. I did three different versions of the bananas, narrowed it down to two that worked, one sweeter than the other, both crisp and I threw out my amaranth flour. I've decided that it's just too medicinal a flavor and aroma to bother with any more. There are a lot more gluten free flours that work with non-dairy milks now that add a rich flavor to what I'm cooking. So good bye amaranth! I haven't like one thing that I've done with it.

    Look for that fried banana and shrimp recipe on the Hercajun page of the website as soon as it's perfect. Jelly Noodles to come, especially because she did try the Cold Sesame Noodles, she told me that the chicken in peanut butter wasn't a good idea. She's picky but as long as she's willing to taste things her palate will be developed beyond food that comes through a window in a box.

    Do we ever get over our expectations of what should and should not be eaten? How long did it take for Sushi (raw fish!!!) to be widely accepted outside of Japan? And does Escargot prove that we will eat just about anything drenched in enough butter and garlic?

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