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unusual combinations....

post #1 of 21
Thread Starter 
Started making miso aioli and had some ginger chicken breasts, beets and baby greens...oh man, who would think beets and miso? not a combo that comes to mind. Anyway it's a super combo.

Anyone else discovering unlikely combinations?
cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 21
Depending on the Miso( red or white), I think that they would probably be a wonderful combo. The red miso being sweeter with a nicely fermented earthy note and they dirty flavors of a roasted red beet would seem to almost be natural.

I used to make a White Chocolate Gorgonzola cream to go with Full Glace over grilled cuts of meat. The first time I made it ppl looked at me like I had a 2nd head but it was VERY tasty on a steak.

For an unusual dressing try a white miso balsamic viniagrette.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #3 of 21
What's unusual to one person may seem pedantic to others. I've only become a foodie within the past couple of years and I'm learning to take chances and I have even ventured into creating my own recipes using ingredients that I know will work. These combinations are well known, but are new to me so in a sense I'm discovering and falling in love with them now. (Jealous?)

figs and prosciutto
pears and blue cheese

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 21
Thread Starter 
fun.....
I've got blue cheese mascarpone tartlets with fig jam and toasted pecan garnish, figs with piped with chevre and wrapped in proscuitto on a wedding menu....
morel arincini too....
was goofing off with kafta and made some weird variations with toasted nuts and citrus honey, as well as just dousing it with butter and using the baked crisped shell as a base for seafood....it's probably a staple in Greece, but novel here.
cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 21
shroom, what a great idea for a topic. I'm rather brain dead at the moment but I do have a couple. I just have to clear the cob webs so to speak. Maybe later I can add some.

Koukou, that pear and Bleu cheese things makes a great tart with some carmalized vidallia onions as well as the fig and proscuitto, as shroom mentioned, goes well with some Chevre only I add coated with toasted pistachios and a balsamic reduction as well
post #6 of 21
Please post the recipes for blue cheese mascarpone tartlets with fig jam, and the blue cheese and pear tart!!!

I don't know what arancini is, or kafta. What's this about a staple in greece?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 21
Thread Starter 
bitesize tart shell, 1 part blue chevre or just blue cheese to 3 parts mascarpone....the blue chevre I use is pretty potent/pungent....mix, pipe into a tiny tart shell, top with tiny dollup of fig jam and a toasted little pecan half standing on it's side. Was a hit at the James Beard picnic 2008, I did assorted passed hors deuvres for my contribution.

kafta is shredded fillo dough typically used to make sweet desserts.....it's not unusual to find kafta desserts next to baklava in the states.
cooking with all your senses.....
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cooking with all your senses.....
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post #8 of 21
Don't be mad, but i don't know how to make a tart shell :cry:. So it's something that is assembled, not baked? I can't wait to try it. A tart shell is not the same thing as the pre made pie crusts, correct?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 21
Thread Starter 
try fillo cups, you can buy them frozen or make them with butter, fillo sheets and nut meal or bread crumbs in a tiny muffin cup.
Crispy, plain flavored so the creamy blue goo will shine.

I don't get mad when someone asks a question, it's those that don't ask questions and I find out later they've got no clue as to what I was talking about that tick me off
cooking with all your senses.....
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cooking with all your senses.....
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post #10 of 21
Here here!
I tell my staff all the time:
There are no such things as stupid questions.
Those are the easiest to answer though.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #11 of 21
I like to wrap a couple of rashers of bacon around a banana then grill until the bacon is crisp and the banana is soft. Put in a hot dog roll and you have a heavenly mouthful!
post #12 of 21
Thread Starter 
Elvis Presley's fav sandwich was PB, banana and a slew of cooked bacon.....then grill it. Amazing he didn't die of a heart attack....

I've got some cool banana cookbooklets from the 1940s that have ways to use bananas that would astound most....bananas in meatloaf:crazy:
cooking with all your senses.....
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cooking with all your senses.....
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post #13 of 21
Peanut butter and mircle whip sand.
post #14 of 21
Thread Starter 
oh ugh.....miracle whip is not something you sit on a fence with....
cooking with all your senses.....
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cooking with all your senses.....
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post #15 of 21
there is a story of Elvis waking his pilot at 3 AM on a Sunday or Monday morning, having him prep the plane to take him to Denver so he could have his favorite sandwich which was a loaf of bread with the center taken out, filled with PB, Crsipy Bacon, Bananas and Mayo. He woke the restaurant owners, had them meet him there, got his breakfast and flew home. That is sick but it is dedication....
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #16 of 21
LOL..My older brother just loved them...I, on the other hand never developed a tatse for them.
post #17 of 21
chocolate bacon
post #18 of 21
Thread Starter 
love chocolate bacon.....it's da bomb!
cooking with all your senses.....
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cooking with all your senses.....
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post #19 of 21

Jamaican Curry (top) and Kimchee Chicken Thighs ready for the smoker

 

Kimchee on the L, Jamican Curry on the R off the smoker

 

 

My latest experiment, Yellow Rice and Jamaican Curry Smoked Chicken Baked Arancini

served with Curry-wurst, Cilantro Lime Creme Fraiche and Roasted Butternut Squash Alfredo

 

Love arancini but wanted something more protein substantial and lighter.

 

Used almost equal parts of chicken to yellow rice, Jalapeno jack, a dusting of rice flour and chicken stock packed tightly into a mini muffin pan @400 for about 15 mins.

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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post #20 of 21

This is unusual and super-delicious: Eggplant tempura and honey.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #21 of 21

I was at the Prue Leith chefs academy in Pretoria,South Africa the other day and we made prune stuffed gnocchi with a gorgonzola sauce,it sounds strange but it was fantastic!!

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