I hardly ever open my liquor cabinet anymore. There was a time when everyone drank mixed drinks and cordials (you can tell how long ago that was by the usage of that word). Yeah, I know ‘cocktails’ have made a comeback but, somewhere along the line, I became a wine purist (white, red or sparkling, but no hard liquor) — and most of my guests did too. Oh, there’s the occasional scotch drinker who visits, but that’s pretty much it.
So what to do with all that inventory?
When one drinks too much, they get ‘sauced’, right?
But when one cooks with it, they get sauce!
And that’s a very good thing!
I did a Sambuca sauce once before with salmon and really enjoyed it. Time to try it again — this time with pork.
What a winning combination! I can’t adequately tell you the depth of flavor created from blending the pan juices and sambuca with the aromatic vegetables. It was quite unique – with just a hint of sweetness. I definitely recommend it.
I’m always amazed at the transformation of fennel. Fresh-tasting, crunchy and licorice-y when raw; cooked it turns into a soft, sweet and very subtle-tasting vegetable. A complete metamorphosis.
*I can never have enough of that flavor.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.