I create meals that I would want to eat.
All too often I will be discussing a recipe with a friend when she stops and says, “But I don’t like that.”
“Well," I respond, "Let’s find a suitable substitute.”
For this recipe, instead of running to the store to pick up all the necessary ingredients, experiment with a few substitutes. Since I cook the pork chop at a higher temperature for an extended period of time, I want a fat that will not break down. Coconut oil is the my first choice, but it can be substituted with olive oil or canola oil. Unless you lower the temperature, which you can do, avoid using butter. It will break down and burn. If you do not have pomegranate juice, you can substitute it for another tart acidic fruit such as cherry or cranberry, just make sure you use pure fruit juice without any added sugar.
Experimenting with recipes that have opposing yet complementary tastes and textures is a lot of fun. I've found that many of these recipes are flexible and forgiving - I can always adapt them to my friends' preferences and allergies.
Texture evokes nostalgia in a way that taste cannot. When I close my eyes and sip a creamy soup or dig into the crunchy breadcrumb layer on a homemade macaroni and cheese I am always transcended back into childhood.
The more depth and opposing dynamics you build into a recipe the more interesting it becomes: balance a rich element, such as cream, with an acid like lemon juice. Round out a spicy dish with a pinch of brown sugar.
Playing with complementary flavors is my artistic outlet and extends beyond the main recipe and into other components of the meal such as which wine to serve.
Tonight I am serving the 2013 Amwell Ridge Vineyard Counoise.
Counoise is a red variety traditionally grown in the Rhone region of France and often blended with other red varieties. Unionville Vineyards is one of only a handful of wineries worldwide bottling this flavorful, fruit-forward wine as a single varietal. I am in love.
The bright acidity of Counoise complements the richness of the pork loin and the pomegranate reduction. The broccoli pesto and wild rice bring out a more earthy side to the pork, balancing the white pepper notes in the Counoise. The pomegranate reduction rounds out the the fruit notes in this rare wine.
There is nothing a cook enjoys more than new and interesting ingredients, especially ones you can enjoy in a glass with friends. What are some of the new ingredients you are experimenting with in the kitchen?