Makes your taste buds go "WOW!!"

What was the last meal you ate, any particular dish;
and thought to yourself,
“WOW, I need that recipe now!”

What was it about it that made it so unforgettable?
So desirable that you have found yourself wishing hours since you tasted the last bite that you could have another?
Can you recall the nerve that this taste experience touched?
The last time this happened for me was at a meal which I cooked with my father for a family gathering.
On the menu was Lamb and Lentil Stew, it was accompanied by freshly baked, warm from the oven, Calamata Olive Bread, and had been preceded by two antipasto platters; one of crudités and humus and one of thin slices of smoked marlin on cream crackers that were spread with cream cheese, topped with a dash of finely chopped chives. The antipasto was served with your choice of wine, red or white from Argentina, Red Stripe beer, orange or cherry juice or coconut water.
It isn’t only the food that makes a meal memorable, there is also the atmosphere that has been created and the style in which the meal is served and of course the company present. This particular meal was served Buffet style and the music in the background was lively but not so loud as to hinder conversation amongst those gathered to partake of the meal and each others company.
Everyone was seated family style in a large area around several small tables and also at an outside bar under the shade of an Ackee tree; and the hosts were not so harassed by the complexity of the menu as not to be able to partake in the many discussions that were being held while effortlessly attending to the varied needs of their guests.
I shudder to think of the consequences had the hosts decided to complicate matters and make this particular gathering one where the meal was served plated and the atmosphere made stuffy, rather than invitingly casual and friendly. It was enough that the dessert, Chocolate mousse was served in individual ramekin, all made and refrigerated from the night before. To serve, they are topped with a dollop of whipped cream and a strawberry, left whole and fanned for effect.

The company was appreciative of being fed, and lauded the humble efforts of the chefs most appropriately; but they where not so wowed by the splendor or the company that they did not engage in creative and constructive criticism of the meal itself and the manner in which it had been served.

Copyright - Alison West 2009

Berry Good

How do you know a really good Strawberry, Raspberry? Blueberry or Blackberry?
One that needs no adorning with anything? No sticky, sickly sweet syrup- or jam, to hide and not enhance it's delicate almost imperceptible flavour?
Slice the strawberries in quarters, and put in a bowl with the whole blueberries and blackberries, some pitted black cherries and even sliced fresh apricots if you like, add a dash of granulated or powdered sugar, some lightly whipped heavy cream, a few tablespoons of sour cream of plain yogurt, stir together and then stir in a handful of some chopped fresh black mint, or lemon mint, a few zests of lemon of lime rind and the juice of 1/4 of a lemon.
Serve this creation in pre-chilled bowls, and add a dash of Angostura bitters to create a cadre of the unknown. For an added crunch factor, a handful of some lightly toasted and coarsely chopped macadamia nuts, almonds or hazelnuts often hit the spot.
Perfect at the end of a summer back yard barbecue, or on a late, lazy afternoon in the failing dusk light of sunset, paired with a glass of slightly chilled Chardonnay wine.

Copyright - Alison West 2009

Spiceology

Cinnamon, cardamom, cumin, caraway; licorice, juniper, ginger and coriander.
Exotic spices intoxicate the scenes in a way that is incomparable.
Sweet potatoes never tasted so good as when they're diced and paired with rich sweet cream butter, brown sugar, a dusting of cinnamon powder , a dash of fresh grated nutmeg, and a splash of orange juice with a slight grating of orange zest and roasted until golden brown. It's so good that it can be a meal by itself, what would it be without the spices?
If your home made vanilla ice cream isn't "making the grade", just not "hitting the mark", change its latitude completely and add an infusion of lavender blossoms or jasmine tea leaves ; you might like to try green tea too, or ginger syrup.... the possibilities are endless once you get thinking about it.
Perhaps you're tired of the boring you to tears pan fried green tomatoes or Irish potatoes, add some cardamom pods, or fennel seeds to the oil you fry them in ,and feel your taste buds tingle with appreciation for the difference.
If you've never tried green plantains sliced thinly and fried in chili oil... be my guest... it just might be the missing accompaniment in many of your meals.
Why should additions be confined to spices?; using an unusual or unexpected ingredient in an otherwise ordinary everyday menu item makes life and culinary endeavors that much more interesting and exciting, both for the chef, and for those who partake of the creations.
For instance, let's say you're crazy for the taste of salt water taffy or that you would walk to the end of the world for a piece of a bourbon pecan praline,the next time you make a cake or some butter cream frosting for the cake... chop it up and throw it in to the batter, just for kicks.
The next time you make a pot of creamy pollenta add a handful of fresh chopped marjoram to it and marvel at the difference, or put some just just picked sage in the seasoned rice. Put some peppermint leaves in your cup before you pour in your morning coffee... and really open your eyes.
The use of spices in the creation of food changes the mundane into the unforgettable.
Add some edible flowers to the Caesar salad or some orange segments to the gazpacho.
Dare to be different, challenge the normal, put your own spin on the traditional and find yourself transported to a culinary world where no flavour combination is unquestionable and experimentation becomes a way of life in your kitchen.
Sliced plums in the chicken salad, basil mayonnaise for the pressed Monte Cristo sandwiches, a lime chili pepper sorbet?? why not??
I could go on and on forever about the merits of exploration and experimentation in the world of food; but don't take my word for how fabulous it can be... set sail into the world of the unknown let me know what you find.

Copyright - Alison West 2009

Summer Seduction

On hot, muggy, unbearably sweltering and sometimes seductive ( depending on the company) summer evenings, just after twilight... I like to relax with a pitcher of Ginger-Lemon Iced Tea, a long glass full of ice cubes, and a bowl of some spicy/sweet Cajun Honey Buttered Popcorn.
I sit in the chaise lounge on my back patio, with my dog and and equally seductive novel.
I sip and read, stretch, and munch, lay there and admire the fading light, listening for the sweet hum of the chirping crickets that will soon invade the yard.
Don't be like me and get so absorbed in the novel you forget about the tea and the popcorn, for maximum pleasure, the tea must be enjoyed ice cold, and the popcorn should till be pleasantly warm as the kernels hit your tongue right after a sip of the ice cold tea.
In fact I would recommend that this repast is best enjoyed without the book or even the dog, these are my preferences, they may not be yours. Find a comfortable chair, chaise lounge, stoop... and sit with a glass of the tea chilling your burning hands, close your eyes, savour the taste, take a bite of popcorn, and think about your very first kiss.

Copyright - Alison West 2009