Allowing your mind to get fixed on and passively wander around an idea can deliver satisfying results.
Recently I have been thinking a lot about a popular dish at my favorite neighborhood Italian restaurant. It is pasta in a mushroom cream sauce, something I wanted try at home, so I thought about “reverse engineering” the sauce recipe. I started with some presumptions — cream and balsamic vinegar — then went from there.
And I didn’t have to go very far.
What does a good cream sauce need? It occurred to me that there might not be much more than cream, cheese, and — the “secret” ingredient — balsamic vinegar.
I stirred constantly until the cheese had melted. Then found some of my best balsamic vinegar and started to add it to the sauce. When I had the perfect flavor, I stopped with the vinegar. The result is an amazingly simple and outstanding sauce!
Some smart alec might point out that all I have done is “discover” Alfredo sauce, which I suppose is mostly correct, but my point here is that sometimes simple things present themselves…with time…easily. And the act of discovery can be delicious.
Next I will try to discover Bolognese! Stay tuned.
- Staff Survey Results: Our Top 10 of 2012 (formaggiokitchen.com)
- Balsamic vinegar added to pasta dishes lowers blood sugar and helps you lose weight faster (naturalremediesblog.net)
- Slow Cooker Chicken With Balsamic & Tomatoes (redtri.com)
- Cream of Mushroom Soup – Vegan Recipe (spicesandspackle.com)
- GauchoGourmet caters to SA’s top chefs (mysanantonio.com)
- White Balsamic Pork Chops with Roasted Potatoes and Peas (giangiskitchen.com)