Sunday, December 2, 2012

Practice Makes Perfect

Well, it's been a while since I've had some time to play in the kitchen, and I wanted to try out something new tonight...something interesting. I found a recipe that called for a simple balsamic butter sauce and did a slight twist on it, using white balsamic vinegar, which has a lighter, sweeter taste. I figured this flavor would work better in this dish than a regular balsamic vinegar, adding a lemony, light taste that would pair well with the asparagus and chicken included in this dish. Unfortunately, it didn't quite work out the way I'd hoped it would. The result?—A strangely sweet pasta dish that my mother loved, my father hated, and that I'm still trying to make my mind up about. The sauce's flavor was unique, to put it nicely, but in a very very bizarre way...I kept imagining what it would be like in the form of a cookie, and you definitely don't want to be thinking about how the dinner you're eating could work just as well as a dessert.

It's disappointing when you make something for dinner and it doesn't turn out the way you'd imagined it would. It's even more disappointing when you share this meal with others and they don't enjoy it. But the thing is, it's all part of the learning process. Practice makes perfect. Trying out new recipes and new flavor combinations and experimenting with recipes are important ways to learn how to cook, learn how flavors/textures/ingredients interact with each other, and become a better cook. So, this meal wasn't my best, but it doesn't really matter. I'll just file it away in the "don't bother making again" recipe folder and move onto something else new and interesting.

Stay tuned for one or two more new recipes this week. I'm gonna play around with sweet Italian sausage and three-cheese tortellini one night, and I've got a bundle of veggies and Asian ingredients that I'm going to experiment with on another night.

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