Friday, August 20, 2010

Happenstantial Fusion and other Gastronomic Explorations

Alex and I have been creating some sautéed creations that start out as a method to use up what's about to go bad in our fridge, only to realize later what a fantastically unusual fusion of cuisines we've created. It all started a few nights ago with pork stir-fry meat, then onions, garlic and carrots. I believe some peppers and summer squash, some broccoli, a tomato, and a phenomenal eggplant all went in too. We finished it with soy sauce, fish sauce, and tossed it with quinoa and Firefly Kitchen's kim-chee. Let's call it "Chinese-Korean-Brazilian cuisine with French Technique". Then there was last night's meal that began with fried potatoes and onions and evolved to contain summer squash, tomatoes, cabbage, and green beans. I cooked up some hot Italian sausages to put on the side and Alex brought out the sauerkraut... after one bite, I realize this would taste best mixed together, creating a French-Italian-German cuisine. This is also the beginning of what may be an obsession with combining spicy and fermented foods, they're just so exciting together!

On another note, I was craving grilled cheese and tomato soup the other day, but it was way too hot out, so instead I whipped up some gazpacho and made grilled cheese sandwiches with Golden Glen Creamery's Queso Con Salsa cheese. Just to make it a well-rounded meal I fried up some Stokesberry Farms sweet Italian chicken sausages also. Here's a picture of our perfect summer dinner out on the balcony:

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