Reply to How do I expand my palate?

Forum Index » Food, Cooking, and Restaurants

Reply to "How do I expand my palate?"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous]Agree with a lot of the advice here.  I have heard it called food-bridging, where you incorporate a new element into a meal you already love.

What are you top 10 favorite meals?  Tell us that and we can give ideas of ways to branch out that still feel familiar.[/quote]

I like this idea of food bridging.  So using OP's original post ..

Likes Spaghetti ... try beef lasagna with a red tomato sauce (I don't want to get shot down but try buying the Stouffer's frozen pan for families and see if you like it. Lasagna can be a lot of work.  On the other hand, it might be fun to have your children make it with you and that may really help them love it!)  Then try penne with a tomato and meat sauce, then maybe work in pesto.  Try a Minestrone soup.

Likes Chicken ... presume this means Roasted Whole Chicken ... try barbecued chicken, fried chicken, chicken tenders, chicken pot pie.  One of the quickest 'fancy' chicken dishes is Chicken Cordon Bleu.  It is a cinch to make (skinless chicken breasts pounded flat, put on a few dots of butter on the skin up side with some salt and pepper then layer a slice of regular packaged Swiss cheese slices and a slice of packaged or deli ham, roll the sucker up on the long side, use a toothpick to secure it if you think you need it, roll in an egg wash and then roll in bread crumbs or Panko, put in the greased (PAM) pan, put in the oven and cook at 350 for 30-35 minutes.  As you advance you can move to Gruyere and Prosciutto de Parma if you want but the trick is to bridge using flavors you already like.  Almost all kids will eat ham and cheese and chicken.)

Likes tacos ... try fajitas with either beef or chicken, or chili mac.  Taco salad is yummy with summer coming up.

I think there are lots of ways you can expand your palate and that of your children by using this bridging technique.  Honestly, for cooking recipes, I would go back to basics with something like the Joy of Cooking and not the fancier stuff because those flavor combinations in today's cookbooks might not match where you are taste-wise right now.  As you expand, look at Ina Garten who has a good down-home flavor, is very easy to follow and her recipes are fool-proof so you will end up with a great product every time![/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics