Intuition in the kitchen is a good thing. It helps you know when to pull something out of the oven, when to stop salting, when to go out on a limb and throw in a random ingredient that brings a dish from ordinary to proposition-inducing. Part of the joy in developing one's kitchen (and bedroom) intuition is the adventure experimentation brings. With practice, there comes a culinary confidence that opens up a whole new world of possibilities when approaching a recipe. This week's recipe came from that intuitive place - drawing upon inspiration from my garden, a ballerina, and my fondness for putting whipped cream on everything.
Showing posts with label syrup. Show all posts
Showing posts with label syrup. Show all posts
Wednesday, 2 May 2012
Rhubarb & Orange Fool in Meringue Nests
Intuition in the kitchen is a good thing. It helps you know when to pull something out of the oven, when to stop salting, when to go out on a limb and throw in a random ingredient that brings a dish from ordinary to proposition-inducing. Part of the joy in developing one's kitchen (and bedroom) intuition is the adventure experimentation brings. With practice, there comes a culinary confidence that opens up a whole new world of possibilities when approaching a recipe. This week's recipe came from that intuitive place - drawing upon inspiration from my garden, a ballerina, and my fondness for putting whipped cream on everything.
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