Contrast

Discussion in 'Food & Cooking' started by hdot, May 9, 2006.

  1. hdot

    hdot

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    Hi, I am creating a menu based on contrast (i.e. hot vs cold, spicy vs sweet, exotic vs familiar, big vs small. etc) and i need one more dish. it can be texture, taste, conceptual, anything really. i was wondering what you guys thought of when you thought of contrast in a dish. thanks a bunch!
     
  2. suzanne

    suzanne

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    Love the idea!! You are a woman (man?) after my own heart. :lips: I especially like to take one basic ingredient and prepare it in two contrasting textures, such as a cream of asparagus soup garnished with crisp-tender bits of asparagus.

    What do you already have on the menu?
     
  3. chrose

    chrose

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    I love this game and have always tried to play off each other when the situation warrents it. But Suzanne is right, what do you have on the menu already? Don't want to repeat what you have already done.
     
  4. hdot

    hdot

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    so far ive got

    Blood Orange, Endive, Avocado, Blue Cheese and Candied Walnut Salad
    with a Maple Chipotle Vinaigrette

    Pork Chop with Horseradish Sauce, Roasted Sweet Potato Purèe,
    Red Beets and Watercress

    Mango Fried Ice Cream Dusted in Cayenne Pepper
    with a Spicy Mango Chutney
     
  5. crazytatt

    crazytatt

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    I love a mind/conceptual experience.

    Hot apple pie shooters with a quinellette of vanillia iced cream.

    Wattermelon gazpacho, with habenero jelly

    Clearified gazpacho...with a drizzle of vodka, and key lime zest

    Coconut Curry Sorbet with fafir broth (great intermitzo or amuse gal)

    Cedar smoked salmon with applewood bacon, and granny smith apple gastrique

    Lemon And Thyme ( or tarragon too) sorbet, with cayanne

    Red beet Sorbet with dark chocalate/zinfandel redux

    Just some example of some things I like to do...PM me for procedures if you're interesed.
     
  6. suzanne

    suzanne

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    Here you've got soft/crunchy, sharp/bitter/sweet, and lots of color.

    Here you've got sharp/sweet, and lots of color.

    Here you've got soft/crunchy, spicy/sweet, and hot/cold.

    It all looks delicious to me. :lips: But I would worry just a little about palate fatigue setting in, so if you do want one more course, how about a fairly simple fish between the salad and the pork, maybe a relatively bland fillet of sole with a sweet/sour gastrique (I love crazyTATT's ideas!)?