Quote:
Originally Posted by beppe
I scorched the mushrooms, but with the cream in I just let it barely bubble.
Yes, the apple vinegar. Absolutely. Or a drop of lemon juice. If it had not been for the little one I would have added some chili to the dukkah also. It missed that something more, and the garlic of course.
|
Mmm.... Creamed mushroom!
Quote:
Originally Posted by beppe
It is so interesting how us Southeners perceive the cream as very fat, and not the olive oil that is so more greasy. Food is, in large percentage, the prejudiced perception of it. You should have seen the faces of my daughter when she had her first dukkah mushroom. From prudent suspicion, to reassurance, to surprise, to sheer enjoyment.
|
And up here I have to be careful with the amount of oil I add to food made for for guests, they think it greasy and "oily" - while full fat cream sauce pass unnoticed.
It's a good thing that your daughter learns to appreciate a variety of flavours, but there must be other factors at play with regards what food we eat as children and thus also as adults. I think the main thing is to instill the value that variety is good - the rest is up to personality. I had healthy but very bland food at home - I prefer much more complex and intense flavours.