Well, not so much in life.
Perhaps in the kitchen.
Actually, I think my friends would probably tell you that I am quite bossy in the kitchen and a bit of a control freak. My students would probably tell you the same.
But with a recipe, I kind of look at it as a jumping off point: a source of inspiration for some culinary play. Last summer my friend and I were trying to be "good" about what we ate, and, as a result, I was trolling the interweb searching for healthy recipes with substance. I found a FABU recipe for Hoisin Chicken with Cucumber Salad.
I have since used this marinade for pork and sauce for grilled salmon, but I am constantly playing around with the ingredients: using less garlic, adding Dijon mustard, using Thai chili paste instead of jalapeños, adding a ton of cilantro, using red wine vinegar. You get the idea. And it would always come out really tasty, but I would usually have a goodly bit left over (about 1/4 cup).
What to do with this extra deliciousness?
I know! Add two additional teaspoons of rice wine vinegar and whisk in some olive oil and *VI-OH-LAY* you have a tasty vinaigrette perfect for hardy, bitter, greens.
|Bitter radicchio, radishes, and spicy wasabi peas play famously off the sweetness of this plumby vinaigrette!|