Bling It On

Bling It On!

…with just a bit

Be a master of “culinary bling” or a “foodie fashionista” with just a touch of magic sparkle that make your meals legendary. Some edible razzle-dazzle is definitely an investment (but can go a long way), while others are as simple as a common ingredient that’s a wellplaced but delightfully unexpected twist.

Spices

Folks have been zhuzhing dishes for centuries using spices. All it takes is a wee pinch of “the good stuff” to transform a dish from simple to spectacular.

Saffron

“Threads” from the saffron crocus provide the unmistakable, complex, yet nuanced flavor and yellow color in dishes. Choose whole threads and you’ll avoid additives sometimes used in the powder. Stretch what you’ve got by letting it “bloom” in warm water or stock before adding to baked goods, rice and stews. baked goods, rice and stews.

Saffron

Vanilla Bean

Add some je ne sais quoi to your sweet homemade goodies with the real thing. Use the seeds in spreadable/pourable goodies like sauces, melted butter and whipped cream. Repurpose that bean! (1) scrape out/use the seeds, and then (2) add the pod to the sugar jar (or vodka!) to infuse with flavor.

Of a Certain Age

Aged Balsamic Vinegar

Aged balsamic vinegar

Fabulous to drizzle on risotto and roasted veggies. The older stuff is thicker and a bit sweeter, and shouldn’t have a particularly high acid note, so it’s even an oh wow! on vanilla ice cream.

Parmigiano-Reggiano

For parmesan to be designated such, it comes from the Emilia-Romagna Lombardy region of Italy and must be aged for at least one year, though you can find wheels aged longer. The more mature the cheese, the more caramel and concentrated the flavors. Use as a cheeseboard cheese, rather than a pizza-topping cheese.

Lox

Do try it before you decide you don’t like it. Only cured, it can be a bit saltier than its smoked cousin. Fold a small piece on a crème fraîche-shmeared cuke slice and dill sprig for a satisfying and simple throwback app.

Lox

Dazzle on a Dime

A couple drops will do ya. A squeeze of citrus or tomato juice, or a dash of vinegar, buttermilk or wine can be just the thing to cut through rich flavors and fatty dishes. It’s amazing how culinary acid can make sweet music on your tongue…and how many times that’s JUST what your dish needs to send it into the stratosphere.

Oooh Mommy!

Move over Sweet, Sour, Salty and Bitter, Umami is here to rock the house! The savory, “meaty” flavor lends depth and harmony to flavor lends depth and harmony to anything it touches. Foods with umami include aged cheeses, seaweeds, soy foods, mushrooms, meats, garlic, tomatoes, kimchi and green tea. Looking for easy, squeezy options? At BriarPatch, you’ll find hot sauce and mustard with black trufflee, Miso Mayo (bonus points when you go with Black Garlic flavor!), fish/oyster/oyster-flavored sauces, liquid aminos and good ol’ ketchup.

Eyecatching Additions

Apicius, the 1st century Roman gourmand, said, “We eat with our eyes first.” Just like the cherry on top of the ice cream sundae, there are plenty of ways to get excitement going before even taking a bite. A trip through the Produce section features culinary bling such as microgreens and edible flowers, while in the cold flowers, while in the cold cases you’ll find caviar, fresh chèvre or pecans.

Caviar

No tabletalk about food jewelry is complete without mentioning caviar, the king of culinary bling. Add a bit to the lox app or on a blini with crème fraîche. You’ll be surprised at how much a little goes a long way.