Add some spice in your life...Creatively Make Something Your Own

So as far as cooking is concerned, it's not about how well someone can follow a recipe, it' really how well you use the recipe as a guide to make the dish reflect who you are and what you want to express to other people...this concept is common throughout the creative art world - you take a technique and then add your personal touch...you mix and match the best of what you like from a couple of different dances and turn the mix into your own unique dance style...you combine different types of music - classical and techno for example - come up with your own brand of music...the same rings true in cooking...as my mother used to say, you use "a recipe" as a guide and then you add your own personal touches to make it your own...so here's an example:

From my cookbook, "Mediterranean Food of the Sun", the "Bananas with Lime and Cardamom Sauce" recipe calls for limes, butter, a strange foreign sugar...and since I'm a health conscious kind of guy, I replace the butter for Almond Oil, the strange foreign sugar with Palm Sugar that helps keep your blood sugar levels low, and continue to use limes or lemons...But here's where I put my spin on it: I add cinnamon to the mix to also aid in lowering blood sugar levels and a another layer of flavor, and then I want to add another fruit to the mix, so I diced some pears to add contrast in flavors and textures with the bananas, and then for another layer of contrast, as Emeril Legasse puts it, "I kicked it up a notch" by adding a dash of cayenne pepper which leaves a very mild heat on your palette that makes you want to crave for some vanilla gelato!!!!...

And what do you have???...a completely different dish from the cookbook that is similar but now is completely my own because i used the recipe as a guide and put my own personal creative touches to express who I am and what I want to impart on whomever I'm going to serve it to...

So here's my recipe as adapted from the cookbook I am using for you to try and enjoy:

"Be Great, Bananas with Lemon and Cardamom Sauce

• 6 small bananas - sliced lengthwise and in halved (now you have 24 pieces)
• 1 Pear - cored and diced into 1/4" pieces
  
• 4 Tbsp of Almond Oil Extract
• 1 tsp cardamom-powder
• 2 Tbsp cinnamon
• 1/4 tsp cayenne pepper
• 1/2 cup flaked/ slivered almonds
• Half a Large lemon, to zest and one 6-inch peel for garnish
• 1/4 cup Palm Sugar or Low GI sugar substitute
• 2 Tbsp Dark Rum

-In a saute pan, add half the almond oil and bananas and saute until golden brown. Make sure you leave them alone to allow the sugars in the bananas to carmelize and give you a crust...As Tyler Florence says, color means flavor...Add half the cinnamon and distribute evenly throughout the bananas. Once golden, remove and place in a heatproof dish.

-Use the same pan and add the remaining Almond oil and almonds and cardamom until almonds are golden-pay attention because the almonds will brown fast and will burn on you if you're not watching them.

-Once their brown, add the palm sugar and lemon juice and lemon zest and allow the sugar to carmelize...reduce the heat, and add remaining cinnamon and cayenne pepper and continue to stir to incorporate.

-Take the pan off the stove and add the rum (you must do this to avoid uncontrolled flame outs), continue to stir...add the diced pears and cooked bananas and turn off the heat and fold the fruit into the sauce, careful not to break the bananas.

-Return all of the mixture to the heatproof dish...take the lemon peel, and twist and garnish...serve with vanilla ice cream/ gelato.

this should serve 6 people

Be Great, One Meal at a Time!