As I said when I was talking about the recent mac and cheese that I made, I can’t help myself from doctoring recipes. When it came to Ina’s recipe I had to sprinkle a couple shakes of red pepper flakes into the cheese sauce before mixing everything together. There’s just something about crushed red pepper that I love. I find myself adding it to just about everything these days. It just makes food taste better while giving it a subtle little kick of heat. I love it.
I can’t make a sauce for pasta without shaking a bottle of crushed red pepper over the pot. I just love the flavor that it adds, giving a subtle amount of heat to whatever it touches. It’s a classic accompaniment to pizza, and I love it on any slice of piping hot ‘za.
It’s a fairly versatile spice. I really like it on vegetables too. I think it can make a side vegetable really pop and come to life, and it’s so easy. Bored with your zucchini? sprinkle some red pepper flakes on it while you saute it. I’ve already talked about how I like it with my broccoli, but it can really be sprinkled on anything: green beans, asparagus, etc, etc, etc.
Are there any foods that you think make everything else better? I know I love adding avocado to just about anything too. It adds a rich and creamy flavor to pasta dishes, and can improve any salad or sandwich. What are your go-to flavor enhancers?
Clacked by Bob Degon
on Jun 19, 2009 @ 10:00 EST5EDT
I prefer cayenne to crushed red pepper flakes on almost every occasion. It offers more heat, but also more flavor in my opinion. I do use flakes for sauteeing veggies, but for sauces and use at the table I almost always go with cayenne. You should try it on pizza sometime! I do cayenne and fresh black pepper and it makes for a great combination of flavors.
I like the size of the pepper flakes. There’s something about getting a big flake in one bite and chomping into it, sending a little burst of flame into your mouth. You don’t get that with cayenne, but I do love cayenne.