It’s An Ingredient, Not a Snack
Unless you are lactose intolerant, I think we can all agree butter is a pretty great thing. Not only can it be argued that it is better for you than margarine, but it enhances most anything you add it to. Mashed potatoes need butter. Hot biscuits need butter. But as great as butter is, most people do not get a bowl of it and eat it like ice cream when watching a movie. There are so many ingredients that are misunderstood, because so many people believe they are just too gross to eat as a stand-alone food.
Take capers for instance. Capers are the unopened buds of a bush found in the Mediterranean that are picked and pickled. My wife made the mistake of introducing herself to them by eating a small handful of them by themselves. Now, convinced that she hates them, she will not even try them in any dish I make them in. These little buds are not a snack food, but are desperately seeking a dish or sauce they can enhance.
Anchovies seem to have the reputation as the food everyone loves to hate. Anchovies are tiny salt water fish that are gutted, salted, and aged, then packed in oil jars or tins. They have a strong flavor that almost no one would munch by the handful, but as an ingredient, when used correctly, can enhance many dishes loved all over the world. Anchovies are used to create Worcestershire sauce, and if you do not use them to make Caesar dressing, it just doesn’t cut it (I am talking to you, Texas Roadhouse).
How about Bleu cheese? This is a fromage in which a mold is introduced, in a very controlled environment, to create an extremely pungent flavor. For full disclosure, I am one of those people who can actually cut off a hunk of this cheese and eat it on a cracker (on purpose). But most people would rather have it toned down in a dressing. If you want something amazing, try pairing it with pears—raw, poached, or even canned.
Fish sauce is the darling of every chef looking for the ever-elusive umami. Fish sauce is a brown Asian liquid extracted from various ingredients, including fermented fish. Rest assured, it will not be taking the place of root beer or ginger ale as the drink of choice, but it should be in the kitchen of anyone who wants to be a better cook. Use it to develop the flavors in soups, stews, and sauces.
No one would argue that liverwurst makes a great addition to a charcuterie tray, if for no other reason that, with so many choices on the tray, it would be easy to avoid. No doubt there are those who would eat a liverwurst sandwich every day, and served with French mustard and little pickles, it makes for a great no-fuss meal. But try adding a bit to the stuffing you make for your next roast chicken. It also makes a great addition for hash, meat loaf, Salisbury steak, or meatballs.
Opening your mind to a few misunderstood ingredients, and learning how to use them, could open your dining room table to some amazing meals. Just a little time and some experimentation might be needed to expand your repertoire.
Want to tell me about your secret ingredient? Or you have a question about this article or any of the ones from the past? Maybe you have an idea about a future article. If so, I would love to hear from you at
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