If it’s Meant to Be, It’ll Be 🎶

No matter how odd it sounds …

Valentine’s Day was this week, and whether or not you celebrate, it’s pretty hard to avoid seeing and hearing about it .. everywhere.

Don’t worry, we’re not here to shove a bunch of hearts in your face.

But we ARE here to remind you that opposites DO attract.  

And, more importantly, we’re here to offer you some *unexpected* combinations we think your belly might love.

We’re keeping the list short and sweet (and salty, too 😉) and sharing the details of one recipe that we are really head over heels in love with.

But, don’t worry, all of our chefs would love to chat more about getting any of these unexpected, but delicious, recipes into your kitchen! 

Don’t Go Bacon Our Heart🥓

Chef Janice gives Peanut butter and blt 5 stars!

Chef Jeremy recommends Peanut butter and bacon sandwiches

Chef Jeremy also suggests this recipe for Beef Chili with Chocolate Peanut Butter from NYT Cooking!

This Might Sound Cheesy🧀 but We are Nuts 🥜 for You …

Chef Laura believes in Oreos and blue cheese

Chef Brie recommends taking White chocolate cauliflower and pistachios for a spin

We Have So Mushroom in Our Hearts for You🍄

Chef John is enamored with Chocolate pot de creme with mushrooms

Chef Amanda is all about that Truffles in bread pudding life

We Think You’re Awesome Sauce

Chef Matt M says you HAVE to try Fish sauce and caramel

Jared says Pork chops in chocolate sauce are the BOMB

Chef Matt L tells us Applesauce and popcorn is the way to go

We were so head over heels for Chef Matt’s Applesauce and Popcorn recipe, we let him take us on a flavorful journey!

It’s one of his favorite unexpected food combinations. Make each recipe, and combine for a perfect match of salt, fat, acid, and sweet.

Matt’s Apple Sauce Recipe

This recipe could not be simpler and the result is infinitely more flavorful than anything you’ll find on a grocery store shelf. 

Ingredients

• apples, 3 lb peeled & cored
• water, 1 c
• brown sugar, 3 Tbsp
• cider vinegar, 1 Tbsp
• salt, ¼ tsp
• cinnamon, 1 stick

The Details

• Add all the ingredients together, bring to a boil, cover and reduce the heat to low for about 30 minutes.
• Toast the cinnamon first, if you’re feeling fancy.
• Carefully remove the cover and discard the cinnamon. Mash, blend, or stir to your desired consistency, taste for seasoning, and you’re done.
• I like to use apple cider vinegar, brown sugar, cinnamon, and a pinch of salt. But you can add whatever seasoning you’d like. Lemon juice instead of vinegar. Honey, sorghum, or agave instead of refined sugar. Nutmeg, clove, ginger, and allspice all work very nicely for spice. 

A medium sized pot can hold 6-8 apples depending on their size - around 3 pounds after prepping is enough to make about a 1 ¼ qts of finished sauce. 

When shopping for apples, I’m selecting for three things: texture, taste, and flavor.

Texture is about the flesh - is it tender or crisp? Will it break down or hold its shape when cooked? For this batch I used Jonagold to get a fluffy, velvety blend and a Suncrisp to add a little crunch. Taste is about the sensation of sweet and tart. Candycrisps lend plenty of sugar and Winesaps provide acidity in this recipe. Flavor is less of a sense and more of a memory. It is the perception of all the other aromatic compounds present in the fruit that give each type it’s unique character. Newtown Pippins and Macouns are my favorite apples for snacking and always work their way into the party.

Matt’s Popcorn Recipe

Microwave popcorn is good - but I encourage everyone to buy some locally grown kernels and try seasoning your own. Millport Dairy butter, nutritional yeast, gochugaru and MSG are my most recent obsessions.

Ingredients

• popcorn, ¾ c
• canola oil, 2 Tbsp
• salt, to taste
• butter, as much as you need

The Details

• In a deep pot, heat enough oil to create a thin layer across the entire surface until it just begins to give off very gentle wisps of smoke.
• Then add the kernels and swirl to coat them all in the hot oil and quickly cover before any strays escape. The smoke point of canola is around 400 deg which is exactly where it needs to be to get the starch inside the hull to explode and burst through.
• As soon as the first kernel pops, I like to add a few tablespoons of butter to melt while it’s popping off - adding any earlier will cause the milk proteins in the butter to burn.
• Use a mesh strainer to cover instead of a lid. It allows for a greater amount of steam to be released, which keeps the temperature in the pot higher, and allows for more room for the kernels to separate, resulting in a fluffier, more dramatic pop, and fewer unpopped kernels. 
• Keep the heat on high, shaking frequently to let the unpopped kernels settle to the bottom. Once the intervals between pops slow to 2 or 3 seconds, turn off the heat and leave cover on for 10-15 more seconds, or until it’s totally done. Mix in any additional seasonings and enjoy!

The truth is, any combination of food is meant to be, if you like it. And that’s the beauty of Tiny Spoon Chef! We can make you anything you’d like.

We love you! (we mean it!)