Color and Texture
Anyone who saw the scene in the old movie “Oliver”, where he asks for “More”
of that indescribably gray and thin porridge, could not remain
unconvinced of the hunger of those poor orphans. That movie scene,
adapted from the musical based on Charles Dickens “Oliver Twist”, demonstrated
visually the desperation that would make even such unappealing fare desirable.
Poor Oliver just got stuck with the short straw for the job.
The importance of color and texture in our appreciation of food was brought to
mind recently by a dish our friend Dan brought over, when I was in a suboptimal
condition for kitchen duty. Simply called, it was a barley and lamb dish, to be
served hot or at room temperature, but was a perfect example of how color and
texture could transform two plain components into a tempting and tasty
presentation.
Cooked barley is relatively soft and mild as are quickly sautéed lamb strips.
However, barely sautéed onions, red peppers and chopped celery and tomatillo
gave it both color and crunch. Short pieces of still crisp green bean, a few
olives and slightly tart artichoke hearts finished the garnish, all subtly
seasoned with a light lemony dressing. The colorful touches and the
variety of the textures enhanced both the flavor and it’s substance to make it
an outstanding dish.
Like lilies, fresh good food does not always need to be enhanced. A well done
steak can stand on it’s own, so can a strawberry. However, a crisp golden
roasted chicken is likely to be more appetizing than a boiled anemic pale piece
of chicken thigh as we have learned in the kitchen. The eye and the mouth seem
to work together in conjunction with all those specialized taste buds on our
tongues for: sweet, sour, bitter and savory.
Going into spring and summer, it is worth considering some of the ways in which
to brighten up something as basic as a spinach salad. All quick and easy to
assemble and a feast to the eye.
Mediterranean spinach salad
In a large bowl assemble a bag of baby spinach, ½ cup toasted almonds, 1/3
cup crumbled feta cheese, ½ cup diced red pepper, ¼ cup dried chopped apricots
or cranberries, and ½ cup mandarin orange sections cut in half Toss with
3 + Tblsp. lemony vinaigrette: 2 Tblsp, fresh lemon juice, 3 Tblsp. orange juice,
¼ cup olive oil, salt and pepper, ½ tsp. dried oregano (optional).
Oriental spinach salad
In a large bowl assemble a bag of baby spinach, ½ cup sliced water chestnuts, ½
cup toasted pecans, ½ cup sliced fresh mushroom caps, 4 chopped scallions with
both green and white parts and ½ cup roughly crumbled dry raman noodles. Toss
with 3-4 Tblsp.Oriental vinaigrette: 1/3 cup rice vinegar, ¼ cup canola oil, 2
tsp. brown sugar, 1 Tblsp. soy sauce, 1Tblsp, water, 1 Tblsp. grated ginger.
Contrasting color and texture are easily accomplished by the addition of nuts,
dried fruit and lightly sautéed vegetables.
Wild rice, Bacon and Pecan Pilaf
Cook 1 cup rinsed wild rice in 3 cups salted water for 40 minutes and drain
any excess liquid. Meanwhile crisp 3 slices thick bacon, drain on paper towels
and break apart in medium pieces. In the bacon drippings sauté 1 medium onion
cut in thin wedges and 1 fennel bulb thinly sliced for 5 minutes, stir in 2
minced garlic cloves and continue to cook for an additional minute. Add ½ cup
vegetable or chicken broth, ¼ cup golden raisins, ¼ tsp. salt and pepper to
taste and cook over low heat until liquid is absorbed. Stir in rice, bacon, 1
Tblsp. white wine vinegar and ½ cup toasted chopped pecans just before serving.
Reserve a few pecan halves for garnish and sprinkle with chopped fennel fronds.
Considering that color and texture are the usual tools for artists, I asked my
friend Jean Kigel for her ideas about the importance of color and texture. Her
insightful answer comes from her experience with art, but might be as easily
applied to food,
“Color and texture are powerful tools in art. They evoke emotion. They
elicit attention……even when we’re not aware of them……Although we seek order and
harmony in art, we need the right amount of stimulation….if only in accents.
(I. Winicov Harrington lives in Waldoboro and is
the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the
Smart-Frugal Food Plan”; website: www.winicov-harrington.com)
