Introduction

In an imaginary world where Sweet is not just a flavor but a lovely damsel as sweet and decadent as the flavor she represents, her perfect suitor would be Savory. Now in this world, Savory is a man's man. He is strong, rugged and when he walks into a room an intoxicating aroma of bacon soon follows.

Sweet and Savory are drawn to each other. Their attraction is too strong to hide. An outsider might look on their relationship and utter, "this will never work", but one who has witnessed the union sees how well they balance and bring out the best in one another. Sweet mellows Savory when his pungent aromas are a touch overbearing. Savory encourages Sweet's soft flavors and gives them the confidence they need to stand up to the often overpowering taste of Savory.

In my made-up world, as well as in reality, Sweet and Savory have a great relationship. Together they create dishes that are truly memorable. If you don't believe the whole "opposites attract" theory just wait until you try this Red Pepper and Lime Relish.

Essentially you are making a savory jam - the process is the same as when you make sweet jams except vinegar is involved. The result is a harmony of flavors that excite the taste buds and leave you longing for more. Mix the relish with cream cheese and you have just created a sublime spread for crackers OR Parmesan Puff Pastry Twists.

I have sung the praises of Puff Pastry before and proclaimed its magical buttery layer making abilities with the recipe for Roasted Grape Tart but that was sweet and now I'm talking savory. Puff Pastry sandwiches a layer of garlic butter and freshly grated Parmesan - the resulting appetizer is buttery, rich and loves a dollop of Roasted Red Pepper and Lime Relish Spread.

Red Pepper and Lime Relish

adapted from SavorySweetLife.com

yields 3/4 cup relish

• 1 red bell pepper, chopped in small pieces
• 1/2 onion, chopped in small pieces
• 1 lime, zest and juice
• 2/3 cup of sugar
• 1/2 cup of white vinegar
• 1/4 tsp of red pepper flakes
• 1/4 tsp salt

Place all of the ingredients in a medium sauce pan and stir until combined. Cook on medium heat for 20-25 minutes stirring occasionally. There should be very little liquid at this point. Remove from heat and let cool completely.

To make this relish into a spread, simply combine (when cool) with 1 cup cream cheese (if the cream cheese is room temperature mixing will be a lot easier).

Parmesan Puff Pastry Twists

1 recipe Quick Puff Pastry

• 1/2 cup grated Parmesan cheese
• 1 small garlic clove, finely minced
• 3 Tbl. butter, melted
• 1/4 tsp. freshly ground black pepper
• 1 egg yolk, lightly whisked

Combine the butter and garlic. Set aside.

Roll out the puff pastry into a rectangle 1/4 inch thick. Divide into two equal halves. On one half brush with the egg. On the other brush the melted butter and garlic then sprinkle the Parmesan cheese and pepper. Sandwich the two halves together (egg side touches butter side). With a rolling pin, secure the halves together by rolling over it a couple of times. Place this on a baking sheet and let chill in the refrigerator for 15 minutes.

Pre-heat your oven to 400°F.

Remove the puff pastry from the refrigerator and cut into strips 1/2 inch thick. Grasping both ends twist the puff pastry strip then place on a parchment lined baking sheet. Space each twist 1 inch apart. Chill for 10 minutes in the freezer or 15 minutes in the refrigerator just before baking.

Bake for 15 minutes or until golden brown.

Serve warm or room temperature.

About Ashley E. Rodriguez

Food became my life while living in Italy. Growing up I was fortunate to have been brought up around a mother who intuitively knew how to cook, and just by being around that, it rubbed off on me. But it was in Italy where I truly began to appreciate the power of good food.

For me food is so much more than following a recipe in order to reach a desired product. As much as I enjoy that tasty product and the process in which it was created, my personal infatuation with food focuses on the aspects that go beyond satisfying a bodily hunger. I am completely and utterly obsessed with food because of its effect on the people who consume it, grow it, produce it, enjoy it, and live for it. Food is culture, it nourishes our bodies, it is passion, it is hard work, and for many it is their livelihood.

My culinary career has been primarily pastry focused. I worked under the Captain of the winning American Coupe du Monde team (the Olympics of bread baking) at the Essential Bread Baking Company in Seattle, WA. From there I went on to Los Angeles where I studied under Sherry Yard (Executive Pastry Chef for Wolfgang Puck's restaurant empire) at Wolfgang Puck's famous Spago restaurant in Beverly Hills. While working with Sherry, I also assisted her with her second book, Desserts By The Yard.

I moved back to Washington State and began my pastry business, fulfilling all sweet needs. You can see my work in numerous publications including Seattle Metropolitan Bride & Groom. Currently I am focusing on training my two young boys to have distinguished palates. You can also find me writing, teaching and creating a television program on the subject of real, good food.

Photographs copyright by Gabriel Rodriguez. Used with permission.