I’m all for the food innovations that chefs come up with. I’m fascinated by the unusual flavor combos like pink peppercorn ice cream and the remaking of classic dishes.
However, some classics are classic for a reason; they invoke childhood memories, bring a sense of continuity and comfort in a world that changes at the speed of light, and, well, they became classic because they simply taste great!
Take pineapple upside down cake. I have seen chefs and foodies attempt to make this classic cake “better” by grilling or roasting fresh pineapple, making a hard caramel that cracks like crème brulee topping and adding “interesting” ingredients to update this time-honored favorite.
While I am sure that roasted or grilled fresh pineapple or expensive rum may add something to the cake I have to say when I eat a slice of pineapple upside down cake I want it to remind me of the way my grandmother made it – with perfect slices of canned pineapple, brown sugar and bright red maraschino cherries that create a stained glass effect on the top of the cake. I want the cake to be moist and light, but not too light. I want to be transported to a time when my family sat around my paternal grandparents’ dining room table, catching up, telling old stories (for maybe the hundredth time), and having the sense of belonging to