Glaze Carrots in Blood Orange Juice for Bold Flavor

I was once told by Gilian Handelman, director of wine education for Kendall-Jackson, that the best way to pair wine with food is to match them by color. While it may sound ridiculously simplistic, it works more often than not, and can be applied to pairings between two foods as well. Carrots glazed with orange juice is a prime example of using a monochromatic color scheme to make a pairing. I recently found myself wondering if other principles of color theory could be applied to food as well. Would orange foods work with an analogous color such as red? To test this theory, I picked up some blood oranges and made some glazed carrots with them. The color from the blood orange juice amps up the color of the carrots taking them from a respectable orange to a vibrant construction cone orange that begs to be eaten. But the matchup goes beyond mere color. The sweet, tender gems can back up their flashy looks with a bold flavor that will turn even the most ardent carrot hater. Blood orange juice is more tart than regular orange juice with just a hint of bitterness. The added acidity keeps the sauce from becoming too cloying, and the bitterness provides just enough of a contrast to keep the carrots from becoming monotonous. Its not a definitive conclusion, but it certainly has me wondering about other color harmonies. Will complimentary colors work as well? What about a triadic combination?

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.