These days some of the biggest mental obstacles holding me back in the kitchen are the ideas of approachability and accessibility in creating new dishes. Today it dawned on me that if we keep the more obscure elements separate and add them at the end, we can customize delicious. Amaya is thrilled to eat a bowl of cheddar polenta topped with garlic roasted carrots. I like the addition of herbs, spice, acidity and bitterness. Tonight, just before serving, we dressed some of the roasted carrots with lovage, olives, and yuzu kosho. I kept Amaya's separate. Aki and I enjoyed the additional layers of flavor in the dish. These finishing touches allow us to personalize each plate to enhance the experience for everyone at the table.
Years Past
June 5, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
