A Foodpairing® Burger for Innovation leader Tom Kelley

TomKelleyBurger

World Creativity forum is Europe’s biggest conference on entrepreneural creativity. Foodpairing® created personalized burgers for the main speakers of this years edition. In this blogpost we present you – the Tom Kelley Burger – a burger as innovative and sophisticated as the man himself. 

Tom Kelley is the general manager behind award-winning design firm IDEO and author of The Art of Innovation. In his book Tom Kelley states that creativity is a mindset that anyone can cultivate, not a personality trait you either have or you don’t.” This mindset is of great value and of relevance to Foodpairing®. Through our Foodpairing® Inspiration Tool we try to cultivate and stimulate culinary creativity and help chefs to think-outside-the-box.

The Tom Kelley Burger : Pork Carnitas – Avocado – Mango – Tomato – Brie

We asked Tom Kelley to share his favorite ingredients with us: “I love the pulled pork meat that Latin America calls “carnitas”. I am a big fan of Brie cheeses, which you are very good in your part of the world. I also love mango, so some kind of mild mango salsa would be good. If that gives you enough ideas, go for it.” Based on his preferences and the Foodpairing® methodology we created a delicious burger.

pork

Why does this combination of ingredients work so well? Seen on aroma-level, the crunchy pork carnitas with their roasted and melty flavors match well with the green and fruity aromas of the avocado, brie and mango. The chutney of mango and tomato adds a balanced acidic taste. The creamy texture of the guacamole and brie cheese goes along well with the crunchy meat and the fresh hints in mango.

The Tom Kelley Burger should be enjoyed with a LeFort Beer. The roasted, malty notes in the beer of Brasserie LeFort link it with the pork carnitas and its floral notes pair with tomato.

The Tom Kelley Burger Recipe (6 persons) 

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Ingredients

350 g pork carnitas
145 g avocado
6 g red wine vinegar
10 g yoghurt
1/2 lemon, juice
5 g coriander, chopped
40 g olive oil
50 g onion, brunoise
10 g sugar
20 g rice vinegar
120 g tomato, brunoise
80 g mango, brunoise
120 g Brie cheese
6 burger buns

Preparation method

Slowly cook the pork in bouillon until tender. Tear apart in little strings. Fry the meat in hot olive oil until it becomes crunchy. Season with pepper and salt.

Mix the avocado, red wine vinegar, yogurt, lemon juice, coriander and olive oil until you get a smooth guacamole.

For the Mango-Tomato chutney, braise the onions in olive oil. Add the sugar and continue braising for a brief moment until it becomes a sugar syrup. Add the rice vinegar and let it reduce. Add tomato and stir for one minute. Add the mango and reduce further. Season according to taste with pepper and salt, let cool.

Add a thick layer of guacamole on your burger bun, put some pork carnitas on top. Dress some mango-tomato chutney on top and finish off with two pieces of Brie cheese. Take a bite and enjoy your Tom Kelley Burger.

Goat cheese with Tomato & oregano Bread by Albert Adrià

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 A good quality cheese deserves more than the company of a mediocre piece of bread. What about creating a bread with ingredients that perfectly match your cheese using Foodpairing®?

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The Catalan Albert Adrià, together with R&D Food Revolution, give a new dimension to the classic cheese platter. Using the Foodpairing® Inspiration Tool in the development process, they created different kinds of breads which pair up perfectly with 5 specific types of cheese.

The secret of the perfect cheese platter lies not only in the right combination, but also in the order of eating.  Each cheese has a different flavor depending on its aromas, taste and texture.

We start our cheese platter with goat and sheep cheeses accompanied by a piece of perfectly matching Tomato & oregano bread.

Goat or sheep cheese with Tomato & oregano bread

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Goat and sheep cheeses are characterized by a high acidity level and a refreshing taste. They are a perfect starter for a cheese platter since they warm up and awaken our taste buds.

The green aromas present in these type of cheeses can also be found in the aromatic profile of tomato. Tomato and oregano share their spicy, citrus and floral notes. Enjoying a piece of goat or sheep cheese on a tomato-oregano bread makes perfect sense.

 

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In a next blog post we continue our cheese platter with White mold creamy cheeses and Beer & Whiskey bread!

Do you have a story to share, questions on this blog article or on Foodpairing®? Drop us a message on info@foodpairing.com and we’ll get right back to you.

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The earthy flavor of beetroot and beetroot pairings

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THE DESERVED COMEBACK OF EARTHY BEETROOT

Beetroot has enjoyed a deserved comeback in recent years. This sweet root vegetable has a vibrant purple color and a typical sweet, rich and earthy flavor. As a close relative of spinach and chard, it is known for being a good detoxifier and containing a high nutritional value.

THE SCIENCE BEHIND BEETROOT’S EARTHY FLAVORS

Seen from a molecular level,  the most prominent aroma molecule responsible for the earthy flavor is ‘geosmin’. Its name is derived from the Greek γεω- “earth” and ὀσμή “smell”, because this aroma compound has a real distinct ‘earthy’ flavor.

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The human nose is extremely sensitive to geosmin and is able to detect it at concentrations as low as 5 parts per trillion. One teaspoon of geosmin, dissolved into an amount of water equal to 200 Olympic swimming pools, would be sufficient for the human sense of smell to detect it.  

Geosmin contributes to the specific strong earthy scent that occurs in the air during a summer rain fall. It is also noticeable in the characteristic smell of soil, or the muddy smell of freshwater groundfish, such as carp or catfish. High concentrations of this very same geosmin with its distinct early flavor we find back in our beloved beetroot.

DISCOVER BEETROOT PAIRINGS

With the Foodpairing Inspiration Tool you can search for different pairings with beetroot. We see that other root vegetables share their earthy aromas with the beetroot. Also ingredients like dark chocolate, nuts, coffee or roasted onions have earthy flavors and pair well with beetroot. This could be explained by the presence of ‘pyrazines’, which are aromatic structures formed during the process of roasting ingredients. These pyrazines also contain an earthy smell.

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FROM FOODPAIRING® TO RECIPE

Beetroot lends itself to a variety of both sweet and savoury dishes. The Foodpairing® Kitchen created two appetizers and a dessert using Les vergers Boiron Beetroot puree, an ideal puree to make different beetroot preparations.

Earthy flavored ingredients combine well with one another, however it is good to keep your dish balanced, too much earthiness can be overpowering.

Les vergers Boiron Beetroot - Mussel - Walnut - Vin Jaune – Vanilla 

As a first appetizer, we present you cooked mussels with Vin Jaune jelly, beetroot mousse and beetroot salad. The roasted walnuts and the vanilla share earthy flavors with beetroot, while the fruity aromas of the Vin Jaune are complementary to the earthiness.

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Les vergers Boiron Beetroot – Mussel – Walnut – Vin Jaune – Vanilla : Find this recipe on foodpairing.com.

Les vergers Boiron Beetroot - Scallop Saint Jacques  - Caviar 

As a second appetizer we serve you a scallop tartare with caviar and beetroot sorbet.  The fruity aromas of the Scallop Saint Jacques are in perfect balance with the earthy beetroot flavors.

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Les vergers Boiron Beetroot – Scallop Saint Jacques – Caviar : Find this recipe on foodpairing.com.

Les vergers Boiron Beetroot - Yoghurt – Raspberry

We finish with a yoghurt-beetroot cannelloni accompanied by beetroot meringue. The earthy flavors of the beetroot combine well with the fruitiness of the raspberry and the yoghurt. The sweet taste of the beetroot goes along well with the sweetness of the raspberry and the sourness of the raspberry gives freshness to the dish.

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Les vergers Boiron Beetroot – Yoghurt – Raspberry : Find this recipe on foodpairing.com.

Do you have a story to share, questions on this blog article or on foodpairing? Drop us a message on info@foodpairing.com and we’ll get right back to you.

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New Foodpairing® ingredient: black garlic

Black garlic, commonly used in Asian cuisine, is not just a garlic variety. Black garlic is produced by fermentation, a technique that has been around for thousands of years. It is rather garlic in an aged state, which has caramelized through fermentation.

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www.lootahpremiumfoods.ae

During the fermentation sugars and amino acids in the garlic will start producing ‘melanoidin’, a dark-colored substance. After this process, the black garlic is cooled and dried for another week.

BLACK GARLIC VS. RAW GARLIC

“Black garlic has morphed from an obscure dietary supplement to a trendy top-chef ingredient”  - Washington Post -

Can you imagine garlic without all its bad sides and even more nutritious? Black garlic has no pungent odor, no acrid bite and does not leave you with a bad breath. On top of that, it has nearly twice as many antioxidants as raw garlic.

BLACK GARLIC PUREE

On the Foodpairing® Inspiration Tool you can discover pairings with Bresc® Black Garlic Puree. Its taste is sweet and syrupy, with mainly roasted and fruity aromas, hints of honey & vanilla and warm spicy notes.

FROM FOODPAIRING® TO RECIPE

The Foodpairing® Kitchen created these 2 wonderful recipes with  Black Garlic Puree: a dessert with seasonal fruit and an exotic chicken dish.

Bresc® Black Garlic Puree - Chocolate – Plum – Strawberry

Its warm spicy notes link the black garlic to plum. On another note, the fruity, roasted aromas of the garlic we can also find in the aroma-profile of chocolate and strawberries.

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Bresc® Black Garlic Puree – Chocolate – Plum – Strawberry: Find this recipe on foodpairing.com.

Bresc® Black Garlic Puree - Chicken – Pineapple – Peanut 

The fruity, roasted aromas of the black garlic can also be found in pineapple, chicken & peanut. Its warm spicy notes are also present in pineapple and make these two ingredients pair well.

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Bresc® Black Garlic Puree – Chicken – Pineapple – Peanut: Find this recipe on foodpairing.com 

Do you have a story to share, questions on this blog article or on foodpairing? Drop us a message on info@foodpairing.com and we’ll get right back to you.

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Rum pairings : Zacapa XO

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Rums are highly aromatic spirits, with some kinds containing over a 640 different aromas. These aromas are derived from the sugar cane and the fermentation process where the rum is distilled from and the wooden barrels they age in.

ZACAPA XO

Foodpairing® analyzed the Zacapa XO Rum This is a premium rum coming from the highlands of Quetzaltenango Guatemala, where it is distilled from virgin cane honey. Most rums use ‘molasses’, a by-product of the sugar making process, however Zacapa is different and uses only the concentrated first press of sugar cane, known as virgin cane honey.

Zacapa XO is aged at 2300 m above sea level, where it develops its complex flavour and character over time. Zacapa uses the solera process, with an extra ageing stage in French oak barrels which previously held cognac, to mature their rum.

FROM FOODPAIRING® TO RECIPE

The Foodpairing® Kitchen decided to create some nice desserts that perfectly match a good glass of Zacapa XO rum. Using the Foodpairing® inspiration tool, following interesting pairings popped up:

Zacapa XO – Beetroot – Dark Chocolate – Raspberry – Black Olive

The floral notes present in the Zacapa XO, derived from the sugar cane honey, pair well with the raspberry. The aromas from the wood, absorbed during the aging in the wooden barrels, form a link to chocolate and black olive.

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Foodpairing® Inspiration Tool: Zacapa XO Rum – Beetroot – Dark Chocolate – Raspberry – Black Olive

Zacapa XO Rum

Zacapa XO Rum- Beetroot – Chocolate – Raspberry – Black Olive : Find this recipe on foodpairing.com  

Zacapa XO – Chocolate – Banana - Liquorice 

The aromas absorbed during the aging on wooden barrels provides links to chocolate, banana and warm spices like licorice. The aging of the Zacapa on high altitude provides more intense aromas. By cooking the banana on low temperature we can enhance the banana aromas.

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Foodpairing® Inspiration Tool: Zacapa XO – Chocolate – Banana – Liquorice

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Zacapa XO – Chocolate – Banana- Licorice: Find this recipe on foodpairing.com 

Dessert Zacapa XO – Rice – Vanilla – Lemongrass – Cardamom – Blueberry – Coconut

The floral notes derived from the use of sugar cane honey provides aromatic links to blueberry, lemongrass and lemon. The aromas which develop during the aging on the wooden barrels form links to coconut and vanilla. 

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Foodpairing® Inspiration Tool: Zacapa XO – Rice – Vanilla – Lemongrass – Caradamom – Blueberry – Coconut

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Zacapa XO – Rice – Vanilla – Lemongrass – Cardamom – Blueberry – Coconut: Find this recipe on foodpairing.com

Do you have a story to share, questions on this blog article or on foodpairing? Drop us a message on info@foodpairing.com and we’ll get right back to you.

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Foodpairing variations of typical Brazilian food: snacks

We continue our Brazilian food series with snacks;

1. Empanada

pastel

This originally Spanish and Portuguese dish is in Brazil a popular snack that can be found both savory and sweet. The Portuguese colonizers in Brazil introduced this dish. The dish can be fried or baked in the oven and is available with various fillings. This empanada is sometimes also called Portuguese pastel.

This empanada is filled with a mix of beef, oregano, chili, cumin, tomato, raisin and pecan.

Recipe you can find here.

How can I create a variation of this recipe?

Add the ingredients of the recipe to your combination in ‘create a new combo’. For the empanada this is beef, tomato, chili pepper, oregano, cumin and raisin.

empa

In case you don’t want to use pecan, but another nut. Select the category ‘nuts and seeds’. The larger the green dot, the better the match. Hazelnut, pistachio nuts, almonds are the best matching nuts to this combination.

2. Coxinha

coxinha

Coxinha is Portuguese for little chicken thigh or drumstick. Traditionally, this ‘chicken croquette’ is made with dough made ​​of flour and chicken broth, stuffed with seasoned, shredded chicken, which is then breaded and fried. The coxinha looks pear-shaped and resembles a chicken leg.

Recipe can be consulted here.

Foodpairing variations of typical Brazilian food

With the World Cup just days away we have put together a list of Foodpairing variations of typical Brazilian food to celebrate all things football! Foodpairing is a great tool to add variations to classic recipes. The coming weeks, we will post some great recipe suggestions and drinks. To start with; TV snacking and Caipirinha cocktails

Cocktail

The drink par excellence of Brazil is cachaça, a sugar cane distillate that is very similar to white rum. The national cocktail of Brazil, which enjoys a high reputation, both at home and abroad, is ​​the caipirinha. Starting from cachaça, one can make a lot of flavor variation with Foodpairing. The variation: raspberry or passion fruit. Recipes you can find here (become Free member and have access to these and hundreds of other Foodpairing recipes)

cai

Appetizers

Pão de queijo are Brazilian cheese rolls, which resembles the French Gougères or cheese puffs. The biggest difference is that the Brazilians use tapioca flour instead of wheat flour. Brazilians traditionally use palm oil as fat. This we have replaced with peanut oil. Find the recipe here.

The ‘Brazil nut‘ is mainly harvested along the banks of the Amazon. For the spice mix, we have used the most common spices used in Brazilian cuisine including chili, cilantro, turmeric. Any other hand-made or homemade spice mix can replace the mix. Foodpairing gives plenty of inspiration. Find the recipe here.

Brazil nut is also available in ‘create a new combo’ for all members, including FREE. Select Brazil nut and make your own mix (select e.g. herbs, fruit or spices)

brazil nuts

 

Why do Saúva ants taste like lemongrass?

When we invited Alex Atala of D.O.M. about 3 years ago to give a demonstration at The Flemish Primitives together with Dominique Persoone, he brought Saúva ants along with him from Brazil.

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Tasting these ants changed our perception from weird little appetite discouraging creatures with not much flavor into a delicacy that can be used as a spice. They tasted like lemongrass, ginger and cardamom.

In December last year we were visiting São Paulo to dive deeper into the ingredients of Brazil. We wanted to see and taste the diversity in flavors for ourselves. Luckily we got a lot of support from Alex Atala of D.O.M. and the local community.

The coming weeks we will post many recipes and insights based on the research followed after our trip to Brazil.

But to begin with; the Saúva ants. Why do these ants taste like lemongrass?

In the aroma analysis of the ants we see the strong presence of 2 isomers of citral; neral and geranial. Geranial has a strong citrus odor, while neral is less citrusy, but more sweet. Lemongrass contains about 1–2% essential oil in a dry weight basis. The essential oil is characterized by a high content of … neral and geranial.

The ants also contain large quantities of linalool. Linalool is an important flavor molecule, present everywhere around us, going from fruits to spices and ending in choice perfume ingredients. It smells floral, citrus, woody.The molecule is also found abundantly in Belgian white beers, coffee, gin and flowers such as elderflower, jasmine and hibiscus.

Based on the aroma profile, which Foodpairing combinations can we make with Saúva ants?

ant

If we check the fruit section, we get this overview. The bigger the green dot, the better the match. So the ant matches very well with mango and banana but can also be paired with cherimoya or even pineapple! If pineapple is your favorite fruit, go for the pineapple-ant combo.

Recipe by Alex Atala (D.O.M.): Ants and pineapple

(extract from book:D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala from Phaidon Press.)

ant pineapple

Ingredients:

1 pineapple

Preparation:

Peel the pineapple and cut into 4 equal cubes.

Finish and presentation:

4 saúva ants

Place a piece of pineapple on top of a serving dish and top with ant. Serve immediately.

Strawberry and cheese Foodpairing combinations

Strawberry combined with dairy such as milk (milk shake); cream (whipped cream) and cream cheese are combinations that we all know and love. Looking at the Foodpairing combinations, we see that indeed many of these ingredients can be matched to strawberry. In the dairy category, we also see cheese like Parmesan with a big green dot (the bigger the green dot, the better the match).

strawberry cheese

 

The spicy, salty character of the cheese is very tasty with the sweet and sour taste of the strawberry. 

Check out the Foodpairing® combinations with strawberry and these recipes with strawberry (register for free – only email and password – and get access to these recipes);

- How to match Chimay doré cheese, beer and strawberry

- Chavroux – strawberry – basil

Chavroux - strawberry - basil

- a beer cocktail with gueuze, tequila, strawberry and its matching cheese

Foodpairing: matching dishes to beverages

Foodpairing® is a vast source of inspiration, any user will agree. One can use Foodpairing® to design new dishes or cocktails, even so, it also contains clues for matching beverages to dishes (and vise versa).

Foodpairing may help you in the quest to the perfect beverage match. Foodpairing only takes aroma into account (don’t forget this!). But as aroma is already 80% of the taste experience, it is the most important one. Of course taste and texture will play as well a significant role in any combination. So don’t forget to experiment and above all to taste…

A traditional approach to food and beverage pairing would be to start from the dish and then search for a fitting beverage. Although tried and proven, we -at the Foodpairing Kitchens- often do the exact opposite; starting from a beverage and designing a fitting dish around it. This approach offers the flexibility of fine tuning the dish perfectly to the beverage, more then often resulting in true synergistic food and beverage pairings.

Here you can find some nice examples (register for free to access the recipes);

Belevedere Unfiltered with grapefruit à la Turque: the spiciness and sweetness of the dishes goes very well with the wodka and softness the alcohol

Belvedere Unfiltered - Grapefruit

- Le Chimay doré – mango – cinnamon:the Chimay Gold is characterized by fruitiness and spiciness (mainly cilantro) and therefore it fits perfectly with the Chimay Doré cheese. The tangy, spicy, sweet and sour mango chutney also fits very well with the Chimay Gold

Kasteel Rouge with almond, peach and raspberry: the sweet, fruity flavour matches very well with this dessert. The sourness of the raspberry takes care of the balance of the dish with the food. The almond and the peach links the dish with the beer (Kasteel Rouge is made with cherries and contains like peach and almond the flavour component benzaldehyde)

Kasteel Rouge - almond - peach - raspberry - basil

St Louis Premium Kriek with lobster, sweet potato and passion fruit: the sweetness and fruitiness makes a perfect match with the sweetness of the lobster and the fruitiness of the sweet potato and the passion fruit. The sourness of the beer, together with the acidity of the passion fruit gives the whole a pleasant freshness

St Louis Premium Kriek - lobster - sweet potato - passion fruit