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PAIRING WITH HAY – INSPIRATION FOR MADFOODCAMP

Looking to the map of MADFOODCAMP you will notice probably ‘hay’ being present. We can’t be there (if you can you should, look at the program), but to give also a bit of our inspiration, Foodpairings you can make with hay;

Want to have an interactive Foodpairing tree on your website, click here

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PEPPER PAIRING- MORE TO CHILIES THAN THE HEAT

In the Austin Chronicle, an article was posted about pairings with peppers. Let’s have a look at the combinations with one of the popular peppers; the Chipotle.
Have a look at the dynamic Foodpairing tree to meet some a the pairing you can make with Chipotle.
And there is indeed much more to peppers than the heat, as all these combinations are build around aromas they have in common.

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TARRAGON – GRAPES SALAD BY JAMIE OLIVER

Ivan Welker pointed us at the fact that the combination of Tarragon and Grapes was one of the combinations which surprised Jamie Oliver.
This is what Jamie Oliver told about this combination in an interview;”This salad is one of the best things that’s happened to me… Really tasty, really clean and fresh… The recipe uses tarragon instead of any other salad leaf. This is quite shocking for me, as I’ve always been scared of tarragon! It’s a potent herb, but used aggressively and strongly like it is here it really works well. With
the sweetness of the grapes and the saltiness of the goat’s cheese, it’s fantastic.” (source)

Let’s check the combinations with Tarragon (click on the tree, it is interactive! The closer to the center the better. Ingredients clustered in categories);

(source picture)
Recipe of Jamie Oliver:
Ingredients:
2 banana shallots, or 6 normal-sized ones, peeled and very finely
sliced
a good vinegar (champagne, white wine or sherry vinegar)
4 large handfuls of fresh tarragon, leaves picked
1 small bunch of seedless red grapes, halved
1 small bunch of seedless green grapes, halved
6 tablespoons extra virgin
olive oil
sea salt and freshly ground black pepper
200g/7oz good goat’s cheese or hard salted ricotta

So why not make an alternative version with raspberry or peach? Or go for sweet with plums, cherries… Or for cocktails with ume liquor. Be inspired.

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LET’S CHECK THE BASIL PAIRINGS WALLSTREET JOURNAL SUGGESTS

In the Food&wine part of the Wallstreet Journal, an article was posted, named ‘Basil&Friends’. This was their underscore;
‘Pair it with everything from salmon to strawberries—this pretty herb brings out the best in every dish it meets’

Well let’s check it out;

Salmon, mozzarella, plum, mango, strawberry,… yep. If you don’t seen them directly, you can click on the (+) and the category will unfold.

For a complete overview, register on www.foodpairing.com

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PEACH + TARRAGON?

Saw this tweet passing by “Potential douche moment: “I’m not sure I know the flavor profile on tarragon well enough to assess its pairing with peach.” by FletcherPrice.

Well of course they combine. They have in common floral, green,…notes. See here; Peach you can find in the fruit category.

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PAIRING THE APPLE SIDECAR OF RYAN MAGARIAN

Epicurious added a post on pairing cocktails with food, which is an idea we support of course. Ryan Magarian proposed the combination of his Apple sidecar and a grilled romaine lettuce with bacon, apple, and blue cheese (Roquefort) vinaigrette and a sidecar made with apple brandy

Well let’s check how this Foodpairing is constructed;

The recipe of the Apple sidecar;
1 1/2 oz Vodka
1/2 oz Apple brandy
1 oz Lemon juice
1 oz Simple syrup
1/2 oz Tangerine juice
1 pn Tangerine peel (shredded, as garnish)

Shake, strain, straight up, chilled sugar-rimmed cocktail glass

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