The Barbecue season is open again. Let’s see how Foodpairing can spice up your bruschettas, an excellent opener for any bbq menu.
A traditional bruschetta is easily made. Slice some baguette, grill it, add some tomato basil and the optional mozzarella and you’re done.
But what about when you’re searching for some new combos to put on the toast? Foodpairing offers tons of inspiration for these little appetizers. Just navigate to the Foodpairing Explorer and enter a starting ingredient. Next select matching ingredients and your done. You can start your foodpairing searches from pretty much anything that comes to mind. To keep it simple we selected the bread base as a starting point.
We ended up with following combo:
Cook the peas and blend them to obtain a smooth pea puree. Perfectionists can pass the puree through a sieve for extra smoothness. Put the puree on a toasted slice of baguette. Finish the bruschetta with dried ham, olive oil and some mint sprigs for freshness.
Next recipe follows the same blue print, but with different ingredients (no need to change a winning game). Mix some pickled artichokes. Put the puree on a toast; garnish with a few pieces of pickled artichokes and a few dots of goat cheese (eg Chavroux).
If carefully dosed, a bruschetta can benefit from some sweetness. In the following recipe we mixed cream cheese with chopped spring onions and a little mango chutney. The whole was finished with some extra mango chutney and some lemon verbena.
One of Delhi’s most popular events is the International Mango Festival which celebrates everything about the King of all tropical fruits, ‘Mango’. The International Mango Festival is held every year at the Delhi Haat Pitampura in Delhi. This year it took place the 7 and 8th of July.
One gets to savour over 1100 varieties of mangoes and some rare species of the sumptuous fruit. Some of the traditional and exceptional mango varieties are Langda, Dasheri, Alphonso, Fasli, Bombay Green, Chausa, Sindheri, and many more hybrid species of the fruit.
Aphonso, Haden, Keitt, Kent are some of the varieties we have in the Foodpairing database. Included a Foodpairing tree on a more general flavor profile.
Foodpairing combinations with mango? Kuremal Mohanlal Kulfiwale in Dehli takes out the stone of a mango and fill it up with condensed milk, saffron and nuts, and freeze it. What about adding blackcurrant-basil or green tea-lychee?
Last December, I had to do an talk with Harold McGee on his new book keys to good cooking, and going through the results on different types of mango, it came up my mind again that Harold McGee described an Alphonso mango as one of his most preferred foods.
Well, what to combine with Mango?
You can translate this tree into a Mango, mackerel, juniper, celery combination like Alinea restaurant (source picture)
Or give a little twist to a classic combination; Mango, lobster, salad + dark chocolate (by the Mangerie, Bruges) Which was the winning dish in a Chocolate Foodpairing competition here in Bruges.
German health officials said that cucumbers imported from Spain was one source of a recent deadly E. coli outbreak in northern states that killed several people and made hundreds sick.
They came back on that, but maybe you are still afraid (you shouldn’t, but in case you are). What could replace cucumber in your dishes or cocktails?
Well, one of the typical flavors of cucumber is (E,Z)-2,6-nonadienal. A molecule which you make when you are cutting cucumber (as by cutting you mix enzymes and fatty acids of the cucumber. The enzymes will cut the fatty acid into 2 parts, one of them being the cucumber flavor).
Where else can you find this molecules if you want to make a Pimm’s cocktail?
You can find the cucumber flavor also in:
- borage flowers
- Hendrick’s gin…
So mango in your Pimm’s cocktail? Or go directly for the Hendrick’s