Category Archives: pea

Pincho

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.

How to make Foodpairing dishes around pea?

After a period of dry weather, the heavy rains of the last days boosted the plants in the garden. We harvest this week dwarf peas like Charmette.

So how do we start to make recipes with produce like pea?
First of all you start looking in the Foodpairing explorer what types of peas we have. For the moment we only have a regular fresh pea.

Looking into the Foodpairing tree of fresh pea, we notice following combinations:

  • Classical ones such as carrot, potato, cod, chicken
  • Less obvious ones such as white chocolate, vanilla, gin, apricot, passion fruit.

For the next vegetarian dish with pea, we have relied on the less obvious ingredients:
Pea – apricot – passion fruit – hazelnut – coffee – peppermint

Why these ingredients?

When tasting fresh, raw peas you will notice the mealy texture. To reduce this texture we made a puree of peas, but this is also too heavy. By adding peppermint you make it lighter. Fresh peas are also sweet, so you can add a sweet component like apricot. To balance this dish we need something acid. An alternative to adding lemon is e.g. passion fruit. Peas work very well with roasted ingredients like coffee, but instead of adding just coffee, we made a crumble with hazelnuts.

Recipe

  • 200 g apricot puree
  • 50 g passion fruit juice
  • 6 g pectin
  • 50 g sugar
  • 65 g flour
  • 35 g hazelnut broyage (50% hazelnuts mixed with 50% sugar)
  • 40 g butter
  • 10 g powdered sugar
  • 15 g brown sugar
  • ground coffee to taste
  • 200 g pea puree
  • 2 leaves of peppermint
Apricot jam:

Mix the ingredients in a cooking pan. Bring to the boil. Cook for at least 5 minutes. Stop the cooking process when you have reached the desired viscosity.

Coffee crumble:
Mix all the ingredients till you have the structure of a crumble. Bake golden brown in a pre-heated oven of 180°C. Cool down.

Pea puree:
Mix the pea puree with the peppermint. Season.

Fresh peas:
Boil some pea pods al dente.
Remove the peas from the remaining pods and finish the dish with the fresh peas.

Savory smoothie recipes

Fruits are the traditional first choice for smoothies, but let’s take a look beyond convention and start experimenting with the veggies and herbs in savory smoothie recipes

When investigating the Foodpairing® tree of milk and turning our heads towards the vegetable category, you’ll spot cucumber –use the category filter in the listview to get a list of best matching vegetables. Cucumber consists of more than 90% of water, so instead of adding crushed ice to get the smoothie cold, just refrigerate the blended cucumber before use. Next we add olive oil for the body, cilantro and chives for some kick and sherry vinegar to brighten the flavours. All ingredients were found with the help of the Foodpairing® Explorer.

Recipe

  • 335 g cucumber
  • 3 g of cilantro
  • 18 g chives
  • 175 g milk
  • 10 g sherry vinegar
  • 75 g olive oil
  • pepper and salt

Dice the cucumber. Chop the chives and cilantro. Blend all ingredients. Add the olive oil in a continuous trickle. Season to taste, pass through a fine mesh and refrigerate.

Serve with garnishes like shrimp or mussels.

Next recipe was also made staring from the Foodpairing tree of milk, it’s a savory smoothie with tomato and basil:

Recipe

  • 255 g canned tomatoes*
  • 3 g basil
  • 100 g milk
  • 20 g mozzarella water
  • 25 g mozzarella
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

* canned tomatoes give more taste to the smoothie than fresh one.

Furaneol is one of the molecules tomato and strawberry share. The same goes for raspberry and tomato, applying this neat little combo in a veggie smoothie is just magic. For the base we selected mozzarella but cottage cheese would also be great, added some fresh basil to give it a nice twist. When you get the proportions right one can enhance the fruitiness of tomato by adding strawberries or raspberries without losing the characteristic tomato flavor.

Recipe

  • 255 g canned tomatoes
  • 3 g basil
  • 150 g milk
  • 40 g raspberries
  • 10 g ketchup
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

Let’s talk milk. Milk is easy to infuse, this is because of its colloidal  (fat + water) properties. Infused milk allows for new aroma incorporation in a smoothie without using the actual flavoring ingredients; which could otherwise present textural, taste or other technical difficulties. Traditional examples are vanilla, cinnamon or anise infused milk. But please do go wild with the infusions, our favorites are shrimp, bacon, chicken skin and smoke infused milk. In our previous article about smoothies there is a smoothie with oat infused milk. Here is a more challenging recipe with bacon flavored milk.

Recipe

Bacon flavoured milk

  • 5 dl milk
  • 150 g smoked bacon

Bring the milk to the boil. Dice the smoked bacon and add to the hot milk. Cover with plastic clingfilm. Let infuse for at least 1 hour. Sieve

 

Smoothie

  • 150 g bacon flavoured milk
  • 100 g cooked peas
  • 1 g mint
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

 

Instead of using plain olive oil in the cucumber smoothie, we can create more depth by using an infused oil. Here’s an example with red bell pepper and tomato.

Recipe

 

Chorizo oil

  • 1 garlic clove
  • 40 g chopped onion
  • 100 g diced chorizo
  • 200 g olive oil

Fry the garlic with the onion and chorizo in some oil. Add the remaining amount of oil. Let simmer for 5′ minutes. Cover with plastic clingpaper and let infuse for at least 1 hour. Sieve.

 

Smoothie

  • 100 g red bell pepper
  • 140 g milk
  • 20 g canned tomato
  • 5 g chorizo oil
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

Dwarf pea combinations

We just got our first harvest of dwarf garden peas. We planted 2 varieties; Charmette and a variety from Nepal with super small peas.

If we look at the Foodpairing (R) tree of fresh pea, we obtain ingredients like apricot, coffee, mint, pork, butter, pumpkin…

So you can turn peas into a pre-dessert (or just before the main course) with a crumble of coffee, puree of dwarf peas with peppermint, coulis of apricot and dwarf peas to finish.

 

TOP CHEF JUST DESSERTS: A FOODPAIRING VIEW

In Top Chef just desserts we saw some challenges passing by where Foodpairing would be an incredible help to support the participants. Last year I met Johnny Iuzzini (one of the judges) during my presentation at Starchefs (his Desserts Fourplay is a must have) and I was pleased he got interested by our Foodpairing.
As an example we took a parsnip-banana-hazelnut dessert from episode 6 of Top Chef.

Here are some of the possible pairings with hazelnut (clustered in categories, the closer to the center the better the match);

Or this coffee, strawberry, rum, pea combination. It should work, but this combination is quite challenging to find the right balance in taste. If you use young, fresh sweet peas it should work.

 Here the visualisation of this pairing;

There was even a chocolate pairing with French fries, reminds me of the first edition of our  The Flemish Primitives in 1999 where we gave people French Fries with mayonnaise (based on chocolate), next to all sorts of challenging items like glowing lollypops (picture by Khymos) or at the last edition ants by Alex Atala tasting like ginger, lemongrass (which was later also presented at Madfoodcamp)

L’AIR DU TEMPS :: LOBSTER – STRAWBERRY – PEA

Another example of L’air du temps, a Michelin star restaurant in Eghezée, Belgium based around the foodpairing of strawberry.


[ Ph : Jean Pierre Gabriel ]

Ingredients : Gazpacho of strawberries (for 4 persons)

– 500 g strawberries

– 175 g red bell pepper

– 100 g (red) onions

– 5 dl olive oil extra vierge

– 8 spoons balsamico vinegar

– 10 g salt

– white pepper

Recipe:

Clean all the vegetables for the gazpacho. Put them into the Thermomix (50°C, position 8, 5 minutes). Sieve and keep cool.

Serve together with fresh peas, sushi rice and lobster.

[ recipe : Sang Hoon Degeimbre extract from book L'air du temps editor: Françoise Blouard]

[+ restaurant]