Category Archives: yoghurt

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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Surprising macaron flavors

Chefs & pastry chefs are always on the lookout for thoughtful treats to serve with coffee. Be inspired by Foodpairing to design the perfect macaron match to your favorite coffee. We’ve designed some macaron recipes around Café del Cauca, a Colombian coffee.

Macaron fillings come in every color and flavor, but are flavourwise generally limited to fruits, herbs and spices. Use Foodpairing to break with this convention; a cucumber or cheese filling are actually not so farfetched and only a few clicks away in the Foodpairing Explorer. The famous macaron of Pierre Hermé with rose, raspberry and lychee is in fact a very strong Foodpairing combination.

Not only the filling may be subjected to Foodpairing®. The macaron itself has ample space for flavor innovation. Why not replace the almond powder with hazelnut or pistachio? Another trick would be to produce your own flavoured egg white by combining egg white powder and any flavoured liquid (again, use Foodpairing to pick the right flavour). This is really a great way to incorporate new flavours in the macaron without compromising its delicate structure. For our Cucumber macaron, we used coffee to make our flavoured egg white.

Check out our recipes!

Hazelnut macaron with  yoghurt ganache, raspberry and tarragon

  • 250 g white chocolate 33%
  • 125 g yoghurt
  • 80 g butter
  • 25 sugar

Heat the yoghurt and sugar to 60 °C, then pour on the chocolate while stirring. Mix thoroughly. Cool to 35 °C and mix in the butter. Let crystallize.

Coffee macaron with cucumber-apple ganache and cilantro

  • 75 g cucumber-apple-cilantro juice
  • 5 g of sugar
  • 200 g white chocolate 33%
  • 65 g butter

Heat the juice with the sugar to 60 °C. Pour on the chocolate while stirring. Mix thoroughly. Cool to 35 ° C and mix in the butter. Let crystallize.

Enjoy!

KASTEEL WITHOF:: OYSTER-LEMON-CUCUMBER-YOGHURT-WATERCRESS

A next recipe of Kasteel Withof. Making a foodpairing around oyster with cucumber, lemon, yoghurt and watercress.

Ingredients: (for 4 persons)

– 24 oysters “Perles Blanches” n°4

– ½ peeled cucumber

– Vinaigrette of rice vinegar en olive oil

– 2 spoons yoghurt

– gel:
625 g water
60 g lemon juice
20 g wasabi paste
6.25 g salt
3.5 g agar
7 g gelatine

– Mousse of cress:
120 g watercress
90 g water
120 g cream
3 g gelatine

– Different species of seaweeds

– Marinade seaweed:
100 g rice vinegar
35 g saké
100 g mirin
5 g salt

– Borage cress

Preparation:

Open the oyster and clean if necessary.
Cut the cucumber in very fine slices

-Gel:
mix water with lemon juice, wasabi paste, salt and agar. Boil. Put the gelatine in the meantime in cold water. Squeeze and add to the hot liquid. Pour this mixture on plates to obtain a fine gel. Cool the gel down and cut into long, small pieces of gel.

- Watercress mousse:
put the gelatine into cold water. Clean the cress and cut into fine pieces. Mix with water. Beat the cream very light and mix with the cress. Add the gelatine. Cool down to settle.

- Marinade: Mix all the ingredients for the marinade. Marinate all the seaweeds for at least 30 minutes in to this marinade. Remove and put on a towel to dry.
Put also the slices of cucumber in the marinade for a short time. Add afterwards pepper and salt.

Dress the cucumber on the plates. Add some lines of yoghurt on top of it. Then the oyster and the gel. Add a little bit of the mousse of cress and add the seaweed and borage cress to end with.

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