Mar 15, 2012

BREEDING FOR FLAVOR

More and more chefs start to cultivate their own vegetables as the market place offers only a limited amount of varieties.
Foodpairing.com wants to give vegetables, fruits, herbs a central place.
To increase the presence of home or restaurant grown vegetable we want to support and inspire in how to grow vegetables in a limited space and want to show how to breed your own new tasteful varieties.
Urban gardening is going mainstream, but we like to be creative in the selection of plants. And we want to move to the next level; breeding your own varieties.

I installed in my city garden a green house and during the next coming months I will update this blog, giving tips and tricks (which I get from breeders taking part in this platform) to show you how to be creative with limited space and how to start growing your own varieties.

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Mar 15, 2012

AGAPE SUBSTRANCE

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Over the last few weeks we heard quite some positive sounds about chef David Toutain. Recently at the diner table at Hertog Jan together with Steve Plotnicki (opinionated about dining), Laurent Vanparys (gastros on tour),… and Monday in the Palmares du Pudlo Paris 2012 (les lauréats de l’année).

This article by Gilles Pudlowski gives an overview of some of the dishes of the inspirational instant kitchen of the chef, including this yuzu-common hogweed-rice combination (don’t confuse with the giant hogweed!).

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Mar 14, 2012

CRAB FOODPAIRING

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We found this nice combination with crab on Town House Blog which we certainly wanted to share with you. It is a combination of brown butter, chestnuts, lardo, lime, onion, seaweed and roasted crab oil.

Looking into the Foodpairing tree of Crab, you will see all ingredients link.

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Mar 12, 2012

Sakura recipe inspiration

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Over the last months we started to increase the number of specific local ingredients. We added a number of trees like Monterey Cypress used by Daniel Patterson of Coi, Douglas fir used by Sang-Hoon Degeimbre of L’air du temps.
With spring in the air, we recently analyzed and added 3 products from the cherry tree; sakura dried, sakura pickled and sakura leaf.

The Foodpairing analysis was also used for a television programme with Dominique Persoone combining sakura pickled and sakura leaves into a chocolate pralin.

What would you make with Sakura?

I found this old post by Playing with fire and water, making a Sakura dessert, including sesame ganache, cherry yogurt panna cotta, rose-mahleb semifreddo,raspberry meringue, pink peppercorn crisp

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Feb 29, 2012

PRIPRIOCA FOODPAIRING

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Last year at The Flemish Primitives, Dominique Persoone made together with Alex Atala a combination of chocolate with Priprioca. Their presentation was aimed at combining typical ingredients from the Amazon with the chocolate expertise of Dominique.
Priprioca is a root from the Amazon with woody, earthy, patchouli notes

(source International journal for gastronomy and food science)
We analyzed the root and based on its flavor profile a selection of possible combinations is added;

Some of these combinations like the beetroot-mandarin-priprioca from chef Atala come clearly out of the Foodpairing tree;

(picture by DOM)
you can find this combo in the latest edition (and first one) of the international journal of gastronomy and food science together with other pairings like lemon, banana.

Become member and we can speed up the analysis of local ingredients

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Feb 28, 2012

SOME COMBINATIONS BY RESTAURANTS IN THE NEW MICHELIN GUIDE FRANCE

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Michelin has announced the stars for its homeland of France. There is one new 3 Michelin star restaurant; Flocons de Sel making combinations like this lamb-linden tree-pine

(source picture)

Other Pine combinations you can find in this Foodpairing tree;

One of the new 1 Michelin star restaurants is La Toya making this broccoli-cauliflower-beurre noisette-passion fruit juice-cod

(source picture)

Or Akrame in Paris another new 1 Michelin star making a sweetcorn-oyster-rye bread combination

( source picture)

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Feb 27, 2012

PISTACHIO FOODPAIRING: IRANIAN COMBINATIONS

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The Iranian movie ‘A Separation’ won last night the Oscar nomination for foreign movie.
To celebrate this victory (and being good losers – the Belgian nominee Bullhead didn’t win) we added the Foodpairing tree of Pistachio nuts (Iran being the largest exporter).

Click on the Foodpairing tree to see more combinations and find classic Iranian combinations like Jewelled Persian Rice (almond-pistachio-saffron-pomegranate-coriander-rice-sultana-olive oil)

or Bastani ice-cream (pistachio-saffron-cream-rose water)

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Feb 22, 2012

MARGARITA FOODPAIRING

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Today, it is National Margarita Day in US. Time to make a Foodpairing variation on the classic cocktail with tequila-triple sec-lime juice.
Below the dynamic Foodpairing tree of Tequila. What new combination can you come up with?
Click on the tree for the dynamic pop-up. Click on the different branches to unfold the category and find e.g. Cointreau into the category of the drinks.
The closer the better the match, so raspberry is a good idea. What about beer, tomato, basil…

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Feb 10, 2012

VALENTIN FOODPAIRING: ROSES

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If you want to surprise your loved ones with flowers, not in a bouquet of roses, but roses into a dish, this Foodpairing tree of rose can inspire you;

known combinations with roses are like Espahan by Pierre Hermé:rose-litchi-raspberry.

From the Foodpairing tree you see there are no better combinations with rose. No wonder this is a seller.

Want to make a raspberry-rose madeleine, here you can find a recipe by evan’s kitchen

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Feb 6, 2012

TURBOT-VIOLET-APRICOT-BUTTER OR WHY YOU SHOULD VISIT L’AIR DU TEMPS

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As some of you know, one of the first chefs we started to cooperate with was Sang-Hoon Degeimbre of L’air du temps. He is one of those chefs who really understands the concept of Foodpairing and one of the few chefs who succeeds to surprise me time after time.
I was really blown away by some of the new dishes he proposed last Saterday.
One of them was a juicy turbot with violet

to be paired with a butter-apricot combination.

Absolutely fantastic!
I added also the Foodpairing tree of apricot, so you can see how they are linked together