The Flavour Principle: Enticing Your Senses with Food and Drink
Every great dish has a center of gravity, a flavor or essence that pulls together other ingredients into a coherent and compelling whole. It’s not necessarily the main ingredient but it is fundamentally what the dish is “about”. Indian curry spices, fiery Thai chilis, lemony citrus, smoky barbecue rubs: these are all flavors we adore and get our taste buds asking for more. When we talk about wine or alcoholic drinks in any serious way, we talk about flavor too. Flavor is, quite simply, what makes us passionate about food and drink. At last, here is a cookbook that focuses on that fundamental concept.
Organized around a dozen or more distinctive tastes, from spicy to citrus to salty to smoky to sweet to bitter and beyond, The Flavor Principle will feature more than 30 complete menus with complementary beverage pairings. Covering flavors from all over the world, this cookbook will be a journey around the globe. Modern and eclectic in approach, The Flavour Principle will appeal to a wide demographic of food and wine lovers. The publication of A Matter of Taste in 2005 set the tone for HarperCollins Canada’s cookbook program; The Flavour Principle is meant not just as an update of that venerable publication, but will set a new bar for food and beverage pairing cookbooks.
¼ cup unsweetened shredded coconut Combine coconut milk, lime leaves, lime juice, fish sauce, sugar, ginger and curry paste in a large skillet over high heat and bring to a boil. Reduce heat to low and simmer for 20 minutes or until reduced by about three-quarters—the sauce should be the consistency of whipping cream. Stir in 1 tbsp each of mint and cilantro. Cool. Divide sauce in half in 2 bowls; reserve 1 bowl of sauce for dipping sauce. Season shrimp with salt and stir into remaining half
to release the starch from the rice grains. Keep the risotto simmering merrily on about a medium heat. At the correct temperature, it takes exactly 20 minutes from start to finish. Our chef watched the clock as he made his risotto and at precisely 20 minutes he removed the pot and the risotto was perfect. If, like some people, you prefer a less firm texture, add more stock and cook for 5 minutes longer. The kind of rice you use is most important. Risotto’s creamy texture can be obtained only
whipping cream and even chopping nuts. They froth milk and thicken it to look like whipping cream. I love mine and think no kitchen is complete without one. It should be the loft dweller’s main machine. Look for good quality, and it will last for years. Two ways to avoid spatters: bring your pot to the sink before blending, or blend in a tall, narrow container, which comes with some machines. DANDELION PESTO ON NAAN This dish is inspired by one I had in Rome, where salty cheeses such as
late-harvest vidal or riesling, the less sweet baby brother of icewine. ICEWINE There’s sweet irony in a glass of Canadian icewine. A country once deemed too frigid for tender European grape varieties (a fallacy shown the door decades ago), Canada proved not only that its summers were sufficiently warm to yield quality wine but also that its famous winters could go one better. This intense, syrupy elixir, made from the rich juice of grapes left to shrivel on the vine until December or January,
1¼ cups granulated sugar 5 large eggs ¼ cup sour cream ¼ cup chopped candied lemon confit (page 347) 2 tbsp grated lemon zest 1¾ cups all-purpose flour 2 tsp baking powder ½ tsp kosher salt ⅓ cup poppy seeds Lemon syrup (page 346) Lemon glaze (page 346) Preheat the oven to 350°F. Butter and flour 6 mini Bundt moulds. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Beat in sour cream, lemon