Food Pairing from Culinary Artistry by Andrew Dornenburg and Karen Page
Tuesday, March 23, 2010
Did you ever wonder how chefs know how to pair certain ingredients together to produce such wonderful dishes? When asked, they replied, "you just know." Well, for the rest of us, it probably isn't that easy. In Culinary Artistry they have come up with a charting system called Food Matches Made In Heaven. They have put together decades of research and conversations with chefs to come up with the system. In today's posting we will be working with Asparagus. The best way to use the chart is to scan the list for inspiration for a possible complement or complements. Remember there may be items listed that aren't to your personal liking. Your goal is to cook to please yourself and those that you are cooking for. Have fun creating your new dish.... ASPARAGUS: anchovies, bread crumbs, butter, cheese sauce, chervil, chives, crabmeat, cream, eggs, garlic, ginger, hollandaise sauce, horseradish, lemon, Maltaise sauce, mayonaise, morels, Mornay sauce, mousseline sauce, mushrooms, mustard, new potatoes, nutmeg, offal, olive oil, onion, orange, pancetta, Parmesean cheese, parsley, pepper, rosemary, shallots, soy, veloute sauce, vinaigrette. Boil, grill or steam.