yummy ingredients + way of eating them = good recipe
Obviously, you need tasty ingredients. But how do you know how to combine ingredients to come up with new flavors that are delicious? Often what I do is take some sort of flavor family (borrowed from a certain cuisine) and re-combine the flavors with other complimentary staples...
Here is how I tend to conceptualize "flavor families", as I call them, based on my experiences:
Mexican/Latin American - cumin, cilantro, lime, chili powder/cayenne, black beans, tomatoes, peppers, onions, avocado, corn, rice...
Thai - coconut milk, lime, ginger, chili sauce, fish sauce, soy sauce, lemongrass, curry (powder/paste), scallions, peanuts/peanut butter, bean sprouts, shredded carrot & cabbage, basil, cilantro
Greek - lemon, oregano, feta, yogurt, cucumber, mint, garlic
Italian/Mediterranean - garlic, lemon, basil, parmesan, tomato, wine, pancetta, pasta, cream, parsley, thyme, olive oil
...and then there are flavor families that I infer from deconsructing some yummy foods, such as:
Deconstructed sushi - ginger, wasabi, soy sauce, rice wine vinegar, sesame seeds & oil, julienned veggies (carrot, cucumber, radish, bell pepper), avocado, bean or pea sprouts, crab/shrimp/salmon/tuna, tofu, rice, dried seaweed, (additional non-sushi ingredients: shredded cabbage)
Once you have the essential flavors, you can play around with them and incorporate other yummy ingredients, such as:
- sweet potato
- spinach, lettuce, kale, cabbage, etc.
- quinoa, rice, lentils, rice noodles, etc.
- beans
- squash
- chicken
...or use them to create a new
- soup
- wrap
- casserole
- salad
- veggie burger
- enchilada
- omelet /frittata
- etc.
Besides using inspirations from various cuisines, there are other deliciously inspiring foods that give us winning flavor combinations. Some of my current favorites are:
- banana, peanut butter, chocolate, coconut, almonds, walnuts, other fruits (fresh or dried)
- bases: almond milk, yogurt, oats...
- spices: cinnamon, cayenne, vanilla, citrus zests...
The first one I'll call "Asian Chicken Fingers" and the second I'll call "Deconstructed Sushi Bowl"
Asian Chicken Fingers & rice noodles
- chicken tenders
- wasabi paste (1/2-1 tsp.)
- soy sauce (2 tsp.)
- buttermilk (1Tbsp)
- Panko breadcrumbs (1 c.)
- sesame seeds (3 T.)
- ground ginger (1 tsp)
- coarse salt (1/4 tsp.)
- rice noodles (6 oz.)
- bean sprouts (2 c.)
- cilantro (1/4 c.)
- soy sauce (1 Tbsp)
- freshly grated ginger (1 Tbsp)
- freshly squeezed juice of one lime
- 1/4 c. silken tofu or coconut milk
In one small bowl whisk together the wasabi, soy sauce, and buttermilk. In another bowl, combine the breadcrumbs, sesame seeds, salt, and ground ginger.
Dip the chicken pieces first in the liquid and then coat in breadcrumbs. Place on a baking sheet lined with parchment paper. Bake for 15 minutes at 375 degrees.
For the rice noodles:
Cook the rice noodles according to the package directions (which usually means soak them in very hot water for 5 minutes, then drain and set aside in a bowl). Toss the bean sprouts with the rice noodles.
In a bowl, whisk together the soy sauce, ginger, lime juice, and coconut milk/tofu, then drizzle over the noodles & beans. Toss in the cilantro, and serve alongside the chicken! Enjoy!
Deconstructed Sushi Bowl
serves 2
- 1 c. cooked white or brown sushi rice
- 1 carrots, shredded or jullienned
- 1/2 cucumber julienned or thinly sliced
- 1/2 avocado sliced
- 1/2 c. crab/salmon/shrimp/tuna
- 2 Tbsp. sesame seeds
- 1/2 nori sheet
- Dressing: soy sauce + wasabi paste + rice wine vinegar + honey + fresh grated ginger + sesame oil
Divide the rice-sesame seeds between two bowls, crumble the nori on top. Whisk together the dressing, and drizzle on top!
Let me know if you try either of these!
