Flavor Matchmaker
One book that is my new go-to favorite for cooking ideas is called "The Flavor Bible." It lists myriad food affinities. It lists foods and major chefs' flavor combination suggestions. It's a helpful resource if you know your key ingredient and mode of preparation but just need a little push marrying flavors. Also great for those who don't need a recipe to get started. Give it to all your friends who read cookbooks cover to cover like a novel.
Here are a couple recipes friends have asked me for. The following I made it for a summer reggae party theme, but it also worked really well for New Year's Eve.
"Rasta" bean salad
vegan with black-eyed peas and red, yellow green bell peppers
This is for a crowd. Halve it for a small cookout or filling main or side dish.
2 lb. dried black-eye peas, cooked according to directions. Salt while cooking, if desired
12-16 oz. bottle creamy honey mustard or other sweet & tangy dressing
6 bell peppers, red, gold & green, diced
1 large or 2 small mild onions, finely chopped
4 minced garlic cloves
6 sprigs (or more) parsley, minced
Black and/or cayenne pepper, to taste
Combine all ingredients in large bowl or stock pot and let marinate in refrigerator 3 hours or overnight. Serve chilled.
Microwave Peanut Brittle, from epicurious.com
You will love this recipe. Track how much time it takes for each phase & write it down for a more foolproof process afterward. Also, it helps to have some cold water nearby to make sure the mixture has reached a hard crack stage--a hard ball/strands in water. That way you'll be sure it's ready. I've tried it with slivered almonds, peanuts and pumpkin seeds, all divine. Oh, if you use peanuts, add 1 T. peanut butter along with the butter. Add 1/2 t. almond extract + vanilla for almonds. Out of this world!
You can view the complete recipe online here.
Microwave Peanut Brittle
1 1/2 cups unsalted dry-roasted peanuts (about 7 1/2 ounces)
1 cup sugar
1/2 cup light corn syrup
Pinch of salt
1 tablespoon butter
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
Butter large baking sheet. In microwave-proof bowl, combine peanuts, sugar, corn syrup and salt. Microwave on High until mixture bubbles vigorously, about 6 minutes. Remove mixture from microwave and stir in butter and vanilla. Return to microwave and cook on High until candy turns light gold color, about 3 minutes. Remove bowl from microwave. Working quickly, add baking soda to candy mixture and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheet. Shake baking sheet from side to side to spread brittle as thinly as possible. Let stand until cold and hard, about 2 hours. Break brittle into pieces. Store in airtight container at room temperature for up to 1 month. Good luck keeping it that long!
Bon Appétit
July 1993
by Amy D. Lawley: Montgomery, Alabama
Happy cooking!
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