Posts Tagged ‘raisin’

TGRWT #22 round-up

Sunday, September 16th, 2012

There were 7 entries in total for TGRWT #22 where the challenge was to cook with raisin and one or more ingredients from the flavor pairing tree of raisin from foodpairing.com shown above. Here’s the round-up with pictures and comments. Click the links to read the full blog posts and recipes. Enjoy!
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TGRWT #22: Chicken stew

Monday, August 20th, 2012

For TGRWT #22 I started by looking at the foodpairing tree of raisin (see below). I decided to include roasted hazelnuts, bacon and cooked chicken. With fresh peppermint available in the garden I considered that as a possibility too. And perhaps with a Moroccan tajine in the back of my mind I figured I would like to add saffron, so I included that as well. Interestingly saffron appeared in the foodpairing tree of peppermint. To turn all of this into a stew I decided to include onion and tomato as well. It turned out quite tasty, and there was even an aromatic surprise, so please read on.
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TGRWT #22: Raisin

Saturday, July 28th, 2012


Impatient raisin waiting to be cooked

More than 1 1/2 year has passed since the last round of They Go Really Well Together, and in the meantime there’s been quite some publicity with TGRWT being mentioned both in Gastronomica and Chemical and Engineering News. Based on predicted aroma similiarity participants are given two or more ingredients to cook with and blog about. The idea is based on a science guided approach to bring together ingredients one might otherwise not have used together when cooking. Altogether somewhere between 100 and 200 recipes have been submitted in previous rounds, so it’s worthwhile browsing through the rounds-ups that have been published. Some readers have inquired about a continuation of the blogging event, and I’m happy to announce a new round of TGRWT starting today here at Khymos. In previous rounds two ingredients were chosen, but this time there is a slight twist as there is only one ingredient: raisins. Participants will then be able to select one (or more) ingredients to pair with raisins using food pairing trees at the Foodpairing website. Raisins alone rarely play a significant role in cooking, but their rich flavor arising from enzymatic browning reactions (as opposed to the non-enzymatic Maillard browning), and as such they are one of the rare examples of desirable enzymatic browning. I believe raisins should open up a host of possibilities ranging from savory dishes to the obvious sweet ones and look very much forward to see your contributions!
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