Posts Tagged ‘sage’

TGRWT #21: Gnocchi with peanuts and sage

Sunday, May 16th, 2010

In my everday cooking sage is really underutilized. The only dish I can think of with sage that I’ve prepared during the last couple of years is potato gnocchi. So this was indeed the most likely candidate for experimentation in this month’s TGRWT #21. Potato gnocchi are one of those dishes that I suddenly feel a craving for, and I make it every now and then. When I get things right the gnocchi have a very light texture which fits nice with the melted butter and cheese. This time I decided to incorporate the peanuts into the gnocchi and apart from that stick to the original recipe.

While cooking I tried to chew some peanuts with a sage leaf, and this was a quite remarkable experience. The roasted peanut flavors blended into the sage, and the sensation was stronger than what is usually the case from the previous TGRWT rounds. When tasting sage by itself it will actually remind me of peanuts and vice versa. The last time I had a similar strong sensation was when combining roasted cauliflower with a cocoa agar gel.
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TGRWT #21: Sage and roasted peanuts

Saturday, May 1st, 2010

It’s been a couple of months since the last round of “They go really well together” where food bloggers around the world explore food pairings based on similarities in their aroma profiles. The similarity is not based on the concentrations of the aroma components, but rather the odor impact of the components to the overall aroma (and in case you wondered: impact does vary with concentration, but it varies even more with the detection threshold). In other words, what this food pairing does is to point at two foods (which often may seem quite different) and say that these actually have something in common. And because of that it could be worthwhile to try and use them together when cooking. The 21st round of TGRWT is hosted by Greg over at Humbling attemts at creativity, and the foods to pair are sage and roasted peanuts. Head over to his announcement post for more details on how to participate. The deadline is June 1, so there is plenty of time for some creative cooking the next couple of weeks! If you’re not yet familiar with TGRWT you may want to have a look at some of the previous TGRWT rounds.

Chocolate + caraway and other pairings

Thursday, January 18th, 2007

I have been pondering on the chocolate sauerkraut cake I wrote about, and considering the fact that caraway is a spice used in sauerkraut I did some googling… And voilá – I found a page on different chocolate and cognac pairings! In October 2006 a tasting sessions was held for sommeliers – it was hosted by John Campbell (author of “Formulas for flavour”) and sponsored by Hennesy. Here are the chocolate and cognac pairings that were offered:

  • Sage & Carraway Chocolate with Hennessy XO. (Ingredients used: Double cream, Sage, Dark chocolate, Milk chocolate, Isomalt sugar, Glucose syrup, Fondant sugar, Carraway seeds)
  • Peanut & Merlot Vinegar Chocolate with Hennessy Paradis Extra (Ingredients used: Raspberry vinegar, Merlot vinegar, Double cream, Dark chocolate, Milk chocolate, Peanuts, Salt, Cocoa powder)
  • “Another interesting flavour to arise was the peanut and Merlot vinegar chocolates. Whilst trialing the combination of a merlot vinegar flavoured chocolate and the Hennessy Paradis Extra Cognac we noticed an unexpected third flavour element, present only when the two were combined: peanut. We underscored this unusual taste discovery by adding salted and roasted peanuts. The result is amazing”

  • Tobacco Infused Chocolate Ganache with Richard Hennessy (Ingredients used: Whipping cream, Dark chocolate, Milk chocolate, White chocolate, Butter, Tobacco, Cocoa powder)
  • “The long tradition of savouring cognac together with a suitably matched, high-quality cigar led us to the logical conclusion that both of these products must contain taste elements that matched or complemented each other. Once we blended various tobaccos and oak it resulted in a smooth underscore of the tobacco taste that is present when smoking a fine cigar. This coupled with Richard Hennessey makes the experience unique. On further experimentation the Ganache itself delivers the aromas slowly, you therefore savour the chocolate as you would a fine cigar.”

    Any cooks out there who can come up with recipe suggestions for the different chocolate dishes? I have added theses pairings to the list of other known pairings.

    caraway seeds
    Caraway seeds (photo by Joyous! at flickr)