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Spring
Food Matches Made in Heaven
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How do you know what flavors or foods
will compliment each other? The short answer is, you
just know, your palate knows. It does take practice
but fortunately there are many combinations that are
very traditional and work every time. Here are some of
my favorites for Spring. The main ingredient heads the
list and then complimentary ingredients or flavors
follow. The cooking techniques most commonly used are in
italics. It is not meant to be a complete list but
reflects good selection. Choose a few and combine them
in a dish. Soon you'll be relying more on your personal
tastes than a recipe and will be free to take advantage
of the ripe produce appearing each season.
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Artichokes: aioli, anchovies, basil, bread
crumbs, butter, fennel, garlic, hazelnuts, lemon,
mushrooms, olive oil, sausage, thyme, white truffle oil.
bake, braise, marinate, roast, steam |
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Asparagus: anchovies, bread crumbs, butter,
chives, crabmeat, cream, eggs, garlic, ginger,
hollandaise sauce, horseradish, lemon, morel mushrooms,
mustard, olive oil, onion, oranges, pancetta, Parmesan
cheese, parsley, rosemary, shallots, soy boil,
grill, steam |
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Fava Beans: butter, cilantro, cream,
garlic, leeks, lemon, mushrooms, olive oil, pancetta,
parsley, Pecorino cheese, rosemary, sage, savory,
spinach, thyme, vinaigrette boil, puree, steam |
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Beets: chives, creme fraiche, cucumber,
dill, hardboiled eggs, fennel, ginger, horseradish,
lemon, mache, mustard, oranges, prosciutto, shallots,
smoked trout, tarragon, vinaigrette, walnut, walnut oil,
watercress boil, steam, roast |
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Blueberries: apricots, bleu cheese,
cinnamon, cream, currants, honey, lemon, limes, sour
cream, thyme, yogurt |
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Bluefish: bacon, basil, cabbage, garlic,
lemon, lime, mustard, juniper berries, tomato, vinegar
bake, broil, grill, saute, smoke |
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Carrots: almonds, bacon, basil, brandy,
butter, cayenne, celery, chervil, chives, cilantro,
cream, cumin, dill, fennel, garlic, ginger, honey,
lemon, mint, mushrooms, mustard, nuts, olive oil.
onions, oranges, parsley, peas, shallots, tarragon,
thyme, turnips bake, boil, fry, puree, raw, saute,
steam |
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Crab, Soft-Shell: almonds, basil, butter,
capers, carrots, cayenne, chives, dill, garlic, ginger,
honey, lemon, lemongrass, lime, pancetta, parsley,
Pernod, soy sauce, spinach, vinaigrette broil,
deep-fry, grill, saute |
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Dandelion Greens: bacon, cheese, garlic,
lemon, mustard, olive oil, onions, red wine vinegar
saute |
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Fiddlehead Ferns: bacon, butter,
hollandaise sauce, leeks, lemon, nutmeg, olive oil,
onions, shallots, vinaigrette deep-fry, steam,
saute |
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Grouper: garlic, honey, lemon, mustard,
spinach, white wine braise, grill, poach, saute,
steam |
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Halibut: anchovies, basil, chives, fennel,
garlic, horseradish, leeks, lemon, mangoes, mushrooms,
mustard seeds, onions, potatoes, rosemary, saffron,
shallots, tarragon, thyme, tomatoes, white wine
braise, grill, poach, roast, saute, steam |
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Lamb: anchovies, artichoke hearts, bacon,
basil, blueberries, bread crumbs, capers, cardamom,
chiles, couscous, cream, cumin, eggplant, fennel,
flagiolets, garlic, lemon, mint, mustard, onions,
parsley, rosemary, thyme, tomatoes, red wine, yogurt
bake, braise, broil, grill, roast |
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Lettuces: avocados, cheese, eggs, garlic,
lemon, mayonnaise, mustard, nut oils, onions, pepper,
vinaigrette, vinegars-balsamic, cider and red wine
braise, raw |
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Morels: asparagus, bread crumbs, butter,
chervil, chicken, cream, eggs, garlic, lemon, Parmesan
cheese, peas, potatoes, rosemary, Sauternes, scallops,
shallots, tarragon, truffles, watercress bake,
cream, fry, stew, saute |
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Papayas: avocados, cayenne, chicken, chiles,
coconut cream, coriander, cumin, ginger, grapefruit,
lemon, lime, mangoes, oranges, Parma ham, port,
strawberries, vanilla raw |
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Peas: almonds, artichokes, bacon, butter,
cream, ham, lettuce, mint, mushrooms, pearl onions,
parsley, shallots boil, puree, steam |
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Radishes: chives, lemon, oranges, parsley,
salt, rice wine and sherry vinegar |
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Rhubarb: apples, brandy, brown sugar,
butter cinnamon, cream, citrus fruits, ginger, black and
pink peppercorns, sour cream, strawberries
bake, poach, stew |
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Salmon: aioli, anchovies, bacon, basil,
bread crumbs, caviar, cream, cucumber, dill, garlic,
ginger, hollandaise sauce, horseradish, leeks, lemon,
lime, mayonnaise, mushrooms, mustard, parsley, black
pepper, shallots, sorrel, spinach, tarragon, tomato,
white wine vinegar, watercress, wine bake in
parchment, braise, broil, grill, pan-fry, pan-roast,
poach, saute, sear, steam |
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Scallops: asparagus, avocados, bacon, bread
crumbs, brown butter, carrots, caviar, cream, curry,
garlic, leeks, lemon, mushrooms, onions, parsley,
Pernod, saffron, thyme, tomatoes, truffles, vanilla,
white wine broil, deep-fry, grill, marinate,
poach, saute, steam |
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Shad Roe: bacon, capers, chives, cream,
lemon, mushrooms, mustard, onions, parsley, shallots,
tarragon, watercress, white wine bake, broil, grill,
poach, saute |
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Strawberries: almonds, bananas, basil,
Cassis, Champagne, cream, Kirsch, lemon, mascarpone,
nuts, oranges, black/pink peppercorns, pineapple,
rhubarb, port, sour cream, sugar, vanilla, balsamic
vinegar, violets, red wine (Beaujolais) |
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Veal: anchovies, apples, artichokes,
capers, cheese (Parmesan and Gruyere), cream, dill,
garlic, lemon, Madeira, morels, mustard, onions,
parsley, pistachios, rosemary, shallots, tarragon,
thyme, tomatoes, white truffles, vermouth, white wine
braise, roast, saute |
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Watercress: beets, chicory, eggs, endive,
mustard, oranges, oregano, parsley, thyme, vinaigrette,
walnuts puree, raw |
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experts from Culinary Artistry |
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