I have to admit, The Flavor Bible by Karen Page and Andrew Dornenburg isn’t really my new favorite thing. As everyone in the kitchen can attest to, this has been my favorite thing for quite a while. This is by far one of my favorite reference books for cooking. It is a comprehensive guide to figuring out which flavors complement specific ingredients. The book is set up in alphabetical order. Simply turn to the ingredient you are cooking with and it will provide a list of other produce, meat, cheese, etc that it pairs well with. It also provides the best cooking methods for the ingredient, it’s appropriate season and serving suggestions from chefs around the country.
I find it so helpful because it reminds you about certain flavor combinations that work well and unlocks your imagination as well as introduces you to flavor combinations that perhaps you had not thought of.
From: Jacki Barnabei | 11/24/09 at 8:53 pm
I am using fresh pumpkin for my pies, I have the "cinderalla" type and roasted them today. The meat seems very stringy, is this normal and should I do anything with it before I bake it (food processor etc)? And any tips on roasting pumpkins for this purpose? Thank you.
From: hmeldrom | 11/25/09 at 3:43 pm
Hi Jacki!
I am so excited that you are making a fresh pumpkin pie. I love them!
Some varieties of pumpkin can be pretty stringy. If you have already roasted them until they are soft, you can process the flesh in a food processor until it is as smooth as you would like it. I would also suggest straining the puree in a sieve or through cheesecloth to remove any excess moisture before you add everything else into it and bake it.
Good luck....and send us a picture when it comes out of the oven!
Have a great day!
Heather