Italian Flavor Profile

Italian Flavor Profile

Flavor Profile Table
carrots, celery and onion
coriander, cumin, fennel seed, garlic, nutmeg, paprika, red chile flakes
basil, bay leaf, mint, oregano, parsley, rosemary
almonds, balsamic vinegar, chickpeas, eggplant, hazelnuts, lentils, lemons, mozzarella, olives, olive oil, oranges, parmesean, pasta, pine nuts, polenta, ricotta, roasted peppers, romano, tomatoes, white beans, wine, zucchini

three, Two, One

An Italian-inspired dish begins with this simple 3|2|1 cooking method:

3 base ingredients + 2 (or more) spices + 1 (or more) herb + trademarks (optional)

Five Signature French Dishes
caprese salad
chicken cacciatore
minestrone soup

Noble Suggestions
  • Homemade pizza, in my humble opinion, is overrated. You have permission to leave pizza making to the professionals. It tastes better and you need a break. The nearby pizza joint has the skill and the equipment to produce a far superior product.
  • Making a balsamic reduction is an effortless way to enhance just about anything: salads, appetizers, grilled or pan-fried meats…even dessert. Reducing balsamic vinegar is as simple as pouring a prudent amount (a cup or more) of vinegar into a saucepan. Bring it to a boil and then reduce heat to keep a steady simmer. The longer it simmers, the thicker the sauce becomes. Try steeping a couple spices or herbs from the flavor profile table while the vinegar simmers. For a dessert reduction, delegate a dollop of honey, a sprinkle of cinnamon and a smatter of vanilla extract to the simmering vinegar. Drizzle this sweetness over vanilla ice cream, grilled fruit or pound cake.
  • Polenta to Italian food is like mashed potatoes to American food. It is a quick side dish that can be made in a variety of ways. No need to purchase the sturdy polenta in the tube. You can also pass by the boxed polenta with the mystery seasoning packet.  A box of corn meal and an imagination is all you need. The corn meal should have a basic porridge recipe printed on the side of the packaging that you can follow. Build the flavor in your polenta by boiling the corn meal in chicken broth rather than water. Employ ingredients from the flavor profile table as the corn meal cooks.  Toss a couple spices in the pot as it boils. Stir in some fresh herbs at the finish. Garnish the plated polenta with one or two of the trademark ingredients.

Brag and bloopers

Lets be honest. Sometimes brilliance happens in the kitchen and other times it is a complete fiasco. We want to hear it all. Brag about new cooking skills or let us share in the frustration. Please reply to this post.

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