Whole Roasted Cauliflower With Mustard, Citrus, and IPA
Have you ever tasted a restaurant dish, and sat back in wonder, flat-out amazed over its intense depth of flavor? Whether it’s a tomato dish that tasted more tomato-y than even the most perfect peak-grown tomato off the vine or the beef dish so boffo meaty it was like tasting beef for the first time again?
Turns out it’s not all about just using the best ingredients. It has even more to do with combining the right ingredients to magnify their shared flavor attributes.
That’s the genius of the new “Flavor for All: Everyday Recipes and Creative Pairings” (Houghton Mifflin Harcourt), of which I received a review copy.
It’s by James Briscione, a former culinary instructor who worked with IBM on its “Chef Watson,” which develops cognitive computing applications to create better ingredient combinations. Briscione also was the first two-time “Chopped” champion. He wrote the book with his wife, Brooke Parkhurst, a former culinary instructor. Together, the couple run Angelena’s Ristorante Italiano in Pensacola, FL.Read more