As I stir in the last of the basil into the food processor at Squeah, my mind starts to ponder. I give the basil and olive oil puree a taste, and as delicious as it is, it’s empty. The flavors are there, but there’s no depth. It’s lacking boldness and strength. Yet as I take this puree and add spinach, parmesan cheese, lemon juice, garlic, and salt and pepper, oh how the flavors develop! This pesto will be part of a creamy sauce which will top the Curried Yam and Roasted Cauliflower Agnolottis that will be served to the MCBC Camp Committee this weekend. Each delicate pillow of silky pasta dough filled and rolled by hand will be gently simmered, coated with olive oil, and garnished with chives, oven dried tomatoes and celery leaves.
How fascinating is it that the flavors of raw ingredients are so clean and pure, yet the addition of other ingredients enhances the original flavors to a level that is indescribable? I think it’s important to taste as you cook. People know that it is important to taste the final product, but it’s just as important to taste something that’s not done yet. Tasting a stock before it is turned into a soup or a sauce; tasting a balsamic vinegar reduction before the oil is added to make vinaigrette.
The ability to develop our taste buds is right in front of us as chefs. What does heat do to this ingredient? How will reducing this ingredient benefit that end product? If we taste as we cook, it will broaden our knowledge of these questions and through that knowledge, things are created. It’s amazing.
The layering of flavors; try it at home. Don’t be afraid to experiment.
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