I’m often asked by my guests how I come up with recipes and how to develop a unique recipe that works. Generally they are curious about flavor combinations and ingredients.
(asparagus stemms and house-made hroseradish mustard)
Fashionable Recipes
To me creating recipes is a combination of my experience, what has worked in the past, and what excites me at the moment. Recipes are like a seasonal fashion trend much like a garment.
Recipes of the moment
I develop recipes all the time and the process is a lot of trial and error before it actually makes it in front of a paying customer. It all starts out on a sheet of paper - a worksheet - where I write down the basic ingredient that is seasonal, most of the time, or whatever inspires me at that time (in Winter it’s not so seasonal but intriguing). Next I search for a suitable herb and/or spice, which bring the ingredient or recipe to life. Eventually I find an appropriate preparation technique such as pickling, braising, steaming etc. These 3 steps are the core of my recipe. Then the actual cooking starts and the recipe elements get switched out constantly until they fit all needs such as density, appearance, texture, flavor, and so forth. Some of my recipes get revised several times throughout the year or they get totally dismissed – like a garment – just to stay fashionable in terms of flavor.
(How do you know ingredients work together? Mache and wild arugula salad with with sauteed chantarelle mushrooms, radishes and potato dressing)
Recipe developing tips:
- stay local; use Farmer’s market vegetables and fruits for freshness, buy artisanal type of products, pay attention to the sustainable seafood list
- look-out for seasonal ingredients in this way you can use them at the peak of their flavor.
- ask the chef at your next restaurant visit – I love to discuss food with my guests
- think – do you have any food memories, try to capture that memory which will give your recipe a foundation and will be helpful to your recipe success. Most of my recipes have some sort of memory or nostalgia
- Taste the food during your recipe developing process it will guide you along the way.
Use the following guidelines:
- flavors need balance think of sweet & sour, acidic & bitt
- texture needs diversity soft & crunchy, crispy & creamy
- temperature hot & cold
- spice needs to be compatible salty & sweet
My Recipe Worksheet
I love peas, especially their texture and the way they capture the spring season, and they’re plentiful available when the days get warmer. Here is my spring pea soup recipe in worksheet format:
Basic ingredient: Peas
Herb: Mint – mint evokes freshness which is perfect for spring time
Seasoning:
garlic – because it adds a vegetal sweetnes
salt - I choose sea salt for a slight brininess
cayenne - to add a spicy tingle on the sides of your tongue
Texture: Water without it would be a puree
Cheese – it adds richness and creamy texture
(pea soup - a recipe for success)
Chilled Green Pea Soup
(recipe yields four portions)
2 cloves garlic
5 cups greens peas (frozen peas may be substituted)
4 cups water
1 tablespoon mint leaves
sea salt to taste
2 pinch cayenne
1. Peel then slice garlic gloves thinly.
2. In a pot (1-gallon sized) bring salted water to boil then cook peas and sliced garlic cloves for 45 seconds. With a slotted spoon transfer peas into an ice bath (this will stop the cooking process and retain a bright green color).
3. In a kitchen blender combine peas, garlic, mint and water then puree until mixture is smooth, season with salt and cayenne
4. Strain pureed pea mixture through a fine mesh sieve.
Chef’s Tip: Add richness by shaving cheese such as Manchego onto the soup before serving
