Rounding out the tastes

I was invited to make a meal for a dinner where the conversation topic was going to be wearable computing devices, which happened last night. What is a wearable computing device? It is something that looks like a piece of jewelry or an accessory that is actually a cell phone, pager, heart monitor, etc… It was all about beautifying technology, which is something I am all for.

I decided to make the meal about the opposite of what technology can be associated as (cold, disassociated) and go for a really tactile and personal experience with the food. I made a variety of dishes based on what I had found at my local market the day before. This included a sweet potato curry; a couscous, cilantro, green onion and lemon salad; sauteed kale with garlic, tamari, and sesame seeds over brown rice; coconut rice; fried plantains; roasted peppers; a carrot-ginger dressing, a citrus vinaigrette, a yogurt-curry dressing; fresh bread; vanilla-ginger pears; and a chocolate cake. The point was to make dishes where all six tastes (sweet, salty, sour, bitter, pungent, astringent) would be present, bringing the tasting experience to a well rounded and full place. When all of our tastes are stimulated, we are more satisfied with what we eat. (One of the reasons Thai food is so good is they focus on bringing in many of the tastes into one dish). This is something that I think about when I am making a meal, even for myself. I then labeled all the tastes that were present in that particular dish with little flags, the dressings and vinaigrette’s there to help round out what was missing, completing the taste palate. Each person at the table could then discern the flavors for themselves, thinking about what they liked, didn’t like, or how to combine flavors they had not thought of. The food turned out great and the dinner was a hit. Here are the dressing recipes, all from the lovely Debora Madison!

Curry-Yogurt Dressing
This dressing would be good on a variety of dishes including simple vegetable sides roasted or curried, fish, beef, chicken, a cold mixed salad or a side of sauteed greens. It is an incredibly versitle dressing that will add a lovely kick to any meal!
1 teaspoon extra-virgin olive oil
2 tablespoons minced ginger
1/2 cup chopped onion
2 large garlic cloves, minced
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole fennel seeds
1/4 teaspoon yellow mustard seeds
1 whole allspice berry
1 1/2 cups low-fat plain yogurt
3/4 teaspoon coarse salt
2 teaspoons fresh lemon juice
1 teaspoon sugar

Heat oil in a medium skillet over medium heat. Add ginger, onion, and garlic, and cook, stirring often until softened and beginning to turn translucent, about 9 minutes.
Meanwhile, process the cumin, coriander, fennel seeds, mustard seeds, and allspice in a spice grinder until finely ground. Place in a food processor, and add onion mixture, turmeric, yogurt, salt, lemon juice, and sugar; process until smooth. Can be refrigerated for up to 2 days. Makes 1 1/2 cups.

Citrus Vinegarett
This is great on any variety of green salad, but would also compliment many Asian dishes.

1/4 teaspoon finely grated grapefruit zest
1/4 cup fresh grapefruit juice
1/2 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon rice-wine vinegar (not seasoned)
2 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
pinch of freshly ground pepper

Whisk all the ingredients together in a nonreactive medium bowl until combined. use immediately, or refrigerate, covered, for up to 3 days.

Carrot-Ginger Dressing
This is a really bright and fresh dressing. Good on any and all mixed green salads and raw or cooked (roasted, sauteed, steamed) veggies.

1/2 pound carrots, juiced (1/2 cup juice)
1/2 cup reduced fat silken tofu
2 ounces ginger, minced (1/2 cup)
2 tablespoons rice-wine vinegar (not seasoned)
1 tablespoon tamari sauce

Puree all the ingredients in a food processor until smooth. Use immediately or refrigerate for up to 1 day.

Chocolate Cake with Chocolate Ganache Icing and White Chocolate Ganache center
Seriously, one of the best chocolate cake recipe’s I’ve found is right on the side of the Hershey’s Unsweetened Cocoa box, go figure!

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Chocolate Ganache Icing
1 bag (12 oz) of Giradeli semi-sweet chocolate chips
1 cup heavy whipping cream

Simmer the heavy whipping cream in a pan, until steam is rising off the surface of the cream. Add the chocolate chips, turn the heat to low and stir/whisk until the chocolate is melted. Transfer to a bowl to let cool completely, stirring every once in a while with a fork or wisk.

White Chocolate Ganache Filling
3 cubes white chocolate, chopped
1/4 cup heavy whipping cream

(follow instructions for chocolate ganache, see above)

Cheers!