food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
192<br />
Chapter 9 The Impact of Spice<br />
flavor, juniper berries simmer in the sauce as it thickens. To balance the acid note, I replace the green<br />
pepper in the sauce’s traditional ‘Cajun trinity’ (chopped onion, celery, <strong>and</strong> green bell pepper) with carrot—<br />
a bit like the proverbial pinch of sugar in tomato sauce. A light red <strong>wine</strong> that can be served slightly chilled,<br />
such as Beaujolais or Saumur Champigny, nicely complements this dish.’’ 3<br />
The challenges of adapting ethnic <strong>food</strong> dishes to local tastes require thought, experimentation, <strong>and</strong><br />
knowing your customer. Many ethnic cuisines include a variety of spices <strong>and</strong> herbs that can limit our ability<br />
to match these <strong>food</strong> dishes with <strong>wine</strong>s that create a good or ideal match. Chef Bluysen also points out that<br />
in her situation, <strong>wine</strong> selection is limited by her customers’ overwhelming preference for red <strong>wine</strong>s. All of<br />
these issues point to the importance of considering how menu items can be delivered in line with consumer<br />
taste while using savvy methods to provide unique <strong>experience</strong>s for customers that simultaneously shape<br />
their preferences. Judith <strong>and</strong> her husb<strong>and</strong>, Frédéric, used a variety of techniques to adapt menu items,<br />
menu descriptions, <strong>and</strong> service styles to meet the tastes of their local clientele. This adaptation process<br />
allowed them to create traditional Louisiana dishes that can be successfully paired with French <strong>wine</strong>s.<br />
Up-to-date information on Judith <strong>and</strong> Frédéric’s restaurant, Bayou La Seine, can be obtained by<br />
visiting their Web site at www.thanksgivingparis.com.<br />
Food Item: Cajun Matriochka (courtesy of Bayou La Seine)<br />
Yield: 6 servings<br />
Ingredients for Spice<br />
3 tbsp (45 ml) ground ginger<br />
1 tbsp (15 ml) white pepper<br />
1 /2 tbsp (8 ml) paprika<br />
1 tbsp (15 ml) cayenne pepper<br />
1 tbsp (15 ml) herbes de Provence,<br />
crumbled, or 1 tsp each thyme, sage,<br />
<strong>and</strong> rosemary<br />
1 tbsp (15 ml) oregano, crumbled<br />
1 tbsp (15 ml) tarragon, crumbled<br />
1 tbsp (15 ml) salt<br />
1 tbsp (15 ml) cinnamon<br />
1 K tsp (5 ml) onion powder<br />
1 tsp (5 ml) nutmeg<br />
Ingredients for Matriochka Rolls<br />
6 thin turkey scallops, cut diagonally from<br />
the breast, about 4 oz (120 g) each<br />
1 duck breast, fat <strong>and</strong> skin pulled off <strong>and</strong> cut<br />
into 6 very thin diagonal slices, about<br />
1–1 1 /2 inches (2.5-4 cm) wide<br />
6 poached figs, each cut into thirds (reserved<br />
from the sauce preparation above)<br />
2 oz (60 ml) butter<br />
1–2 tbsp (15–30 ml) balsamic vinegar<br />
Preparation<br />
If necessary, carefully pound the turkey scallops until<br />
uniformly thin (about 1/16 inch [1.6 mm]) <strong>and</strong> about 6<br />
inches by 4 inches (15 cm by 10 cm). Lay one scallop<br />
on a cutting board, the longer sides horizontal. Trim<br />
the left <strong>and</strong> right sides if necessary. Sprinkle with<br />
some of the spice mix. Place a slice of duck on the<br />
turkey scallop, slightly lower than the center, <strong>and</strong><br />
place 3 fig pieces on the duck slice. From the bottom,<br />
roll the turkey to enclose the duck <strong>and</strong> figs. Slip 3<br />
pieces of t<strong>wine</strong> under the roll <strong>and</strong> tie to form a<br />
cylindrical shape. Set aside <strong>and</strong> repeat with the other<br />
5 turkey scallops. Coat each of the rolls with the spice<br />
mix. Heat the butter until foaming in a large skillet<br />
<strong>and</strong> briefly brown all of the rolls at once, turning so<br />
that they color <strong>and</strong> firm uniformly. (This should take<br />
no longer than 3 minutes.) Remove the rolls <strong>and</strong><br />
deglaze the skillet with 4 cups (about 1 liter) of the<br />
poaching liquid from the pears <strong>and</strong> figs. Bring to a<br />
boil <strong>and</strong> reduce for 2–3 minutes. Add the balsamic<br />
vinegar to taste <strong>and</strong> boil another 1–2 minutes. The<br />
duck should be rosy in color. (At this point the rolls<br />
<strong>and</strong> the sauce can be cooled, covered, <strong>and</strong> held under<br />
refrigeration. If the rolls have been chilled, sauté them<br />
briefly in a skillet with butter, then cover <strong>and</strong> bake at<br />
400°F [205°C] for 7 minutes.) Turn <strong>and</strong> allow to rest 2<br />
minutes off heat in the covered skillet. Strain the<br />
sauce through a cheesecloth-lined sieve <strong>and</strong> boil until<br />
syrupy. Slice the uneven ends off the duck rolls <strong>and</strong><br />
cut the remainder into 5 or 6 rounds. Pour a little of<br />
the sauce onto the plate <strong>and</strong> place the rounds cut side<br />
up on the sauce; drizzle a little more sauce on the<br />
rolls.