When chefs create specials or daily menus, they usually work from a basic template. First they see what looks good at the market or from their supplier and what’s in season. Then they build the menu around it, on paper or just in their head.
For example, if it’s spring and you see beautiful asparagus at the market but the peas aren’t in yet, think about how to highlight asparagus in your meals. Maybe you’ll make an asparagus risotto with mushrooms one night and use the asparagus ends for an asparagus and cashew cream soup the next. The possibilities are endless.
Break the recipe into its elements
Let’s look at my Chana Dal with Roasted Tomatoes, Zucchini, Spinach, and Toasted Almonds. Its elements are:
- A legume: chana dal (split chickpeas)
- Vegetables: cherry tomatoes, zucchini, spinach
- Fat: olive oil
- Acid: lemon
- Seasoning: fresh thyme, salt and pepper
- Garnish: toasted almonds
Maybe you don’t have chana dal, and you have different vegetables in your garden or fridge. If you keep the same structure and swap in what you have, you’re probably in pretty good shape.
An example swap
Brown Rice with Sweet Potato, Swiss Chard, Roasted Red Pepper and Crispy Chickpeas
- Base: 2 cups brown rice, cooked according to the package or in a rice cooker
- Vegetables: 1 sweet potato, peeled, cubed and roasted; 1 red bell pepper, charred, peeled and cut into strips (or jarred roasted peppers); 2 cups Swiss chard, stalks chopped and leaves torn; 1 head of garlic, roasted and squeezed from the skins
- Fat and acid: 2 tablespoons olive oil; 1 tablespoon apple cider vinegar
- Seasoning: salt and pepper to taste
- Garnish: 1 can chickpeas, drained, crisped with 1 teaspoon olive oil and ¼ teaspoon smoked paprika
I’m confident these flavors work together because the basic elements of the dish are still intact. The amounts may need adjusting, and that’s exactly what I want you to do: taste, adjust, and taste again.
Train your palate to notice how salt and acid change the flavor. I don’t always cook with oil, but it does change the taste and texture of food. Learn to use these tools to get the most out of the ingredients you have. Have fun and enjoy!
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