Okay, you guys, I think this is going to be the last raffle. This generosity thing is exhausting.
The Flavor Bible by Karen Page and Andrew Dornenburg is one of the most interesting and unique food books out there. It's a compilation of flavor matches for pretty much any ingredient under the sun, from achiote seeds to zucchini blossoms. Each ingredient is followed by a list of complementary flavors. The strongest matches are indicated in boldface and/or caps.
So, if you were to look up, say, figs, you would find a long list of ingredients that have an affinity for figs, like arugula, bacon, hazelnuts, and pears. In bold would be prosciutto, red wine vinegar, and mascarpone, indicating an even stronger partnership, and, in bold caps, the ultimate matches: BLUE CHEESE, HONEY, and WALNUTS. Ergo, an arugula salad with pears and figs sprinkled with crumbled bacon, hazelnuts, and blue cheese lightly dressed with a red wine vinaigrette might not be a shitty idea!
It's basically a food thesaurus. And now that I'm writing a cookbook, it's become a really useful reference tool. When I get stuck on a recipe (either because it's ill-conceived or my vision exceeds my talents), I simply read through the appropriate ingredient list before bed, and, when I wake up, I have some new recipe ideas fully formed and ready for testing. It's like magic!
But even if you're not under the gun in terms of recipe development, it's fascinating to flip through the lists. They were compiled not just from the minds of the authors, but from dozens of internationally renowned chefs, like Daniel Boulud, Rick Bayless, Lidia Bastianich, Mario Batali, Judy Rodgers, Vikram Vij, and Grant Achatz. There are suggested flavor pairings ranging from obvious to oddball, quotes from chefs about how they cook with specific ingredients, and actual menu items from famous restaurants. There are some pretty photos, too, but it's mostly a word book. Did I mention it won a James Beard Award?
Little, Brown has graciously agreed to donate one copy. To be considered, tell me how you would finish the following food equation, which was pulled directly from the book. In other words, what sort of dish would you make with:
sweet potatoes + apples + sage
I know, I know, you're busy with all of your holiday crap, and now I'm expecting you to be the next Iron Chef. If you're stuck, do what I do and sleep on it. Then comment with whatever your subconscious serves up. Involve as many other ingredients as you'd like—this is just a starting point. You don't even have to cook it for me. If it sucks, I'll never know! Comments will close Saturday 12/24 at 10 p.m. EST and Random.org will do the rest.
Happy Holidays!
If I could do this well, I wouldn't need the book, but I can't and I do. At first, rather then think about it, I tried to google it. A lot came up, but nothing sounded good, so I went to thinking. Here's what I came up with: sweet potatoes + apple + sage + roasted chicken + olive oil + rosemary + steamed green beans ..... Now I'm hungry :-)
Posted by: Fredda Gordon | December 21, 2011 at 09:45 PM
Wow. Sounds like quite a book!
I'd make sweet potato and apple fritters flavored with sage (I'd add a little onion and maybe a touch of cinnamon, too.)
Posted by: adele | December 22, 2011 at 12:02 AM
I tried to comment but my internet went out and I don't think it went through- if for some reason this ends up being a double-comment, please delete one of them.
I'd make sweet potato fries + apple/sage aioli for dipping.
Posted by: Kate | December 22, 2011 at 12:42 AM
Roasted sweet potato and apple hash with crispy sage!
Posted by: Red | December 22, 2011 at 08:18 AM
I'm all in favor of meals I can make on a Sunday and reheat during the week. Soup is a good standby, but sometimes I'm craving something more substantial. Baked empanadas made with those pre-made shells are great for this, so my suggestion: Empanadas filled with sage-y breakfast sausage and sweet potato and apple compote. And perhaps a very light maple syrup wash to the pastries before baking.
Posted by: Gail | December 22, 2011 at 11:21 AM
I would buy a bottle of wine and show up at your house with all four.
Posted by: Susanna | December 22, 2011 at 11:25 AM
Yum, I would make a roast pork rubbed with olive oil, garlic, and the sage, and satter the apples around it while it cooked so they soak up the porky, greasy juices. The sweet potatoes would get cooked the Cook's Illustrated way (with just a bit of heavy cream), mashed with some maple syrup and sea salt for that sweet/salty combo. Dinner is washed down with some sparkling wine for the grownups and apple cider for the chilluns. Mmmmmm.
Posted by: Lisa Daigle | December 22, 2011 at 11:56 AM
Gotta go with pork chops. Perhaps make latkes out of the sweet potatoes.
Posted by: Vicki | December 22, 2011 at 12:07 PM
Interesting combination. How about roasted sweet potatoes + granny smith apples + sage + cinnamon + nutmeg + salt + pepper + chicken broth = roasted sweet potato soup.
Posted by: dena | December 22, 2011 at 04:22 PM
an omelette maybe? i should have slept on it like you suggested....
Posted by: Carolyn | December 22, 2011 at 04:41 PM
I'd make ravioli, with a sweet potato and apple filling, flavored and garnished with sage! Yum!
Seriously though, this book has been on my wish list for at least a year!
Posted by: Jessica | December 22, 2011 at 06:01 PM
sweet potato gnocchi with caramelized apples and butter sage sauce.
Or, since it is Chanukah, sweet potato sage latkes with applesauce.
Posted by: Laura | December 22, 2011 at 08:09 PM
Definitely a gratin - apples and sweet potato sliced thinly on a mandoline with bits of sage tucked in between. Topped off with a nice gruyere and maybe a small dash of nutmeg, pepper, salt and cream. Take it over the top and serve with more fried sage... yum.
Posted by: Kate | December 23, 2011 at 08:56 AM
Hash - chop it all fine and throw in some sausage, or even leftover turkey, fry it up and call it brunch.
Posted by: Gwen | December 23, 2011 at 09:25 PM
I would make this: http://localkitchenblog.com/2009/11/21/dark-days-apple-cider-chicken-with-sage-mashed-potatoes/
With sliced apples tossed in with the tomatoes, and mashed sweet potatoes with sage. And probably some extra chile powder to balance the sweet potato. But that's just me. :)
Posted by: kaela | December 23, 2011 at 10:08 PM
With leeks and some other stuff to keep it from being too sweet, I'd probably try a soup. But I know the book could help me do better.
Posted by: Shae | December 23, 2011 at 10:33 PM
sweet potatoes + apples + sage, brown sugar, lemon juice, tangerine zest and juice--simmer for 30 minutes, blend in vitamix and can for a fabulous fruit butter :)
Posted by: Wendy Read | December 23, 2011 at 10:58 PM
ooh, I would make a soup! and I would probably put goat cheese or bleu cheese on top. :)
Posted by: Sarah | December 23, 2011 at 11:23 PM
Holy cow, if I knew what to do with that combo, I wouldn't need the book! heh sweet potatoes + apples + sage Hmmmm. Tart or sweet apples? My first thought, after no sleep, mind you, was something along the lines of Kate's. A gratin. I'll stew on it (pun intended, but not all that pun-ish) some more. (Sounds like a fabulous book for someone as clueless as I. I'll be on the lookout for it so that I can more appropriately answer future such questions. :) )
Posted by: Carolyn | December 24, 2011 at 04:30 AM
I'd make a sweet potato gratin with a mild cheddar and then rub a pork belly with salt pepper and a bit of thyme...then roast it over a bed of apples, onions and sage! Then reduce a bit of the pan drippings to make a gravy with some hard apple cider!
Posted by: Lara DePietro | December 24, 2011 at 05:59 AM
I am thinking a biscuit or scone made with sweet potatoes, apples, sage, maybe some cheese and a spicy spice.
Posted by: Susan Morelli | December 24, 2011 at 07:29 AM
I'd make a savory whipped sweet potato (baked, then mashed with some butter, cream, some of that sage, salt, pepper), put it in an oven-proof dish, and then top it with thinly sliced apples that have been quickly sauteed in some butter, rum, and brown sugar. Throw it all in the oven to bake for about half an hour to cook the apples, top it off with some toasted pecans, and then I wouldn't share it with anyone! :)
Posted by: Erin H. | December 24, 2011 at 08:22 AM
Sweet Potato Latkes (with a little bit of onion mixed in). Fry the sage to get crispy leaves. Mthen pan fry the sliced apples in butter until browned on one side. Serve together on a plate with a dollop of creme fraiche on the side.
Posted by: Christopher Butler | December 24, 2011 at 08:25 AM
I would make mashed sweet potatoes with diced apples, caramelized onions, a bit of cayenne, and fried sage leaves on top.
Posted by: maureenlynnz@yahoo.com | December 24, 2011 at 09:54 AM
Sweet potato gnocchi, with sage brown butter & fried apples. oh dear, I might just have to make that now... yum.
Posted by: karen | December 24, 2011 at 05:01 PM
...And the winner is: #11 Jessica.
Happy holidays and I'll be in touch!
Posted by: Tammy | December 25, 2011 at 08:29 PM