I had a close friend who was Cajun and he once took me to a small village in southern Louisiana where he grew up, not too far from the town of St. Martinville, famous for the statue of Evangeline, the High Priestess of myth and poetic legend among the Cajun and a powerful symbol of the Acadian diaspora. (The real person’s name was Emmeline Labiche, and the truth is better than Romeo and Juliet, but that’s a story for the next cookbook.) I had written about the Cajun people in a novel so I was familiar with their culture, food and society. One reason for my passion for Cajun food is that my mother’s side of the family has roots in the French Canadian community of Acadia and thus are the remnants of the Acadian people, who were cast out of their homes and lands by the English army in 1755 to wander unwanted along the Eastern seaboard of America for decades. They finally found a home in the bayous of Louisiana, so it’s completely understandable that traditionally the Cajuns are a people who wanted to be left in peace.
This beautiful and savory dish is served in most local restaurants in Spain, it is a national treasure of their cuisine. This intensely flavored dish is made with one single large cast iron or enamel pan, what could be more simple.
When you have boneless skinless chicken thighs the most luscious umami dish you can imagine is just a simple one pan recipe, taking only 25 minutes. An umami feast and so easy!
This insanely umami side dish is simple yet sumptuous, and it’s perfect for snacking, parties, family dinner or as a side dish for special family gatherings. And it’s so quick and easy… just gather up a bunch of baby Yukon Gold potatoes, smash them with a kitchen mallet so that they are slightly broken and a little bit flattened, to better soak up all the luscious creamy cheesy umami sauce, and then wrap each one in strips of Prosciutto.
Some years ago Rebekah and I were in Paris, gathering ideas for new meals to make and to our surprise found inspiration in the ubiquitous French classic, the quiche. We had just left the Picasso museum and we found ourselves in a light drizzle, so throwing on our raincoats we headed out into the streets, but being hungry, we ducked into a nearby bakery right on the corner, that specializes in quiche. The glass case held six different styles, and they were sold by the slice. So we sat outside, under an umbrella in the warm gentle rain and dove into three or four different tastes… their version of the Lorraine, the St. Jacques and the Ratatouille, as well as other versions unique to their bakery. We were astonished at the tastes. The only word that fits the moment is savory. And, of course, romantic in a way that only Paris can be.
This is one of the most popular and beloved curry dishes of all, served in Indian restaurants around the world. It’s insanely creamy and luscious, with wildly aromatic spices many of which are probably in most kitchen cabinets. This is an easy dish to make and yet deeply savory and umami.
For us, this the most savory of all our chowders… combining caramelized salmon with the fresh corn cob kernels. The smoky burnt bits of the salmon are crazy good with the blistered cherry tomatoes and the intensely fruity and earthy flavors of the mushrooms… all in a creamy sherry and tarragon sauce.
This extravagant and decadent umami bomb feast is simple and quick to prepare but fantastically savory… for us, this is the ultimate comfort food. We have combined the cheesiness of Au Gratin with the creaminess of Scalloped Potatoes, along with smoked meats, wild mushrooms, and herbs of Provence like tarragon, thyme and rosemary.
In our wild savory kitchen, we are always searching for new flavor combos, creating dishes which explode with umami tastes that are unique. This simple little feast is a mashup of different cuisines, like worlds colliding in your mouth.
Some meals are simply perfect. This light pasta is amazing on a lazy summer day with ice cold champagne, or a romantic warm evening with rose. Actually, it’s wonderful any time and any place on Earth, because this little feast will make it a special event.
For us, the intensely fruity and haunting flavors of this wild mushroom called Chanterelle, which we hunt for in the mountains, combines magically with the fresh corn cob kernels and the smoked bacon umami flavors. And then we add the sweet briny rich crab taste of the sea, all in a creamy Sherry and Tarragon herb broth. It’s one of the most savory and umami packed chowders we’ve ever made.