These days, some of the biggest mental obstacles holding me back in the kitchen are the ideas of approachability and accessibility in creating new dishes. Today, it dawned on me that if we keep the more obscure elements separate and add them at the end, we can customize delicious meals. Amaya is thrilled to eat a bowl of cheddar polenta topped with garlic roasted carrots. I like the addition of herbs, spice, acidity, and bitterness. Tonight, just before serving, we dressed some of the roasted carrots with lovage, olives, and yuzu kosho. I kept Amaya’s separate. Aki and I enjoyed the additional layers of flavor in the dish. These finishing touches allow us to personalize each plate to enhance the experience for everyone at the table.
About the Author
