Food & Wine No. 1 Recipe from 2024

Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

Food & Wine No. 1 Recipe From 2024
Red Lentil Akoho Sy Voanio
(Malagasy Coconut Lentils)

Back in May, I prepared this traditional Madagascan recipe after seeing it in the magazine. Originally a vegetarian entrée, I added some beautiful seared dayboat scallops to make a more substantial meal.

This dish reflects the influence of Indian, African, and Southeast Asian culinary traditions on Madagascar’s cuisine.

Ultra-comforting with a bold flavor from warm earthy turmeric and umami-rich cooked tomatoes, it was a big hit, so I am definitely not surprised that it took the No. 1 spot for Food & Wine’s recipe of the year.

The natural sweetness of the scallops, the rich creaminess of the coconut lentils, and the nutty chewiness of the brown basmati rice come together to create a colorful dish that is both sophisticated and wholesome. Each component complements the others, resulting in a harmonious and delightful meal that is impressive and satisfying.

Food & Wine wrote:

“In this vegetarian version of a popular Malagasy recipe, lentils are cooked with tomatoes and aromatics in a combination of coconut milk and water to create a currylike dish that’s satisfying and rich. The texture is similar to a thick soup with bits of tender lentils studded throughout. The sautéed onions and garlic give this dish a cozy savoriness, while the mix of ground cayenne and black pepper adds a subtle heat on the back end. A hint of lemon zest and juice adds just the right amount of acidic brightness, rounding out every bite.”

Food & Wine No. 1 Recipe from 2024

Here is my version:

Dayboat Scallops with Coconut Lentils

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Roasted Sablefish, Chardonnay Cream Sauce, Caviar

Roasted Sablefish, Chardonnay Cream Sauce, Caviar

Roasted Sablefish, Chardonnay Cream Sauce, Caviar
and
The Multi-Course Dinner Party

This refined Roasted Sablefish & Caviar dish is ideal as the Fish Course at a multi-course dinner party. Its richness is balanced by a modest portion size, making it a perfect addition without overwhelming the palate.

Hosting a multi-course dinner at home offers an intimate and curated dining experience, where guests are treated to a series of thoughtfully prepared dishes that flow seamlessly from amuse-bouche to dessert.

It provides an opportunity to showcase culinary creativity, entertain guests in a relaxed setting, and guide them through a journey of flavors, textures, aromas, and presentations over the course of the evening.

To create a contrast in textures, one might include a mix of soft, crispy, creamy, and crunchy elements across the courses. For example, a creamy soup is followed by a crisp salad which acts as a palate cleanser before moving onto the richer fish course.

Balancing flavors is just as important. Savory, sweet, sour, salty, and umami elements can be incorporated throughout the meal. Each course should have its own distinct flavor profile, and ingredients and cooking methods are varied to avoid repetition.

The meal begins with lighter courses and gradually progresses to more substantial dishes. By dessert, something overly rich would be overwhelming, making a meringue with fruit the perfect light and refreshing conclusion to the multi-course experience.

For example:

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Julia Child’s Coquilles Saint Jacques

Julia Child's Coquilles Saint Jacques

The Julia Child Annual Birthday Tribute
with
Coquilles Saint Jacques

Imagine Julia Child hosting her own birthday party today, August 15th. She’s invited you and four other girlfriends to an intimate luncheon at her home in Paris at 81 Rue de l’Université in the 7th arrondissement.

She begins the charming affair by serving her favorite cocktail, an upside-down martini. With naturally less alcohol than a traditional martini, Julia says, “The best thing about a reverse martini is that you can have two of them!” Oh gosh, this is going to be fun!

To start the meal, Julia chose her recipe for Coquilles St. Jacques à la Provençale, sea scallops gratinéed with wine, garlic, and herbs. Which she serves with crusty baguettes and chilled rosé. She says, “This good recipe may be prepared in advance and gratinéed just before serving.” Just a few minutes under the broiler, and her elegant little starter is ready to go!

 🌷🌷🌷Birthday Luncheon Menu 🌷🌷🌷

Starter Course
Coquilles Saint Jacques

Soup Course
Vichyssoise

Main Course
Sole Meunière

Dessert Course
Figs and Sabayon

Julia Child’s Coquilles Saint Jacques Recipe

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Morimoto’s Black Cod

Morimoto's Black Cod

Morimoto’s Black Cod
Gindara Nitsuke

Nitsuke is a Japanese technique of simmering food, especially fish, in a combination of soy sauce, sake, mirin, and sugar. Gindara is the Japanese name for Black Cod or Sablefish.

Chef Morimoto says, “Simmered doesn’t sound very exciting, does it? It certainly doesn’t entice like the words charred or broiled do. Well, simmering in the Japanese way should get you salivating, because it produces some of my favorite dishes of all. The secret is creating a cooking liquid that highlights the flavor of the main ingredient and strikes the right balance between sweet and salty.”

Morimoto’s Black Cod Recipe

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Salade de Chèvre Chaud

Salade de Chèvre Chaud

Salade de Chèvre Chaud
Warm Goat Cheese Salad

Salade de Chèvre Chaud is a classic French salad that features warm goat cheese as its star ingredient. It starts with a bed of mixed greens and herbs topped with cucumber and radish for added texture and flavor and color.

Medallions of fresh tangy goat cheese are coated with panko breadcrumbs and fried in oil to a golden crunchy exterior and creamy interior. The dressing is a classic Dijon vinaigrette. And the addition of edible flowers makes the salad pop!

The Salade de Chèvre Chaud can be served with two or three medallions for a main course or with a smaller salad and one medallion as a starter course. Crusty baguette is always welcome on the side. And rosé is the perfect accompaniment.

Salade de Chèvre Chaud

Recette de Salade de Chèvre Chaud

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