Chef Marie’s culinary ingenuity is the reason Blue Osa has such phenomenal meals. Take a special glimpse into her mind with this interview and find out what makes her cooking off-the-charts!
1) Describe The Subtle Flavor Trends You Love To Use.
The overlying flavor trends are obvious: spicy/heat and global/ethnic. But what are some of the subtle trends going on that are not necessarily characterizing flavors of the dressing, marinade or sauce? Floral notes? Combination citrus? East meets West? Heat with sweet?
Marinade and sauces are not the same. You have to prepare a marinade for a long time and it changes the texture and flavor of the meat or fish. The marinade gives a taste for everything. But the sauce, although very important only accents the dish.
For using floral notes, it really depends. Floral notes are really strong. For someone not accustomed to cooking with them, florals can really give a dish an unpleasant taste.
In my recipe book for the coconut encrusted Mahi Mahi, we use heat with sweet, which helps to greatly accent the full flavor of the mahi-mahi. I highly recommend you to taste and play with the portions.
2) Spice It Up
When it comes to spicy/heat, sriracha seems so yesterday. What are some of the new spices and/or heat ingredients making their way into dressings, marinades or sauces? What combinations work well together and why?
We use sriracha and other spices all the time in my cuisine. Remember what is yesterday, can be new tomorrow. It depends on how you use it.
One of my favorite secret kitchen tricks is to use fresh vanilla–it has to be fresh–in white sauce with lime. This combination is exotic, rich and smooth to the palate.
3) Worldly Flavors
When it comes to global/ethnic, Asian, Italian and Mexican are descriptors that are fading away and being replaced by more worldly terms. Please comment on this statement: The global flavor trend should not be referred to as “ethnic,” as this is actually insulting to true culinary professionals. Rather, the term “worldly” is preferred, which is a nod to traditional recipes using authentic cooking methods and fusing in personal culinary touches that build on flavors to create diverse flavors.
This is very true. A cook today blends all tastes together.
I had Marie write her response out in French. You can translate it as you wish.
“je pense que dans la nouvelle cuisine il y a une question de mode les noms changent mais la base des recettes Mexicaines italiennes chinoises ou francaises sont les memes le gouts changent mais les ingredients sont les memes les recettes de nos grandmeres redeviennent a la mode”
4) Chef Marie’s Favorites
Please describe some of your personal worldly dressings, marinades or sauces favorites. What flavor combinations work well together and why?
La Marinade that is my favorite for fish is one that is simple and basic: Olive Oil, lemon zest, fresh thyme and rosemary, a little grated ginger, fresh ground red pepper, and a little salt.
The simple marinades are used to bring the full flavor of the food. After you marinade the fish for 3 hours, you cook the fish as you like. Your mouth will be watering as you smell the flavors merging together.
5) Chef Marie’s Go-To Ingredients
Everyone has their favorite flavor ingredient. For example, some culinologists will always work a little Parmesan into a recipe. Others swear by cracked peppercorn. Still, you have the chef who will add a couple of drops of soy sauce to every recipe…even kielbasa! What are your go-to flavoring ingredients for dressings, marinades or sauces and why?
For me, my favorite secret ingredient is honey when making marinades for chicken. The combination of honey with hot or sour just works. Honey is so sweet and beautifully caramelizes the meat.
6) Millennial Flavors
How will millennials drive flavor innovation in dressings, marinades or sauces?
On the one hand, I think that many millennials are losing their palate for the taste of refinement of good food, or at the very least, in how to make good food. Many people want the tastes they are accustomed to: ketchup, mayonnaise, mustard.
On the other hand, I am excited to see how many gastronomy style of restaurants are opening and experimenting with tastes and food.
In my classes and book, Eating Clean In Costa Rica, I encourage people to play with food and different tastes. One day, add a little more thyme to the marinade, and the next time, add less and see how it tastes. Teach your palate different tastes and most importantly, have fun in the kitchen.
Chef Marie’s beloved recipes is one of the best components behind the incredible Blue Osa experience. Her healthy meals help our guest experience the full benefit of a yogic lifestyle. Get your hands on our cookbook and try her delicious creations from your home!