Win a copy of Flavorbomb

Flavorbomb: A Rogue Guide to Making Everything Taste Better is a cookbook with a singular goal: to help us become better cooks. Author Bob Blumer shares all the tips, tricks, hacks, and techniques he learned from hosting Food Network shows, breaking Guinness World Records, working with some of world’s best chefs, and crashing food stalls around the globe.

I like that in the first half of the book, Bob shows how to build bold layers of flavour and texture in practical, applicable ways. The information in the first half is separated into taste, technique, and trust. It reminded me that there are no rules in cooking and if there are then these rules are meant to be broken, and the only thing that matters is making those who eat happy. This book gives the readers the confidence to take the leap and turn turn any dish into a Flavorbomb.   

The second half of book has 75 easy-to-follow recipes that use everything that we learn from the first half to deliver addictive dishes that everyone in the family will enjoy. Each individual step is easy to understand, and it will change the way we cook. The  book includes recipes for snacks, soups, salads, main courses, vegetables, dessert, breakfast and brunch, sauces, condiments, compound butters and stocks. The author starts the recipes by building its foundation, then adds layers of flavour and textures. Next, he shows how to add complexity with simple techniques and finishes it off with final flourishes that make the dish look good.

Flavorbomb is all about making dishes that explode with flavour and texture using quality ingredients. This book would benefit all those wanting to learn how to make their own meals, and even the seasoned cook to learn a few tips and get some ideas. 

I tried the weekend free-ttata from the book, which is a good way to use whatever we have in the fridge. I halved the following recipe from this book and used ingredients I had.

2 tbsp oil

handful of allium chopped like garlic, leek, onion

handful protein chopped like sausage, meat, fish

2 to 4 cups greens like beet tops, spinach

2 to 4 tbsp fresh herbs

1 cup chopped veggies

8 eggs

2 tsp harissa or hot sauce or leave it out

salt 

pepper

1/4 to 1/2 cup grated cheese

Preheat the oven to 425F.

In a cast iron or ovenproof pan over medium high heat add oil and allium. Cook for 3 minutes stirring or until it browns. Add a handful of chopped protein and stir for a couple of minutes. Add the greens and veggies, and a splash of water. Cover with a lid and let steam for 3 minutes. Remove the lid and cook stirring occasionally for a few minutes until the greens reduce in volume by about half.

In another bowl whisk the eggs, harissa, salt, pepper, and cheese. Pour the egg mixture overtop and poke around the pan with a wooden spoon so that the egg mixture is spread out evenly and sinks between the other ingredients. Sprinkle any leftover cheese if you have.  

Bake for about 12 minutes until the eggs are cooked. Can be broiled until the top is browned. 

Giveaway: 

If you live in Canada you can enter to win this book using the giveaway tool below. This giveaway ends on January 18th. Please leave comments and follow my social media networks to be eligible to win. 

Update: The winner is Sandra

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