Foodie Challenge

Preparing For My Future - Weeknight Meals - Week 1

2013-07-08T20:56:00.001-05:00

There is nothing like a major life change to make you reconsider your weeknights. My new job, while awesome, is going to be a challenge for meal planning and making. So, I am going to have to consistently plan ahead. Here goes---------

Tuesday Night (swim lessons for the kiddo, indoor soccer for me):
Crockpot Polenta
Bay Scallops - thawed, sauteed in olive oil with a bit of creole seasoning
Crispy Okra - okra sliced thin, sauteed in olive oil with thinly sliced onions, bell peppers, garlic

Wednesday Night:
Cuban Black Beans
Sauteed Plantains
Plantains are super simple to make. Simply lightly grease a pan and saute them in a bit of olive oil. Add some lime juice, agave syrup and salt for flavor accents. I like them sliced in long angled strips.

Fresh Tomato Salsa
Mexican Crema
Cast Iron Sauteed Peppers, Onions and Garlic with cumin, coriander, lime juice

Thursday:
Out of town so hubby has to cook!

Friday:
Honey mustard chicken wraps - flour tortillas, tomato, garden lettuce/spinach, avocado, maybe a slice of bacon...

Saturday:
Hosting a Morningstar Farms House Party for my girlfriends! We're having grilled Morningstar burgers with home-made pickles, frozen margaritas, sweet potato fries, dessert!

Almost Meatless Recipes from the New York Times

2013-03-11T13:08:00.004-05:00

I take absolutely no credit for these recipes. They were featured in the New York Times today and I wanted to share them with you.

Chef Scott Samuel’s Roasted Mushroom Base and Mushroom Burgers

This is the mushroom base that Scott Samuel, a chef instructor at the Culinary Institute of America, uses in conjunction with beef in his burgers. I have cut the amount of olive oil that Scott uses from 1/2 cup to 1/4 cup.

Roasted Mushroom Base

1/4 cup extra virgin olive oil

2 pounds cremini mushrooms, cut in small dice if large, quartered if small

Kosher salt to taste

1/4 teaspoon ground black pepper

1 teaspoon mushroom powder, made by pulverizing dried mushrooms in a spice mill (optional)

1. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment.

2. In a large bowl mix together the olive oil, mushrooms, salt and pepper. Spread in an even layer on the baking sheets.

3. Bake 1 sheet at a time on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes, until the mushrooms are tender. They will reduce considerably in volume. Remove from the heat and allow to cool. Process in a food processor fitted with the steel blade until chopped fine but still retaining some texture. Taste and adjust seasonings. Mix in mushroom powder if desired.

Yield: 1 1/4 pounds (about 3 cups)

Advance preparation: You can keep this on hand in the refrigerator for 3 to 4 days.

Nutritional information per 4 ounces: 136 calories; 11 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 6 grams carbohydrates; 2 grams dietary fiber; 9 milligrams sodium (does nt include salt to taste); 6 grams protein

Mushroom and Beef Burgers

These are inspired by the Culinary Institute of America Chef Scott Samuel’s mushroom beef burgers. They are half lean beef, half roasted mushrooms (Chef uses 2 parts meat and 1 part mushrooms), and they are incredibly moist.

1 pound lean ground beef

1 pound roasted mushroom base (see above)

1/2 cup finely chopped onion

Salt and freshly ground pepper to taste

1/2 teaspoon Worcestershire sauce

1/2 cup chopped fresh parsley or a mix of parsley, mint, cilantro and dill

1 egg

Canola or grapeseed oil for the pan (1 to 2 tablespoons)

Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings

1. In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.

2. Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

Yield: Eight 4.5-ounce patties or six 6-ounce patties

Advance preparation: The roasted mushroom base will keep for three days in the refrigerator. The patties can be assembled several hours before you cook them and refrigerated. They can also be wrapped individually in plastic and frozen; they will release a lot of juice from the mushrooms when you thaw them but they will still be moist.

Nutritional information per serving (patties only; 6 servings): 279 calories; 21 grams fat; 6 grams saturated fat; 3 grams polyunsaturated fat; 11 grams monounsaturated fat; 50 milligrams cholesterol; 6 grams carbohydrates; 2 grams dietary fiber; 64 milligrams sodium (does not include salt to taste); 18 grams protein

Nutritional information per serving (patties only; 8 servings): 209 calories; 16 grams fat; 4 grams saturated fat; 2 grams polyunsaturated fat; 9 grams monounsaturated fat; 38 milligrams cholesterol; 4 grams carbohydrates; 1 gram dietary fiber; 48 milligrams sodium (does not include salt to taste); 14 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Mushroom and Turkey Burgers

By MARTHA ROSE SHULMAN

1 pound ground turkey, preferably light meat

1 pound mushroom base

1/2 medium onion, finely chopped

2 garlic cloves, minced or pureed

1/4 cup chopped fresh parsley

2 tablespoons chopped mint or dill

2 tablespoons chopped cilantro

Salt to taste

1 teaspoon baharat (see below)

1/8 to 1/4 teaspoon cayenne (more to taste)

1 egg

1 to 2 tablespoons canola or grapeseed oil for the pan

Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings

Baharat

2 tablespoons black peppercorns

2 tablespoons allspice berries

1/2 teaspoon cumin seeds

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

optional: paprika, coriander seeds, sumac, cardamom seeds

To make the baharat, grind the peppercorns, allspice berries, and cumin seeds to a powder in an electric spice mill. Stir in the cinnamon and nutmeg. Store in a spice jar, away from light and heat.

1. In a large bowl, mix together the turkey, mushroom base, onion, garlic, chopped herbs, salt, baharat, cayenne and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.

2. Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 7 to 8 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

Yield: Eight 4.5-ounce patties or six 6-ounce patties

Nutritional information per serving (patties only using 99 percent fat-free ground turkey; 6 servings): 214 calories; 12 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 61 milligrams cholesterol; 6 grams carbohydrates; 2 grams dietary fiber; 65 milligrams sodium (does not include salt to taste); 24 grams protein

Nutritional information per serving (patties only; 8 servings): 161 calories; 9 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat;5 grams monounsaturated fat; 46 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 49 milligrams sodium (does not include salt to taste); 18 grams protein

Mushroom and Beef Meatballs

It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.

1 cup cubed Italian bread (2 ounces)

1/4 cup milk

1 medium carrot (about 4 ounces), cut in 1/4 inch dice

2 teaspoons extra virgin olive oil

1/2 pound lean ground beef

1/2 pound roasted mushroom base (just under 1/2 recipe, about 1 1/3 cups)

1/4 cup finely chopped onion

3 tablespoons beaten egg (1/2 extra large egg)

2 tablespoons finely chopped flat-leaf parsley

Salt to taste (about 3/4 teaspoon)

Freshly ground pepper

1. Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if 1/4 cup isn’t enough to moisten all the bread) and let soak for 20 minutes.

2. Meanwhile toss the carrots with 2 teaspoons olive oil on a parchment-covered sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes, until tender and lightly browned (you can also make the mushroom base at this time).

3. Squeeze the milk out of the bread and crumble the bread into a large bowl. Add the beef, mushrooms, carrots, onion, egg, parsley, salt, and pepper and mix together well.

4. Turn the oven down to 300 degrees. Line a sheet pan with parchment. Working in batches, pulse the meat and vegetable mixture in a food processor fitted with the steel blade until pasty. Return to the bowl. Fill a small bowl with water for dipping your hands, then with wet hands form 1-ounce balls, which will be about the size of a golf ball, and place them on the parchment-lined baking sheet. You will need to keep wetting your hands.

5. Bake 40 minutes, or until the meatballs are nicely browned. Remove from the oven and if desired, simmer for up to an hour in tomato sauce. I like to serve these with spaghetti.

Yield: 22 to 24 meatballs, serving 5 to 6

Advance preparation: The shaped meatballs will keep for a day in the refrigerator and freeze well. The cooked meatballs will keep for 3 days in the refrigerator.

Nutritional information per serving (5 servings): 224 calories; 15 grams fat; 4 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 59 milligrams cholesterol; 11 grams carbohydrates; 2 grams dietary fiber; 476 milligrams sodium; 13 grams protein

Nutritional information per serving (6 servings): 186 calories; 12 grams fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 49 milligrams cholesterol; 9 grams carbohydrates; 1 gram dietary fiber; 397 milligrams sodium (does not include salt to taste); 11 grams protein

Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce

These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in “Jerusalem, a Cookbook,” by Yotam Ottolenghi and Sami Tamimi.

1/4 pound (about 3/4 cup) roasted mushroom base [ed: please link]

1 cup, tightly packed, reconstituted (or cooked) coarse or medium bulgur

1/4 cup chopped flat leaf parsley

2 tablespoons chopped cilantro

2 tablespoons chopped dill or fresh mint

2 garlic cloves, minced or puréed

1/2 cup finely chopped onion

2 teaspoons baharat [ed: please link]

1 teaspoon cumin seeds, lightly toasted and ground

1/2 pound ground turkey, preferably light meat

Salt to taste

1 6-ounce bag of spinach

1/2 cup cooked chickpeas (rinsed if using canned)

1 egg, beaten

About 2 tablespoons grapeseed or canola oil for frying

For the Yogurt Sauce

1 1/2 cups drained yogurt or thick plain Greek yogurt

1 small garlic clove, pureed with a pinch of salt

1 tablespoon lemon or lime juice

1 tablespoon extra virgin olive oil

1 tablespoon sumac

Salt and freshly ground pepper to taste

1. In a large bowl, combine the mushroom base, bulgur, chopped herbs, garlic, onion, baharat, cumin, and ground turkey. Salt generously.

2. Steam the spinach for 2 minutes, rinse with cold water and squeeze out excess water with you hands. Chop medium-fine and add the turkey mixture.

3. In a food processor fitted with the steel blade, blend together the chickpeas and egg. Scrape into the bowl with the turkey mixture and mix everything together well. Shape into patties, about 2 tablespoons (45 grams) each; they should measure about 2 1/2 inches in diameter and be about 1/2 inch thick. Place on a sheet pan and refrigerate for 30 minutes if possible.

4. Meanwhile mix together the ingredients for the yogurt sauce.

5. Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom. When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven and serve hot or room temperature, with the yogurt sauce.

Yield: About 18 patties, serving 4 to 6

Advance preparation: The cooked patties will keep for 2 or 3 days in the refrigerator and can be reheated or eaten cold.

Nutritional information per serving (4 servings; dark meat from Trader Joe’s used for turkey analysis): 385 calories; 22 grams fat; 4 grams saturated fat; 5 grams polyunsaturated fat; 11 grams monounsaturated fat; 95 milligrams cholesterol; 25 grams carbohydrates; 6 grams dietary fiber; 214 milligrams sodium (does not include salt to taste); 26 grams protein

Nutritional information per serving (6 servings; dark meat from Trader Joe’s used for turkey analysis): 256 calories; 15 grams fat; 3 grams saturated fat; 3 grams polyunsaturated fat; 7 grams monounsaturated fat; 63 milligrams cholesterol; 16 grams carbohydrates; 4 grams dietary fiber; 143 milligrams sodium (does not include salt to taste); 17 grams protein

Rainbow Beef

By MARTHA ROSE SHULMAN

In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.

1/2 pound lean flank steak

1 1/2 teaspoons cornstarch

1 tablespoon plus 1 teaspoon rice wine or dry sherry

1 teaspoon low sodium soy sauce

2 fat garlic cloves, minced

Salt and freshly ground pepper

1 teaspoon sesame oil

2 tablespoons hoisin sauce

2 tablespoons peanut oil, rice bran oil or canola oil

1 tablespoon minced ginger

1/2 teaspoon red pepper flakes

8 ounces shiitake mushrooms, stems removed, caps quartered

4 bell peppers of varying colors

1 anaheim pepper

1 tsp cold water

Salt to taste

1. Slice the steak first with the grain into 2-inch wide strips. Then cut each strip across the grain into 1/4-inch thick slices. Place in a medium bowl and toss with the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, salt and pepper to taste, 1 teaspoon cold water, and the sesame oil.

2. Combine the remaining rice wine or sherry and the hoisin sauce in a small bowl and set aside.

3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the beef in a single layer. Let sit in the pan for about 1 minute, until it begins to sear, then stir fry for 1 minute. Transfer to a plate or bowl.

4. Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms and peppers, sprinkle with salt to taste and stir-fry for 1 to 2 minutes. Return the beef and any juices that have accumulated on the plate or bowl to the wok, add the hoisin sauce mixture and stir-fry for another 30 seconds to a minute, until the beef is cooked through. Remove from the heat and serve with rice, grains or noodles.

Yield: Serves 4

Nutritional information per serving: 230 calories; 13 grams fat; 3 grams saturated fat; 3 grams polyunsaturated fat; 6 grams monounsaturated fat; 26 milligrams cholesterol; 13 grams carbohydrates; 3 grams dietary fiber; 117 milligrams sodium (does not include salt to taste); 16 grams protein

Chinese New Year

2013-02-10T15:38:00.001-06:00

In honor of Chinese New Year, I checked out about 10 Chinese new year books from the library, including, the Runaway Rice Cake.

Basically, it is a book about Nain Gao, the traditional rice cake for Chinese New Year. The book talks about sharing with others and how you will be blessed for doing so. At the end of the book is a recipe for Nain Gao.

KidworldCitizen.org made the steamed version - for the recipe go here. I am making the baked version.

Dry Ingredients:

1 lb glutinous rice flour (sweet rice flour) - I only had 14 oz so I added some coconut flour to supplement

1 T baking powder

1 1/2 cups sugar

1/2 cup raisins - I also threw in some dried plums

1/2 cup nuts

Wet Ingredients:

1 1/2 cup water (I used coconut milk)

3/4 cup oil (I used olive oil and I can taste it in the finished cake)

3 eggs

I threw in a splash of vanilla

Basically, combine the dry ingredients, then add the wet ingredients and stir until well combined.

Grease a 9-inch cake pan, pour in the batter and cook at 375 F for 40 minutes, or until a toothpick inserted in the middle comes out clean. IT SMELLS AMAZING WHILE COOKING!

Saturday we had crab rangoon and spring rolls to start off the holiday (I know, not strictly traditional, but better than nothing). Today we are going to make pineapple tarts for prosperity. I found this recipe on Pinterest and I think it will be a perfect activity for my 4-yr old and myself =)

Ingredients:
250g Cold butter
1 Egg
75g Custard powder
140g Icing sugar
440g Plain flour
1 tsp Honey
1 tsp Vanilla extract
1/8 tsp Egg yellow colour

1 kg Pineapple jam (roll jams into small balls, about 10g each)

Method:

In a mixing bowl put cold butter (cut cubes), honey, vanilla extract, egg yellow colouring, egg and icing sugar together and mix roughly till mixtures crumbly (30 seconds). Then add in the plain flour and custard powder and mix the mixtures for another 30 seconds.
Place mixtures on to dusted flour table and knead to a smooth dough.
Divide dough into small portions (about 10g each) and wrap with pineapple jam.
Roll the tart into an oval shape and use a small scissors to snip the surface to form a spiky look. Then insert a clove at the top.
Bake at 180C (356F) for about 12 mins.

Homemade Fruit Snacks

2013-02-10T14:55:00.002-06:00

I came across a recipe for homemade gelatin fruit snacks on Pinterest the other day. Thanks to Six Sisters Stuff for the jumping off point. Another option I will definitely be trying come harvest time is Zucchini Fruit Snacks.

Homemade Jello Fruit Snacks Recipe:

Ingredients:
1 (3 oz) package gelatin, any flavor
2 (.25 oz) envelopes unflavored gelatin
1/3 c. water

Directions:
Sprinkle the gelatin over the water in a small saucepan. Heat over medium heat and stir until gelatin is completely dissolved. Pour into molds and allow to set at least 20 minutes.

As I like to get vegetables in everywhere I can, I decided to augment the chewy delights a bit with vegetable juice or V-8 Fusion.

Jello + Fruit/Veg Juice

Lime Jello + Cucumber Juice (image right)
Peach Jello + Mango/Peach V-8 Fusion
Black Cherry + Carrot Juice
Grape + Concord Grape/Raspberry V-8 Fusion
Berry Blue + Pomegranate/Blueberry V-8 Fusion
Strawberry Banana or Strawberry + Strawberry Banana V-8 Fusion
Orange or Pineapple + Tropical Orange V-8 Fusion
Raspberry or Watermelon + Acai Mixed Berry V-8 Fusion
Blackberry + Cranberry Blackberry V-8 Fusion
Raspberry + Gogi Raspberry V-8 Fusion

You could add other juices - ginger, beet, kale, spinach, etc...

Peach Jello + Cranberry/Pomegranate Juice (increased to about 1/2 cup juice)

You could even add booze (for the grown ups of course) - I wonder what a Pimm's Cup would be like as a fruit snack?

The combinations are virtually endless. The Jello website shows the following flavors (I am only listing the regular flavors as I am staunchly against laboratory-created sugar substitutes). What combinations can you come up with?

"Gastrique-o-nomical" Challenge - Valentine's

2013-02-08T15:49:00.000-06:00

For my aphrodisiac class we focused on citrus and seafood.

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Culinary Class - Il Gusto di Amore

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Avocado and Strawberry Salad with Citrus Honey Vinaigrette

Grilled Citrus Seafood (lobster, scallops & shrimp)

Chocolate Souffle with Caramel Cream Sauce

Lemon Souffle with Raspberry Sauce

Gastrique Challenge

For the gastrique I tried a Lemon Gastrique

Lemon Gastrique:

2 teaspoons lemon zest

1 cup sugar

1 cup White Wine Vinegar

Pinch salt

Combine all ingredients in a saucepan. Cook over medium heat until the sugar dissolves and reduces to a thick syrup, about 10 to 15 minutes. Remove from the heat and place in a heatproof bowl so the mixture stops cooking.

The citrus seafood was good, but the addition of the gastrique was phenomenal. The sweet/sour addition perfectly offset the seafood and broth. The gastrique was also really nice with the strawberry avocado salad - cut through the richness for a great contrast.

Absolutely Delicious Noodles

2013-02-04T11:44:00.002-06:00

Per request, I am posting the recipe for the most amazing noodles you will ever taste. I have to give credit to my mother-in-law, as it is her recipe =)

To-Die-For Noodles

½ C Onion, chopped
3 T Butter
12 oz Extra Wide Egg Noodles
1/8 C Vermouth
3 C Chicken broth

Sauté ½ C chopped onion in 3 T butter. Add the noodles and stir for a minute. Add vermouth and stir until it is absorbed. Add broth and simmer for about 20 min, stirring frequently.

The secret to success is the slow cooking. If you double this recipe do not double the alcohol.

"Gastrique-o-nomical" Challenge - Mardi Gras

2013-02-02T18:22:00.000-06:00

I've decided that my Foodie Challenge this year will be to create a unique "Gastrique" for each class I teach in 2013 and focus on beautiful plating. Let me clarify, my canning classes do not count.

What is a gastrique you ask?

Per Wikipedia: Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces.^[1]
To this a little fond (stock) may be added. It is used to flavor sauces such as tomato sauce, savory fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l'orange.
Nowadays, the term is frequently used to refer to any thus-flavored sauce itself, e.g. citrus gastrique, mango gastrique.^[2]
An agrodolce (sweet and sour) is a similar sauce found in Italian cuisine.

Daniel Roberts at www.foodrepublic.com also answered it beautifully. Head on over to for more information and the recipes for two beautiful gastriques.

If you go, make sure you come back =)

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Culinary Class - Mardi Gras

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Chicken & Shrimp Jambalaya

Vermouth-Poached Shrimp with Ginger Remoulade

Andouille Succotash

Bread Pudding with Bourbon Sauce

Creamy Pecan Pralines

Gastrique Challenge

Perhaps a Louisiana Molasses Gastrique to go with the Bread Pudding

1/2 cup Louisiana molasses
1/3 cup bourbon (added once off heat)
2 tablespoons champagne vinegar

Or perhaps a Gastrique to accompany the Succotash... maybe a version of Cherry Poblano Gastrique like the one from Good Eatz Green Cafe, a take on the Green Apple Gastrique or maybe a Tomato-Apple Gastrique

I decided to go with a Granny Smith Apple Gastrique to complement my Andouille Succotash - Rave Reviews:

1/2 cup sugar

1/3 cup white balsamic vinegar

Apple trimmings

1/2 cup Granny Smith Apple Juice (Freshly Juiced)

3 sprigs fresh thyme

4 cups enriched stock (I have a vegetarian helper for this class so I'll make up one recipe without the sausage and use vegetable stock and one with the sausage and use chicken stock) I prefer Kitchen Basics Brand when I don't make my own)

1 tsp. shallot, minced

1 clove garlic, minced

1 pinch hot smoked paprika

2 tablespoons butter

Salt and pepper

Heat a large, heavy pan over medium-high heat. Add sugar, shallot and garlic to the pan and cook until the sugar browns. Carefully add the balsamic vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme, paprika and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Straine and then Swirl in butter until incorporated.

A Gluten Free Twist on an Old Favorite - Southwestern Eggs Benedict

2013-01-21T11:00:00.002-06:00

We were lucky enough to celebrate my wonderful mother-in-law's 29th "wink, wink" birthday this weekend. Due to a busy schedule, we decided on a birthday brunch! After some discussion we decided on Eggs Benedict. As she is gluten free, I needed something clever to act as my Starchy Base. When I first got my , I played with sweet potato planks quite a bit. 183 F for about 6 hours, then a quick sear on a grill pan resulted in an impressive and tasty vegetable. So, I've settled on my starchy base.

Next, which protein should I choose? I associate sweet potato with green chiles and smoke, so maybe a smoked green chile turkey/pork sausage? Unfortunately, when I went to the store there was not any ground pork available. Instead I took breakfast sausage, added chopped green chile and some latin seasoning (coriander, cumin and red pepper flakes).

Also, we had another hiccup - no working kitchen. For Christmas/Birthday, we put down a new kitchen floor for my M-I-L. So, the new challenge.... Gluten Free Southwestern Eggs Benedict on the Grill.

The Hollandaise was composed of 4 egg yolks, the juice from the 5.7 oz can of green chiles, a bit of my Latin Seasoning, 2 T each of green onions, cilantro, lime juice, salt and pepper, and 2 sticks butter at the end. It was a bit challenging on the grill.

Eggs in a foil packet on the grill

No time for Sous Vide. I first placed the sweet potato planks in foil with oil, salt and pepper. Then finished on the grill.

Sweet Potato Base, then Green Chile Sausage, topped with eggs and Green Chile Hollandaise Sauce. It was delicious!

If you want to make your own sausage:

Green Chile Chicken Sausage - Culinary Communion

By Julesong on December 03, 2008

Photo by Julesong

1 Reviews

Prep Time: 2 hrs
Total Time: 2 hrs
Yield: 10 lbs sausage

Photo by Julesong

About This Recipe

"My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage."

Ingredients

7 lbs boneless chicken thighs, cubed
3 lbs pork fatback, cubed

Seasonings

6 tablespoons chili powder
5 teaspoons cumin
5 teaspoons sweet spanish paprika
5 teaspoons oregano
5 teaspoons basil
1 1/2 teaspoons onion powder
3 ounces salt
6 garlic cloves, minced
5 teaspoons Tabasco sauce

Chiles etc

12 ounces roasted poblano chiles, seeded, peeled and cut into 1/8-inch dice
3 jalapenos, seeded and minced
12 ounces ice-cold water
hog casings, 21 feet, rinsed

Directions

Process: toss the cubed chicken and fatback with the combined seasonings. Chill well. Grind through the fine plate (1/8-inch) of a meat grinder into a mixing bowl over and ice bath.
Combine: mix on low speed for 1 minute, gradually adding poblano chiles, jalapenos, and ice water. Mix on medium speed for 15-20 seconds, or until the sausage mixture is sticky to the touch.
Test: panfry a test patty. Adjust seasons and consistency before filling the prepared casing and shaping into 4-inch links.
Cooking: the sausages are now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days. (We usually vacuum pack and freeze ours.).
Notes: we reduced the amount of sweet paprika a bit and added in sweet smoked Spanish paprika, which is a favorite spice of mine. :) We have also substituted Anaheim peppers for the poblanos

A New Year, A New You?

2013-01-04T09:31:00.003-06:00

How many of you made the same resolution that you made last year... and the year before...and the year before? Rather than focus on starving ourselves or feeling guilty for not making it into the gym for 3 hours each day, lets start with healthier versions of our favorites! Cook's Country just sent out a healthier version of Spaghetti Carbonara worth giving a try. How have you lightened up Carbonara? Michel Richard did a spin using onion instead of pasta in his cookbook

Low-Fat Spaghetti Carbonara

From Cook's Country

October/November 2008

WHY THIS RECIPE WORKS:

Instead of the traditional splash of cream, we turned to fat-free evaporated milk, which provided a silky texture similar to that of the eggs we cut. In classic recipes, all the fat from cream, butter, and bacon coats the pasta and prevents it from absorbing too much sauce. Surprisingly, mayonnaise created a protective coating on the pasta and fooled tasters into thinking they were getting the real deal. To increase the sauce’s volume without adding more ingredients, we whirled everything in a food processor with some of the pasta water. The resulting blend was an emulsified, creamy sauce that easily coated the pasta.

Traditional spaghetti carbonara has 610 calories, 28 grams of fat, and 15 grams of saturated fat per main-course serving. Our Low-Fat Spaghetti Carbonara has 400 calories, 10 grams of fat, and 3 grams of saturated fat per main-course serving.

Serves 6

Total time:

Any long, thin pasta such as linguine or fettuccine will also work here. An equal amount of Parmesan cheese may be substituted for the Pecorino, although the cheese flavor will be less pronounced.

INGREDIENTS

1large egg plus 1 egg white
2/3cup Pecorino Romano cheese, grated (see note)
1/4cup fat-free evaporated milk
2tablespoons mayonnaise
2ounces Canadian bacon, chopped
2slices bacon, chopped
3garlic cloves, minced
1teaspoon pepper
1/3cup white wine
Salt
1pound spaghetti (see note)

INSTRUCTIONS

1. Bring 4 quarts water to boil in large pot. Process egg, egg white, cheese, evaporated milk, and 11/2 tablespoons mayonnaise in food processor until smooth; leave mixture in food processor.
2. Cook both bacons in large nonstick skillet over medium heat until fat has rendered and bacon is browned, about 7 minutes. Using slotted spoon, transfer bacon to bowl; set aside.
3. Add garlic and pepper to fat in pan and cook until fragrant, about 30 seconds. Stir in wine and simmer until slightly thickened, about 1 minute. Remove pan from heat, cover, and keep warm.
4. Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1 cup pasta cooking water, drain pasta, and return to pot. Toss pasta with remaining ½ tablespoon mayonnaise until coated.
5. With motor running, slowly add wine mixture and ¼ cup hot pasta cooking water to egg mixture and process until smooth and frothy, about 1 minute. Immediately pour egg mixture over hot pasta and toss to combine, adding reserved cooking water as necessary to adjust consistency. Stir in crisp bacon and season with salt. Serve.

America's Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook's Country and Cook's Illustratedmagazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America's Test Kitchen (www.americastestkitchen.com) or Cook's Country by America's Test Kitchen on public television.

Whole Spices

2012-12-03T15:04:00.001-06:00

After Chef Carolyn's post on herbs and spices, I thought I would add that a spice grinder is quite the helpful item in the kitchen. It takes up little space and can be used for things other than coffee --- spices ! After reading that some blend is a great preventative idea for Alzheimer's - I think now they mention several of these blends, but who knows. The one I was going to try was made up of coriander, fenugeek and tumeric. It seems like most people agree on the tumeric. And, since, whole spices seem to stay fresh longer than ground, I decided to find some whole spices. The grocery stores sometimes don't carry whole spices, and they are in small containers when they do, so I found both Coriander, and Fenugeek there. They sell them in bulk there and should last me a long time, and stay fresh, and since I found them in bulk, I can easily share them with others.

Using Herbs and Spices

2012-12-03T09:33:00.000-06:00

I know, this post is not pretty (formatting), but just wanted to get the information out there.

Hints For Using Herbs and Spices

Dried herbs are stronger in flavor than fresh leaf herbs. When adding dried leaf herbs to a recipe that calls for fresh ones, substitue 1/3 the amount called for in the recipe.

When using dried herbs, crush them in the palm of your hand or between your fingers. This will releasse the flavor quicker. Use only one strong-flavored herb (rosemary, sage, winter savory, etc.) in a food. A strong-flavored seasoning may be combined with several mild-flavored ones. Whole herb leaves are a better choice than ground or powdered herbs because they hold their flavor longer in storage; pulverize just before using.

When adding whole spices to a recipe that calls for ground spices, use 1 1/2 times as much as the recipe call for. When doubling a recipe, do not double the herbs and spices. Increase them by 1 1/2 times and then taste, adding more if necessary.

Don't season more than one dish in a meal with the same herb. Also, every dish on the menu does not need to be herbed - two or three at the most is enough.

Use only one (1) strong-flavored herb (rosemary, sage, basil, mint, dill, marjoram, tarragon, thyme, etc.) in a dish at a time. However, a strong-flavored herb may be combined with several mild-flavored ones (chervil, chives, parsley, savory, etc.) for delightful dishes.

How To Preserve Fresh Herbs:

The faster the herbs dry, the more flavorful the resulting dried herb will be.

Conventional Oven: Place clean dry herb sprigs on a foil-lined baking sheet. Bake at the lowest setting until herbs are dry and brittle. This should take about 12 hours. Strip leaves from stems & place in small airtight storage containers.

Air Drying: Tie small bunches of herbs with string and hang upside down by the stems in a dry warm spot out of direct sunlight. Be sure air circulates freely around the bunches. Let dry till leaves are brittle. This usually takes a few days to a week, depending on the thickness of the leaves. Pick off the dried leaves & store in tightly covered containers in a cool, dry place about two weeks or till dry and brittle.

Microwave Drying: Pick when the dew has just gone off. Put on paper towels on a plate in the microwave. Zap on high for a minute to start (at that point they appear "wet"). Stir them, zap again for another minute, move around again, and zap approximately 30 seconds more or until they are dry and crumbly. Rub between your hands to break up, pick out any twiggy parts and put in small jars or baggies.

Freezing Herbs: Wrap in foil or plastic wrap.You can also chop clean herbs, place in ice cube trays & fill with water. When needed remove herb ice cubes and drop into hot cooking liquid. You can also wrap bunches of fresh herbs in foil or plastic wrap and freeze them for several weeks. You should expect some discoloration of frozen herbs. Mark the date on the container of your dried herbs. They can be kept for one year. Heat, moisture and light rob herbs of flavor. You can also make herb butters and herb vinegars.

Handling and Storage of Herbs and Spices:

Whole spices will keep their flavor indefinitely as long as they are kept in tightly closed containers away from heat and light. Herbs in leaf form will keep longer than herbs in ground form. Ground spices and herbs will keep their flavor for up to a year after purchase (whether opened or unopened), as long as they were fresh when purchased and kept in tightly closed containers in a cool place. If kept at room temperature, in a pantry for example, herbs and spices will keep for only 6 months.
Never store herbs and spices next to or above the stove (this will shorten their life). To tell if a herb or a spice has lost its flavor, smell it - if it has no aroma, it should be discarded.
Wine Herb and Spice Pairing Chart
From Lisa Shea,Your Guide to Wine.

Delicious Flavor Combinations
Herbs and spices have been used by mankind for thousands of years to flavor foods and to bring medical benefits. It's no surprise that with the intricate flavors of herbs, that they pair very well with certain wines.

Before you look over this pairing chart, remember that any wine and flavor pairing is an individual choice. Every person's sense of taste is different. Some of us like exciting flavor combinations. Some of us like our flavor pairings more quiet and mellow. In general, each person should decide for him or herself what combinations of wine and food taste good - don't worry about what anyone else says should work.

Trust your own judgement, and eat and drink what you enjoy! There are no more "red wine with beef, white wine with fish" rules any more. It is about the way the cooking is done, the spices and sauces used, and your taste buds.

Basil: Merlot
Bay Leaf: Cabernet Sauvignon
Black Pepper: Gewurztraminer, Sauvignon Blanc, Zinfandel
Chives: Pinot Gris
Cinnamon: Pinot Noir
Clove: Chardonnay, Chenin Blanc, Riesling, Zinfandel
Cumin: Semillon
Curry: Gewurztraminer
Dill: Chenin Blanc, Riesling, Semillon
Fennel: Pinot Gris
Garlic: Sauvignon Blanc
Ginger: Chardonnay, Riesling
Juniper: Syrah
Lemon Thyme: Semillon
Mint: Gewurztraminer, Pinot Noir
Mustard: Chardonnay
Nutmeg: Cabernet Sauvignon, Chenin Blanc, Merlot
Orange: Pinot Gris
Oregano: Merlot, Sauvignon Blanc
Parsley: Cabernet Sauvigning, Chenin Blanc
Rosemary: Syrah
Sage: Chardonnay, Pinot Noir, Riesling
Tarragon: Syrah, Zinfandel
Thyme: Pinot Gris, Zinfandel
White Pepper: Syrah

Allspice

*	General Description Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns.

Geographical Sources
Allspice comes from Jamaica, Mexico, and Honduras.

Traditional Ethnic Uses
Allspice is used in Jamaican jerk seasoning and in Jamaican soups, stews, and curries. It also is used in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages.

Taste and Aroma
Allspice is pungent and fragrant. It is not a blend of "all spices," but its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg.

History/Region of Origin
Christopher Columbus discovered Allspice in the Caribbean. Although he was seeking pepper, he had never actually seen real pepper and he thought Allspice was it. He brought it back to Spain, where it got the name "pimienta," which is Spanish for pepper. Its Anglicized name, pimento, is occasionally used in the spice trade today. Before World War II, Allspice was more widely used than it is nowadays. During the war, many trees producing Allspice were cut, and production never fully recovered. Folklore suggests that Allspice provides relief for digestive problems.

A Few Ideas to Get You Started
The warm sweet flavor of Allspice lends itself to a wide variety of foods. Allspice is commonly used in both savory and sweet foods. Try mixing 1/4 teaspoon ground Allspice with 2 pounds of ground beef to give a unique flavor to meatloaf or hamburgers. Or, add 1 teaspoon of ground Allspice to angel food or white cake mix for a sensational spicy flavor. Aromatic whole Allspice is a great addition to potpourri. Add a few Whole Allspice to your pepper grinder, along with a mixture of black, white, and green peppercorns for a unique seasoning blend. For an intriguing spiciness, add whole, cracked berries to marinades for chicken and pork, simmering beef stew, pot roasts, or hearty bean soups. Enhance simple desserts such as applesauce, fruit compotes, and oatmeal cookies with the warm, sweet flavor of Ground Allspice. Add a pinch of Ground Allspice to barbecue and tomato sauces as well as cooked winter squash and carrots. Allspice may be substituted for cloves. To grind Allspice at home, do not use a grinder with plastic parts, because the oil in the spice can cloud plastic.

Anise Seed

* General Description
Anise Seed is a graybrown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel.

Geographical Sources
Spain and Mexico.

Traditional Ethnic
Uses Europeans use Anise in cakes, cookies, and sweet breads. In the Middle East and India, it is used in soups and stews. Its licoricelike flavor is popular in candies and Anise oil is used in liqueurs.

Taste and Aroma
Anise Seeds smell and taste like licorice.

History/Region of Origin
Anise is native to the Middle East and has been used as a medicine and as a flavor for medicine since prehistoric times. Ancient Romans hung Anise plants near their pillows to prevent bad dreams. They also used Anise to aid digestion and ward off epileptic attacks. Colonists in the New World used it as a medicinal crop too.

A Few Ideas toGet You Started
Give fish and shellfish a wonderful Mediterranean flavor by adding Anise Seed to seafood stews. Make a quick sauce for grilled fish by combining melted butter, toasted Anise Seed, lemon juice, and minced green onion. To add special flavor and texture to baked goods, brush rolls or sugar cookies with beaten egg white and sprinkle with Anise Seed before baking. Anise Seeds naturally have short, hairlike "webs." Most of the webs are removed in processing, but since they carry flavor it is not necessary for all webbing to be eliminated.

Basil, Sweet

* General Description
Basil is a bright green, leafy plant, Ocimum basilicum, which is in the mint family.

Geographical Sources
Basil is grown primarily in the United States, France, and the Mediterranean region.

Traditional Ethnic Uses
Basil is widely used in Italian cuisine and is often paired with tomatoes. It is also used in Thai cooking. The herb complements meat, vegetables, cheese, and egg dishes.

Taste and Aroma
Basil has a sweet, herbal bouquet.

History/Region of Origin
Basil originated in India and Persia, and was both prized and despised by ancient peoples. Though its name means, "be fragrant," Greeks hated it. However, the Romans loved it and made it a symbol of love and fertility and settlers in early America prized it. Today, Hindus plant it in their homes to bring happiness to the family.

A Few Ideas to Get You Started
Basil tastes great in tomato and pasta dishes but it is also gives a sweetscented, minty aroma when crumbled over baked chicken, lamb, or fish. It blends well with garlic, thyme, and oregano. Crush dried leaves with your hand or in a mortar and pestle to release the herb's flavor. Start with 1/2 teaspoon for 4 servings; add more to taste.

Bay Leaves

* General Description
Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long.

Geographical Sources
Bay Leaves are grown in the Mediterranean region.

Traditional Ethnic Uses
Bay Leaves, a staple in American kitchens, are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon.

Taste and Aroma
Bay Leaves are pungent and have a sharp, bitter taste.

History/Region of Origin
Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English thought Bay Leaves brought good luck and warded off evil.

A Few Ideas to Get You Started
The Bay Leaf is useful in hearty, homestyle cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. Alternate whole Bay Leaves with meat, seafood, or vegetables on skewers before cooking. Be sure to remove Bay Leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavor only and are bitter and hard to chew.

Cardamom

* General Description
Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in ovalshaped fruit pods that are between 1/4 and 1inch long.

Geographical Sources
Cardamom comes from India, Guatemala, and Ceylon.

Traditional Ethnic Uses
In India Cardamom is traditionally used in curry blends, and in Scandinavian countries it is commonly added to breads; however, most of the world's Cardamom crop is used in Arabic countries as a flavoring for coffee.

Taste and Aroma
Cardamom has an intense, pungent, sweet flavor.

History/Region of Origin
As early as the 4th century BC Cardamom was used in India as a medicinal herb. Greeks and Romans imported it as a digestive aid. In Sweden it has become a more popular spice than cinnamon.

A Few Ideas to Get You Started
A small amount of Cardamom will add a tempting flavor to coffee cake, Danish pastry, specialty breads, and apple pie. Try Cardamom the Arabic way and add a little to your ground coffee before brewing, then sweeten and top with cream.

Cayenne Pepper

General Description
Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East.

Geographical Sources
Cayenne Pepper comes from Central and South America and the West Indies.

Traditional Ethnic Uses
Cayenne Pepper is traditionaly used in Mexican and Italian cooking.

Taste and Aroma
Cayenne Pepper has little aroma, but it is extremely hot to taste.

History/Region of Origin
Cayenne Peppers were grown for thousands of years in the West Indies and Central and South America. Spanish explorers looking for black pepper misnamed them as pepper, and introduced them to the rest of the world. One of Columbus’ passengers, de Cuneo, wrote how the Native Americans ate pepperlike fruit “like we eat apples.”

A Few Ideas to Get You Started
Try adding Cayenne Pepper to salsa, avocado dip, taco, and enchilada sauces for extra zesty flavor. You can heat up a barbecue sauce or meat marinade with a shake of Cayenne Pepper. Spice up your tartar sauce or vegetable dips and dressings with a pinch of Cayenne Pepper. You can make SouthoftheBorder omelets with tomatoes, onions, peppers, and a pinch of Cayenne Pepper added to the eggs.

Celery Seed

* General Description
Celery Seed is the dried fruit of Apium graviolens, a biennial in the parsley family. This is the same genus and species used for growing table celery, although there are particular varieties that are used for the vegetable. The seeds are very small (about 1/16th of an inch), ovoid and light brown.

Geographical Sources
Celery Seed is grown in France and India.

Traditional Ethnic Uses
Celery or as the ancients called it "smallage" has been used as a medicine since the time of the Greeks. In the Middle Ages, it was discovered that cultivation produced a much superior plant. At that time people began to use it more widely as a vegetable. It was not until the 19th century that the seeds were used in recipes, appearing first in pickling recipes.

Taste and Aroma
Celery Seed tastes similar to table celery, with its warm, slightly bitter, aromatic flavor.

History/Region of Origin
Celery Seed and table celery are grown from a domesticated variety of a wild plant known as "smallage." Smallage was grown by Greeks and Romans for medicinal qualities. It was associated with funerals and bad luck.

A Few Ideas to Get You Started
Celery Seed is useful for adding a celery flavor to foods when the "crunch" of celery is not desired. Stir some into clam, potato, or other creamy soups. Add a pinch to blue cheese dressings and spoon the dressing over ripe tomatoes.

Chives

* General Description
Chives are the bright green, long, hollow, thin leaves of Allium schoenoprasum, an onionlike member of the lily family.

Geographical Sources
California

Traditional Ethnic Uses
Chives are one of the herbs used in fines herbes, a traditional French herb blend. They also are great as a garnish.

Taste and Aroma
Chives have a mild, onionlike flavor, with a hint of garlic.

History/Region of Origin
Chives grow wild in both the Old and the New World. They have probably been used since ancient times, but they have only been cultivated since the Middle Ages.

A Few Ideas to Get You Started
Chives make an attractive garnish for many savory foods. With a delicate onion flavor, Chives won't overpower the flavor of fish. Add Chives at the last moment to hot foods, since heat lessens their flavor.

AB's Chili Powder

Recipe courtesy Alton Brown, 2004

Recipe Summary
Difficulty: Easy Prep Time: 10 minutes Cook Time: 5 minutes Yield: approximately 3/4 cup

3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika

Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

Cilantro

* General Description
Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family, similar to anise.

Geographical Sources
Cilantro is grown in California.

Traditional Ethnic Uses
Cilantro is traditionally used in Middle Eastern, Mexican, and Asian cooking.

Taste and Aroma
Cilantro's taste is a fragrant mix of parsley and citrus.

History/Region of Origin
Coriander is probably one of the first herbs to be used by mankind, perhaps going back as far back as 5000 BC. It is mentioned in early Sanskrit writings dating from about 1500 BC. The Romans spread it throughout Europe, and it was one of the first spices to arrive in America.

A Few Ideas to Get You Started
Before it is used, Cilantro should be crushed, either by hand or with a mortar and pestle. Cilantro is a perfect addition to Mexican dishes; add Cilantro to salsas and bean dips. Mix crushed Cilantro into sour cream and use it as a topping for chili, tacos, or enchiladas. Sprinkle Cilantro over stirfried vegetables for color and Asian flavor. Add Cilantro to sesameginger dressing when making Chinese chicken salad.

Cinnamon

* General Description
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.

Geographical Sources
True Cinnamon is native to Sri Lanka. The Cinnamon used in North America is from the cassia tree which is grown in Vietnam, China, Indonesia, and Central America.

Traditional Ethnic Uses
Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages.

Taste and Aroma
Cinnamon has a sweet, woody fragrance in both ground and stick forms.

History/Region of Origin
Cinnamon has been popular since ancient times. Egyptians imported it from China in 2000 BC. Romans believed Cinnamon was sacred, and Nero burned a year's supply of the spice at the funeral for his wife. Finding Cinnamon was a primary motive of world exploration in the 15th and 16th centuries.

A Few Ideas to Get You Started
For a fragrant pilaf, cook rice in Cinnamon flavored broth and stir in chopped dried fruit and toasted nuts. The sweetspicy flavor of Cinnamon enhances the taste of vegetables and fruits. Cinnamon is a perfect partner for chocolate; use it in any chocolate dessert or drink. It is used to mellow the tartness of apple pie. Ground Cinnamon should not be added to boiling liquids; the liquid may become stringy and the Cinnamon will lose flavor.

Cloves

* General Description
Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail.

Geographical Sources
Cloves come from Madagascar, Brazil, Panang, and Ceylon.

Traditional Ethnic Uses
Cloves are used in spice cookies and cakes. Much of the world crop is used in Indonesia for Clove cigarettes, called "kreteks".

Taste and Aroma
Cloves are strong, pungent, and sweet.

History/Region of Origin
Cloves are native to the Molucca Islands, now a part of Indonesia. Cloves have been used for thousands of years. One of the earliest references to them says that the Chinese, in order to approach the emperor, had to have a few Cloves in their mouths to sweeten the breath. Cloves were once very costly and played an important part in world history. Wars were fought in Europe and with native islanders to secure rights to the profitable Clove business. Natives in the Molucca Islands planted a Clove tree for each child born. They believed that the fate of the tree was linked to the fate of that child. In 1816, the Dutch set a fire to destroy Clove trees and raise prices. The natives revolted in a bloody battle which changed the climate and politics of the area forever.

A Few Ideas to Get You Started
Ground Cloves add spicy depth to gingerbread, cookies, applesauce, muffins, cakes, and other sweets. It's a secret ingredient in barbecue and cocktail sauces. Blend Ground Cloves with maple syrup and drizzle over cooked sweet potatos and winter squash. Add a few Whole Cloves to bean and split pea soups (remove before serving). Eugenol (clove oil) will collect and cake in the container when Cloves are stored in a warm place. If you choose to grind your own Cloves, do not use a grinder that has plastic parts. Clove oil can cloud some plastics.

Coriander

* General Description
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges.

Geographical Sources
Coriander comes from Morocco and Romania.

Traditional Ethnic Uses
Coriander is used in Indian curries, gin, American cigarettes, and sausages.

Taste and Aroma
Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

History/Region of Origin
Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. Sanskrit writings dating from about 1500 BC also spoke of it. In the Old Testament "manna" is described as "white like Coriander Seed." (Exodus 16:31) The Romans spread it throughout Europe and it was one of the first spices to arrive in America.

A Few Ideas to Get You Started
Coriander is not interchangable with cilantro, although they are from the same plant. Ground Coriander seed is traditional in desserts and sweet pastries as well as in curries, meat, and seafood dishes with South American, Indian, Mediterranean, and African origins. Add it to stews and marinades for a Mediterranean flavor.

Cumin

* General Description
Cumin (pronounced "comein") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly eliptical and deeply furrowed.

Geographical Sources
Iran and India

Traditional Ethnic Uses
Cumin is frequently used in Mexican dishes such as chili con carne and hot tamales.

Taste and Aroma
Cumin has a distinctive, slightly bitter yet warm flavor.

History/Region of Origin
An ancient spice, Cumin is native to the shores of the Mediterranean Sea and Egypt. Currently it is grown in many places, as it is rather easy to grow and adapts well to many climates. Cumin is one of the ancient spices, a favorite of the Romans and it is mentioned in the Old Testament. During medieval times, it was favored in Europe and Britain, but it seems to have gradually lost favor in those places. The increasing popularity of Mexican influenced foods is boosting the sale of Cumin.

A Few Ideas to Get You Started
For a change of pace, try ground Cumin added to tangy lime or lemon based marinades for chicken, turkey, lamb, and pork. Or, add Cumin to chili, spicy meat stews, barbecue marinades, and sauces. Stir toasted Cumin into corn muffin batter to create an easy southoftheborder accent. Heat Cumin and garlic in olive oil and drizzle over cooked vegetables or potatoes. Ground Cumin is stronger than whole seeds. The Cumin flavor is accentuated by toasting.

Baked Carrots with Cumin, Thyme, Butter and Chardonnay

Jamie Oliver

Recipe Summary
Prep Time: 10 minutes Cook Time: 45 minutes Yield: 4 servings User Rating:

I love this dish made with baby carrots, but feel free to use fat old ones sliced at an angle if you please. Butter and wine make a fantastic sauce which just makes it for me. Serve with anything you like.

1 pound baby carrots, preferably organic, scrubbed and left whole, tops removed
1/2 teaspoon cumin seeds, crushed
1 handful fresh thyme leaves
4 knobs butter (about 4 tablespoons)
Salt and freshly ground black pepper
1 glass Chardonnay (about 5 ounces)

Preheat the oven to 425 degrees F. Tear off around 5feet of kitchen foil and fold it in half to give you double thickness. Place everything but the wine and seasoning in the middle of the foil. Bring up the sides and pour in the white wine. Season well. Fold or scrunch the foil together to seal. Cook in the preheated oven for 45 minutes until the carrots are tender. You may need to cook it for longer if the carrots are bigger than baby ones

Curry Powder

* General Description
Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia.

A Few Ideas to Get You Started
For a quick dip to complement fruit and vegetable sticks, blend sour cream or yogurt with Curry Powder, marmalade, and thyme. Try adding Curry Powder to deviled eggs and egg salads. You can easily make an East Indian marinade for chicken or lamb with Curry Powder, yogurt, lime or lemon juice, and garlic.

Dill Seed and Weed

* General Description
Dill is a tall, feathery annual, Anethum graveolens, in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant.

Geographical Sources
United States and India

Traditional Ethnic Uses
Dill Seed and Weed are widely used in pickling as well as in German, Russian, and Scandinavian dishes.

Taste and Aroma
The Dill Seed flavor is clean, pungent, and reminiscent of caraway. Dill Weed has a similar but mellower and fresher flavor.

History/Region of Origin
Dill is indigenous to the Mediterranean area and southern Russia. It has been used since ancient times. Babylonian and Syrian herbalists used it, and Romans thought it was an effective stimulant for gladiators. Although native to the Mediterranean region, it became a staple in northern Europe where it is still popular. In fact, the name is derived from the old Norse word "dilla" meaning "to lull" because it was used to lull babies to sleep, and as an antidote to witchcraft and sorcery. Dill Weed is currently gaining popularity in North America.

A Few Ideas to Get You Started
Dill Seed and Dill Weed are not good substitutions for each other. The seed has a camphorous, slightly bitter flavor, and the weed has a delicate flavor. Dill Seed is good sprinkled over casseroles before baking and used in salad dressings. Dill Weed, with its delicate flavor, enhances fish, shellfish, vegatables, and dips.

Fennel Seed

* General Description
Fennel Seed is the oval, green or yellowishbrown dried fruit of Foeniculum vulgare, a member of the parsley family.

Geographical Sources
India and Egypt

Traditional Ethnic Uses
Fennel goes well with fish and is used in Italian sausages and some curry powder mixes.

Taste and Aroma
Fennel has an aniselike flavor but is more aromatic, sweeter and less pungent.

History/Region of Origin
Fennel is native to southern Europe and the Mediterranean area. The name comes from the Greek word for "marathon" because the famous battle at Marathon (490 BC) against the Persians was fought on a field of Fennel. Pliny said that snakes casting off their skins ate Fennel to restore their eyesight.

A Few Ideas to Get You Started
Toasting Fennel Seeds accentuates their flavor. Fennel Seed added to meatballs or meat loaf gives an authentic Italian flavor. Saute Fennel Seed with sliced peppers, onion, and sausage for a quick pasta sauce.

Garlic

* General Description
Garlic is the dried root of Allium sativum, a member of the lily family. Garlic grows in a bulb that consists of a number of cloves. Each clove is protected by a layer of skin, but all are held together in one larger unit by additional layers of skin.

Geographical Sources
California

Traditional Ethnic Uses
Garlic is used in cuisines throughout the world. It is indispensible in Chinese, Italian, and Mexican foods.

Taste and Aroma
Garlic has a distinctive odor and flavor.

History/Region of Origin
Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. Greek athletes ate it to build their strength. Garlic came to the Western Hemisphere with some of the first European explorers, and its use spread rapidly. In the United States it was first cultivated in New Orleans by French settlers. Missionaries brought it to California, where it is grown today.

A Few Ideas to Get You Started
Use Minced Garlic or Garlic Chips in pasta sauces, stews, and soups. Mix with oil and vinegar and Italian spices to make salad dressing. Garlic Powder can be used in marinades, or mixed with herbs and rubbed into poultry, pork, or beef before cooking.

Ginger

* General Description
Ginger is a flavoring from a tuberous root of Zingiber officinale, a plantin the Ginger family. The root is often dried and ground or "crystallized" with sugar.

Geographical Sources
India and Jamaica

Traditional Ethnic Uses
Ginger is used in gingerbread, ginger ale, gingersnaps, and Asian dishes.

Taste and Aroma
Ginger has a slightly biting and hot note. Its aroma is rich, sweet, warm, and woody.

History/Region of Origin
No one is sure how old Ginger is, or where it came from, since it has never been found growing wild. It was first cultivated by the Chinese and Indians. It was one of the important spices that led to the opening of the spice trade routes. The name Ginger comes from the Sanskrit word "sinabera" meaning "shaped like a horn" because of its resemblance to an antler. In the 19th century it was popular to keep a shaker of Ginger on the counter in English pubs so the patrons could shake some into their drinks. This practice was the origin of ginger ale.

A Few Ideas to Get You Started
Since ginger is a fibrous root, at times fibers may get into the manufactured product. Crystallized Ginger can replace fresh Ginger. Wash off the sugar first if desired when preparing a savory dish.

Marjoram

General Description
Marjoram is the graygreen leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant.

Geographical Sources
United States and France

Traditional Ethnic Uses
Marjoram is used as a flavoring for meat dishes.

Taste and Aroma
Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone.

History/Region of Origin
Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss.

A Few Ideas to Get You Started
Crush in your hand or with a mortar and pestle before using. Marjoram's mellow taste and enticing fragrance make it compatible with a wide variety of foods. It won't overpower: start with 1/2 teaspoon per 4 servings. Complements lamb dishes, as well as beef and veal. Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews.

Mint

* General Description
Mint is the dried leaf of a perennial herb. There are two important species, Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint).

Geographical Sources
United States

Traditional Ethnic Uses
Mint jelly served with lamb, sprinkled in peas, or in chocolate desserts.

Taste and Aroma
Mint is strong and sweet with a tangy flavor and a cool after taste.

History/Region of Origin
Spearmint and peppermint are both native to Asia. Peppermint was used by Eyptians, and spearmint is mentioned in the Bible. Spearmint grew wild in the United States after the 1600s, and peppermint was cultivated commercially before the Civil War.

A Few Ideas to Get You Started
Use mint in salad dressings, flavored tea, and zesty marinades. Stir into warmed apple or currant jelly for a quick meat sauce or dessert topping.

Mustard Seed

* General Description
Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.

Geographical Sources
Canada

Traditional Ethnic Uses
Mustard Seed's hot and spicy flavor enhances meats, fish, fowl, sauces, and salad dressings. Whole Mustard Seed may be used in pickling or in boiling vegetables such as cabbage or sauerkraut. Brown Mustard Seeds are an important flavoring in Indian dishes.

Taste and Aroma
Powdered Mustard has no aroma when dry, but a hot flavor is released when it is mixed with water.

History/Region of Origin
Mustard was used in ancient Greece and Rome as a medicine and a flavoring. By 800 AD, the French were using Mustard as an enhancement for drab meals and salted meats. It was one of the spices taken on Spanish explorations during the 1400s. Mustard powder was invented by Mrs. Clements of Durham, England, who made a fortune selling the dry, paleyellow mustard flour.

A Few Ideas to Get You Started
Before using, mix Mustard Powder with water to form a paste. It takes about 10 minutes for the mustard flavor to develop. Use in foods needing flavor highlights. Unlike other pungent spices, Mustard's flavor does not build or persist. Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip.

Nutmeg

* General Description
Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the tree’s fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.

Geographical Sources
Nutmeg is grown in Indonesia and Grenada.

Traditional Ethnic Uses
Nutmeg is a mild baking spice and is used in sausages, meats, soups, and preserves. Nutmeg is commonly added to eggnog, puddings, and fruit pies. It is popular in The Netherlands and Italy, where it is used in vegetables, puddings, and stews.

Taste and Aroma
Nutmeg is more pungent and sweeter than mace.

History/Region of Origin
The Roman philosopher Pliny wrote about Nutmeg and mace in the first century. Indian Vedic literature recommended Nutmeg for bad breath, headaches, and fever. Arabian writing mentions its uses as an aphrodisiac and stomach medicine. Middle Eastern traders brought Nutmeg and mace to Southern Europe in the sixth century, and they were wellknown by the twelfth century from Italy to Denmark. The Portuguese found Nutmeg trees in the Molucca Islands, and dominated the Nutmeg and mace trade until the Dutch overcame it in 1602. Unaware that the spices came from one tree, one Dutch official ordered the Moluccan islanders to plant more mace trees, and fewer Nutmeg trees. Nutmeg production spread to the West Indies, Trinidad, and Grenada under the British in the 1800s.

A Few Ideas to Get You Started
The sweet but slightly bitter flavor of Nutmeg adds chracter to vegetables. A little goes a long way so try 1/8 teaspoon per 4 servings to start. Just sprinkle it lightly over veal, fish, or chicken for a surprising snap. Use as a topping for whipped cream, custard, and eggnog. Ground Nutmeg is an ideal baking spice and is especially complimentary in sweet breads, cakes, muffins, cookies, and fruit pies.

Oregano

* General Description
Mediterranean Oregano is the dried leaf of Origanum vulgare L., a perennial herb in the mint family. Mexican Oregano is the dried leaf of one of several plants of the Lippia genus.

Geographical Sources
Oregano is grown in California and New Mexico, as well as the Mediterranean region.

Traditional Ethnic Uses
Oregano is the spice that gives pizza its characteristic flavor. It is also usually used in chili powder.

Taste and Aroma
Oregano has a pungent odor and flavor. Mexican Oregano is a bit stronger than Mediterranean Oregano.

History/Region of Origin
Mediterranean Oregano was originaly grown extensively in Greece and Italy. Since Greek and Roman times it has been used with meats, fish, vegetables, and as a flavoring for wine. Before World War II, Oregano was almost unknown in the United States. However, its popularity skyrocketed with the popularity of pizza.

A Few Ideas to Get You Started
Oregano tastes great with tomato, egg, or cheese based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteeing aromatic vegetables in olive oil with garlic and Oregano. You can make a savory sauce with melted butter, lemon juice and a bit of Oregano; drizzle it over grilled fish and poultry. An easy way to accent pasta sauces, salad dressings, and ground meat dishes is with a dusting of crushed Oregano leaves. To release its flavor, crush Oregano by hand or with a mortar and pestle before using it in your recipes.

Paprika

* General Description
Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish.

Geographical Sources
The peppers used in Paprika are grown in Hungary, Spain, South America, and California.

Traditional Ethnic Uses
Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads.

Taste and Aroma
Paprika ranges from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor.

History/Region of Origin
Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere. The pepper is grown widely and takes on a slightly different flavor depending on local soil and climatic conditions.

A Few Ideas to Get You Started
Paprika is useful as a simple garnish for almost any savory dish. Combine it with butter, margarine, or oil for a quick baste for fish or poultry. This is especially good on roast turkey. Paprika can be mixed with bread crumbs before sprinkling them over casseroles or vegetables.

Parsley

* General Description
Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family.

Geographical Sources
Parsley is grown in California.

Traditional Ethnic Uses
Parsley is most popular as a garnish and is an excellent breath freshener. It is high in vitamins A and C, and contains iron, iodine, and copper.

Taste and Aroma
Parsley has a light, fresh scent and flavor.

History/Region of Origin
Parsley was cultivated as early as the third century BC. The Romans used Parsley as a garnish and flavoring. They put it on their tables and around their necks in the belief the leaves would absorb fumes. Medieval Europeans believed that one could kill an enemy by plucking a sprig while speaking the person’s name. It spread to the Americas in the 17th century, where it now grows plentifully. It is the most widely used culinary herb in the United States. Parsley is difficult to process because it takes twelve pounds of fresh Parsley to make one pound of dried. However, more people still use dried Parsley than fresh leaves as a garnish in soups, salads, meats, vegetables, and sauces.

A Few Ideas to Get You Started
Stretch homemade pesto and other green sauces by adding a generous amount of Parsley during mixing. Stir Parsley into melted garlic butter for a savory, yet simple, pasta or steamed vegetable topper. Add directly to liquids, cooked foods, melted butter, and salad dressings for a light spicy touch. Try a nosalt herb blend by combining 1 tablespoon each Parsley Flakes, marjoram, and thyme. Crush Parsley in your hand or with a mortar and pestle before adding to food.

Pepper

Black Cracked or Black Whole or Green Whole or Pink Whole or Tellicherry Whole or While Ground or White Whole or 5-Pepper Whole

* General Description
Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. (This is true pepper, and should not be confused with paprika, cayenne pepper, chili pepper, red pepper, and bell pepper, which are fruits from the capiscum family.) Black Pepper, the spiciest, is berries that are picked unripe. The berries used for White Pepper are ripened on the vine and soaked so that their outer hulls are easily removed. Green Peppercorns are immature berries which are freezedried or packed in brine for preservation.

Geographical Sources
Pepper is grown in India, Indonesia, Malaysia, and Brazil.

Traditional Ethnic Uses
Pepper is a universal table condiment used to flavor all types of dishes in cuisines worldwide. It's commonly used in stocks, pickling, and sausages.

Taste and Aroma
Black Pepper has a sharp, pungent aroma and flavor. White Pepper is hotter, less subtle and mildly fermented. Green Peppercorn is milder in flavor and has a fresh taste.

History/Region of Origin
Since the Roman times, Pepper has been the most important spice. The cities of Alexandria, Genoa, and Venice owed their economic success to Pepper. Three thousand year old Sanskrit literature mentions Pepper. It was one of the earliest items traded Asia and Europe. In 1101, victorious Genovese soldiers were each given two pounds of Pepper as a gift for their successful Palestinian conquest. In the Middle Ages, Europeans often used Pepper to pay rent, dowries, and taxes, and Shakespeare mentions Pepper in his plays. The need for Pepper inspired Spanish exploration and spice trade in the 15th century.

A Few Ideas to Get You Started
Coarsely crack Whole Peppercorns with side of a wide chef's knife and rub on to steaks and chops. Create a unique flavor depth in spice cakes, gingerbreads, and ginger cookies with a pinch of finely ground Black Pepper. Use Black Pepper to spark barbecue sauces, meat marinades, and vegetable stirfries. Sprinkle over chowders, cream soups, and tomato and egg dishes. Mix with sour cream or yogurt for a lively baked potato or vegetable topper. Add Whole Black Peppercorns to soups and stews, and the liquid used to poach seafood, meat, and poultry. Simmer Whole Black Peppercorns in fresh fruit compotes for a delicate, warm spiciness.

Red Pepper

* General Description
Red Pepper is made from the ground fruit of a plant in the Capsicum family. The fruits, commonly known as "chilies" or "chili peppers," are fiery red or orange pods which rarely grow to more than 4 inches in length. The ground product ranges from orangered, to deep, dark red. According to the American Spice Trade Association, "Red Pepper" is the preferred name for all hot red pepper spices. Cayenne Pepper is another name for the same type of product. Some manufacturers use the term Cayenne Pepper to refer to a hotter version of Red Pepper.

Geographical Sources
China, Japan, India, Mexico, Africa, and Louisiana

Traditional Ethnic Uses
Red Pepper is used to achieve the characteristically hot flavor of Mexican, Creole, Cajun, Thai, Szechuan, and Indian cooking. It also is used in chili, Spanish rice, and barbecue sauce as well as meats, salads, and casseroles.

Taste and Aroma
Red pepper is a pungent, hot powder with a strong bite.

History/Region of Origin
Capsicum peppers are native to Mexico, Central America, the West Indies, and parts of South America. The Spanish discovered the pods in the New World and brought them back to Europe. Before the arrival of Spaniards, Indians in Peru and Guatemala used capsicum medicinally to treat stomach and other ailments.

A Few Ideas to Get You Started
Use small amounts of Red Pepper. It is a biting condiment, and the flavor intensifies as it is cooked. For a spicy snack, add ground Red Pepper and salt to hot oil; saute blanched almonds until golden. Or add a dash of Red Pepper, onion, cheese, and bacon to beaten eggs for scrambled eggs or omelet. Try adding Red Pepper to barbecue steak sauce. Use it to marinate or baste steaks.

Rosemary

* General Description
Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles.

Geographical Sources
Rosemary is native to the Mediterranean. Today it is widely produced in France, Spain, and Portugal.

Traditional Ethnic Uses
Rosemary is used primarily in Italy in lamb, pork, chicken, and rabbit dishes.

Taste and Aroma
Rosemary has a tealike aroma and a piney flavor.

History/Region of Origin
Rosemary's name is rooted in legend. The story goes that during her flight from Egypt, the Virgin Mary draped her blue cloak on a Rosemary bush. She then laid a white flower on top of the cloak. That night, the flower turned blue and the bush was thereafter known as the "rose of Mary". Greeks, who wove Rosemary wreaths into their hair, believed Rosemary strengthened the brain and enhanced memory. It was also known as a symbol of fidelity. In the Middle Ages, Rosemary was used medicinally and as a condiment for salted meats. In Europe, wedding parties burned Rosemary as incense. Judges burned it to protect against illness brought in by prisoners.

A Few Ideas to Get You Started
Rosemary's assertive flavor blends well with garlic to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish dishes, tomato sauces, and vegetables. Melt butter with Rosemary to dress freshly steamed red potatoes and peas or a stirfried mixture of zucchini and summer squash. Crush leaves by hand or with a mortar and pestle before using.

Chicken Breasts in Foil with Rosemary and Olive Oil

Recipe Summary
Yield: 2 servings User Rating:

3 tablespoons olive oil
20 spinach leaves, trimmed, washed and dried
2 boneless, skinless chicken breast halves (about 12 ounces)
Salt and freshly ground black pepper
2 sprigs rosemary, plus 1/2 teaspoon minced rosemary
Minced zest and juice of 1/2 lemon
Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the olive oil to smear a patch in the center of the foil, large enough to hold the chicken side by side. Make a bed of the spinach in the center, then top with the chicken breasts, salt and pepper to taste the rosemary sprigs and leaves, and another tablespoon of oil. Sprinkle the lemon zest and juice over the chicken.
Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.)

Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, spinach, and juices onto a plate and serve.

Saffron

* General Description
Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands.

Geographical Sources
Saffron is native to the Mediterranean. Today it is cultivated primarily in Spain.

Traditional Ethnic Uses
Saffron is used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes.

Taste and Aroma
Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor.

History/Region of Origin
Ancient Greeks and Romans scattered Saffron to perfume public baths. The 13th century Crusaders brought Saffron from Asia to Europe, where it was used as a dye and condiment. In Asia, Saffron was a symbol of hospitality. In India, people used Saffron to mark themselves as members of a wealthy caste.

A Few Ideas to Get You Started
A little pinch goes a long way with Saffron. Use it in Italian risottos, Spanish chicken and rice, French seafood stews and Scandinavian sweet breads.

Sage

* General Description
Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Its long, grayishgreen leaves take on a velvety, cottonlike texture when rubbed (meaning ground lightly and passed through a coarse sieve).

Geographical Sources
Sage is grown in the United States. It also is grown in Dalmatia and Albania.

Traditional Ethnic Uses
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States.

Taste and Aroma
Sage has a fragrant aroma and an astringent but warm flavor.

History/Region of Origin
The name "Sage" comes from the Latin word “salia,” meaning “to save.” Greeks and Romans used it to cure snake bites and to invigorate the mind and body. In the Middle Ages, people drank Sage in tea and used Sage to treat colds, fevers, liver trouble, and epilepsy. Although Sage is no longer used medicinally, it has become one of the world's most popular herbs.

A Few Ideas to Get You Started
Crumble leaves for full fragrance. Use ground Sage sparingly; foods absorb its flavor more quickly than leaf Sage. Sage is a wonderful flavor enhancer for seafood, vegetables, breadsticks, cornbreads, muffins, and other savory breads. Top swordfish, tuna, steaks, chicken, and turkey pieces with Sagelemon butter. Rub Sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.

Tarragon

* General Description
Tarragon is a small, shrubby herb, Artemisia dracunculus, in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant.

Geographical Sources
Tarragon is native to southern Russia and western Asia. Today, its primary producer is France.

Traditional Ethnic Uses
Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon adds distinctive flavor to sauces.

Taste and Aroma
Tarragon has a slightly bittersweet flavor and an aroma similar to anise.

History/Region of Origin
Tarragon, unlike many other herbs, was not used by ancient peoples. It was mentioned briefly in medieval writings as a pharmaceutical, but did not come into common use until the 16th century in England. It was brought to the United States in the early 19th century.

A Few Ideas to Get You Started
Tarragon adds flavor to egg and cheese dishes, light soups and fresh fruits. To baste chicken, fish or seafood, blend Tarragon with butter, chives, and lemon.

Thyme

* General Description
Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground.

Geographical Sources
Thyme is grown in southern Europe, inlcuding France, Spain, and Portugal. It is also indigineous to the Mediterranean.

Traditional Ethnic Uses
Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes.

Taste and Aroma
Thyme has a subtle, dry aroma and a slightly minty flavor.

History/Region of Origin
Ancient Greeks considered Thyme a symbol of courage and sacrifice. Tradition tells that Thyme was in the straw bed of the Virgin Mary and the Christ child. In the Middle Ages, ladies would embroider a sprig of Thyme into scarves they gave to their errant knights. At various periods in history, Thyme has been used to treat melancholy, reproductive system ailments, and to improve digestion. In the 18th century, it was recommended as a cure for a hangover.

A Few Ideas to Get You Started
Rub minced garlic and Thyme over lamb, pork, or beef roasts. Season cheese, tomato, and egg dishes with Thyme. Blend fragrant Thyme into poultry stuffing, spaghetti or pizza sauce, and chili along with any combination of marjoram, basil, oregano, sage, rosemary, or garlic.

Turmeric

* General Description
Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Tumeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground.

Geographical Sources
India is the world's primary producer of Turmeric. It is also grown in China and Indonesia.

Traditional Ethnic Uses
Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor.

Taste and Aroma
Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor.

History/Region of Origin
Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. In 1280, Marco Polo described Turmeric as "a vegetable with the properties of saffron, yet it is not really saffron." Indonesians used Turmeric to dye their bodies as part of their wedding ritual. Turmeric has been used medicinally throughout Asia to treat stomach and liver ailments. It also was used externally, to heal sores, and as a cosmetic.

A Few Ideas to Get You Started
Because of its bitter taste, Turmeric should not be used as a flavor substitute for saffron. A Turmeric stain can be washed out with soap and water if treated quickly. Use Turmeric to add Eastern mystery to new favorites as well as in traditional curries, rice and chicken dishes, and condiments. Turmeric is a classic addition to chutneys, pickles, and relishes. Add a pinch of Turmeric to fish soups. Blend with melted butter and drizzle over cooked vegetables, pasta, or potatoes.

Charleston, SC....Day 2

2012-10-26T13:16:00.000-05:00

After falling asleep at the early hour of 9 pm (8 pm at home) we woke up early. As this is our 25th stay at a Starwood Hotel, they've given us club access, so breakfast was free right across the hall. I headed down to the pool where I lounged for about 2 hours while Rob napped. Its a tough life isn't it!?

Folly Beach

Fried Green Tomatoes

Corn Fritters with Tomato Jam

Lemon Pepper Battered Shrimp and Mahi

A late snack at Tommy Condons:

Crab Cakes

Soft Pretzels with Beer Cheese Sauce

She-crab Soup

Charleston, SC - Time to get away... Day 1

2012-10-24T19:55:00.000-05:00

My husband and I got up at 4 this morning to catch a flight to Charleston, SC. It's been a while since we got away, so we are eagerly looking forward to a great week.

We ended up at Amen Street Fish and Raw Bar. The atmosphere was nice, the drinks tasty and the food, well, not bad, but not as stellar as we were hoping for.

My husband, Rob.

We chose the herb grilled Tilefish, artichoke risotto cake and tomato vinaigrette ($14.95).

Lots of lemon and added salt later and the dish was tasty. Not as good as we wanted, but...

Next we tried the blackened trout cake with asparagus and sweet potato puree ($14.95). It seemed a bit heavy to me, but actually, the sweet potato puree (laden with brown butter) was the tastiest thing there.

I think we will drive to one of the coastal villages tomorrow - I will fill you in on the good eats!

Vegetarian Thanksgiving Challenge

2012-10-17T19:10:00.000-05:00

Each year I teach a two-night Thanksgiving 101 class. Its a traditional class with all the favorites (Turkey, cornbread stuffing, pecan pie, etc...). This year I am adding a Vegetarian Thanksgiving class.

My current planned menu is as follows:

Sides
___________________________________________________________

Mushroom-Hazelnut Dressing
Pan Seared and Roasted Brussels Sprouts with White Balsamic Vinegar (gf)
Garlicky Green Beans Almondine with Crispy fried onions
Lemon Artichoke Fritters (gf)
Sweet Potato and Apple Gratin (gf)
Roasted Garlic, Cauliflower and Cannellini Bean puree (gf)
Sour Cream Biscuits with Spiced Apple Butter
Smoky Sweet Potato Mash (gf)
Spicy Cranberry Sauce (gf)

Entrees
___________________________________________________________

Stuffed Pumpkin (possibly two ways)
Vegetable Wellington
Moroccan Spiced Butternut Squash and Lentils (gf)

Desserts
___________________________________________________________

Pumpkin Cannoli
Chocolate Bourbon Pecan Pie

So, I emailed my students with the menu and one came back at me with:

"Could we do something with Tofurky?"

Uh, Tofurky? Well, I've had soy products, soyrizo, morningstar burgers, but never TOFURKY. I've looked up recipes for it in the past but have never reached out there and tried it myself. So, I figure my first step will be to actually try one to see what it tastes like. A quick stop at Whole Foods and $18 later (holy cow! its expensive), and I have myself a frozen Tofurky. So much for cooking it for dinner tonight. Oh well, in the fridge to thaw.

I've decided to follow suggestions here in the comments to marinate the Tofurky prior to baking it.

Marinade:

1/4 cup balsamic vinegar
1/4 cup red wine
1/4 cup chopped fresh herbs (same as you used in tofu)
1 tablespoon veg stock powder dissolved in a couple tablespoons of hot water
Salt and Pepper to taste
1 teaspoon of mustard (Dijon or seed works best)
add a sprinkle of hot pepper flakes if you like (I always do)

In a bowl, whisk together all the marinade ingredients. Taste and adjust spices to taste, if necessary. Brush the whole turkey with the marinade.

This weekend I will give making it from scratch a try (from http://vegweb.com/recipes/traditional-tasting-tofurkey#), we'll see how it turns out. I'll keep you posted.

UPDATE: I was pleasantly surprised by the Tofurky. My 4-year old liked it so that is a big win!

Using basically the same homemade recipe linked above, I've pureed Firm Tofu, a couple cloves garlic, lots of fresh herbs, vegan bouillon, poultry seasoning.

Poured the tofu into a muslin lined strainer. Into the fridge for 24 hours and we shall see.

Vegan Moroccan-Spiced Butternut Squash and Red Lentils

2012-10-07T17:04:00.001-05:00

Just a quick post - My Mother-In-Law visited a while back and left me with 3 butternut squash. I decided to dice the squash, added a can of coconut milk, about a cup an a half of red lentils, 14 oz diced tomatoes and several tablespoons of Moroccan spices.

I sous vide'd the whole thing at 182 F overnight and it was delicious! I ate it over rice and then I mixed it with a cilantro rice for stuffing crescent rolls. It made delicious pasties!

Ground Venison Balatine stuffed with Pistachios, Sage and Berries.

2012-09-09T09:36:00.003-05:00

My sister gifted me with about 6 lbs of ground venison, and as I have been wanting to try a take on a French Balatine (A ballotine is a french dish of meat, fish, or poultry that has been boned, stuffed and then rolled and tied into a bundle. It is then usually roasted, poached or braised), I thought I would give it a try using the ground venison. As venison tends to be gamy, I soaked it in milk for about 2 hours.

THE FILLING:

Pistachios, fresh bread crumbs, salt, pepper, crushed garlic, chives and sage

2 eggs added for binder and moisture

A bit of berries added for flavor

THE VENISON:

2 Lbs Ground Venison, pre-soak

Post-soak, pretty gross looking, I know.

I laid plastic wrap on my stovetop and smoothed out about 1/2 inch layer of the venison (seasoned with a bit of garlic, salt and pepper).

Oops, forgot to take a picture of the venison with filling pre-roll. Filling went down the middle and I used the plastic wrap to encase it in the middle of the meat.

The venison balatines were double wrapped in plastic (above) and then vacuum sealed for my Sous Vide Supreme

Into the Sous Vide Supreme @ 130 for 24hours then into an icebath for quick chilling.

Removed from the plastic wrap and sous vide bags (post sous vide)

The meat was browned in a non-stick pan on all four sides.

The "balatine" sliced and on a platter ready to serve. The flavor was good, it stayed together fairly well but didn't glue together as much as I had hoped. All in all, a success.

My Keurig® Vue® House Party

2012-09-04T16:20:00.000-05:00

I won a host spot for the Keurig Vue House Party!!!!!! Basically, Keurig sends me an awesome pack of coffee essentials and a brand new Keurig Vue system. In exchange, I get to throw a party for my friends. Tough trade off huh?

So, I have to come up with a coffee themed menu. Recipes Below. Pictures to come soon!

From Vue to a Meal

Appetizers

Oven-Roasted Pork Tenderloin Crostini with Espresso Glaze

Assorted Fruit with Coffee Dip

Dessert

Mini Cheesecakes with Kahlua Ganache

Decadent Raspberry Mocha Baby Brownies

Shot-Glass Cappuccino Panna Cotta

Juniper Apple Sauce

The applesauce didn't quite turn out how I had planned. I wanted a strong juniper flavor but just didn't get it with the use of gin. I took about 2 cups of gin and flambee'd it down to about 2 T. 4 different apples cooked with the gin and a bit of sugar gave me a delicious applesauce, but not the savory aspect I was looking for. Next time I will simmer with juniper berries for a stronger flavor.

Espresso Glaze

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Ingredients

1 cup brewed dark-roast coffee (I used decaf) 1 cup ketchup
1/4 cup dark brown mustard
1/3 cup honey
2 Tbsp. orange or lemon juice
2 Tbsp. hot pepper sauce
2 tsp. ground black pepper
2 tsp. coarse salt

Directions

Combine all ingredients in medium saucepan. Bring to a boil, lower heat and simmer until thickened, about 10 minutes. Store in a tightly closed container for up to 1 month. Use it to baste or accompany beef, lamb, duck, wild game or pork. Yield: about 2-1/3 cups

This glaze did not turn out well. I tried to fix it with some cocoa powder and other add-ins, but it was not very good. Beautiful color, but not what I wanted.

Coffee Dip - Delicious

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Ingredients

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1/2 cup brown sugar
1/3 cup coffee-flavored liqueur
1 (8 ounce) container frozen whipped topping, thawed

Directions

Place cream cheese, sour cream, brown sugar and coffee-flavored liqueur in a medium bowl. Blend together with an electric mixer until smooth. Fold in thawed frozen whipped topping. Chill in the refrigerator until serving.

Kahlua Ganache

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Ingredients

Kahlua
Bittersweet Chocolate
Heavy Cream

Directions

In a bowl over simmering water place the Cream and Chocolate. Stir until melted. Remove from heat and add the Kahlua.

I didn't get to the kahlua ganache.

Raspberry Mocha Baby Brownies

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Ingredients

6 oz good-quality semisweet chocolate
¼ cup chocolate syrup
8 tablespoons (1 stick) unsalted butter, at room temp.
1 teaspoon vanilla extract
2 eggs, lightly beaten
¾ cup sugar
Pinch of salt
½ cup unbleached all-purpose flour
2 teaspoons instant coffee
2 tablespoons Raspberry Preserves

Directions

Preheat oven to 350. Butter and flour an 8-inch square-baking pan. Set it aside.

2. Melt the chocolate and syrup in a small heavy saucepan over low heat, stirring constantly.

3. Remove the pan from the heat, and add the butter. Beat until the mixture is smooth. Stir in the vanilla, preserves, coffee and the eggs; mix thoroughly.

4. In a mixing bowl, sift together the sugar, salt, and flour. Add this to the chocolate mixture and blend thoroughly.

5. Pour the batter into the prepared pan, and bake just until cooked, 30 minutes.

6. Allow the brownies to cool completely in the pan. Then cut them into 1-inch squares and transfer to a serving plate.

7. Makes 64 tiny brownies.

Cappuccino Panna Cotta

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Ingredients

- 1 (1/4-ounce) package or 2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 1 cup milk
- 3 cups heavy cream, divided
- 1/2 cup sugar
- 1 pinch salt
- 2 tablespoons instant espresso powder
- 1 vanilla bean, split and seeds scraped
- 2 tablespoons powdered sugar
- Ground cinnamon, for garnish

Directions

In a small bowl mix together the gelatin and 3 tablespoons of cold water and set aside to soften.

In a medium pot combine the milk, 2 1/4 cups heavy cream, sugar and salt. Put over medium heat and heat until just before it reaches a simmer. Remove from the heat and whisk in the softened gelatin, instant espresso powder, vanilla bean pod and seeds. Cover and let steep for 30 minutes.

Arrange 10 espresso cups or 10 (4-ounce) ramekins on a baking sheet. Stir the cream mixture to reincorporate all the flavors. Remove vanilla bean pod from the cream and evenly divide the mixture between the espresso cups. Cover the cups with plastic wrap and refrigerate for at least 5 hours or overnight.

In a large cold bowl, combine the remaining 3/4 cup of heavy cream and the powdered sugar. Whip with a hand mixer until soft peaks form. Remove the panna cotta from the refrigerator and top each cup with a heaping tablespoon of the whipped cream. Sprinkle with ground cinnamon and serve.

Other random Party pics!

Feather Light Gnocchi with Frizzled Prosciutto, Grape Tomatoes and Basil in a Gorgonzola Cream Sauce

2012-09-03T13:12:00.000-05:00

While visiting my sister in Pasadena this last April, I had the pleasure of taking a pasta and gnocchi cooking class at Fabio Viviani's North Hollywood Restaurant, Firenze Osteria. The place was packed (a few guys, but mostly women) and Fabio has a fantastic personality. Fabio started out with a super simple pasta recipe (that's another post) and a delightful gnocchi recipe.

I've made gnocchi at least a dozen times, and each time I prepare for a full Saturday of work. I've cooked from The Silver Spoon, Enoteca, Craft of Cooking and several others. Some recipes call for adding flour when the potatoes are hot, some call for adding flour when the potatoes are cold. Others use eggs. I've even made gluten free! Tom Collichio makes an unbelievable gnocchi. His gnocchi BETTER BE unbelieveable because the amount of work that goes into those pillows of bliss is tremendous.

So, when Fabio proposed a feather light, divine gnocchi that could be made on a weeknight, I was in! I was also the one in the class who asked about whole wheat gnocchi (and was suitably mocked for it, understandably). I figured that he had made a whole wheat gnocchi for Top Chef, so I had to ask for his secret. Here is the recipe and my results.

In a stand up mixer with paddle attachment, mix 2 cup of flour with 1 cup of grated parmesan cheese, 1 tsp of grated nutmeg, 1 tsp salt and 1 tsp crushed black pepper, mix for a few minutes till all the ingredients are combined.

Add in the mixer 2 lbs of cold, cooked skin off, grounded or smashed Idaho or Russet potatoes, till the dough is firm and not dry anymore.

If too wet, add a bit of flour at times until it won't stick to your fingers anymore, you'll need to be able to roll, cut and cook the gnocchi without them being hard or falling apart as you roll them.

Cook them in boiling water until one floats, pull them all out and serve immediately. Enjoy.

Yukon Gold potatoes baked at 350 F for 1 hour. I think they were a touch dry so maybe 50 minutes next time. Fabio told us to get the cheapest, ugliest, dirtiest russet potatoes we could find, but I forgot and bought yukon gold potatoes. They rested overnight in the refrigerator. Fabio said this step was key.

My potatoes, all purpose flour, parmesan, salt, pepper, nutmeg and 1 egg (I told you my potatoes were a bit dry).

The gnocchi were boiled just a couple of minutes. In a sauce pan heavy cream, garlic, fresh basil, some gorgonzola and 1 lone baby red onion thinly sliced were cooked down. I finished the gnocchi in the cream sauce (hey, its the trick to great pasta, why not my gnocchi), seasoned, and topped with frizzled prosciutto, grape tomatoes and fresh basil. Delicious!

For dessert my 4-year old and I made and decorated yummy red velvet cupcakes. Icing and sprinkles courtesy of the toddler =)

Canning Recipes pt 2 - From "Tart and Sweet"

2012-09-03T12:40:00.001-05:00

Here are more of the yummy canned recipes that we tasted in class. Select the picture to enlarge. Enjoy.

Summer Canning

2012-08-14T09:31:00.000-05:00

This summer I taught two canning classes. They were hugely popular and the students asked for recipes for those yummys that they tasted (I had previously made). Here are the first two recipes.

Peach Bellini Jam & Nectarine/Vanilla Bean Jam (I added ginger to mine)

Monte C Sandwich

2012-06-12T20:05:00.001-05:00

Monte C Sandwich

This is my version of a Monte Cristo sandwich. I saw some beautiful rhubarb in the grocery the other day and picked up a bunch, partly to make Heidi Swanson's Rhubarb Rosewater Syrup and partly to play with a tasty Rhubarb-Strawberry Jam (with a touch of rosewater). I am practicing with different flavors of preserves and jellies and canning those goodies.

Makes 2 sandwiches

Ingredients

1 egg
3/4 cup milk
1/8 cup flour
1/4 cup freshly grated Parmesan
1/4 cup Almonds or Hazelnuts, ground
1/2 teaspoons freshly grated nutmeg
6 thin slices of challah bread or brioche
2 ounces mascarpone cheese, room temperature
1/4 pound sliced honey-roasted turkey
1/4 cup Almonds or Hazelnuts, chopped
powdered sugar (for sprinkling)
strawberry-rhubarb preserves

Directions
Whisk the egg, milk, flour, cheese, nuts and nutmeg together until smooth. Heat a skillet or griddle large enough to accommodate all the slices of bread in a single layer over medium heat. Dip the slices of bread into the egg mixture, giving it a few seconds on each side to absorb the batter.

Spray the pan with olive oil once it is hot, then place as many slices of battered bread onto it as you can fit. Wait till it is golden brown and crisp on one side, then flip and top 2 pieces of bread with the mascarpone cheese. Put the nuts on 2 of cheesed slices of bread and the preserves and turkey on the other 2 slices of bread.

Fry until the bread is browned and crisp on the second side, then make the sandwich. Slice the sandwiches in half, dust with powdered sugar, and serve.

Tonight's Meatless Monday Class Menu

2012-06-11T09:31:00.004-05:00

Vegetable Lasagna 2 ways:

Rescuing Vegetable Lasagna from Cooks Illustrated with homemade lasagna noodles
Summer Squash and Mushroom Lasagna with Herbed Tofu Marinara (from Candace Kumai's Pretty Delicious)

Also, a yummy low-fat lemon pound cake from Cooks Country

Grilled Collard Green Salad with Roasted Golden Beets, Pecans, Fresh Chevre and Sherry Bacon Vinaigrette

2012-05-04T09:09:00.000-05:00

Hmmm, it seems that it has been a while since I posted. I've had the best intentions, lots of food pics still on the camera, and time has gotten away from me. I joined a CSA and as a result have had to be creative with my meals.

I had not eaten collard greens before so I did some research and decided to do a take on this salad from thekitchn.

Grilled Collard Green Salad with Roasted Golden Beets, Pecans, Fresh Chevre and Sherry Bacon Vinaigrette

Honey and Balsamic Glazed Collard Greens, stacked, grilled and chopped

Frugal Foodie - Christmas Hamhock and Good Mother Stollard Beans

2011-12-29T19:14:00.001-06:00

12.29.2011

I still have a ton of items that need to be used up so tonight we are having beans.

Rancho Gordo Good Mother Stallard beans (so pretty) soaked overnight in salty brine, rinsed and placed in the crockpot. In will go onions, garlic, a carrot or two and my meaty hamhock. A bit of water and the crockpot on low and we should have a budget friendly delicious meal that is healthy to boot!

A batch of rice to round out the meal. Into the rice cooker goes long grain brown rice, onion, garlic, beet greens, water, salt & pepper.

Seriously - these beans are AMAZING! Super creamy and dense, with so much flavor I couldn't believe it. My three year old ate a whole bowl of them.

Frugal Foodie - A tasty way to use up my leftovers

2011-12-27T18:37:00.000-06:00

My Pantry currently has the following perishable items:

Smoked Turkey
Ham
Ham Hock
Grapefruit
Roasted red, yellow and orange bell peppers
Golden Beets + Greens
Fennel Fronds + about 1/2 cup diced fennel
About 6 carrots
Two bulbs roasted garlic
Broccoli stalks
1 large roasted yam
Minted Applesauce
Haricot Verts (French Green Beans)
Avocado
Bacon
Onion
1/2 bag fresh cranberries
Frozen Bananas
Oranges

So, what to do with them?????

12.28.2011

Japanese Eggplant and sliced Chuck Roast with Peanut Soy Sauce (Eggplant + Sauce - $3/serving - Makes 6 servings)

2 large eggplants, cut lengthwise into 1 1/2 " slices
Sliced Chuck Roast (pre-cooked)
3 T smooth peanut butter
1 1/2 T soy sauce
1 1/2 T sake or dry white wine
1/2 T sweet chili paste (or chili garlic sauce + agave nectar to taste) - will be spicy
1 tsp rice wine vinegar

Drizzle of toasted sesame oil
Green onions, chopped

Steam Eggplant slices in microwave 2-3 minutes, or over small amount of boiling water (I am going to use my rice cooker/steamer). When tender, quickly rinse under cold water to prevent discoloration.

In small saucepan, combine peanut butter, soy sauce, sake or white wine, vinegar and chili paste. Simmer over medium heat 5 minutes, stirring constantly, until smooth.

Meanwhile, warm steak in reserved juices or beef stock.

Spoon sauce over eggplant, drizzle with sesame oil, garnish with green onions and serve warm.

Serve over red cargo rice.