Spice University - Nigella

A Little Spice of Life
From the Colonel

Nigella sativa

There is a lot of confusion about the name of this spice. Nigella seeds are also known as kalonji, black cumin, black caraway or black onion seeds. They are the tiny, tear-drop shaped seeds of a small plant whose beautiful flowers have been known for a long time as Love-In-A-Mist. To make matters worse the seeds are sometimes confused with black sesame seeds which have a similar size and color. In an effort to clear up some of the confusion, let me point out that there really is a black cumin seed (kala jeera) and some onion seeds are very similar, but they are not nigella seeds and would not taste the same in a dish. True onion seeds tend to have little, if any, flavor and the flavor that they do have tends to be rather unpleasant.

Nigella’s main application area is Turkey, Lebanon and Iran. From Iran, nigella usage spread to Northern India, particularly Punjab and Bengal, where the spice is mostly used for vegetable dishes. Their dusty jet black color and earthy, distinct onion flavor is an essential part of Panch Phoran (Indian Five Spice), a Bengali spice mixture.

The black seeds taste oniony yet some say they taste like oregano crossed with pepper. Most people use it as a "pepper" in recipes with pod fruit, vegetables, salads and poultry. Because of nigella seeds crunchy texture, it is sprinkled over soft tandoor-baked breads, such as naan, as is done in Northern India. While the seeds are used as a spice in Indian and Middle Eastern cuisine, in the Balkan region it is sometimes used with or instead of peppercorns in a pepper mill.

Recipes

Bengali Fish Curry
Potatoes With Crushed Nigella Seeds
Naan with Nigella Seeds










Colonel De Stewart

Spice University - Vegetable Powders

A Little Spice of Life
From The Colonel


Carrot powder? What do I do with that?

Most of us are familiar with herb and spice powders, for example, allspice, cumin, basil, mustard, and rosemary are available in powder form to name a few. We use these when we are trying not to introduce a coarse or chewy ingredient into a particular dish. The powder will tend to blend in and not be noticed for its texture, but just for its taste and flavor. But, what about vegetable powders? I’m going to ignore the two most common vegetable powders, onion and garlic, since most of us have used them at least once. There are some who would argue whether they are vegetables or not. Beside, there are others lurking in the shadows of our cookery just waiting to be discovered and used.

What are they and how do I use them? I would like to cover three with you. The first is beet root powder. I happen to be one of those strange individuals that really like beets. It has even been suggested to me, by my eye doctor, that I should try to eat even more beets. Turns out beets are rich in beta carotene. This is the stuff that is very good for your eyes. It has been my experience, that I do not belong to a very big club. A lot of folks just don’t care for them. Let’s get back to beet powder. Beets are actually very sweet. A lot, I would say most, of the sugar that we eat today doesn’t come from sugar cane, as we would rightly assume, but the sugar actually comes from beets. How they get the beets from red to white is a whole other class. Let’s just say that they do that transformation everyday. This information should give you a hint as to how you might use beet powder. Since it is very red, you may use it to dye or add red color to almost any dish. Some anti-chemical folks will use it to dye Easter eggs. But besides the color, what we are really after here is the sweetness. In the winter and early spring it is hard to get good fresh local vegetables. The ones we can get can turn a little bitter as you cook them. Simple solution, add beet powder. It won’t give the food a beet flavor, you don’t use that much. It simply sweetens the dish without having to resort to processed sugar.

If the red color is really bothersome to you, there is another powder that can be used in exactly the same way and doesn’t turn everything red. Meet carrot powder. Carrot powder has a very slight orange cast, but won’t turn food orange when used. Like beets, carrots are also very sweet, so the addition of carrot powder is another way of turning bitter dishes sweet without going to our old friend processed sugar. Check with your doctor, but most of the time even those with sugar problems can use beet and carrot powder without adversely affecting their sugar levels. You can also use these powders to sweeten drinks like tea and fruit drinks.

The final vegetable powder brings us full circle. Let’s say that we have a dish we are making and all of a sudden it goes very sweet. What can we do? It is tomato powder to the rescue. Since it is also red, it can be a bit tricky, but if you are careful you can add just enough tomato powder so that the acidic nature of tomatoes tames the sweetness. Tomato powder is also good when you want to enrich a dish that already has tomatoes in it, but the flavor is still somewhat flat. Like I mentioned before, during the winter and early spring tomatoes seem to lack in flavor. An easy remedy is to add a little tomato powder. Adding it to tomato soup is like giving your soup a wonderful tomato infusion. Give it a try.



Recipes



Since these powders are used to enhance a dish and therefore are not an integral ingredient in the dish, I am going to turn the recipe portion over to you. Once you have experimented with these powders, drop off or send your recipes to me by e-mail and I will publish some of the best.

Calendar of Upcoming Events for September

September is another very busy month. If you are local to the Greater Cincinnati area, I hope that you will try to attend some of these pretty cool events.

September 20th is Lunch on the Land. This event features 10 chefs from the Greater Cincinnati area combined into 5 teams of 2 each. Each team is in charge of a different course of a 5 course meal. The proceeds from this event will go to Findlay Market Foundation. The participating chefs are: Julie Francis chef/owner Nectar, Victor Brown chef Molly Malone, Jody Miller chef/owner Bouchards, Luke Radkey sous chef University Club, Joanne Drilling chef Slims, Jean Robert deCavel chef in residence Summit at Midwest Culinary Institute, Debbie Spangler chef/owner Yummy~issimo!, Colonel De Stewart chef/owner Herbs & Spice and Everything Nice, Matt Madison owner Madisono's Gelato, Summer Gimetti Pastry Chef Palace at the Cincinnatian Hotel, and Josh Campbell chef/owner World Food Bar. Unfortunately the event has sold out, but a waiting list has been started. To be put on the waiting list, please call Karen Kahle at the Corporation for Findlay Market at 513-665-4839. You can still enter to win a pair of tickets to the event. Just click Donate/Reason for Payment/Raffle. Tickets are $10 each for a chance to win a pair of tickets valued at $250. Who knows, you could be the lucky winner joining local food enthusiasts and chefs at this unique food event.

September 21st Salt Presentation for the American Culinary Federation at the Millennium Hotel. This event is closed to the general public.

September 22nd Class on Salt cooking, salt curing, and salts in general with Chef Joanne Drilling and Chef Colonel De Stewart.

September 24 Come Together Culinary Event Join us as we welcome Chef Nick Tolbert the Midnight Gourmet, Rita Heikenfeld herbist extrodinare, and Chef Colonel De Stewart and sample some of their favorite recipes and feed your passion for gourmet cooking while showing your support for the Freestore Foodbank.

Ticket price is $15.

Please RSVP at 513-247-6411 and macys.com

*All proceeds from the event will benefit the the Freestore Foodbank . Ticket transaction will be completed at Macy's prior to the start of the event. Cash or Check only. Please make checks payable to the the Freestore Foodbank.Macy's KenwoodLower Level Thursday, September 24th 6pm

Community Foundation’s Key Event to be held September 26th

The North Ridge Realty Group’s 16th Annual Key Event will be held on Saturday, September 26th. Presented by Clark-Theders Insurance Agency, Inc., the Key Event draws more than 450 people, while raising more than $100,000 for the communities of West Chester and Liberty Townships. All proceeds from the event benefit The Community Foundation of West Chester/Liberty and the Community Grant Fund. The event begins at the Cincinnati Marriott North with a cocktail party that includes a live and silent auction. Upon arrival guests randomly pick a key that will reveal their dining location in one of the 25 homes in our community that have invited guests to enjoy an evening in their home. Each home will feature a premier chef from the area who will prepare a wonderful meal for all attendees. The evening concludes with an after party at the home of Dick and Patti Alderson.

All members of the West Chester and Liberty Township community are invited to the event.

Prior to the event, guests are encouraged to visit the Foundation’s website to preview the 12 baskets that will be featured in the basket raffle. Each basket features a different theme and can be viewed by clicking here http://wclfoundation.com/web/KeyEventBasketRaffle.html Community members that are unable to attend the event, can pre-purchase raffle tickets for their chance to win one of the fabulous baskets.For more information about the event, please contact Melissa Benedict at 513-874-5450 or by email Melissa@wclfoundation.com More Information

September 28th College of Mount St. Joseph Life Learn Program Legends and Forgotten Herbs

Three families of plants give us an abundance of herbs that we use today in our kitchens and one even gooes so far as to give us spices too. That makes these three families the Legends of Herbs and Spices. Is there a handful of herbs that we've forgotten to bring into the kitchen for a very long time? Let's see if we can bring them back again. 12:30 to 2:00pm Wellness Center, Mt. St. Joseph. Mailin registration only to LifeLearn Program, 5701 Delhi Road, Cincinnati, OH, 45233-1670.

Spice University - Thyme

A Little Spice of Life
From the Colonel

Thymus vulgaris

One of the more popular herbs in the American cuisine is thyme. There are many varieties of thyme. The most common are garden thyme and wild thyme. Garden thyme is sometimes referred to as English thyme or common thyme. Wild thyme is preferred in French cuisine, where it is a widely used herb. Another variety, lemon thyme, is an exquisite blend of the earthiness of thyme and the pure freshness of lemon. Lemon thyme is achieved by crossing common thyme with wild thyme.

There are very few poultry, meat, or vegetable dishes that can't be improved with the use of thyme. Thyme is also used for soups, fish, and eggs. Thyme is one of the ingredients in Bouquet Garni (typically parsley, thyme, and bay). It is also one of the ingredients in Herbs de Provence (usually chervil, tarragon, savory, marjoram, rosemary, thyme, lavender and sometimes fennel). The only caution in using thyme is that, in general, you should use less than you think will be needed. Remember, it is much easier to add more should the flavor be too flat.

Thyme’s popularity is nearly global. It is a common herb in Britain second only to mint in popularity. In addition to the myriad uses in American cuisine, thyme is also used in Cajun and Creole cooking. Thyme is a key herb in several Asian cuisines, as well as, being found in Jamaican dishes and Central American foods.

When you can't find thyme (no pun intended), you could try young sage leaves and flowers.

This months guest chef is Marilyn Harris.

Recipes

French Chicken in Red Wine
Pasta Salad w/Broccoli & Artichokes
Simple Savory Roasted Chicken
Italian Sausage Soup










Colonel De Stewart

Spice University - Bay

A Little Spice of Life
From the Colonel

Bay laurel Laurus nobilis and California Bay laurel Umbellularia californica

Bay is the Herb of the Year for 2009 as selected by the International Herb Association. Each year this group chooses a different herb to reign as Herb of the Year creating greater awareness for each herb chosen.

This ancient herb, bay laurel, also known as true laurel, sweet bay, Grecian laurel, comes from a Mediterranean evergreen. It has long, narrow, pointed, dark, and leathery leaves. The flavor is between eucalyptus, mint, lemon and fresh cut grass and has been described as smoky & spicy. Don't confuse this with California bay which is what is usually sold here as bay leaves. The leaves have a similar shape, but the California bay leaf feels softer by comparison. The flavor is pungent, sweet, lemony, and spicy, with a hint of cloves and bizarrely, turpentine.

It is the source of the laurel wreath of ancient Greece, and then later the expression of "resting on one's laurels". In the Bible, the sweet-bay is often an emblem of prosperity and fame. It is also the source of the word baccalaureate (laurel berry), and of poet laureate.

We are always cautioned not to eat bay leaves. Why is that? The reason is rather simple. bay leaves are very tough and when broken or chewed display very sharp edges. Our systems have a difficult time breaking these leaves down and making them soft. So, as they move through our bodies, they become like small razors tracking through our systems. The swallowed leaves can cause serious injury to your esophagus, stomach and more. Always remove the bay leaves from whatever dish you have prepared.

If you are out of bay leaves you may substitute thyme.

Recipes

Hearty Beef Stew
Paté Maison
Rabbit Stew
Urad Dhal









Colonel De Stewart

Spice University - Lemon Balm

A Little Spice of Life
From The Colonel


Lemon balm Melissa officinalis

A great lemon flavor that, well, isn’t from the lemon. The mildest of the lemon group of herbs

A member of the mint family, lemon balm is used as a calmative. It was used in the Middle Ages to reduce anxiety and stress. As a native of Southern Europe, it is still very popular and widely available in Europe. In Central Europe, lemon balm is sometimes used to flavor sweet drinks.

Lemon balm has lemon scented mint like leaves that are most often used to make an aromatic tea called Tisane. Its slightly tart flavor is used in salads and with poultry and meat dishes. Lemon balm is often used as a flavoring in ice cream and herbal teas, both hot and iced.

Most of the time, lemon balm is used in combination with other herbs such as spearmint. It has a great affinity with fruit, especially apples and is also frequently paired with fruit dishes or candies. Lemon balm can be used to add zest to sweet or tangy dishes. Besides spearmint mentioned earlier, it works well with allspice, bay leaves, mint, pepper, rosemary and thyme. Lemon balm is also great in fruit salads, green salads, herb butters, fruit drinks, and sorbets.

It can be used in egg dishes, custards, soups and casseroles. It is a delicious complement in stuffing for poultry, lamb or pork. Its subtle lemon flavor is perfect for sauces and marinades for fish. Lemon balm and chervil are also a good combination. Use lemon balm leaves for any dish containing lemon juice to get a more intense lemon aroma. If you are a pesto fan, like I am, try substituting lemon balm for basil in a batch of pesto. I don’t think you will be disappointed.

As balm, this herb is mentioned in the Bible. If there is no lemon balm to be had try lemon grass or lemon verbena.

Recipes

Smoked Salmon with Lemon Balm
Lemon Balm Syrup
Honey & Lemon Balm Tea Cookies
Lemon Balm Liqueur

Colonel De Stewart

Spice University - Dill

A Little Spice of Life
From The Colonel

Dill Anethum graveolens

Dill means pickling and so much more

Dill weed has been around for thousands of years. Romans in the first century were convinced that dill brought good luck. The name dill, probably came from the Saxon word dillan, to lull, for its ability to soothe colicky babies and for the Greek tradition of covering the head with dill leaves to induce sleep.

Dill leaves have a flavor that is pungent and slightly tangy, almost caraway tasting. Dill is one of the best complements for many foods not to mention their importance to dill pickles. Fresh leaves loose their flavor quickly when being cooked. For this reason it is always best to add them as near the end of the cooking cycle as possible. The herb is sold as both fresh and dried. There is quite a difference between the flavor of fresh and dried dill weed. While heat is the enemy of fresh and dried dill leaves, it brings out the flavor of the seeds. Dill seed, actually the fruit of the herb, are more strong and pungent than their counterpart, leaves. Dill seeds are the part of the dill plant used most often in its namesake dill pickles.

The characteristic, sweet taste of dill is popular all over Europe, Western, Central and Southern Asia. In Europe, it is mostly used for bread, vegetable (especially cucumber), pickles, and fish; for the last application, the leaves are preferred. It is also indispensable for herb flavored vinegars.

In North Eastern Europe and Russia, dill is popular for pickled vegetables, which are produced in great variety, usually by pickling in vinegar. Fresh dill sprigs are mandatory in most recipes of that kind. In these regions with long, cold winters, preserved vegetables are an important source of vitamins and fresh flavor for the otherwise dull winter diet. Dill is also one of the few herbs used in the cooking of the Baltic states, where chopped dill is a frequent decoration on various foods (e.g., boiled potatoes), similar to the use of parsley and chives in other European countries.

Fresh dill leaves (dill weed) is a kind of “national spice” in Scandinavian countries, where fish or shellfish dishes are usually either directly flavored with dill or served together with sauces containing dill. German cooks also tend to use dill mostly for fish soups and stews. Dill reached the Northern latitudes probably via medieval monasteries, where it was grown as a medicinal herb.

Dill has, however, retained its popularity in its original homeland, Asia. Dried dill shows up in Georgia's (Russian Georgia not the US Georgia) famous spice mixture, khmeli-suneli and is also quite popular in Iran, where dill weed is usually employed for bean dishes, e.g., rice with boiled lima beans, baghali polo.

In India, however, dried dill fruits are occasionally used to flavor the lentil and bean dishes known as dal.

Recipes

Dill Lemon Cod or Salmon
Carrot Sticks and Dill
Marinated Vegetable Salad











Colonel De Stewart