Colonel De Stewart
Wednesday, March 16, 2011
A Final Post
This will be the final post here. All future Spice University posts will be on our new website ColonelDe.com. My sincere thanks to those of you that have been followers of this blog. Please come to the new site and become a part of our new concept. Not only have we changed the look and name of our store at Historic Findlay market, but look for news of our expansion in 2012. I look forward to serving you long into the future. Again thanks, and I will see you at ColonelDe.com.
Colonel De Stewart
Colonel De Stewart
Wednesday, December 15, 2010
Spice University - Grains of Paradise
A Little Spice of Life
From the Colonel
Grains of Paradise Aframomum melegueta
It is truly a wonderful thing when you find something that you have never had before and discover that it is incredible. This was my experience with something called Grains of Paradise. I had heard of it many times before. Alton Brown on the Food Channel goes all misty eyed just talking about it. Many of my customers had requested it. The only problem seemed to lie in how difficult it was to find. I like to pride myself on having some pretty darn good resources and I looked, and looked, and looked some more. Grains of Paradise are pretty rare. Then I found them. The day they arrived I was filled with trepidation. Now that they were here, was I really going to like them or would they be like Indian Black Salt and wreak havoc with my taste buds? I found myself throwing caution to the wind (those of you that know me are now saying, “what’s new?”). I threw three or four of them in my mouth and began to chew. Wow! First, came the wonderful floral flavor and aroma that hits your palate with coriander. This was followed by an incredible heat. Not the chili pepper kind, but more like a good quality black peppercorn, which blended with the coriander flavor beautifully. To heck with Alton Brown, now I was getting misty eyed. So here’s the scoop on Grains of Paradise.
Grains of Paradise are the seeds of a tropical plant that is in the ginger family. Grains of Paradise are native to Africa ’s West coast. In recent years this area of Africa has seen a lot of political and economic upheaval, which is one of the reasons that Grains of Paradise are sometimes difficult to find. Most Grains of Paradise imports stem from Ghana
In the Middle Ages, the spice was termed grana paradisi “Grains of Paradise” because of its high value. The name also reflects the medieval conception of an “earthly paradise” full of the scent of spices. Grains of Paradise were an important spice in 15th century Europe, when spices were high in demand, but the sea route to India
In addition to North Africa and Morocco , Grains of Paradise are also popular in neighboring Tunisia
There is no good substitute for Grains of Paradise. Many try black pepper, but what’s the point?
Kickin' Peach Cobbler
Grains of Paradise Pesto
Colonel De Stewart
Thursday, October 28, 2010
Spice University - Mace
A Little Spice of Life
From The Colonel
Myristica fragrans
Mace is an Aril
Mace tastes and smells like a pungent version of Nutmeg for a very good reason. Mace is the covering of the seed that will become nutmeg. They come from the fruit of the tree Myristica fragrans. A pile of fruit large enough to make one hundred pounds of nutmeg produces a single pound of mace. So mace has always tended to demand a higher price than nutmeg. Although the sheath or aril is scarlet when it is opened, it dries to an orange color. By the way, an aril is a partial covering of the seeds of fruit. It is sometimes referred to as false fruit, as is the case with pomegranates. Once dried it is ground into what we call mace. Occasionally it can be found un-ground where it is called a blade of mace. An all around spice it can be used on foods from sweet to savory.
Being from the south I can tell you that any good southern cook wouldn’t consider making a sweet potato pie without adding a little mace. Generally speaking mace’s counterpart, nutmeg, is used in sweet dishes while mace is generally used for savory. Mace can also be found in clear and creamed soups, cream sauces, lamb, chicken, potted meats, cheeses, stuffing, sausages, pickles, puddings, ketchup, baked goods, and doughnuts. It also adds to the flavor of chocolate drinks and tropical fruit juices and fruit punches. Mace has found its way into French, English, Asian, West Indian, and Indian cuisines, and is important to the spice blends garam masala, curry, and rendang.
The primary source of Mace isIndonesia East Indies is the most sought after because of its bold orange color, rich flavor and high oil content. Mace that comes from the West Indies is yellowish in color and has a milder flavor.
Until the 18th Century, the world's only source of mace was the Maluku Islands (also known as the Moluccas, Moluccan Islands, the Spice Islands or simply Maluku) the area now part of Indonesia. When the Dutch took control of this area from the Portugese, mace and nutmeg were among the most valuable spices in the world. Knowing that these spices did not grow anywhere else, they established one of the tightest monopolies the world has ever known. There is a legend that it was a Frenchman who started the erosion of Dutch control by smuggling seedlings and planting them elsewhere. True or not, it is a fact that a series of transplantings did occur and a number of other areas began producing these spices.
The primary source of Mace is
Until the 18th Century, the world's only source of mace was the Maluku Islands (also known as the Moluccas, Moluccan Islands, the Spice Islands or simply Maluku) the area now part of Indonesia. When the Dutch took control of this area from the Portugese, mace and nutmeg were among the most valuable spices in the world. Knowing that these spices did not grow anywhere else, they established one of the tightest monopolies the world has ever known. There is a legend that it was a Frenchman who started the erosion of Dutch control by smuggling seedlings and planting them elsewhere. True or not, it is a fact that a series of transplantings did occur and a number of other areas began producing these spices.
In colonial times the Governors of the colonies didn’t understand that both nutmeg and mace came from the same tree. They all sent dispatches to the Spice Islands requesting that more nutmeg trees be planted and less mace trees. I’m sure the Islanders were not amused.
If you must, you can use nutmeg as a thin substitute for mace.
Orange and Tomato Ketchup
Sugar Maple Cookies
Colonel De Stewart
Monday, September 13, 2010
Spice University - Oregano
A Little Spice of Life
From the Colonel
Mediterranean oregano Origanum vulgare Mexican oregano Lippia graveolens
There are really two oreganos
It’s been several months since I began this project of writing about Herbs & Spices, so I think it is high time I cover one of the most popular herbs in our kitchens. While oregano has been part of the European cuisine for centuries it is a relative new comer to the American scene. World War I saw a modest spike in American interest in oregano, but it wasn’t until the end of World War II that returning GIs began demanding this tasty herb for their tables. They had become accustomed to it while serving in the European Theatre.
Sometimes called wild marjoram, oregano belongs to the mint family and is related to both marjoram and thyme. Because it is more pungent and aromatic, it has to be used with more care than marjoram. Fresh Mediterranean oregano is sometimes available in supermarkets and the dried variety is almost always available. There is a Mexican variety that is much stronger and typically used in highly spiced dishes, especially in Mexican and Tex-Mex recipes.
The Mediterranean variety is widely used in Greek and Italian cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavorful than the fresh. (Remember when substituting dried herbs for fresh herbs 1/3rd dried equals 1 fresh. Whether it is a teaspoon, tablespoon, cup or poundage the substituting equation is always the same.) Together with basil, oregano contributes much to the distinctive character of many Italian dishes. Oregano is used in tomato sauces, fried vegetables and grilled meat. Oregano combines nicely with pickled olives, capers and lovage leaves. Unlike most Italian herbs, oregano works with hot and spicy food, which is popular in southern Italy. The dish most associated with oregano is pizza, which has been eaten in Southern Italy for centuries.
Oregano is an indispensable ingredient for Greek cuisine. Oregano adds flavor to a Greek salad and is usually used separately or added to the lemon-olive oil sauce that accompanies almost every fish or meat barbecue and some casseroles.
Then there is Mexican oregano, which is closely related to lemon verbena. Mexican oregano has a very similar flavor to oregano, but is usually stronger. These two oreganos have become highly regionalized. (Mexican oregano isn’t a true oregano, but work with me on this.) If you were born and raised east of the Mississippi then Mediterranean (Greek or Italian) oregano is what you would know as oregano. On the other hand, if you were born west of the Mississippi, especially Southwest, then Mexican oregano is what you know as oregano. My recommendation is, if you are doing a dish that is Mexican or Tex-Mex and it calls for oregano, use Mexican oregano. If you are doing any other recipe that calls for oregano, then use Mediterranean oregano.
A thin substitute is sweet basil or mint.
Recipes
Holiday Turkey with Mediterranean Oregano
Mole Sauce for the Holiday Turkey
Vegetable Soup Stock
Chili Rellenos
Colonel De Stewart
From the Colonel
Mediterranean oregano Origanum vulgare Mexican oregano Lippia graveolens
There are really two oreganos
It’s been several months since I began this project of writing about Herbs & Spices, so I think it is high time I cover one of the most popular herbs in our kitchens. While oregano has been part of the European cuisine for centuries it is a relative new comer to the American scene. World War I saw a modest spike in American interest in oregano, but it wasn’t until the end of World War II that returning GIs began demanding this tasty herb for their tables. They had become accustomed to it while serving in the European Theatre.
Sometimes called wild marjoram, oregano belongs to the mint family and is related to both marjoram and thyme. Because it is more pungent and aromatic, it has to be used with more care than marjoram. Fresh Mediterranean oregano is sometimes available in supermarkets and the dried variety is almost always available. There is a Mexican variety that is much stronger and typically used in highly spiced dishes, especially in Mexican and Tex-Mex recipes.
The Mediterranean variety is widely used in Greek and Italian cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavorful than the fresh. (Remember when substituting dried herbs for fresh herbs 1/3rd dried equals 1 fresh. Whether it is a teaspoon, tablespoon, cup or poundage the substituting equation is always the same.) Together with basil, oregano contributes much to the distinctive character of many Italian dishes. Oregano is used in tomato sauces, fried vegetables and grilled meat. Oregano combines nicely with pickled olives, capers and lovage leaves. Unlike most Italian herbs, oregano works with hot and spicy food, which is popular in southern Italy. The dish most associated with oregano is pizza, which has been eaten in Southern Italy for centuries.
Oregano is an indispensable ingredient for Greek cuisine. Oregano adds flavor to a Greek salad and is usually used separately or added to the lemon-olive oil sauce that accompanies almost every fish or meat barbecue and some casseroles.
Then there is Mexican oregano, which is closely related to lemon verbena. Mexican oregano has a very similar flavor to oregano, but is usually stronger. These two oreganos have become highly regionalized. (Mexican oregano isn’t a true oregano, but work with me on this.) If you were born and raised east of the Mississippi then Mediterranean (Greek or Italian) oregano is what you would know as oregano. On the other hand, if you were born west of the Mississippi, especially Southwest, then Mexican oregano is what you know as oregano. My recommendation is, if you are doing a dish that is Mexican or Tex-Mex and it calls for oregano, use Mexican oregano. If you are doing any other recipe that calls for oregano, then use Mediterranean oregano.
A thin substitute is sweet basil or mint.
Recipes
Holiday Turkey with Mediterranean Oregano
Mole Sauce for the Holiday Turkey
Vegetable Soup Stock
Chili Rellenos
Colonel De Stewart
Wednesday, August 04, 2010
Spice University - Herbs de Provence
A Little Spice of Life
From The Colonel
Lavender in or lavender out?
Herbs de Provence are also called the French countryside herbs. Legend has it that the French farmers’ wives would simply go out to the hillside and pick these herbs to add to their dishes. The mixture that I sell contains: rosemary, thyme, savory, fennel seed, basil, lavender, and marjoram. It is generally accepted that this mixture was standardized by the larger spice companies in the ‘70’s. Every major spice vendor has their own take on what the final ingredients should be. I have had more than one person vigorously inform me (we tend to be very passionate about our spices) that lavender has no place in Herbs de Provence. I have had just as many counter that they are glad to see that I was smart enough to include lavender. My research into the creation of Herbs de Provence gives me the same 50/50 results.
Over the years there have been many combinations that have gone together to create what we know as the Provençal cuisine. In the Provence region Herbs de Provence are used to grill meat, fish and stews. This combination is always used in its dried form. As with most herbs, it should be added somewhere late in the cooking process so as not to lose the flavors or have the herbs turn bitter on you. The one exception is if you are going to infuse them into the oil that you will use. While it is not particularly easy to get the mixture right, it is definitely worth the effort. The flavors can be incredible. A good addition to any dish from the Mediterranean region, Herbs de Provence are also tasty added to a pizza sauce or sprinkled over game or kabobs, for seasoning salads, sauces and cheeses, as well as soups and stews. Rub the blend on a whole turkey or the breast before roasting. Rub beef, lamb or veal with olive oil and then pat the herbs on before roasting or grilling. If you are using a charcoal grill, you may wish to add a handful to the fire while you are grilling the meat.
Recipes
Herbs de Provence Roasted Chicken
Lavender Provence Pepper Steak
Herbs de Provence Pizza Sauce
Provence Onion Rings
Colonel De Stewart
From The Colonel
Lavender in or lavender out?
Herbs de Provence are also called the French countryside herbs. Legend has it that the French farmers’ wives would simply go out to the hillside and pick these herbs to add to their dishes. The mixture that I sell contains: rosemary, thyme, savory, fennel seed, basil, lavender, and marjoram. It is generally accepted that this mixture was standardized by the larger spice companies in the ‘70’s. Every major spice vendor has their own take on what the final ingredients should be. I have had more than one person vigorously inform me (we tend to be very passionate about our spices) that lavender has no place in Herbs de Provence. I have had just as many counter that they are glad to see that I was smart enough to include lavender. My research into the creation of Herbs de Provence gives me the same 50/50 results.
Over the years there have been many combinations that have gone together to create what we know as the Provençal cuisine. In the Provence region Herbs de Provence are used to grill meat, fish and stews. This combination is always used in its dried form. As with most herbs, it should be added somewhere late in the cooking process so as not to lose the flavors or have the herbs turn bitter on you. The one exception is if you are going to infuse them into the oil that you will use. While it is not particularly easy to get the mixture right, it is definitely worth the effort. The flavors can be incredible. A good addition to any dish from the Mediterranean region, Herbs de Provence are also tasty added to a pizza sauce or sprinkled over game or kabobs, for seasoning salads, sauces and cheeses, as well as soups and stews. Rub the blend on a whole turkey or the breast before roasting. Rub beef, lamb or veal with olive oil and then pat the herbs on before roasting or grilling. If you are using a charcoal grill, you may wish to add a handful to the fire while you are grilling the meat.
Recipes
Herbs de Provence Roasted Chicken
Lavender Provence Pepper Steak
Herbs de Provence Pizza Sauce
Provence Onion Rings
Colonel De Stewart
Wednesday, July 07, 2010
How Do You Say Asafoetida (English) Asafetida (American)? (a-sə-ˈfe-tə-də)
A Little Spice of Life
From the Colonel
Asafetida Ferula assafoetida
At the store I have heard some pretty interesting attempts at pronouncing this unusual spice. The spice, asafetida, is a gum resin produced from the roots of the asafetida plant. Throughout the Middle Ages it was used to ward off plague and other diseases. A piece was sometimes hung around the neck to help ward off these things. It was used in much the same way throughout the 20th Century in the South, on children, to ward of colds and the flu. It would be mixed into a foul-smelling paste and hung in a bag around the afflicted child's neck. One of the reasons it may have kept you from coming down with a cold or flu is that no one wanted to come near you, because you smelled so badly. Thus, you weren't able to get their germs.
Because of the plant’s strong sulfurous smell, it has been given some very derogatory names. It has been called, “devil’s dung”, “stinking gum”, and “devil’s herb”. Since this is a family friendly blog, I can’t even translate the French name for you. Let’s just say it isn’t very nice. However, its odor and flavor become much milder and pleasant upon heating in oil or ghee (clarified butter), acquiring a taste and aroma reminiscent of sautéed onion and garlic. Consequently, there are whole segments of the population in the Middle East (those adhering to the Jain religion and others), who do not eat onions or garlic; use asafetida as a substitute for these flavors in their recipes. It is used in most vegetarian and lentil dishes to both add flavor and aroma and reduce flatulence. That’s a lot to ask of a little powder. For those of you that have an allergic reaction to onions and garlic, you might check with your doctor to see if asafetida is a good substitute for you.
Asafetida has been used as a deterrent for deer and other outside yard marauders for a long time. They don’t seem to like the spice. The only exception is the American wolf, which seems to be attracted to the aroma.
While most other countries in the Middle East use asafetida in its powdered form, in India the green parts of the plant are used as a vegetable.
Recipes
Alu Matar
Bajji Vegetable Fries
Spicy Tomatoes with Mushrooms
Spiced Okra
Colonel De Stewart
From the Colonel
Asafetida Ferula assafoetida
At the store I have heard some pretty interesting attempts at pronouncing this unusual spice. The spice, asafetida, is a gum resin produced from the roots of the asafetida plant. Throughout the Middle Ages it was used to ward off plague and other diseases. A piece was sometimes hung around the neck to help ward off these things. It was used in much the same way throughout the 20th Century in the South, on children, to ward of colds and the flu. It would be mixed into a foul-smelling paste and hung in a bag around the afflicted child's neck. One of the reasons it may have kept you from coming down with a cold or flu is that no one wanted to come near you, because you smelled so badly. Thus, you weren't able to get their germs.
Because of the plant’s strong sulfurous smell, it has been given some very derogatory names. It has been called, “devil’s dung”, “stinking gum”, and “devil’s herb”. Since this is a family friendly blog, I can’t even translate the French name for you. Let’s just say it isn’t very nice. However, its odor and flavor become much milder and pleasant upon heating in oil or ghee (clarified butter), acquiring a taste and aroma reminiscent of sautéed onion and garlic. Consequently, there are whole segments of the population in the Middle East (those adhering to the Jain religion and others), who do not eat onions or garlic; use asafetida as a substitute for these flavors in their recipes. It is used in most vegetarian and lentil dishes to both add flavor and aroma and reduce flatulence. That’s a lot to ask of a little powder. For those of you that have an allergic reaction to onions and garlic, you might check with your doctor to see if asafetida is a good substitute for you.
Asafetida has been used as a deterrent for deer and other outside yard marauders for a long time. They don’t seem to like the spice. The only exception is the American wolf, which seems to be attracted to the aroma.
While most other countries in the Middle East use asafetida in its powdered form, in India the green parts of the plant are used as a vegetable.
Recipes
Alu Matar
Bajji Vegetable Fries
Spicy Tomatoes with Mushrooms
Spiced Okra
Colonel De Stewart
Sunday, June 06, 2010
Spice University - Mustard
A Little Spice of Life
From The Colonel
White or Yellow mustard Brassica alba (Brassica hirta/Sinapis alba), Brown mustard Brassica juncea, Black mustard Brassica nigra
Why is mustard yellow?
There are a variety of plants grown for their acrid seeds and leaves collectively called Mustard Greens. The leaves may be used in salads or cooked with, or as a substitute for, spinach. Mustard belongs to the same family as broccoli, Brussels sprouts, collards, kale, and kohlrabi. For centuries mustard has been used for culinary, as well as, medicinal purposes. Most notably it’s used as a curative for the common cold. I don't think there has been a child born before 1950 that has not had to suffer through at least one mustard plaster. The name comes from the Roman mixture of crushed mustard seed and must (unfermented grape juice), called mustum ardens or burning wine.
Because mustard seeds are so small, they have figured in much ancient writings. Mustard is used as an example by Buddah, in the Quran, and by Jesus in one of his parables in the Bible. Not bad for an itty bitty seed. Pope John XXII liked prepared mustard so well that he created a new position within the Vatican, 'grand moutardier du pape', or 'mustard maker to the pope'.
Mustard seeds are sold whole, ground into powder, or processed further in prepared mustard. Most of us know mustard by the form of prepared mustard. It is typically referred to as that “yellow stuff” we put on hot dogs at the ball park. As weird as it may sound, it is not the mustard seed that makes this prepared mustard yellow, but the addition of turmeric to the mix that suddenly makes it very yellow.
There are two major types of mustard seed, white (or yellow) and brown (or Asian). There is a third variety that is black which is the most pungent but has been replaced mostly by brown because it can be grown more easily and economically. White seeds are relatively large. Their flavor is spicy and almost sweet. Brown mustard seeds have a flavor that is hot and slightly bitter. Toast either sort of seeds in a little butter or oil in a skillet until you smell them.
Mustard seed's hot spicy flavor is great with meats, fish, fowl, sauces, and salad dressings. Whole mustard seed is used in pickling or in boiling vegetables such as cabbage or sauerkraut. Brown mustard seeds are an important flavoring in Indian dishes. Powdered mustard has no aroma when dry, but develops a hot flavor when it is mixed with water.
Out of mustard seeds? Try caraway seeds.
Recipes
Cajun Mustard
Maple Mustard BBQ Sauce
Rabbit Pastrami or other Wild Game
Creamy Slaw Dressing
English Pub Mustard
From The Colonel
White or Yellow mustard Brassica alba (Brassica hirta/Sinapis alba), Brown mustard Brassica juncea, Black mustard Brassica nigra
Why is mustard yellow?
There are a variety of plants grown for their acrid seeds and leaves collectively called Mustard Greens. The leaves may be used in salads or cooked with, or as a substitute for, spinach. Mustard belongs to the same family as broccoli, Brussels sprouts, collards, kale, and kohlrabi. For centuries mustard has been used for culinary, as well as, medicinal purposes. Most notably it’s used as a curative for the common cold. I don't think there has been a child born before 1950 that has not had to suffer through at least one mustard plaster. The name comes from the Roman mixture of crushed mustard seed and must (unfermented grape juice), called mustum ardens or burning wine.
Because mustard seeds are so small, they have figured in much ancient writings. Mustard is used as an example by Buddah, in the Quran, and by Jesus in one of his parables in the Bible. Not bad for an itty bitty seed. Pope John XXII liked prepared mustard so well that he created a new position within the Vatican, 'grand moutardier du pape', or 'mustard maker to the pope'.
Mustard seeds are sold whole, ground into powder, or processed further in prepared mustard. Most of us know mustard by the form of prepared mustard. It is typically referred to as that “yellow stuff” we put on hot dogs at the ball park. As weird as it may sound, it is not the mustard seed that makes this prepared mustard yellow, but the addition of turmeric to the mix that suddenly makes it very yellow.
There are two major types of mustard seed, white (or yellow) and brown (or Asian). There is a third variety that is black which is the most pungent but has been replaced mostly by brown because it can be grown more easily and economically. White seeds are relatively large. Their flavor is spicy and almost sweet. Brown mustard seeds have a flavor that is hot and slightly bitter. Toast either sort of seeds in a little butter or oil in a skillet until you smell them.
Mustard seed's hot spicy flavor is great with meats, fish, fowl, sauces, and salad dressings. Whole mustard seed is used in pickling or in boiling vegetables such as cabbage or sauerkraut. Brown mustard seeds are an important flavoring in Indian dishes. Powdered mustard has no aroma when dry, but develops a hot flavor when it is mixed with water.
Out of mustard seeds? Try caraway seeds.
Recipes
Cajun Mustard
Maple Mustard BBQ Sauce
Rabbit Pastrami or other Wild Game
Creamy Slaw Dressing
English Pub Mustard
Colonel De Stewart
Monday, May 10, 2010
Spice University - Rosemary
A Little Spice of Life
From The Colonel
Rosmarinus officinalis
Records can be found tracing the use of Rosemary back to 500 BC. For hundreds of years it was used as a treatment for nervous system ailments. It holds a special position among herbs from the symbolism attached to it. It became a symbol of fidelity among newly weds. Not only was it used at weddings, but also at funerals, for decking churches and banquet halls for festivals, as incense in religious ceremonies, and in magical spells. At weddings, it was wound in the wreath worn by the bride, after being dipped in scented water. Anne of Cleves, one of the wives of Henry the VIII, wore such a wreath at her wedding. A Rosemary branch, richly gilded and tied with silken ribbons of all colors, was also presented to wedding guests, as a symbol of love and loyalty.
The botanical name Rosmarinus is derived from the old Latin for 'dew of the sea', a reference to its pale blue dew-like flowers and the fact that it is often grown near the sea. Rosemary is yet another herb that is in the mint family. The mint family gives us a lot of different herbs; basil, marjoram, oregano, and savory to name a few.
It is native to the Mediterranean area, where it grows wild, but it is now cultivated all over Europe and the United States. I have seen it used in certain parts of Arizona as a short hedge in landscaping. Rosemary is a popular spice in many Western countries, but its usage is most popular in its native Mediterranean countries, especially Italy and France, less so Greece. Rosemary does not lose its flavor by long cooking, as many other herbs unfortunately do. Rosemary is one of those herbs that are as potent in the fesh state as in the dried state. There are few herbs as pungent as Rosemary. Being subtle is not one of Rosemary's traits. Looking like a pine needle from a distance, this herb should be ground finely for optimum use. It is also used by better restaurants as a garnish. The flavor has been described as being somewhere between pine, mint, and lemon. It may be purchased in sprigs, as leaves, ground, and as an essential oil.
Use Rosemary for fish, meat (especially poultry), but also for vegetables. It is often used for potatoes and for vegetables fried in olive oil, as commonly prepared in Mediterranean countries. In Italian cuisine, mutton is hardly ever cooked without Rosemary, and broiled poultry wrapped in Rosemary twigs is also very popular. A similar effect can be achieved by sprinkling Rosemary leaves on glowing charcoal during grilling. Rosemary is an ideal herb for flavoring vinegar.
Rosemary is used both in the kitchen and in fragrances for cosmetics. During the winter holiday season there is nothing that will put you in the spirit of the season like Rosemaryed walnuts.
If you just can't seem to find Rosemary, an interesting substitute is oregano or sweet basil leaves and flowers.
Recipes
Meat Pie
Trout with Rosemary & Wrapped with Bacon
Tomato Rosemary Salad
Chicken Salad with Rosemary and Mayonnaise
Rosemaryed Walnuts
From The Colonel
Rosmarinus officinalis
Records can be found tracing the use of Rosemary back to 500 BC. For hundreds of years it was used as a treatment for nervous system ailments. It holds a special position among herbs from the symbolism attached to it. It became a symbol of fidelity among newly weds. Not only was it used at weddings, but also at funerals, for decking churches and banquet halls for festivals, as incense in religious ceremonies, and in magical spells. At weddings, it was wound in the wreath worn by the bride, after being dipped in scented water. Anne of Cleves, one of the wives of Henry the VIII, wore such a wreath at her wedding. A Rosemary branch, richly gilded and tied with silken ribbons of all colors, was also presented to wedding guests, as a symbol of love and loyalty.
The botanical name Rosmarinus is derived from the old Latin for 'dew of the sea', a reference to its pale blue dew-like flowers and the fact that it is often grown near the sea. Rosemary is yet another herb that is in the mint family. The mint family gives us a lot of different herbs; basil, marjoram, oregano, and savory to name a few.
It is native to the Mediterranean area, where it grows wild, but it is now cultivated all over Europe and the United States. I have seen it used in certain parts of Arizona as a short hedge in landscaping. Rosemary is a popular spice in many Western countries, but its usage is most popular in its native Mediterranean countries, especially Italy and France, less so Greece. Rosemary does not lose its flavor by long cooking, as many other herbs unfortunately do. Rosemary is one of those herbs that are as potent in the fesh state as in the dried state. There are few herbs as pungent as Rosemary. Being subtle is not one of Rosemary's traits. Looking like a pine needle from a distance, this herb should be ground finely for optimum use. It is also used by better restaurants as a garnish. The flavor has been described as being somewhere between pine, mint, and lemon. It may be purchased in sprigs, as leaves, ground, and as an essential oil.
Use Rosemary for fish, meat (especially poultry), but also for vegetables. It is often used for potatoes and for vegetables fried in olive oil, as commonly prepared in Mediterranean countries. In Italian cuisine, mutton is hardly ever cooked without Rosemary, and broiled poultry wrapped in Rosemary twigs is also very popular. A similar effect can be achieved by sprinkling Rosemary leaves on glowing charcoal during grilling. Rosemary is an ideal herb for flavoring vinegar.
Rosemary is used both in the kitchen and in fragrances for cosmetics. During the winter holiday season there is nothing that will put you in the spirit of the season like Rosemaryed walnuts.
If you just can't seem to find Rosemary, an interesting substitute is oregano or sweet basil leaves and flowers.
Recipes
Meat Pie
Trout with Rosemary & Wrapped with Bacon
Tomato Rosemary Salad
Chicken Salad with Rosemary and Mayonnaise
Rosemaryed Walnuts
Colonel De Stewart
Monday, April 12, 2010
Spice University - Fruit Powders
A Little Spice of Life
From The Colonel
When is a juice not a juice? When it’s a powder.
The store is known for a lot of things, one of the most unusual is the amount of different powders that are available. There are powdered herbs and spices, vegetable powders (more on these in a later article, and fruit powders. Fruit powder? Yes, I want to cover three of them for you. 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. Now let’s go over the fruit powders.
All of the powders we will discuss are citrus fruits. First let’s cover orange powder. If you were going to be doing some baking that called for an orange extract or just a touch of orange flavor, I would suggest using a little orange powder. This powder is dehydrated orange juice. So you can even reconstitute it back to orange juice with a teaspoon of powder per quarter cup of water. One of the secrets of using this powder is how well it works in rubs and spice blends. It is also great added to sauces, especially those intended for duck dishes. It is perfect for icings, sauces, glazes. It will add extra flavor to cookies & cakes. If you really want to make a tasty orange treat, add a little orange zest either fresh or dried. We have a blend that we do at the store that is nicknamed, “sin in a jar”. It is a combination of sugar, orange and cinnamon.
The next powder to consider is lemon powder. There are so many ways to use this powder. Many of the customers that come to my store and get lemon powder will use it straight to make lemonade. Just like orange it is one teaspoon of lemon powder to a quarter cup of water. They may also use it to enhance their fresh squeezed lemonade with the powder. As with orange, you can mix it in with lime powder and create all sorts of good things. I like to use it to make citrus salts or mixed with sugar to make a citrus sugar. This powder is great added to rubs and spice blends or simply sprinkled on any meat, but chicken and fish are particularly flavorful. Adding a little lemon zest to the powder is quite good as well. We use this powder along with zest from Spanish lemons and ground Tellicherry peppercorns to make a fantastic lemon pepper. If you want a good example of caveat emptor (buyer beware), go to the grocery store and read the ingredients list on most lemon peppers. Surprise! Most of them contain large amounts of salt. Sigh!
Finally, we come to lime powder. As with lemon powder there are many ways to use lime powder. I often use it combined with lemon powder to give me a very strong citrus flavor. Now that we are in the troughs of summer and fresh corn on the cob is readily available, take lemon powder, lime powder and pink peppercorns (ground to a powder). Mix these together and then add them to butter (make as if you were making an herbed butter). Now spread this wonderful compound butter on an ear of fresh corn and call me when it is ready. You may enhance lime powder with the zest of lime, but it is more difficult to do than with lemons and oranges. Limes have such thin skin that it is hard to zest without getting too much pith along with the zest. This will make the zest more bitter than you will want it. So, be careful when zesting limes.
There are many other fruit powders. Most are used commercially to be added to other products. Working with powders is fun and very rewarding in the kitchen. Don’t hesitate to give them a try.
Recipes
Citrus Peppercorn Herb Butter
From The Colonel
When is a juice not a juice? When it’s a powder.
The store is known for a lot of things, one of the most unusual is the amount of different powders that are available. There are powdered herbs and spices, vegetable powders (more on these in a later article, and fruit powders. Fruit powder? Yes, I want to cover three of them for you. 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. Now let’s go over the fruit powders.
All of the powders we will discuss are citrus fruits. First let’s cover orange powder. If you were going to be doing some baking that called for an orange extract or just a touch of orange flavor, I would suggest using a little orange powder. This powder is dehydrated orange juice. So you can even reconstitute it back to orange juice with a teaspoon of powder per quarter cup of water. One of the secrets of using this powder is how well it works in rubs and spice blends. It is also great added to sauces, especially those intended for duck dishes. It is perfect for icings, sauces, glazes. It will add extra flavor to cookies & cakes. If you really want to make a tasty orange treat, add a little orange zest either fresh or dried. We have a blend that we do at the store that is nicknamed, “sin in a jar”. It is a combination of sugar, orange and cinnamon.
The next powder to consider is lemon powder. There are so many ways to use this powder. Many of the customers that come to my store and get lemon powder will use it straight to make lemonade. Just like orange it is one teaspoon of lemon powder to a quarter cup of water. They may also use it to enhance their fresh squeezed lemonade with the powder. As with orange, you can mix it in with lime powder and create all sorts of good things. I like to use it to make citrus salts or mixed with sugar to make a citrus sugar. This powder is great added to rubs and spice blends or simply sprinkled on any meat, but chicken and fish are particularly flavorful. Adding a little lemon zest to the powder is quite good as well. We use this powder along with zest from Spanish lemons and ground Tellicherry peppercorns to make a fantastic lemon pepper. If you want a good example of caveat emptor (buyer beware), go to the grocery store and read the ingredients list on most lemon peppers. Surprise! Most of them contain large amounts of salt. Sigh!
Finally, we come to lime powder. As with lemon powder there are many ways to use lime powder. I often use it combined with lemon powder to give me a very strong citrus flavor. Now that we are in the troughs of summer and fresh corn on the cob is readily available, take lemon powder, lime powder and pink peppercorns (ground to a powder). Mix these together and then add them to butter (make as if you were making an herbed butter). Now spread this wonderful compound butter on an ear of fresh corn and call me when it is ready. You may enhance lime powder with the zest of lime, but it is more difficult to do than with lemons and oranges. Limes have such thin skin that it is hard to zest without getting too much pith along with the zest. This will make the zest more bitter than you will want it. So, be careful when zesting limes.
There are many other fruit powders. Most are used commercially to be added to other products. Working with powders is fun and very rewarding in the kitchen. Don’t hesitate to give them a try.
Recipes
Citrus Peppercorn Herb Butter
Colonel De Stewart
Thursday, March 11, 2010
Spice University - Parsley
A Little Spice of Life
From the Colonel
Petroselinum crispum curly leaf and/or Italian
Petroselinum neapolitanum flat leaf
Too Much To Drink? Eat Parsley! Bad Breath? Eat Parsley! Well One Out of Two
Another very old herb, in ancient times wreaths of parsley were used to ward off drunkenness. Parsley's success at this task is questionable, but we do love parsley for its other qualities. While there are more than 30 varieties, the two most popular are curly leafed and flat leaf or Italian parsley. Flat leaf is preferred in Europe for its richer taste while curly leafed is a favorite in the United States and Britain. A third variety is grown in Central and Eastern European countries. It has a larger root system than the varieties used for their leaves. This variety is used for its roots, much like turnips or parsnips.
The plant originated in the Eastern Mediterranean and then became popular in the North in the Middle Ages. It was often grown in monastery and Imperial gardens. Today, chopped parsley leaves are a popular decoration in Central Europe much like the use of coriander leaves in China, South East Asia and parts of India, mostly for soups and vegetables. Chervil is used as an alternate to parsley, especially in France. Parsley’s flavor suffers from any prolonged high heat cooking, parsley leaves should not be cooked if distinct parsley flavor is desired. Stems may be used in white stocks and sauces because they do not color the sauce as the leaves would and for their strength in flavor.
I am a big proponent of quick frying fresh herbs in olive oil. This is the one time that high heat and herbs is acceptable. There is one more important exception to the high heat rule and that is bouquet garni. Bouquet garni typically consists of a selection of fresh herbs (bay leaf, thyme, and parsley) which are tied in a bundle and cooked in soups, sauces or stews. Because of the long cooking time, the herbs’ qualities merge with the flavor of the other ingredients, enriching the food without being recognizable in the finished dish.
Parsley is a popular herb in Western Asia and often appears in Turkish, Lebanese, Syrian or Jordanian foods, particularly as a decoration for cold appetizers like hummus or tabbouleh, often regarded as the national dish of Lebanon.
Parsley has so much chlorophyll that chewing the fresh leaves will destroy the smell of garlic or onion on your breath. Parsley is also a mild calmative for your stomach and digestive system. Parsley is a great source of vitamins A and C. The small fruit of parsley has found little use in the kitchen. They can be used in vegetable stews or lentil dishes with very flavorful effect. Since the flowers are an efficient diuretic drug, large amounts of them may be hazardous, especially for people with kidney problems. The same holds true, but to a lesser extent, for the root. But, interestingly, it does not hold true for the leaves. There really isn't a good substitute for parsley unless you want to consider chervil. Chervil's nickname is gourmet parsley, but as the name implies it is a lot more expensive that parsley so is rarely substituted. It is usually chervil that is being substituted using parsley.
Recipes
Parsley garlic croutons
Parsley cola carrots
Braised Pork Roast With Paprika, Capers & Caraway
Havarti Tortellini Salad
From the Colonel
Petroselinum crispum curly leaf and/or Italian
Petroselinum neapolitanum flat leaf
Too Much To Drink? Eat Parsley! Bad Breath? Eat Parsley! Well One Out of Two
Another very old herb, in ancient times wreaths of parsley were used to ward off drunkenness. Parsley's success at this task is questionable, but we do love parsley for its other qualities. While there are more than 30 varieties, the two most popular are curly leafed and flat leaf or Italian parsley. Flat leaf is preferred in Europe for its richer taste while curly leafed is a favorite in the United States and Britain. A third variety is grown in Central and Eastern European countries. It has a larger root system than the varieties used for their leaves. This variety is used for its roots, much like turnips or parsnips.
The plant originated in the Eastern Mediterranean and then became popular in the North in the Middle Ages. It was often grown in monastery and Imperial gardens. Today, chopped parsley leaves are a popular decoration in Central Europe much like the use of coriander leaves in China, South East Asia and parts of India, mostly for soups and vegetables. Chervil is used as an alternate to parsley, especially in France. Parsley’s flavor suffers from any prolonged high heat cooking, parsley leaves should not be cooked if distinct parsley flavor is desired. Stems may be used in white stocks and sauces because they do not color the sauce as the leaves would and for their strength in flavor.
I am a big proponent of quick frying fresh herbs in olive oil. This is the one time that high heat and herbs is acceptable. There is one more important exception to the high heat rule and that is bouquet garni. Bouquet garni typically consists of a selection of fresh herbs (bay leaf, thyme, and parsley) which are tied in a bundle and cooked in soups, sauces or stews. Because of the long cooking time, the herbs’ qualities merge with the flavor of the other ingredients, enriching the food without being recognizable in the finished dish.
Parsley is a popular herb in Western Asia and often appears in Turkish, Lebanese, Syrian or Jordanian foods, particularly as a decoration for cold appetizers like hummus or tabbouleh, often regarded as the national dish of Lebanon.
Parsley has so much chlorophyll that chewing the fresh leaves will destroy the smell of garlic or onion on your breath. Parsley is also a mild calmative for your stomach and digestive system. Parsley is a great source of vitamins A and C. The small fruit of parsley has found little use in the kitchen. They can be used in vegetable stews or lentil dishes with very flavorful effect. Since the flowers are an efficient diuretic drug, large amounts of them may be hazardous, especially for people with kidney problems. The same holds true, but to a lesser extent, for the root. But, interestingly, it does not hold true for the leaves. There really isn't a good substitute for parsley unless you want to consider chervil. Chervil's nickname is gourmet parsley, but as the name implies it is a lot more expensive that parsley so is rarely substituted. It is usually chervil that is being substituted using parsley.
Recipes
Parsley garlic croutons
Parsley cola carrots
Braised Pork Roast With Paprika, Capers & Caraway
Havarti Tortellini Salad
Colonel De Stewart
Monday, February 22, 2010
Special Lent Edition
Lent is upon us. This is a time when a lot of us, Catholics and non-Catholics eat more fish. I thought it might be helpful to give you some additional recipes That you might enjoy trying for Lent. For those of us with snow up to our woopsie doodles, remember Spring follows closely behind Easter.
Recipes
Broiled Flounder with Greek Seasoning
Cajun Butter Catfish
Dishwasher Salmon
Seared Far East Tuna
Salmon, The Colonel's Way
Smoked Paprika Shrimp Salad
Teriyaki Honey Lemon Salmon
Herbs & Spice and Everything Nice
Findlay Market
1801 Race St., Stall #133-135
Cincinnati, OH 45202
513 421 4800
Recipes
Broiled Flounder with Greek Seasoning
Cajun Butter Catfish
Dishwasher Salmon
Seared Far East Tuna
Salmon, The Colonel's Way
Smoked Paprika Shrimp Salad
Teriyaki Honey Lemon Salmon
Herbs & Spice and Everything Nice
Findlay Market
1801 Race St., Stall #133-135
Cincinnati, OH 45202
513 421 4800
Wednesday, February 03, 2010
Spice University - Turmeric
A Little Spice of Life
From the Colonel
Curcuma longa
Yellow Root or Indian Saffron (Turmeric)
This spice goes back before Biblical times when it was used primarily to make perfumes, a testament to its exotic fragrance. Its use dates back nearly 4000 years, to the Vedic culture in India where it was used as a culinary spice and had some religious significance. It is mentioned in Sanskrit writings. This relative of the ginger family is used both for its flavor as well as for its color. When peeled, dried, and ground it has a bright gold or yellow color.
The name derives from the Latin terra merita “meritorious earth” referring to the color of ground turmeric resembles, the mineral pigment ochre. In many languages turmeric is simply called “yellow root”. It is often referred to as “Indian saffron”. Because of the strong association between India and spices in the olden days of Europe, many spices contain an “India-Element” in their names. Examples are, besides “Indian saffron” for turmeric, designations like “Indian nut” (coconut, nutmeg), “Indian date” (tamarind), “Indian anise” (star anise), “Indian parsley” (coriander) and many more.
Turmeric is used extensively in the East and Middle East as a condiment and culinary dye. In India it is used to tint many sweet dishes. In addition to its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal use is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odors. Turmeric is a primary ingredient in American yellow mustard. It is what gives American mustard its yellow color rather than the ground mustard seed. Turmeric is also an ingredient in Worcestershire sauce. Turmeric is often used lightly in dishes as a substitute for the much more expensive saffron.
If you are running short of turmeric, use curry powder which will probably contain turmeric anyway.
Recipes
English Pub Mustard
Spanish Style Shrimp & Rice Salad
Cauliflower and Red Lentil Curry
Turmeric Oyster Crackers
From the Colonel
Curcuma longa
Yellow Root or Indian Saffron (Turmeric)
This spice goes back before Biblical times when it was used primarily to make perfumes, a testament to its exotic fragrance. Its use dates back nearly 4000 years, to the Vedic culture in India where it was used as a culinary spice and had some religious significance. It is mentioned in Sanskrit writings. This relative of the ginger family is used both for its flavor as well as for its color. When peeled, dried, and ground it has a bright gold or yellow color.
The name derives from the Latin terra merita “meritorious earth” referring to the color of ground turmeric resembles, the mineral pigment ochre. In many languages turmeric is simply called “yellow root”. It is often referred to as “Indian saffron”. Because of the strong association between India and spices in the olden days of Europe, many spices contain an “India-Element” in their names. Examples are, besides “Indian saffron” for turmeric, designations like “Indian nut” (coconut, nutmeg), “Indian date” (tamarind), “Indian anise” (star anise), “Indian parsley” (coriander) and many more.
Turmeric is used extensively in the East and Middle East as a condiment and culinary dye. In India it is used to tint many sweet dishes. In addition to its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal use is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odors. Turmeric is a primary ingredient in American yellow mustard. It is what gives American mustard its yellow color rather than the ground mustard seed. Turmeric is also an ingredient in Worcestershire sauce. Turmeric is often used lightly in dishes as a substitute for the much more expensive saffron.
If you are running short of turmeric, use curry powder which will probably contain turmeric anyway.
Recipes
English Pub Mustard
Spanish Style Shrimp & Rice Salad
Cauliflower and Red Lentil Curry
Turmeric Oyster Crackers
Colonel De Stewart
Tuesday, January 05, 2010
Spice University - Safflower
A Little Spice of Life
From The Colonel
Carthamus tinctorius
This imposter can dye food and cloth.
Another very old spice that was cultivated in ancient Egypt, China, and India is safflower. Colors on fabric found in Egyptian tombs have been tested and shown to contain safflower dyes. A garland containing safflower flowers was found in Tutankhamen’s tomb. Even though it has been grown for such a long time, it is usually grown on small plots for the farmers own use. It is a minor world crop grown mostly for its seeds, which have the oils extracted from them to make a low cholesterol oil that has a delicate flavor when used in cooked dishes. While there are over 60 countries that grow safflower, over half of the production comes from India.
Safflower was grown for its flowers to make dyes, especially before cheaper synthetic dyes became available. There is much confusion between expensive saffron and the much less expensive safflower. The flower petals, which are slightly bitter, have been used as a substitute for saffron in coloring foods. It does not have the same flavor as saffron. Some use it to adulterate saffron making a less expensive form of this very expensive spice. Another thing that safflower and saffron have in common is their Arabic language roots which both mean yellow.
The flowers look a lot like those of a thistle plant. Thistle and artichoke are both relatives of safflower. The flowers give both a yellow and a red color agent. Most of my female readers will know what rouge or blush is. Blush is obtained by adding the red element of safflower with fine powdered talc.
Safflower flowers in today’s cuisine have little to offer. They do appear in some Mediterranean mixes and it is sometimes used in the Georgian (Russia) mixture known as khmeli suneli which is mentioned in the A Little Spice of Life on savory. The seeds are often used in bird feed. It is sometimes substituted for sunflower seeds in bird feed since squirrels don’t seem to feed on safflower like they do sunflower. Within the last 2 years a genetically modified safflower has been developed that produces insulin. This holds great promise for many insulin dependent diabetics.
Recipes
Mayonnaise
Peanut Sauce
Applesauce Cake
Herbs & Spice and Everything Nice
Findlay Market
1801 Race St., Stall 133 - 135
Cincinnati, OH 45202
513 421 4800
From The Colonel
Carthamus tinctorius
This imposter can dye food and cloth.
Another very old spice that was cultivated in ancient Egypt, China, and India is safflower. Colors on fabric found in Egyptian tombs have been tested and shown to contain safflower dyes. A garland containing safflower flowers was found in Tutankhamen’s tomb. Even though it has been grown for such a long time, it is usually grown on small plots for the farmers own use. It is a minor world crop grown mostly for its seeds, which have the oils extracted from them to make a low cholesterol oil that has a delicate flavor when used in cooked dishes. While there are over 60 countries that grow safflower, over half of the production comes from India.
Safflower was grown for its flowers to make dyes, especially before cheaper synthetic dyes became available. There is much confusion between expensive saffron and the much less expensive safflower. The flower petals, which are slightly bitter, have been used as a substitute for saffron in coloring foods. It does not have the same flavor as saffron. Some use it to adulterate saffron making a less expensive form of this very expensive spice. Another thing that safflower and saffron have in common is their Arabic language roots which both mean yellow.
The flowers look a lot like those of a thistle plant. Thistle and artichoke are both relatives of safflower. The flowers give both a yellow and a red color agent. Most of my female readers will know what rouge or blush is. Blush is obtained by adding the red element of safflower with fine powdered talc.
Safflower flowers in today’s cuisine have little to offer. They do appear in some Mediterranean mixes and it is sometimes used in the Georgian (Russia) mixture known as khmeli suneli which is mentioned in the A Little Spice of Life on savory. The seeds are often used in bird feed. It is sometimes substituted for sunflower seeds in bird feed since squirrels don’t seem to feed on safflower like they do sunflower. Within the last 2 years a genetically modified safflower has been developed that produces insulin. This holds great promise for many insulin dependent diabetics.
Recipes
Mayonnaise
Peanut Sauce
Applesauce Cake
Herbs & Spice and Everything Nice
Findlay Market
1801 Race St., Stall 133 - 135
Cincinnati, OH 45202
513 421 4800
Wednesday, December 09, 2009
Spice University - Rose
A Little Spice of Life
From The Colonel with an additional contribution from my friend Philomena Ashdown
Rosa
O, my love's like a red, red rose - Robert Burns A Red, Red Rose
You just can't talk about a rose without invoking the spirit of love and romance. The ancient Greeks and Romans identified the rose with their goddesses of love referred to as Aphrodite and Venus. Roses are ancient symbols of love and beauty. The rose was sacred to a number of goddesses (including Isis and Aphrodite), and is often used as a symbol of the Virgin Mary. Roses are so important that the word means pink or red in a variety of languages (such as the Romance languages, Greek, and Polish).
In Ancient Rome a wild rose would be placed on the door of a room where secret or confidential matters were discussed. The phrase sub rosa, or "under the rose", means to keep a secret — derived from this ancient Roman practice.
Grown for thousands of years, roses were cultivated as much for their culinary and medicinal uses as for their beauty and fragrance. I could go on and on about roses, as growing them is one of my favorite hobbies, but I won’t. Rose hips are eaten because of their high vitamin C content. Rose hips are used for making vinegar, syrups, preserves, herbal tea, and wines. Flower petals are added to salads and desserts, crystallized, made into jellies, jams, and conserves. Distilled rose water is used to flavor confectionery and desserts, especially in Middle Eastern dishes. This would indicate that they are mainly used in sweets, but rose petals are also found in the savory Moroccan spice mix, ras el hanout, and in North African sausages.
Culinary rose essence can be found in Asian or Indian grocery and spice stores. In China, native rose species (e.g., R. rugosa) have long been used as a source for floral scents in perfumery and for producing rose-flavored black tea.
For centuries, the divine fragrance of rose has been captured and preserved in the form of rose water by the simple process of steam distillation of fresh rose petals with water. It is an ancient method that can be traced back to biblical times in the Middle East, and later to the Indian sub-continent. Rose oil and rose concrete are produced in larger quantities than rose water. The world production of these was estimated to be fifteen to twenty ton in 1986 (the most recent figures I can find), with Bulgaria, Turkey, Morocco, France, and Italy being the largest producers.
This months guest chef is Philomena Ashdown. She is actually an attorney, but is a great cook.
Colonel De and I befriended each other through our common love for spices and cooking and then found out that we also had another common business connection. He asked that I share recipes with his blog using the rose flavor. So here I am, a transplant to Cincinnati from Madras nka Chenna, India, with my ethnic roots from Mangalore.
Long before Nestle invented strawberry syrups and other flavorings, Indian cuisine had “Rose Essence”, used mostly for desserts and drinks. The delicate rose flavor has a more sharp yet delicate aroma than saffron but because it is less expensive, it is used commonly in desserts sold by the ubiquitous road-side “Mithai walla” (Mithai- means “sweet” – sweets vendor). In India, “sweetmeat” or “sweets” refers to desserts.
The “Mithais” sold by the roadside are also identified by their vibrant colors- almost neon-like pinks and greens, so much so that even fabric colors are also described as “mithai pink or mithai orange ” as opposed to the “peacock blue”, “parrot green “ or “sunflower yellow”.
Since rose essence is colorless, recipes call for adding a touch of red food coloring to make the dish slightly pink, so as to enhance the “rose” connection. You can pick up rose essence at any Indian grocery store.
The most common recipe using rose essence is the drink called “Falooda”. As with most Indian recipes, there can be numerous variations of the same dish, so here is my personal adaptation of this drink recipe.
PHILOMENA SALDANHA ASHDOWN
ashdown@fuse.net
Recipes
Kheer (Rice Pudding)from Philomena Saldanha Ashdown
Spinach Salad w/ Walnuts & Feta w/ Rose Petals
Sharbat Gulab from Philomena Saldanha Ashdown
Soji Halwa (Cream of Wheat Bars from Philomena Saldanha Ashdown
Colonel De Stewart
From The Colonel with an additional contribution from my friend Philomena Ashdown
Rosa
O, my love's like a red, red rose - Robert Burns A Red, Red Rose
You just can't talk about a rose without invoking the spirit of love and romance. The ancient Greeks and Romans identified the rose with their goddesses of love referred to as Aphrodite and Venus. Roses are ancient symbols of love and beauty. The rose was sacred to a number of goddesses (including Isis and Aphrodite), and is often used as a symbol of the Virgin Mary. Roses are so important that the word means pink or red in a variety of languages (such as the Romance languages, Greek, and Polish).
In Ancient Rome a wild rose would be placed on the door of a room where secret or confidential matters were discussed. The phrase sub rosa, or "under the rose", means to keep a secret — derived from this ancient Roman practice.
Grown for thousands of years, roses were cultivated as much for their culinary and medicinal uses as for their beauty and fragrance. I could go on and on about roses, as growing them is one of my favorite hobbies, but I won’t. Rose hips are eaten because of their high vitamin C content. Rose hips are used for making vinegar, syrups, preserves, herbal tea, and wines. Flower petals are added to salads and desserts, crystallized, made into jellies, jams, and conserves. Distilled rose water is used to flavor confectionery and desserts, especially in Middle Eastern dishes. This would indicate that they are mainly used in sweets, but rose petals are also found in the savory Moroccan spice mix, ras el hanout, and in North African sausages.
Culinary rose essence can be found in Asian or Indian grocery and spice stores. In China, native rose species (e.g., R. rugosa) have long been used as a source for floral scents in perfumery and for producing rose-flavored black tea.
For centuries, the divine fragrance of rose has been captured and preserved in the form of rose water by the simple process of steam distillation of fresh rose petals with water. It is an ancient method that can be traced back to biblical times in the Middle East, and later to the Indian sub-continent. Rose oil and rose concrete are produced in larger quantities than rose water. The world production of these was estimated to be fifteen to twenty ton in 1986 (the most recent figures I can find), with Bulgaria, Turkey, Morocco, France, and Italy being the largest producers.
This months guest chef is Philomena Ashdown. She is actually an attorney, but is a great cook.
Colonel De and I befriended each other through our common love for spices and cooking and then found out that we also had another common business connection. He asked that I share recipes with his blog using the rose flavor. So here I am, a transplant to Cincinnati from Madras nka Chenna, India, with my ethnic roots from Mangalore.
Long before Nestle invented strawberry syrups and other flavorings, Indian cuisine had “Rose Essence”, used mostly for desserts and drinks. The delicate rose flavor has a more sharp yet delicate aroma than saffron but because it is less expensive, it is used commonly in desserts sold by the ubiquitous road-side “Mithai walla” (Mithai- means “sweet” – sweets vendor). In India, “sweetmeat” or “sweets” refers to desserts.
The “Mithais” sold by the roadside are also identified by their vibrant colors- almost neon-like pinks and greens, so much so that even fabric colors are also described as “mithai pink or mithai orange ” as opposed to the “peacock blue”, “parrot green “ or “sunflower yellow”.
Since rose essence is colorless, recipes call for adding a touch of red food coloring to make the dish slightly pink, so as to enhance the “rose” connection. You can pick up rose essence at any Indian grocery store.
The most common recipe using rose essence is the drink called “Falooda”. As with most Indian recipes, there can be numerous variations of the same dish, so here is my personal adaptation of this drink recipe.
PHILOMENA SALDANHA ASHDOWN
ashdown@fuse.net
Recipes
Kheer (Rice Pudding)from Philomena Saldanha Ashdown
Spinach Salad w/ Walnuts & Feta w/ Rose Petals
Sharbat Gulab from Philomena Saldanha Ashdown
Soji Halwa (Cream of Wheat Bars from Philomena Saldanha Ashdown
Colonel De Stewart
Wednesday, November 11, 2009
SPECIAL THANKSGIVING EDITION
With Thanksgiving just around the corner, I thought it might be a good time to revisit one of my favorite topics, brining. It is hard to find a better flavor than a properly brined chicken or turkey. I have attached one of my articles about brining. Learn what it is, how to do it, what ingredients you will need, as well as other usful tips.
Click for everything you ever wanted to know about brining, and more.
Thank you for your participation in Spice University.
Click for everything you ever wanted to know about brining, and more.
Thank you for your participation in Spice University.
Monday, November 09, 2009
Spice University - Curry Powder
A Little Spice of Life
From The Colonel
Curry Powder, Curry Leaves Murraya koenigii; syn. Bergera koenigii, Chalcas koenigii
Curry Powder, Curry Leaves and the British Empire
I think it is probably time to talk about on of the more pervasive and at the same time confusing blends. There are some blends that are so popular that you need to include them in any list of regular herbs and spices. One of these is a blend called curry powder. Packaged curry powder was probably a British invention. Hoping to export to England the flavors they had enjoyed in India, the British likely took back with them one of the southern spice mixtures - perhaps a kari podi (curry powder) or a sambar podi (sambar powder). This blend was added to Western style flour bound stews that were then dubbed curries. Indian cooks do not use a single spice mixture to flavor their cooking. Rather each dish is flavored individually with a combination of spices, called a masala, that may be simple or complex and that varies with the individual cook, the dish, and the region.
Along with tea, curry powder is a true Pan Asian ingredient. It is popular and heavily used in Indian, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Pakistani, Thai, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. Dishes that are often classified as curries in Europe and America are rarely considered curries in their native countries. This is because we have a tendency to just add curry powder to a dish we already know and think that it is then a curry dish. Curry dishes from the Asian-Pacific region require a lot of preparation and a lot of cooking. We also do not use hot chilis as often in our curry dishes as they are used in Pan Asian dishes.
Curry powder should not be confused with curry leaves. In India the leaves of this shrub are called curry patta. They have long been used in Southern India and Sri Lanka. Curry powder is a blend of many spices, curry leaves being only one of many spices used. In addition to being used in curries, fresh curry leaves are also used in chutneys. So what the heck is chutney, I hear some of you asking. Culinarily speaking, a chutney (and there are several hundred different ones) is a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condiment.
Curry leaves are as important to Asian food as bay leaves are to European food, but you would never substitute one for the other. A word of caution, when added to hot oil, fresh curry leaves will spatter, so stand back and have your spatter screen ready. Curry leaves will also burn easily, so steady as she goes. If fresh curry leaves are pulverized in a blender, they make a great contribution in a chutney. Chopped tender leaves are delicious in an omelet or scrambled eggs.
Get to know Indian and Asian cuisines; they have a lot of different flavors to offer and they are usually much healthier than our typical Western fare.
This months guest chef is Marilyn Harris.
Recipes
Curried Scallops
Lentils with Goat Cheese & Wilted Spinach on Sautéed Portabella Mushroom
Coconut Chutney
Spinach Salad w/ Berries & Curry Dressing
Curried Rice Salad
Colonel De Stewart
From The Colonel
Curry Powder, Curry Leaves Murraya koenigii; syn. Bergera koenigii, Chalcas koenigii
Curry Powder, Curry Leaves and the British Empire
I think it is probably time to talk about on of the more pervasive and at the same time confusing blends. There are some blends that are so popular that you need to include them in any list of regular herbs and spices. One of these is a blend called curry powder. Packaged curry powder was probably a British invention. Hoping to export to England the flavors they had enjoyed in India, the British likely took back with them one of the southern spice mixtures - perhaps a kari podi (curry powder) or a sambar podi (sambar powder). This blend was added to Western style flour bound stews that were then dubbed curries. Indian cooks do not use a single spice mixture to flavor their cooking. Rather each dish is flavored individually with a combination of spices, called a masala, that may be simple or complex and that varies with the individual cook, the dish, and the region.
Along with tea, curry powder is a true Pan Asian ingredient. It is popular and heavily used in Indian, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Pakistani, Thai, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. Dishes that are often classified as curries in Europe and America are rarely considered curries in their native countries. This is because we have a tendency to just add curry powder to a dish we already know and think that it is then a curry dish. Curry dishes from the Asian-Pacific region require a lot of preparation and a lot of cooking. We also do not use hot chilis as often in our curry dishes as they are used in Pan Asian dishes.
Curry powder should not be confused with curry leaves. In India the leaves of this shrub are called curry patta. They have long been used in Southern India and Sri Lanka. Curry powder is a blend of many spices, curry leaves being only one of many spices used. In addition to being used in curries, fresh curry leaves are also used in chutneys. So what the heck is chutney, I hear some of you asking. Culinarily speaking, a chutney (and there are several hundred different ones) is a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condiment.
Curry leaves are as important to Asian food as bay leaves are to European food, but you would never substitute one for the other. A word of caution, when added to hot oil, fresh curry leaves will spatter, so stand back and have your spatter screen ready. Curry leaves will also burn easily, so steady as she goes. If fresh curry leaves are pulverized in a blender, they make a great contribution in a chutney. Chopped tender leaves are delicious in an omelet or scrambled eggs.
Get to know Indian and Asian cuisines; they have a lot of different flavors to offer and they are usually much healthier than our typical Western fare.
This months guest chef is Marilyn Harris.
Recipes
Curried Scallops
Lentils with Goat Cheese & Wilted Spinach on Sautéed Portabella Mushroom
Coconut Chutney
Spinach Salad w/ Berries & Curry Dressing
Curried Rice Salad
Colonel De Stewart
Monday, October 05, 2009
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
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
Wednesday, September 09, 2009
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.
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.
Wednesday, September 02, 2009
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.
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.
Monday, August 10, 2009
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
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
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