Spices & Recipes

Spices & Recipes

tarasuan
July 17, 2014

Adventures in Vanilla Bean

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What is vanilla?
Vanilla comes from the bean pods of a tropical orchid of Mexican origin. There are several subspecies of vanilla, with the Madagascar or Bourbon vanilla bean comprising most of the vanilla bean you see on the market. Vanilla has a very distinct smell and taste, which is described as “pure, spicy and delicate.” To me, vanilla is rich, full, and sweet. I love it.

What is vanilla extract?
Most of us are familiar with real vanilla extract. Extract is a marvelous product. Use it generously and replenish regularly with the best pure extract you can easily afford. Artificial extract is definitely not made of real vanilla, and is often derived from wood pulp. Blech.

Using your vanilla bean
With vanilla flavor, you have a delicious base for almost any cake or cookie. Wonderful on it’s own, vanilla also amplifies the taste of other flavors such as chocolate and fruit. I suggest you use this bean in a simple recipe that allows you to enjoy the freshness of its smell and taste. You could make vanilla sugar, which requires no cooking at all. You could make a vanilla frosting or glaze for a cake, or a vanilla custard or sauce, which would make a modest store-bought pound cake with fresh fruit go off the chart.

Prepping the vanilla bean
Use the tip of a sharp knife to carefully split the bean lengthwise. Flatten the bean and then scrape the knife down the length of the interior, on each side of the bean pod. Scrape with some pressure but do not push down too hard as that may shred the pod and cause some of the pod fibers to scrape up as well. Scrape the seeds from the tip of the knife into your sugar, batter, milk, sauce etc. If you are steeping the vanilla, use the entire pod as well. For example, put a cup of sugar in a lidded container. Scrape the seeds into it along with the pod. Cover and let steep for a few days, stir and enjoy.

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Crazy vanilla bean frosting
This frosting is crazy because it uses a cooked milk and flour mixture as a key element.
Author:
Ingredients
  • 5 tablespoons flour
  • 1 cup of milk
  • 1 vanilla bean
  • 1 cup of butter (2 sticks), room temperature
  • 1 cup granulated sugar (not powdered)
Instructions
  1. Put the milk in a small pot and scrape the vanilla bean seeds into it along with the pod. Let sit for up to a half hour. Add the flour to the vanilla and milk and heat to a simmer whisking constantly. Allow the mixture to thicken (it will look like a paste). Let cool completely. In a medium mixing bowl, cream the sugar and butter until light in color and not grainy in texture. Add the flour mixture (remove pod) and beat on medium high for 5 minutes or more. You want it to resemble very stuff whipped cream. It is so delicious, it is hard to describe. The end! <3
 

tarasuan
March 28, 2014

A few words about March Seasonal Spices selection

Paprika (Hungarian)
I selected this paprika to establish a baseline for what a good-quality paprika should taste like. This one is described as sweet, and is what you want when making a dish based on the classic Hungarian paprikash or goulash. It’s also the classic topping for devilled eggs, one of my favorite foods. Hungary.

Spanish pimenton (smoked paprika)
Holy smokes. Spanish paprika has an intense, almost meaty flavor due to the smoking of the peppers. Like all paprika it is an intense red color and gives incredible richness and flavor to simple dishes like roast chicken. Spain.

Aleppo pepper flakes
So delicious. I’ve been curious about Aleppo pepper because I love the conventional red pepper flake – its one of the few supermarket spices that I think actually has good flavor. But a little variety is always nice. This Aleppo pepper lends a similar jolt but with a deep, almost fruity spiciness. Sauté greens such as kale with this and garlic. Or, sprinkle liberally as a topping for eggs or hummus. Syria.

tarasuan
March 28, 2014

Warm up with sweet, fruity, smoky pepper

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It’s Spring! Hooray! This month’s Seasonal Spices featured three chili spices that are sweet and floral, smoky and deep. Two are known as paprika, though very different from one another, and the third has a bit of heat, but more flavor than you expect from a red pepper flake.

I love red peppers. I love the heat of cayenne, but not all red peppers hot. Think of a mild, juicy, sweet red bell pepper – it’s not hot, but has a particular flavor you can’t get without it.

Paprika “roux”
Much like other spices, paprika is best when it is heated to allow its flavor to bloom. I also feel you should use a goodly amount – 1 tablespoon or more – for most sautés, stews or grills. Paprika pairs well with tomato, garlic, and cumin but doesn’t need it. Beans, vegetables, chicken and fish are all complimented by paprika.

A simple way to start using paprika is to make a ‘roux’ – heat 1 tablespoon of paprika with a general amount of oil/butter. Throw in some onions and garlic. This paprika base can be the foundation of any dish that is browned and simmered in stock and wine. I made chicken with red peppers, a nod to a Hungarian goulash

Spanish pimenton
If you have never tried smoked Spanish paprika, you should, ASAP. Chickpeas roasted with paprika, oil and salt make a great snack. I also made a very simple chicken rub using smoked paprika, garlic and oil, marinated for an hour, browned then finished in a 400-degree oven. It’s spicy in a new and exciting way.

Paprika-roasted chickpeas
Combine one can of chickpeas, drained, rinsed, and patted dry, with 1 tablespoon olive oil, ½ teaspoon of salt (or to taste) and 1 teaspoon of smoked paprika. Combine ingredients in a cast iron pan or lined baking sheet. Roast at 350-375 for 20 minutes until lightly crisp. The resulting beans make an addictive cocktail hour snack.

tarasuan
February 25, 2014

Ginger Syrup and Ginger-Turmeric Tea

Ginger syrup
Combine 1 tsp powdered ginger  with equal parts water and sugar over low heat – I use 1 cup of each. Let simmer for 10 minutes or until it reaches a syrupy consistency. Cool.

Turmeric Ginger Tea
Combine 1 cup hot water, a teaspoon or two of ginger syrup and ½ teaspoon of turmeric.

Double win!

tarasuan
February 25, 2014

How to Curry Anything

Begin by slowly browning 2 whole sliced onions in 4 tablespoons of butter or oil. Stir in 1 tsp ginger powder and 2 tsp fresh chopped garlic until fragrant.

Add 1 tablespoon of curry powder. And cook til fragrant. Add 2 cups of chopped tomatoes.

Continue cooking down until it darkens in color and you can see oil on top, 20 minutes. You want it to look like a dark, thick sauce, so let it keep going, just don’t burn it. At this point, you add veggies, chicken, etc. and a cup water to make your final curry. Curry anything!

 

tarasuan
February 25, 2014

Delicious Curry Puffs

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Delicious Curry Puffs
Curry puffs are an excellent snack to make with curry powder. Many cultures lay claim to a curry puff - Malaysian, British, Central American, and more. This recipe is my own and harkens to Belize and China.
Author:
Ingredients
  • 3 cups all purpose flour
  • 1 ½ sticks cold butter in small pieces (eg frozen, then grated)
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • 6-8 tablespoons of ice-cold water
  • 1 large onion, finely diced
  • 1 pound ground chicken, beef or substitute such as soy protein, tofu, etc. (Can be omitted)
  • 2 optional large potatoes, boiled and diced (if you are making without meat)
  • 1 jalapeno, seeded and diced
  • A handful of fresh chopped greens such as kale or ½ cup preserved greens like Chinese mustard
  • ½ teaspoon salt (or to taste)
  • 1 tablespoon curry powder
  • ½ teaspoon cumin (optional)
  • ½ teaspoon turmeric (optional)
  • 2 tablespoons vegetable oil or butter
  • 1 egg yolk beaten, to brush on pastries
Instructions
  1. Put the flour, spices and salt into a big mixing bowl and mix. Scrape the butter into the flour mixture. Using two knives cut the butter into ever-smaller bits. The flour should begin to resemble lumpy wet sand. When you have cut the butter thoroughly into the flour, sprinkle 4 tablespoons of water into the mixture and begin pressing the dough together. Add the remaining water as needed. The dough should come together and not be too crumbly. Form a disk, wrap in plastic and rest in the refrigerator.
  2. Preheat oven to 400 degrees. Sauté the onion in the butter or oil. When the onions soften, add the peppers and curry powder. Brown the spices in the onion mixture until fragrant and then add your protein, to crumble and brown. If using potatoes, add them now. Add the greens and the remaining spices and salt. Set aside to cool.
  3. Roll pastry dough to ⅛-inch thickness. Using a large opened can make 3 inch circles in the dough, or, cut dough into 3 inch squares. Gather remaining dough trimmings and roll out again. Fill each section with 1-2 tablespoons filling. Fold over each section and seal all the edges with water. Make a crimped edge for bonus points. Brush tops with egg wash. Bake pastries on a baking sheet for 15-20 minutes. The puffs should develop a nice brown crust. Let cool on a wire rack. Eat with hot sauce as desired. I prefer Marie Sharps. Enjoy!
 

tarasuan
February 23, 2014

Cooking with Curry Powder

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Curry powder originated during the historical spice trade route for use in the Western world, and differs greatly from the curries (the dishes, not the powder) that you might be familiar with, which use a sometimes staggering array of whole spices that are ground just before cooking.

Meanwhile, the bright yellow supermarket curry powder you may be familiar with has developed a terrible reputation for being blandly mixed and old on the shelf. For many people it is heresy to use when trying to make curry at home.

Surprise!

You can make tons of stuff with good curry powder
Armed with the glory of fresh spices, here are a bunch of curry powder recipes that are delicious, straightforward and easily added into your daily repertoire.

Don’t get hung up on notions of authenticity when it comes to cooking, instead, make good food! As a Chinese friend said recently on Facebook, “If I’m cooking Italian from scratch, doesn’t that make it Chinese?” Indeed.

Does curry need coconut milk?
No, but it definitely needs oil. Otherwise it is gritty and unappealing. Curry certainly is delicious with coconut milk, as well as stock, tomatoes, cream, yogurt, mayo or butter. In these curry puffs, the curry preparation is “dry” and has none of those.

Curry likes it hot
Chili pepper (cayenne, jalepeno, habanero, etc), black pepper, mustard and ginger all work well. For example, curry and your favorite prepared mustard and mayo will all love each other.

Many curry recipes will also call for components of curry powder, ie additional turmeric, cumin, coriander etc, in much the same way that chili recipes call for extra cumin, cayenne, etc. But, it’s not a crime if you have curry powder and a recipe calls for an additional teaspoon of cumin, you can get by without it. A great, fresh curry powder will be just fine in lots of cases.

Unfortunately the curry powder, and other spices, that you can get from your local supermarket may not be very fresh to start with.

tarasuan
January 15, 2014

Getting to know Chili Powder

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The Superbowl makes great inspiration for what to cook, and chili is perfect for a spice-lover. January’s package contains the spices you’ll need: chili powder, cumin, cayenne and oregano.

Chili is a delicious one-pot, high-protein meal whether prepared with meat or beans alone. It’s also very easy to make with ingredients you may have in your pantry: a can of beans, a can of tomatoes … and the right spices. What exactly is chili powder? Chili powder is a seasoning blend of ground chilies, cumin and oregano. Beats me why most chili recipes call for chili powder plus more cumin and oregano, but since I love chili as it is, I see no reason to mess with perfection.

Print
Classic Spicy Chile

Ingredients

  • 1 pound ground beef, or 3 cups chopped veggies (red and green bell peppers, sweet potato, green beans, etc.)
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 28 ounce can crushed tomatoes (a bit less than the whole can will do)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 15 ounce can kidney beans, drained and rinsed Shredded cheddar, for serving
  • Chopped green onions, for serving

Instructions

  1. Over medium heat, film bottom of a large heavy pot with oil and add onions and garlic. If you are using ground beef, add it now to brown and crumble. Skim off fat if desired. If you are using veggies, add them now. Stir in tomatoes, spices, salt, and finally the beans. Let chili come to a gentle boil and reduce to a simmer for 30 minutes. Serve in a bowl with cheddar and onions.
  2. Variation: A faction of recipes call for cinnamon and/or coffee along with the chili spices. Cinnamon is often used in Cincinnati-style chili and spaghetti, a specialty I will certainly eat when I make it to Ohio.
  3. As great as basic chili is on its own, it is also awesome on top of stuff! You can serve your chili on a dog, over rice, or in a bread bowl. I’m partial to using chili to make chili-mac but I’ve always wanted to try Frito Pie. See the links for recipes.
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http://www.seasonalspices.com/2014/01/january-chili/

All the recipe links!

Chili-rubbed meat or fish
Chili-lime butter
Chili-mac
Mexican Elote (grilled corn)
Spiced nuts
Baked potato wedges

Research note: I try to feature dishes and recipes that have a strong regional feel. Although the history of chili is murky, it most likely originated in Texas with strong Mexican roots. For more on the history of chili, I suggest reading up on the San Antonio chili queens.

As always, all of the spices and dried herbs featured in Seasonal Spices are certified organic.

tarasuan
December 10, 2013

Holidays with classic aromatics

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December Seasonal Spices feature dried herbs whose aromatic notes perfume the holiday table’s savory delights: bay leaf, thyme, sage and rosemary.

The quantities of spices are somewhat larger than last month and more equally portioned (2 teaspoons of each). Ideally this gives you more flexibility. Using dried herbs in place of fresh has some benefits. They last longer and you don’t have to clean and prep them. Use dried herbs early in the cooking process, to make sure they soften up. Crushing them between your hands helps release their flavor. Dried herbs are said to be more concentrated in flavor than fresh, and the prevailing wisdom is a 1:3 ratio of dried to fresh. So if a recipe calls for a tablespoon of fresh rosemary, that would be 1 teaspoon of dried. You can generally use dried herbs in place of fresh in most cooked preparations.

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All of the spices and dried herbs featured in Seasonal Spices are certified organic.

Bay leaf
For me, bay leaves are crucial to the right aroma for stocks, soups and stews. Delivery note: although labeled ‘2 tsp’, the bay is actually counted out at ~10 leaves per bag. The leaves varied a lot in size and were hard to package. I’d never seen them that big!

Rosemary
This dried rosemary has an astonishing bouquet. Rosemary is a pretty tough plant even when fresh, but in stews, braises, or other liquid-y preparations, its a great solution. I have recently discovered that dried rosemary comes powdered!

Sage
Sage is one of my favorites. Although all four of these herbs make frequent appearances at the holiday table, sage has a subtle flavor that makes dishes like stuffing or roast chicken really special.

Thyme
Dried thyme appears in countless recipes. If you have only one type of good, fresh dried herb in the house, let it be thyme. Thyme elevates a plain vegetable or piece of chicken with no more effort than it takes to rub a generous pinch between the hands over the pan.

All the recipe links!
Roast potatoes ← rosemary, thyme, nutmeg
Roast chicken ← rosemary, sage, thyme
Roast beef ← sage, rosemary, thyme
Pasta & Bean Soup ← thyme, sage or rosemary
Almost poultry seasoning (missing marjoram)
Vegetable gratin ← thyme, nutmeg
Beef stew ← rosemary, bay, thyme
Roasted vegetables ← rosemary, thyme
Sage stuffing ← sage ☺
Carrot ginger soup ← ginger

tarasuan
November 25, 2013

Cinnamon Syrup and “Pumpkin Pie” Spice Latte

Still holding on to your November Cinnamon, Ginger, Nutmeg and Cloves? Here is a simple way to use them.

If you are a subscriber of Seasonal Spices, take whatever the remaining spices are from November and combine with equal parts water and sugar over low heat. I use a cup of each. Stir the mixture and cook until it reaches a syrupy consistency. Cool and store in the fridge.

I use this syrup in oatmeal, it’s the perfect way to add flavor to your morning breakfast. I have also used it to make tea. If you have a milk frother you can can recreate a “pumpkin spice” latte and impress your breakfast companion!

I’ve also used the syrup as part of a wet rub for a roast of pork. The sugar and spices combine with salt and aromatics for a great marinade.