Tuesday, March 31, 2009

A Poppin' Good Time

Many people will be hosting parties or viewings of the National College Athletic Association Final Four tournament this weekend, and where people meet, food often follows. Game day menus can often slide into the mundane tortilla chips and salsa area, but since money is tight, especially among college students, a great option to please a crowd is to pop a huge batch of popcorn. 

Homemade popcorn is one of the easiest and cheapest ways to feed sports fans. The only ingredients are 2/3 cup of popcorn kernels (any variety will do) and 1/4 cup light cooking oil (grapeseed, canola, vegetable, etc) and whatever flavorful add-ins sound delicious. It is easy to make a couple of batches, each with different flavors. Some popular ideas are obviously salt and melted butter, but a 1/4 cup sugar to make kettle corn  or even a few tablespoons of chili powder and/or cumin added to get chili flavored popcorn. 

The main technique is to get a large stock pot with a wide base and high sides. Popcorn will expand and need space to pop, and a wider base allows for more distribution of heat. Keeping the proportions of popcorn and oil the same, a smaller pot can be used to ensure that the kernels are in as close to a single layer on the bottom of the pot as possible. Heat the oil on medium and put the kernels in the pot. As soon as the first kernel pops, stick a lid on the pot and start shifting the pot from side to side. This keeps the popcorn from sticking and burning on the bottom and makes sure that the oil is evenly coated on all the kernels. 

The best time to add salt or other spices and add-ins is right after the popcorn has popped. Allow a few more shakes to make sure all the flavors are well incorporated. They can be added as soon as the kernels start to pop, but can increase chances of burning and flavors can alter with extreme heat, which isn't near as tasty or crowd pleasing.


Wednesday, March 25, 2009

Break the Fish Stick Addiction

No one is ever going to judge a baking sheet full of fresh-from-the-freezer fish sticks because they are so well loved, but they won't exactly go so far as to impress family or a date. Since this is the season of Friday fish dinners, here is one that is very easy to prepare and very tasty. There is even a side dish included.

*This recipe calls for trout, however salmon, or any flaky white fish such as cod or tilapia would also work. Buying fish fresh can often be a challenge in the middle of the country, although many grocery stores offer a great selection of wild-caught flash frozen fish (these are often a much better value, too). Just be sure to thaw gently in either a warm water bath or in the refrigerator for a day before using. 

The ingredients for this dish are simply the trout fillets, fresh lemon, extra-virgin olive oil, salt, pepper, marjoram and panko break crumbs. Panko bread crumbs can be found in the international aisle of the grocery store, or near the rest of the baking products. They have a consistency and weight of light crispy saltine cracker crumbs. Take the thawed fish and season with salt, pepper a squeeze of fresh lemon juice. This restores a very fresh taste to the fish. Next, lightly drizzle with olive oil. On a plate or shallow dish pour out a thin layer of bread crumbs and season with salt, pepper, and 1/2 teaspoon or so of dried marjoram. Combine dry ingredients and place fish skin side up in the bread crumbs creating a thin layer of breading. Place breaded fish on a broiler pan skin side down (only one side of the fish is breaded). Place in a 350 degree oven and bake for 10-12 minutes depending on the thickness of the fish. Flaky white fish will take slightly less time, because the fish is thinner and less dense. The panko bread crumbs will form a crispy crust with no thick breading. 

A great idea for fresh vegetables is to steam them with citrus rinds. Orange and lemon rind reserved and thrown into a steamer basket with fresh green beans or asparagus make the perfect spring vegetable and go with the lemon flavor on the fish. It is a great way to add flavor to vegetables that isn't high in fat or salt, not to discourage from also adding a small amount of margarine or salt to taste. Citrus juice can be used, as well, added to rice or couscous. Just substitute some of the cooking liquid to tie all components of the meal together.

This truly is a meal to impress anyone and to embrace fresh spring flavors. Enjoy!

Tuesday, March 24, 2009

Total Guilt-Free Soup

Most people find themselves craving soup more in the winter and colder months, but soup can have a place on a year-round menu. Soup is versatile enough to make very diet friendly and allergy free. This soup is perfect for those craving a warm bowl of great flavors, maybe on a rainy colder spring day, but won't weigh down the quest to fit into that bikini. It is totally vegan, yet high in protein and has no pasta, so is great for those avoiding wheat. 

Most recipes have the flexibility to literally trim the fat from the dish through different cooking methods. This soup is no exception as it leaves total discretion and power to the chef to decide how much and which oil to use when sautéing the vegetables before pureeing. No blender, food processor or hand-immersion blender, don't worry - just pick up a hand masher and make a soup Amish style. This will add that magic ingredient of time and care that makes all food taste so much better.

Ingredients for this soup are easy to get and make a large batch of soup suitable for freezing small portions for lunches and eating all week. 

2 sweet potatoes
2 leeks
1 celery heart (including greens)
1 bulb of anise/fennel (reserve some of the green top)
1 can of white kidney beans (or garbonzo)
5 cups vegetable stock
2 garlic cloves
herbs and spices***

Preparation 

Leeks are the most tedious vegetable to prepare in this recipe because they must be properly cleaned. They grow in sandy soil and the sand gets down in between all the layers of the leek. To avoid a gritty soup, cut the tough green tops and the very tip of the base off. Then slice the round leek in half and dice into half moon shapes. Then simply place all the cut leeks in a large bowl filled with water, or the sink filled up with water. With your hands move the leeks around and separate the segments. All the sand will fall to the bottom of the sink and the bowl. Skim leeks from the top and drain the water. 

In a large stock pot with at least a tablespoon of margarine, olive oil or grapeseed oil, start the leeks, diced sweet potatoes (skins on or off) and garlic on medium to medium-high heat. Salt and pepper these base vegetables liberally and stir until the leeks soften. Add one cup of the vegetable stock and keep on medium-high heat. Continue to stir occasionally. The stock will cook down and the vegetables will start to soften more noticeably to form a starchy thick vegetable base. While the soup is working, dice the celery and fennel. For a video of cutting fennel, see this video.

When the cup of stock has mostly reduced, add the celery, fennel and spices to the pot along with the remaining stock. Bring to high heat and simmer for 20-30 minutes. Add drained beans and remove from the heat. Let sit for 10-15 minutes before blending in a blender or food processor. If mashing or using a hand blender, this step can be done as soon as the soup is done. This soup can be kept somewhat rustic and chunky with a quick blend, or pureed and strained to form a smooth vegetable soup. Garnish with a sprig or two of fennel greens and fresh pepper. Some might enjoy some parmesan cheese or coconut cream for extra flavor. As is, though, this soup is full of vitamins, protein, fiber and is a great allergy-free lunch option.


***This soup is pretty basic and can be complimented by just about any herbs and spices. It is nice to reserve some of the leafy fennel tops for finishing the soup. They are pretty and have a sweet licorice flavor. The spice blend for this soup is pretty variable to include corriander, cumin, dried marjoram and thyme and tarragon and celery seed, not to mention white pepper and salt to taste. A good suggestion would be to start with a teaspoon of each of the dry spices (corriander, cumin, marjoram, thyme, tarragon and celery seed). This is by no means set in stone, though. Any one of these can be left out or substituted and it would still leave a great bowl of soup. If the soup still doesn't taste well seasoned to your tastes, increase the amount to 2-3 teaspoons. 

Monday, March 23, 2009

Sunny Citrus Primer

Welcome back after a sunny spring break, and in honor of the warmer weather today is a good basic guide to citrus. The first Everything but the Kitchen Sink blog poll turned out to be a tie between citrus and berries. Thanks to all those who voted, and look forward to upcoming information on both kinds of fruit and handy recipes. 

As a group, citrus fruits originated in Asia and even though seed and trees have been transported all over the world, they prefer tropical or subtropical areas like those in Central and South America. Some southern and western states can sustain very fruitful citrus tree populations, such as Arizona, California Florida, Texas and Louisiana. No matter the color, shape, flavor or size, al citrus fruits have some degree of tartness and contain high levels of vitamin C. The best way to shop for citrus is to look for uniform roundness, those that feel heavy for their size, and a peel with no blemishes. Citrus fruit should not be too firm or too spongy but give slightly to light pressure. These are all ways to ensure great flavor and juiciness. Once the citrus is in your hands, to get the best life out of it is to keep fruits in a plastic bag sealed in the crisper of the refrigerator. In most case, this will ensure up to 2 weeks of freshness. A good thing to remember, however, is that cold citrus doesn't give off as much juice. A quick zap in the microwave for 10 seconds and a roll on the cutting board or counter will get the juices flowing again. 

Some citrus seems ubiquitous, like oranges, but others like satsumas are a bit less well known. Here is a good shopping guide for most citrus varieties and some common hybrids:

Oranges are divided into bitter, sweet and mandarin oranges. Bitter oranges are valued for their essential oils found in the thick peels. The flesh is not normally eaten raw, but often cooked to make marmalade and other sweet treats. Seville and Bergamot are the well known bitter oranges, the later of which gives Earl Grey tea its distinctive flavor profile. Sweet oranges are the most popular for eating and juicing. They are the familiar group of navel, Valencia and blood oranges. Mandarin oranges are not only their own type but actually a group of oranges, which also contain tangerines, satsumas and Dancy oranges. All of the mandarins are easy to peel and have small segments and few seeds. Clementines would also fit into this category.

Lemons have been used for centuries for their medicinal purposes as well as for bleaching. They have a high acid content, and therefore a very high level of Vitamin C. Although pre-squeezed lemon juice is a very handy thing to have in the refrigerator, it shouldn't always  replace fresh squeezed because  the juice actually begins to lose all vitamin content soon after squeezing. Meyer lemons are a hybrid of oranges and lemons. They have smoother skin with smaller pores and are a bright golden yellow. The flesh is still quite tart, but is much sweeter than a regular lemon.

Citrons are a relative of lemons and are used for the peel's lemon scented essential oil. The peel is very thick and the fruit like bitter oranges, is rarely eaten raw because of the intense tartness. They, too, are used for marmalades and candies.

The common  limes found in markets are actually Persian limes. They are a rare exception to the rule that blemishes and browning of the peel should be avoided. In limes, it does little to affect favor as long as the majority of the peel is not brown. Key limes are much smaller than Persians, and are much rounder. The skin and fruit is more yellowed and the flavor is much more tart. They are hard to find fresh, but the juice is often found in markets and is great in cocktails and desserts. Simply replace some or all of the liquid in a desert for key lime juice, and it is an instant way to make any old favorite a new summer picnic stunner.

Grapefruits are named for the grape-like clusters they form as they grow on trees. Yellow, white and ruby are all varieties seen in grocery stores. They all have very similar colored peels, but flavors tend to vary greatly. All are quite larger than an orange, and should feel very heavy for their size. They are quite tart, but high in vitamin C and ruby grapefruits are high in vitamin A. 

Pomelos are thought to be ancestors to the grapefruits eaten today. Pomelos are much larger, sometimes as large as 20 pounds or more and have a very thick skin that is used for fragrances and cooking. Pomelos are high in potassium as well as vitamin C. Although slightly sweeter than grapefruits, they can be used as part of any substitution.

Tangelos are a hybrid between tangerines and pomelos. They look like thick rough-skinned oranges, although have a much more tart flavor profile. They are great to use eating or getting a tart juice, because tangerines are small and harder to juice.

Another great hybrid is the ugli fruit, and from the outside it isn't the prettiest thing just as the name suggests. These are a cross between a tangerine and grapefruit. The skin is very thick like pomelos and often looks misshapen, so perfect roundness is not as valuable when looking at ugli fruits. They fruit is anywhere between a light green and pale orange but is often yellow in color. Their flavor is tart, but edible much like a grapefruit. 

The last variety to talk about is somewhat of an oddity, because the whole fruit is consumed often in one bite including the peel. The kumquat is a perfect example of flavor contrast. The skin is very sweet and thin, while the fruit itself is unbelievably tart. Kumquats are often no larger than a thumb and are a rounded oval shape. They are orange in color and are popular in the western U.S. Kumquats can be cooked in sweet dishes or eaten raw. They are worth a try if unfamiliar.

Enjoy shopping and experimenting with citrus, and for those who voted for berries, don't worry - more information to follow.

Thursday, March 12, 2009

Soup on the Cheap

So it's Thursday, and most people are ready for Friday pay day. The pantry might be a little bare, but that doesn't mean a good meal should be hard to scrape together. Here is a quick and easy soup that is easy to adjust for any allergy and from vegan to carnivore alike. It will keep for a few days and be delicious any time of day. It is also 97.5 percent guaranteed to defend the sharp March winds and cold dip in temperatures in between welcome warm bursts.

Garlic is the feature of this soup. It has natural antibiotic properties and is known for contributing to overall health. It is easy to find now in the spice section already chopped and jarred or in the freezer section already minced. This is the best option for this soup, which calls for 20 cloves of garlic. Worried about bad breath? Always remember that two garlics cancel each other out, which is why this soup recipe makes plenty to share. It is also incredibly fast to make, so just in case you were thinking of driving to a fast food restaurant, this soup will be in your mug or bowl in 20 minutes at the most.

Ingredients
5 cups chicken or vegetable broth
1 large yellow onion - diced
20 cloves garlic (or equal amount of prepared garlic)
1-2 cups of frozen chopped spinach
2 carrots shredded
protein - either in the form of 2 eggs, 1 chicken breast, or 1 can of white kidney beans
1 tbsp of thyme
Salt and pepper to taste
Extra virgin olive oil (enough to sautee onions)

Preparation
Sautee the onion in extra virgin olive oil over medium heat until the onions get translucent. Add the 5 cups of broth and garlic to the stock pot and bring to boil. Add in  shredded carrot and spinach and return to boil. Add thyme and salt and pepper. If using chicken, chop and drop into the soup and let poach in the garlic broth. If not, add kidney beans toward end of cooking or eggs right before serving, using a fork to shred the eggs into the soup. The perfect topping for this soup is just some extra black pepper or sprinkle parmesan cheese.

Want to make this fancy? Take some parchment paper and spread it on a baking sheet. Sprinkle parmesan cheese in little circles spaced an inch apart, like making cookies. Sprinkle black pepper on each mound of cheese and put under the broiler. WATCH these, they'll melt quickly, but turn into delicate parmesan pepper crisps for the top of soup. 

Tuesday, March 10, 2009

Get Hooked on Lox

Smoked salmon falls under one of those classic menu options offered at many a bagel deli around town. It is even widely available at grocery stores, now, there is still some intrigue surrounding this familiar food. For instance, is all smoked salmon called lox? 

The answer to that question is no. Lox is a brine cured cold smoked salmon, and is generally slightly more salty than normal smoked salmon. Salmon is either cold or hot smoked. Hot smoking takes place in temperatures of 120 to 180 degrees for 6-12 hours. This kind of smoking is normally used for whole salmon fillets and can be served at restaurants as entrees and such. It generally is not the kind found in the deli section and put on bagels. Some hot smoked salmon is even spiced and cut into small jerky-like strips. Cold smoked salmon is what most people are familiar with. It can be smoked from 1 day to 3 weeks at temperatures of 70-90 degrees. This means, by definition, that those eating a raw diet can eat cold smoked salmon, because it is never heated above 118 degrees.

Nova is something that is seen often in packaging. It is simply short for Nova Scotia and broadly describes all cold smoked salmon. There should be no flavor differences, although just be sure in general to inspect whether the salmon has been brined or cured. Those processes add extra sugar and salt to the salmon, and can dramatically alter the flavor. 

Here is the classic Bagel and Lox combination, and a spicy alternative for those who never fear flavor even early in the morning.

The Classic Lox Bagel

Ingredients 
-Everything or whole wheat bagel
-Cream cheese or hummus*
-Red onion
-Tomato  (large slicer tomato or romana)
-Baby spinach or green lettuce
-Capers (opt)
-Cucumber (opt)
-Atlantic Smoked Salmon

Simply toast bagel, spread cream cheese and top with favorites. Serve open faced or as a regular bagel sandwich. This will deliver healthy protein and omega fatty acids.

*For those watching calories, go for lite whipped cream cheese, not soy. The soy alternatives often have very unhealthy hydrogenated oils. Dairy free? Go for some hummus - still tastes great.

The Spicy Switch-Up

Ingredients
-Indian Naan bread 
-Cream cheese or hummus 
-1 tsp red (hot) or yellow (medium) curry powder
-1/2 tsp smoked paprika
-Red onion slices
-Roasted Red Peppers
-Baby spinach
-Wild Sockeye smoked salmon 

Mix the spices in with the spread of choice and spread on toasted Naan bread. This will be a delicious open faced salmon breakfast or lunch. You might like it so much to  eat it for dinner, too. 


>>> Wanting to do an appetizer? Just take your favorite smoked salmon and top a cracker, mini toast or crostini with cream cheese, lox and a sprig of fresh dill. It is an easy and elegant way to entertain a crowd. It also allows you to spread the lox over a lot of appetizer bites, so it is budget friendly. 



Monday, March 9, 2009

The Magical Mystery Tour Concludes with Herbs

Sorry for the weekend delay on the herb post, but here it is, as promised.

As stated before, a herb is nothing  more than a source of potent and delicious oils found in the leaf of a plant. Many have been given royal status by the Greek and Roman civilizations and have helped shape cultures and medicinal practices. Herbs were used to signify importance of certain character traits (such as sage with wisdom or courage, or rosemary with remembrance). For this blog, however, the focus is on their tasty attributes. Herbs are great to use more of for anyone with allergies or those watching their food intake. They have no calories and can enhance the flavor of the often bland allergy-free food choices.

Here is a mini-dictionary of common herbs found fresh in most supermarkets. In general all fresh herbs should be reserved to put in near the end of the cooking process. Their flavors are much more delicate than dried herbs. Storage is normally best in the refrigerator. Keep the herbs dry and cool. Some last longer than others. Basil keeps for short times and is prone to blemishing, while rosemary is almost evergreen-like and can last for weeks. In general don't use fresh herbs that have darkened leaves or that have an off-putting smell.

Basil - most well known for Genova pesto, its leaves have a mild licorice flavor. There are several varieties, but lettuce leaf is the most popular in supermarkets. It is very perishable, and should either be used or cut and frozen in olive oil within a few days of purchasing. It is a very easy plant to grow, and yields enough basil for the most zealous seasoner. Like extra color, try an opal basil plant with dark purple leaves and pink flowers. Use a very sharp knife or tear basil, because it bruises easily. Fresh basil goes best with vegetables, in salad dressings and in pasta dishes.

Chives - These are the smallest member of the onion family and have a mild flavor. The best way to cut them is just to snip the ends with scissors. For being an herb, they have great vitamin A content, as well as potassium and calcium. Chives give almost anything an instant freshness, from rice to chicken to eggs. Look for bright green stems that are not yellowed or tough.

Cilantro - This is the leaf of the coriander plant. Some call the flavor "verdant" and "soapy," lending itself very well for spicy dishes. It is popular in Thai, Asian, Caribbean and Mexican dishes. Try blending Cilantro leaves with some pistachios, lime zest and grapeseed oil for an inspired pesto for burritos and fajitas. 

Dill - Most famous for pickles, fresh dill is actually not the flavoring behind the common crunchy treat - dill seed is. The leafy green part of the plant has a very fresh flavor. It goes well with peas, potatoes and all types of fish. It pairs nicely with lemon flavors and prominent in Irish food, so use it for St. Patrick's Day dishes.

Marjoram - This is a member of the mint family (like numerous other herbs). It is a mild and sweet cousin to oregano. It goes well with all meats and in pasta dishes. Its harder to find fresh than oregano, but has a much more pleasant flavor.

Mint - This is a great herb for its versatility. It tastes equally good in sweet or savory food. Add fresh mint to fruit salads, yogurt or mix with oregano, lemon, garlic, salt and pepper for a great greek rub for any meat. Gyros anyone?

Oregano - This herb is interesting because it was not introduced to the U.S. until soldiers brought it back from WWII. It is strong in flavor and  should be used sparingly. Nothing tastes better with tomatoes and pasta, however, than good fresh oregano.

Parsley - This is an herb mistaken as a garnish. There are two varieties, curly and flat leaf. The later is very flavorful, but is not usually the type dried in the spice aisle or placed alongside steak. Flat leaf, or Italian parsley is peppery and lemony. It tastes great just tossed into salads or on any fresh vegetable.

Rosemary - This herb has a very strong woodsy pine flavor. It should be used in small amounts, but goes great with any grilled food or citrus flavors. It lasts for weeks in the fridge.  Try adding some orange juice and rosemary to a favorite barbecue sauce and topping grilled chicken. Not a meat eater, don't sweat it, rosemary tastes equally great on a basalmic marinated portobello cap. Remember to use only the leaves; the stems are far too tough to eat.

Sage - This has a slightly musty minty flavor. Its earthy sweet flavor compliments almost all fall harvest foods from pork, turkey, roasted squash, white beans, etc. It is the most prominent spice in poultry seasoning.

Thyme - This has fantastic lemony flavor. It compliments rosemary and oregano, but fresh does not have a terribly overpowering flavor. It is the best go-to herb for seasoning vegetables. If stems are woody, like rosemary, just don't use. A good trick since thyme leaves are so small and delicate is to throw a whole stem into soup and at the end fish out the stem. All the leaves will fall off during cooking. Who doesn't love the absence of chopping.

Hope you enjoyed a week in herbs and spices. Look forward to blog posts on citrus - the winner of favorite fruit group.

Thursday, March 5, 2009

Popular Spice Mixes and Combinations

While it is the meat and vegetables that make up the bulk of curry or the chicken that makes it to the plate when someone orders jerk chicken, spice blends are responsible for naming  those and many other popular dishes. Most stores now even have all the spices mixed together into different heat grades (extra spicy, mild, etc.), but that is not to say the mixes are hard to make, or switch up to suit personal tastes and preferences.

Here are some well and lesser-known spice blends to increase your spice lexicon before tomorrow concludes this week with the classic Mediterranean herbs (Poultry seasoning will be covered with the herbs since those are what make it up).

Garam Masala - The name means heat or warmth in Sanskrit. The most popular blends are made from cumin, coriander, cardamom, cinnamon, black pepper, garlic, cloves, dried fennel, mace, dried chillies and nutmeg. It is delightfully sweet and yet gives the palette a nice feel of spice. It is milder in flavorings than any curry, but much earthier. The most important thing to remember about this is to put it in right before serving or toward the end of cooking. Like paprika and other spices, cooking at high temperatures can burn the spices and alter the flavor significantly. 

Harissa - Most commonly found in couscous and native to Northern Africa, this is a hot sauce used in Middle Eastern cooking.  It is made from chilies, garlic, cumin, coriander, caraway and olive oil. It can be found in any Middle Eastern or global market and ranges in values of heat. 

Caribbean or Jamaican Jerk Seasoning - a combination of chilies, onion, garlic, thyme, allspice, ginger, cinnamon and cloves. This blend can be used as a dry rub or mixed with a citrus juice, olive oil or another liquid as a marinade/glaze.

Curry - While the only true authentic way to enjoy this is to go to South India where they grind the spice fresh daily, most people in America settle for pre-ground curry. Buy in small batches from a reputable spice dealer and store for no longer than 2 months; it loses its potency very quickly. There are two varieties that are easy to find. One is yellow and gets much of its color from tumeric. The "madras" is the hotter variety and uses more chilies. Curry is always going to be different and so just experiment. 

> Making these yourself and wondering about which chilies to use? Check out the blog about chilies and pick from the list of powders. Everyone has his own preference, so as always, culinary limits need not apply.

> Need something new to cook for a get-together? Go Middle-Eastern/Indian by making home fries using sweet and yukon gold potatoes sprinkled with garam masala or curry spices. 

> Want some suggestions for combining spices? Here are a few good ones to keep up your sleeve.

Smoky/Spicy Chili Blend - mix these together and use to make a big pot of either chicken or beef chili

- 1 tbsp chipotle chili powder
- 1-2 tbsp cumin 
- pinch - 1/2 tsp cayenne pepper
- 1 tsp unsweetened cocoa powder
- 1-2 tsp white pepper
- 1-2 tsp paprika
- salt to taste 

For Grilled or Roasted Vegetables  - Sprinkle dried oregano, thyme, basil, garlic powder, salt and pepper... about 1/2-1 tsp of each for 3-4 portions of vegetables. 

For Fish - Best to keep it light - Squeeze some lemon juice and salt fish before cooking. This makes it taste fresh from the sea. While cooking sprinkle with black pepper, garlic powder, and marjoram (oregano's dainty cousin)

For Chicken - Combine thyme, paprika, garlic powder, salt and white pepper, basil and sprinkle when chicken is almost cooked

Wednesday, March 4, 2009

Spices: The Bulbs, Bark, Pods, Berries and Roots

The most curious thing about spices is how they originated. Most were discovered among thick brush and are part of larger plants that are not valued for their flavor, so there must have been so much experimentation that went into finding the World's spices. Here is a bit of information about some of the most common spices.

Garlic - This bulb is part of the lily family and a cousin of the onions and leeks. The cloves can iether be minced and put into dishes or kept whole to infuse the flavor and then removed. Roasting can be done in about an hour in a 300 degree oven by slicing the whole head of garlic in half and covering in extra virgin olive oil and salt and pepper. Raw garlic is valued for its natural antibacterial properties. Beware of elephant garlic - it is easy to think the bigger the garlic, the bigger the flavor  - not true. It is the mildest of all available garlic. Garlic powder is usually just ground dehydrated garlic, but avoid things labeled garlic seasoning, because they'll contain mostly salt.

Shallots - These are a good cross between onions and garlic; they taste like a very delicate onion and grow in cloves similar to garlic. Their flavor is great for salad dressings and marinades. Shallots are small, so making soup and similar dishes normally call for too much onions to substitute shallots. They're a bit more expensive than onions, so best to save for special occasions. 

Ginger - This root has been known as being a universal healer. Its name comes from Sanskrit for "horn root" and grows in subtropic areas from Jamaica to India to China. It has a very peppery, slightly sweet flavor. It has spice as opposed to real heat, like most chiles have. Ginger is often candied to intensify the contrast between spicy and sweet. Powdered ginger tastes much different than fresh, but is great in baked good and curries. Fresh ginger is found in most markets in its mature form, covered in a tan skin. Tightly wrapped ginger unpeeled can last 3 months to 6 months in a refrigerator and freezer respectively. Peeled ginger can be covered in sherry or madeira wine in an airtight container in the refrigerator for up to 3 months. The wine will become infused with ginger flavor and can be used for marinades. Ginger is known for having amazing detoxifying abilities and helps with all digestive distress, which is why there are often ginger teas in most health food stores. If a ginger snap has been the only ginger you've ever tasted - try fresh - it is an amazing spice.

Allspice - This spice may be the most mistaken spice of all. Many think that it is a blend of spices, but it is actually a berry of the pimento bush and only tastes  like  a combination of cinnamon, cloves and nutmeg. It is the principle spice to Caribbean jerk seasoning, but tastes great in any spiced cookie or cake recipe.  

Cardamom - This spice has a  great blend of spicy and sweet flavors, but should only be used in small amounts. It can be found ground, but ground seeds start to lose flavor immediately, so it is best just to buy pods. The whole pod can be digested and can either be crushed with a mortar and pestle or just dropped into a curry whole and the pod will disintegrate. It is often used in Northern African, Indian and Middle Eastern cooking.

Anise & Star Anise - Thought to be the same thing, both do have a licoricey flavor, but have different profiles and are used in different parts of the world. Anise seeds are shaped like commas and are used in Europe to flavor spice cakes, Greek ouzo and many other edibles. The licorice flavor comes from this seed and not from licorice root. Star anise is slightly more bitter and the principle spice in Chinese five-spice blend. It is a pod shaped like a star, and can be ground to put into stir-fry. Like cardamom, a little goes a long way.

Cinnamon - This common spice is the inner bark of a tropical tree and harvested during the rainy season. The bark is not curled at all until it dries. At this point it is either ground or sold in sticks all around the world. There are two different types of cinnamon, ceylon (tree) cinnamon and cassia cinnamon (most common in America). The first is buff colored and mildly flavored, while the cinnamon most Americans know is the dark reddish brown pungently flavored spice. So impress dinner guests next time and offer them some desserts with cassia.

Vanilla - Once only reserved for royalty, and still very expensive compared to most spices and extracts, vanilla is a miraculous spice. When mentioned that spices often go through a long journey to make it to the supermarkets, no other spice can match the tedious process of harvesting vanilla. Out of 20,000 orchid varieties, only one bears anything edible, and that one gives the world the vanilla bean. The flowers must be hand pollenated and bloom only one day a year. Vanilla is found only three places in the world (Madagascar, Mexico and Tahiti). The beans take 8-9 months to mature, spend another good portion of a year drying and curing, and then must begin other processes to get turned into extract and other flavorings. Whole beans are about 400 times smaller than they were coming off the plant, and can be split, scraped of their seeds and used as flavorings. And that common debate between vanilla and chocolate - most good chocolate actually is enhanced by vanilla flavoring. Want something really special? Scrape the seeds from a vanilla bean and add to raw sugar. Shake and save homemade vanilla sugar for topping desserts or coffee and cappuccino.

Tuesday, March 3, 2009

Some Like it Hot: Chiles

Chiles are used in a majority of the world's cuisines, though that might not be true if not for Christopher Columbus that brought these valued fruits back from Carribean and Mexico. Now there are more than 200 varieties of chiles and almost 100 of them are native to Mexico. They come in colors ranging from green to yellow, red to black. Some are thin and some are 1 foot long, others 1/4 inch long. All chiles are rich in vitamins A, C and E, not to mention folic acid and potassium. 

Chiles would not be used if not for their capsaicin. It is a compound that gives chiles their heat. Heat and spice are very different among "foodies." Heat is what burns in the back of your throat, where as spice is a flavor that may warm the taste buds, but doesn't burn. Chiles have both in varying degrees. The fiery compound is kept in the seeds and ribs of the chiles and contains caustic oils that will irritate skin and eyes, so wearing latex gloves is important for dealing with any kind of hot chile. Also be weary of dried chiles where the capsaicin intensifies. Neither cooking nor freezing will break down this compound, so removing the seeds and ribs are the only way to "turn down" a chile. One good thing, though, is that capsaicin causes the release of endorphins, which makes everyone feel a little better.

By far Penzey's Spices found in the last blog posting is the best place to go for  dried chiles and chile powders. If buying fresh chiles at a grocery store or farmers market, be aware that ripeness affects heat and to never buy a pepper that looks shriveled or has soft spots. Also as a rule, the smaller the pepper - the more heat.

Here is a helpful list of some common chiles:

Anaheim - These are a mild American chile - medium green in color. Not sweet, but not hot. Great for stuffed peppers or in chili.
Ancho  - This is the sweetest of all dried chiles, it is a dried ripened poblano that is deep red in color, flat and broad
Cayenne - This pepper that dominates the blend known as ground cayenne pepper; it is from French Guyana 
Chipotle - These are dried and smoked jalapenoes; they are chocolately and smoky hot. Often found pickled in adobo sauce in cans.
Habanero -Originally  found in the Caribbean, Yucutan peninsula, and North Africa. These lantern shaped small peppers are usually bright orange and VERY hot.
Hungarian Wax - This popular chile for plantings, these are also known as the banana chile. These are mild to medium-hot. Most are yellow when fully ripe and have a waxy flavor.
Jalapeno - Named after a capital city in Mexico, these are normally about 2 inches in length and have very easy to remove seeds and ribs. They are very hot and can be found in dark green or fully ripened red coloring.
Peppadew - These are a new variety of chile, found in 1994 in South Africa, but originating from Central America. This is the type of pepper associated with piquante products. 
Poblano - These are dark almost black broad chiles that come into season from Summer to early Fall. They are mild with a snappy flavor and are popular for stuffed peppers.
Serrano - These are small pointy green to red peppers with a strong savory flavor with a lot of heat.
Thai Chile - Most often found as paste or dried in America, they are one of the hottest of all peppers. This is because of very thin skin and a proportionally large amount of ribs and seeds. It gives red and green curry their punch.


Monday, March 2, 2009

Introduction to a Week of Herbs and Spices

Often what elevates ordinary ingredients into ethnic fare is the addition of herbs and spices. It makes food more personal, and is like putting the finishing brushstrokes on a great painting. Most people know parsley as the curly mess of leaves used as garnish on restaurant plates, and basil as the stuff pesto is made of. Of course, the familiar song "Scarbourogh Fair" mentions "parsley, sage, rosemary, and thyme," and those are in the take on the old medieval song because herbs played even greater importance than flavor additives earlier in European history. (SIDENOTE: The refrain of that song is literally meant to represent the relationship between a man and a girl. The parsley is to remove bitterness, sage has always been associated with strength, rosemary with remembrance and thyme with courage.) If interested in food an history, one of the most interesting things to research is how herbs and spices literally guided early civilizations. It used to be WAY more than finding the right shaker in the grocery store aisles. Any great spice store like Penzey's Spices on E. 82nd St. is a good place to go to find people who are knowledgeable and interested in such topics, besides having a great global selection of herbs and spices. That website also has great recipes as well.

So in order of herbs' and spices' great importance on humanity and food, it is worth devoting a whole week of blog postings to. Each day will be a new topic focusing on a family of herbs and spices based on region and use. 

This post other than introducing the week-long event will focus on the differences between herbs and spices and some fun basic facts. Both are used for scenting and flavoring, among other things. What makes them sought after are their volatile essential oils. These are often found bottled in health food stores for different health and beauty care products, so for instance, rosemary oil would be a very bad thing to flavor food with, but is a great in a homemade astringent. If those oils are found naturally in the leaf of a plant, then it is called an herb (basil, tarragon, parsley, rosemary, etc), while if found anywhere else (pod, seed, twig, bark, etc.) it is a spice. Not all herbs are edible, such as bay leaf. Bay can be used to flavor broths, soups, roasts, but is never ground because it must be removed before serving. The same plant may also produce both an herb and a spice. Corriander is a seed that has a nice lemony fresh flavor, while the leaf of the same plant is known as cilantro. Cilantro has a very soapy, pungent taste. They are used in totally different styles of cooking. 

Storing herbs and spices is very important to preserve the essential oils. Spices ideally should be kept in their whole form until just before using. Grinding with a mortar and pestle is usually a good way to break up spices. If needing a very fine grind, a small coffee grinder works great, but the oils will stick in the coffee grinder - so be careful to get a second one for heavy spice grinding use so you don't mix flavors. Whole spices can last up to 2 years in sealed airtight containers kept in cool dark places. Ground spices on the other hand last less than six months. 

Ground dried herbs can last up to one year, but be sure to do a "sniff test" before using. If the container smells more like sawdust than anything, it is better to pitch it. The oils can turn rancid and actually make food taste way worse. Herbs and spices don't necessarily have to break the bank, but use good sense. Stay away from dried basil that is brighter than astroturf. It is a dried plant, after all. 

One of the best things to do in summer is to keep potted herbs on the porch or a kitchen window. They are easy to find in starter plants, and start from seed very easily. Most just need a lot of sun, room for quickly growing roots, and frequent watering. Basil sets the wet extreme as far as care goes, being happiest in a pot sitting in a dish of water that is constantly filled, almost hydroponically grown. On the other hand, rosemary and thyme are more of shrubs and so they can stand to be watered every 4-5 days or so. Essentially just make sure the leaves don't wilt. Most herbs can recover in a day or so if the leaves get wilted. Just sit them in some water and really let them soak in a lot of moisture and sunlight. Harvesting fresh grown herbs is as easy as picking a few leaves for a recipe. If plants are growing faster than you can use them, the best thing to do is to buy a spare ice cube tray and fill sections with 1tsp to 1 tbsp cut herbs suspended in a little water or extra virgin olive oil. These are so convenient then to just pop into dishes all year round. When cooking with herbs be sure to note whether the recipe calls for fresh or dried, because dried herbs are about double the flavor strength as fresh. Overpowering a dish with too much of one herb can be off-putting.

Look forward to a week of herbs and spices. For any general questions, bookmark CNN interactive's Herb and Spice encyclopedia. Very useful!