The Food Snob: You wanted More! Spices deux

The Food Snob: You wanted More! Spices deux: "Every time I go down the spice aisle in the Farmer's Market I get excited about the different dish and flavor possibilities available.... ..."

You wanted More! Spices deux

Every time I go down the spice aisle in the Farmer's Market I get excited about the different dish and flavor possibilities available.... I also get excited about the inexpensive pricing. At the moment, my spice collection is taking up to shelves in my pantry and is growing! 

Storage Tips:

• Keep all  your spices in tightly covered containers, in a cool dark place.
• Spices lose their flavor after a year.
• Spices should enhance, but not overpower, the flavor of your dish. Use moderation, start by adding only half of the spice called for and taste before adding more.
• In most cases 1 teaspoon of dried spice equals 1 tablespoon of fresh.

The Spices

Allspice:

• Flavor: blend of cinnamon, cloves and nutmeg.
• Uses: meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves, cakes, cookies, pastries.

Anise:

• Flavor: licoricelike.
• Uses: meat, poultry, vegetables, fruits, cakes, cookies, candies.

Basil:

• Flavor: pungent, sweet aroma.
• Uses: Broiled and roasted meat and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, stuffings, sauces.

Bay Leaf:

• Flavor: strong.
• Uses: stews, soups, vegetables, pickles, gravies, sauces, marinades.
• Note: Remove from dish before serving.

Caraway:

• Flavor: sweet, slightly sharp.
• Uses: meat loaves and stews, bread, pot roasts, vegetables, salads, cheese spreads, dips, sauces.

Cardamom:

• Flavor: pungent, aromatic seed.
• Uses: bread, pastries, cookies, fruits, meats, poultry, fish.

Cayenne:

• Flavor: red pepper, very hot.
• Uses: meats, seafood, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.
• Note: use carefully, do not add large amounts at once.

Celery Salt/Seed:

• Flavor: tangy, celery taste.
• Uses: meat, fish, stews, cheese dishes, egg dishes, sauces, spreads, dressings, stuffing, potato salad.

Chili Powder:

• Flavor: hot, peppery blend of herbs and spices.
• Uses: Spanish or Mexican dishes, been and rice dishes, barbeque and cocktail sauces, speads, dressings, dips, egg dishes, vegetables.
• Note: another spice that must be employed with caution. Remember that your definition of 'mild' might be

Chives:

• Flavor: sweet, delicate, onion-like.
• Uses: fish, poultry, egg or cheese dishes, vegetables, soups, salads, dressings.

Cinnamon:

• Flavor: sweet, spicy aroma.
• Uses: breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.

Cloves:

• Flavor: strong, spicy-sweet aroma.
• Uses: pork, lamb, barbeque sauces, pickles, relishes, fruits, breads, cakes, cookies, desserts.

Coriander:

• Flavor: sage and lemon rind.
• Uses: curries, stews, pickles, bean and rice dishes, breads, cookies, gingerbread, cakes.

Cumin:

• Flavor: strong, slightly bitter, lemon flavour.
• Uses: Spanish, Mexican, and Eastern dishes, stews, pickles, tomato dishes.
• Note: another 'Lethal Weapon', use with caution.

Curry Powder:

• Flavor: a blend of many spices. Warm and sharp through hot and spicy. Exact flavour depends on brand.
• Uses: meat, poultry, seafood, egg dishes, cheese dishes, soups, sauces, seafood salads, dips, cheese spreads, rice dishes.

Dill Weed or Seed:

• Flavor: mild, slight caraway aroma.
• Uses: meat, poultry, fish, seafood, stews, soups, salads, sauces, dressings, dips, pickles, breads, egg dishes.

Ginger:

• Flavor: pleasant odor, pungent taste.
• Uses: Oriental dishes, meats, poultry, vegetables, fruits, dressings, pickles, jams, marinades, breads, cookies, pies, cakes, desserts.

Mace:

• Flavor: similar to nutmeg. (Same family)
• Uses: veal, fish, stews, egg, cheese and vegetable dishes, soups, sauces, cakes, cookies.

Marjoram:

• Flavor: spicy and sweet.(Love how it smells)
• Uses: Roasts (meat and poultry), fish, seafood, eggs, stews, casseroles, soups, vegetables, salads, gravies, sauces.

Mint:

• Flavor: spicy and cool.
• Uses: Roast lamb and beef, vegetables, sauces, relishes, jellies, salads, fruits, beverages.

Mustard:

• Flavor: pungent taste.
• Uses: pickles, relishes, dressings, sauces, dips, egg dishes, marinades, pork, ham, corned beef.

Nutmeg:

• Flavor: warm, sweet and spicy.
• Uses: vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.

Oregano:

• Flavor: strong and aromatic.
• Uses: Italian dishes, pizza, pasta, meats, poultry, fish, seafood, stews, casseroles, egg dishes, tomato sauces, soups, vegetables, salads, dressings.

Paprika:

• Flavor: varies - mild & slightly sweet to hot.
• Uses: meat, poultry, dressings, dips, vegetables, soups, salads.
• Note: Used to add color to dishes.

Parsley:

• Flavor: mild.
• Uses: Brings out the flavor of most non-sweet foods. Garnish.

Poultry Seasoning:

• Flavor: like sage, but milder.
• Uses: poultry, stuffing, biscuits.

Rosemary:

• Flavor: sweet, spicy, pine-like fragrance.
• Uses: roasts, meat, poultry, fish, stew, casseroles, stuffing, salads, bread, egg dishes.

Saffron:

• Flavor: strong aroma, slightly bitter.
• Uses: poultry, fish, seafood, rice, bread, cakes. Can also be used as a tea.

Sage:

• Flavor: strong, slightly bitter.
• Uses: roasts, meat, poultry, fish, stuffing, vegetables, cheese dishes, salads, gravies, sauces.

Savory:

• Flavor: pleasant, peppery aroma.
• Uses: meat, poultry, egg dishes, fish, stuffing, salads, soups, gravies, sauces.

Sesame Seed:

• Flavor: mild, nut like.
• Uses: As a garnish on bread, rolls, cookies, salads and sushi.

Tarragon:

• Flavor: mild, licorice-like.(Love how this smells too!)
• Uses: meats, poultry, fish, stews, vegetables, salads, sauces.

Thyme:

• Flavor: strong, pungent.
• Uses: roast meat, roast poultry, fish, stews, vegetables, salads, sauces.

Turmeric:

• Flavor: aromatic, slightly bitter, pepper-like.
• Uses: curry dishes, pickles, relishes, dressings, dips. 
• Note: Adds yellow color to dishes and is the yellow coloring in curry

source: http://www.mountain-breeze.com/kitchen/spice.html 

The Food Snob: Quick Guide to Herbs and Spice Blends

The Food Snob: Quick Guide to Herbs and Spice Blends: "Have you ever wonder what the best usage for some herbs and mix blends are? Then read below: Basil is a close relative to mint. There ar..."

Quick Guide to Herbs and Spice Blends

Have you ever wonder what the best usage for some herbs and mix blends are? Then read below:

 Basil is a close relative to mint. There are two main types of basil: Sweet (Genoese) basil and Asian basil. In Western cuisine, basil is most often associated with Mediterranean foods like pesto and tomato sauce. Sweet basil pairs naturally with tomatoes, but it can be used with almost every type of meat or seafood. Asian basil has a more distinct anise flavor and is often used in soups, stews, stir fries and curry pastes.

Parsley has a light peppery flavor that complements other seasonings. It's most often used in sauces, salads and sprinkled over dishes at the end of cooking for a flash of green and a fresh taste. Flat-leaf  (Italian parsley) has the best texture and flavor for cooking. Curly parsley is best used only as a garnish.

Cilantro (coriander) has a smell and flavor that some people find "soapy."  It's a staple of Latin and Asian cooking.  The roots are used to make Thai curry pastes.

Mint is used mostly for sweet dishes, however it lends a cooling, peppery bite to plenty of savory dishes, particularly from the Middle East and North Africa. Fresh mint is perfect for summer-fresh salads, to liven up a sauce and or to brew fragrant teas. The cooling flavor is also used to temper spicy curries.

Rosemary is a tough, woody herb with a pungent flavor, rosemary's spiky leaves can be used fresh or dried for long cooking in soups, meats, stews or sauces. Because the flavor is strong, it's best to add rosemary sparingly at first and more if needed. Fresh rosemary can be stored for about a week in the fridge either in a plastic bag or stems down in a glass of water with a plastic bag around the top.

Thyme can be paired with nearly any kind of meat, poultry, fish, or vegetable. To use fresh thyme, peel off as many of the leaves as you can from the woody stem by running your fingers along the stem. Thyme keeps for at least a week in the fridge, wrapped in a damp paper towel and stored in a plastic bag.

Sage is mainly thought of as a holiday herb.Most people use dried sage once a year for their Thanksgiving stuffing, but sage works well in dishes with pork, beans, potatoes or cheese. Start off with a small amount and build on that.

Chives add a flavor similar to onion without the bite. Plus, their slender tube-like appearance looks great as a garnish either snipped and sprinkled or laid elegantly across a plate. They work well with potatoes, meats, sauces and dips.

Dill has feathery leaves called fronds. Dill adds a pleasant anise-like flavor to seafood, lamb, soups, salads and sauces. Its subtle taste makes an excellent compliment to foods with delicate flavors like fish and shellfish, and it is commonly used in cuisine across Europe and the Middle East. Fresh dill has a strong scent and keeps in the refrigerator for about 3 days.

Oregano is a pungent herb used in Mediterranean and Mexican cuisines. It is one of the few herbs that dries well, so it is easier to find dried oregano than fresh. Dried oregano can be substituted for fresh, but use half as much dried oregano as you would fresh since the flavor is more concentrated. Oregano can also be used as a substitute for Marjoram (it's cousin)

What about Spice Blends? What's in it?

Chili Powder is usually the smoky, spicy flavor in Mexican and Southwestern cuisine. It typically has:  oregano, cumin, garlic, salt and red chiles. Chili powder should not be confused with powdered red chile peppers (usually called chile powder)= HOT. 

 Great for Chili, Tortilla Soup, Mexican dishes, try a little on your tilapia

Chinese Five Spice is the result of blending  five of the major flavors in Chinese cooking – sweet, sour, bitter, piquant and salty. It is typically made of ground cloves, fennel seeds, Szechuan peppercorns, and star anise. (Black peppercorns can be substituted if Szcechuan are unavailable). We may sometimes see additions such as ginger, orange peel or cinnamon in the blend. 

   Great for Wings, Stir fry and Coconut Shrimp

Curry Powder may contain cumin, coriander, turmeric, pepper and chiles, but the list can go on to include 20 or more ingredients. Typically each household has their own curry blend. Keep your curry in an air-tight container for no more than a couple months as the spices may loose it's pungency. TURNS THINGS YELLOW BEWARE!

  Great for Indian Dishes, Caribbean Dishes, Cauliflower,Some vegetables

Garam Masala is slightly sweet and mild and used in Indian cuisine. Like curry, their are several different types of Garam Masala. Garam masala  means "warm spice mixture" and although the recipe varies between the different regions of India, the most common form includes cinnamon, cloves, black pepper, cardamom, nutmeg, coriander, cumin and fennel. In Indian cooking, garam masala can be added at the end of cooking, or it can be added to a hot pan at the beginning to add subtle flavors to a dish. 

  Great for Indian Dishes and stews

  

Herbes de Provences is a classic spice mixture from southern France. Using a blend of herbs from the region including rosemary, basil, marjoram, thyme, sage, savory, tarragon, bay, fennel seeds and lavender, this mixture fits well with either Italian or French cuisine. It's most often used for roasting and long stewing or braising, but can be sprinkled on anything that would benefit from a boost of Mediterranean flavor. 

  Great for Roasted Potatoes and meats (anything cooked a while)

Italian Seasoning is ideal for tomato sauces and Italian dishes.  It contains oregano, basil, thyme, marjoram, sage, savory and rosemary. Rub a couple of tablespoons on a roast chicken before putting it in the oven, or sprinkle some into your pizza sauce at the beginning of cooking. 

  Great for Italian Dishes and pizza

 Jerk Seasoning includes dried onion, thyme, hot chili peppers, allspice, black pepper, nutmeg, cloves, cinnamon and ginger and other variations.It can be made into a paste or a dried blend and be spicy or sweet and spicy (I prefer Sweet and Spicy). The mixture gives an instant Caribbean flavor to meats, fish, veggies, soups and more. 

  Great for Caribbean dishes such as Jerk Chicken or Shrimp

Seafood seasoning is made up of celery salt and a mixture of mustard, red pepper, black pepper, bay, cloves, allspice, ginger, mace (related to nutmeg), cardamom, cinnamon and paprika. It's got some heat, but the mixture won't overwhelm tender crab meat or seafood dishes. Keep a container on hand for your next shrimp boil, try a shake in cole slaw, or give your meat, poultry, or fish a good rub before grilling.
  Great for...Seafood dishes

source: www.foodnetwork.com

The Food Snob: Choosing the Best Fruit

The Food Snob: Choosing the Best Fruit: "OK so it's the fruit salad season but nothing could be worse than to cut up all this fruit and it's not ripe and sweet, or it's overly ripen..."

Choosing the Best Fruit

OK so it's the fruit salad season but nothing could be worse than to cut up all this fruit and it's not ripe and sweet, or it's overly ripen and taste fermented. Here are some tips on picking the right ripe fruit. 

With every fruit (and vegetable for that matter) you want to use your eyes first. Does it appear to be too green? Does it appear mushy? Does it appear patchy or have little holes in it. If the answer to any of these questions is "yes" keep it moving. You want to look for produce that overall looks healthy.

Next, touch them. Once again, does it feel mushy or too soft? Does it feel too hard? These might be signs that the fruit is too ripe or not ripe at all.

Then you want to smell it. Smell it real good! Does it smell like awesome fruity deliciousness and make you want to bite into it right then? Or does it smell like fermentation or like it is turning into wine? Maybe you can smell anything at all..

Certain fruit are a bit more difficult:

Pineapples:

Look for a golden color, not Green. 

Smell the bottom, does it smell pineapple-y? 

Pull at the leaves on the top of the fruit, if they come out easily, it is RIPE! and READY TO EAT! (be careful not to poke yourself with the leaves)

Watermelon:

Look for a nice color, not patchy. It will have a whitish to yellow patch on it somewhere from where it was laying on the ground.

Knock on the Watermelon. Typically the more hollow-sounding the riper it is..

Cantaloupe:

Ripe cantaloupes should be heavy for their size 

Smell them, they should be very fragrant.

They should also be slightly soft at the blossom end.

Check the skin, it should be uniform with no soft spots or bruises and the netting should be well defined.

Honeydew:

Ripe cantaloupes should be heavy for their size 

Smell them, they should be very fragrant.

The blossom end should be a bit soft and the stem end should be slightly springy.

Look for a creamy yellow/cream color. 

Mangoes/ Kiwis

Feel it for it's softness. It shouldn't be too firm or too soft. Just slightly soft with a bit of a spring. 

VOILA! you have a yummy sweet Fruit platter!