Seasonings

 

         The whole point of seasonings is to add or bring out flavor.  Salt is the most important seasoning.  Remember to taste and adjust seasonings.  Make it a habit to taste, adjust, season, and taste. 

 

Herbs come from the green parts of plants, like leaves, stems and flowers.  Many herbs can be purchased in dry or ground forms.  Prefer fresh herbs whenever they are available. 

 

Spices come from the hard parts of plants, barks, seeds, or nuts.  These are usually grated or ground into powders.  Occasionally they are left whole like poppy seeds or cumin seeds. 

 

Spice blends are mixtures of seasonings.  Many common seasonings are actually blends.  Once you try making your own blends, you will never go back to store made blends. Pumpkin Pie spice is very simple one part cloves, two parts ginger and four parts cinnamon.  A part can be whatever measurement you choose.  If you choose one teaspoon to equal one part, the pumpkin spice recipe would be one teaspoon cloves, 2 teaspoons ginger and four teaspoons cinnamon.

Some spice blend require the whole seed and need to be ground together to blend.  This will release a fresh and stronger flavor than using pre-ground spices.  I bought a second coffee grinder to use just for spices.  It is important to thoroughly clean the grinder after use.  Residue spices from the last grinding can ruin the next spice blend.




I wipe out the grinder removing as
much of the spices at possible, then
add a little water to the bowl rinse it out.

Wipe it clean with a paper towel.
Do not submerge any electrical
appliance in water.










 

The grinder should be clean for the next use.
There may be some discoloring in the bowl
of the grinder.

Other seasonings can be found in liquids like soy sauce and Worcestershire sauce. There are many marinades, cooking sauces and condiments that can be used to season dishes.  Be creative in their uses and adventuresome in trying new tastes.  Many of these seasonings come with great recipes on the box or label or can be found on the website for the product.

 

This Week’s Challenge - Make your own seasoning blend

 

            Choose a seasoning that you like and try to make your own version.  It can be a chili blend, curry powder, blackening seasoning, or get adventurous and find a blend you have never used before.

 

Tip for this Week – More on Salt

 

            Salt is necessary for many ingredients.  Don’t be afraid to use it.  Remember to taste and adjust. Some ingredients love salt, like the potato, and need salt to work well in a dish. 

            Salt is necessary for normal muscle and nerve function.  The World Health Organization recommends 5 g of salt a day for adults. However it is also recommended for some with certain health conditions and older adults should reduce the amount of salt consumption to as little as 3 g per day.

            There are many kinds of salt available in markets.  Sea salt and kosher salt are often recommended in recipe.  Kosher salt is refined salt with no additives and meets hechsher requirements.  Sea salt is refined by evaporation from sea water.  Fortified salts have additives like iodine that helps meet nutritional requirements.  Flavored salts are processed to give additional flavors.  Smoked salt or celery salt are in this category.

 

This Week in Punkin’s Kitchen

 

BERBERE

Ethiopian Spice Blend

 

 

Makes one cup

1 t        Fenugreek seeds

½ C     Ground dried Serrano chilies or other ground dried chilies*

¼ c      Paprika

2 T       Salt

2 t        Ground ginger

2 t        Onion powder

1 t        Ground cardamom, preferably freshly ground**

1 t        Ground nutmeg

½ t       Garlic powder

¼ t       Ground cloves

¼ t       Ground cinnamon

¼ t       Ground allspice

 

The ingredients

The chilies

 

1.    Finely grind the fenugreek seed in a mortar and pestle or electric spice or coffee grinder. 



Cut the stem of each chile and shake
out the seeds as best you can.

Cut the chilies in small pieces and pulverize
into powder.

Place the powder in a bowl and continue with
the remaining spices.

 

Add The who spices to the grinder.
This is the cardamom seeds

The fenugeek seeds

I used whole cloves, too.

Pulverize the seeds and add to the bowl
with the chilies

2.    Stir together with the remaining ingredient in a small bowl until well combined.

Add the ground spices to the small bowl
with pulverized spices.  The is the paprika.

I used smoked salt.

 

The ginger

Garlic powder and onion powder



Nutmeg, allspice and cinnamon

Blend the spices together and
store in an air tight container,











 

3.    Store in an air tight container for up to three months.





I used the berere in ground turkey patties

Turkey melt with Insalata Capresi

 

 

 

From The soul of a New Cuisine, by Marcus Samuelsson, p.12

 

* I could not find dried Serrano chilies.  I used whole Chile Japones Entero since they are small like Serrano’s and ground them with the fenugreek seeds.

 

** I used whole cardamom seed and also ground them with the fenugreek seeds.

In Ethiopia this is used to flavor just about everything.  It is used mostly in soups and stews. Chef Samuelsson recommends using it as a rub for lamb or pork.  I tried it on chicken breasts and it was fantastic.  The first batch I used less chilies, because I wasn’t sure how hot it would be.  I would use more chilies at least an ounce.  After talking to my friend from Ethiopia at church, I would make this much hotter.  She was pleased with my first try. 

 

 

           

Emeril’s Herbes de Provence

http://www.foodnetwork.com/recipes/emeril-lagasse/herbs-de-provence-recipe.html

 

The ingredients

2 T of each of the dried herbs

Savory

Rosemary

Thyme

Oregano

Basil

Marjoram

Fennel Seed

 

Combine and store in an air tight container.

 

U made a half batch.  Put all the spices
in the grinder and blend.

I blend even the ground spices.
This refreshes the spice a little.

 
 

 

I combine in the spice grinder and grind into a fine power.

 

It is good to flavor soups, sauces, dips and a dry rub.  It is particularly good with poultry.

 

I used some of Herbes de Provence in
chicken vegetable soup

 

Caribbean Curry Powder

 



2 T       Cumin seeds

1 T       Coriander seeds

1 T       Poppy seeds

1 T       Mustard seeds, preferably brown

1 T       Cloves, whole

1 T       Peppercorns

2 T       Turmeric, ground

1 T       Ginger, ground, preferably Jamaican

 

 

The ingredients

1.    Toast the cumin, coriander, poppy and mustard seeds in a heavy iron skillet until the mustard seeds begin to jump about. 



I toasted the seeds in a cast iron skillet.
Move them around continuously on high heat
until the mustard seed begin to jump around.

 

2.    Add the cloves and peppercorns and grind in a mill or in a blender.

 

Add the cloves and peppercorns to the grinder
and add the toasted spice.  Grind into powder and
transfer to a small bowl.

3.    Mix with the turmeric and ginger. 

 

Add the ground turmeric and ginger
and stir to blend.

4.    Put through a fine sieve and store in a glass jar. 

 

I don't bother to sieve the spices.
If you choose to do so, use a small fine
strainer.  I have a tea strainer would work.

From:  Weight Watchers International Cookbook, p.65

 

I used some of the Caribbean Curry Powder
as a dry rub on baked chicken breasts.

This is very different from the traditional curry blends, but I really like this one.  It can be used to season vegetables, in soups and stews or in meat dishes.

 

Happy Cooking!

Essence

       

The essence of an ingredient is the basic flavor concentrated.  It adds stronger flavor to the dish and is usually used with the main ingredient or sauce.  It is an easy way to bring out better flavor.  There are two parts to the process extraction and reduction.

 

            Extraction involves removing some of the natural water in an ingredient, like berries or mushrooms.  If it is a sweet ingredient, like strawberries, sugar can be used to extract the water.  If the ingredient is savory, like mushrooms, salt can be used.  Sometime salt is used to extract the bitterness in an ingredient along with excess water as with cucumbers or eggplant. 

            The process involves chopping or cutting the ingredient, placing it is a sieve over a bowl to catch the liquid.  Sprinkle the ingredient with sugar or salt, lightly and gentle toss to coat and allow at least 30 minutes for the liquid to drain.

            Don’t discard the chopped ingredient.  If the recipe does not call for the extracted ingredient, it usually can be used for something.  Fruit can be added to yogurt and vegetables can be added to soups.

 

Reduction involves removing some of the water from the extracted juices.  This concentrates the flavor and intensifies the flavor of the whole dish.  It can have a surprisingly pleasant result.   

The excess water is removed by gently simmering the liquid.  This will thicken the remaining liquid.  It is important to use low heat to slowly simmer the liquid.  Secondly, watch the reduction carefully, stirring to release the steam and prevent scorching. The water is removed in the steam.  

 

Simple sauces can be made using these methods.  I use this method to make turkey gravy at Thanksgiving.  I simmer the drippings from the turkey to reduce the amount and remove some of the water from the drippings.  Then I proceed with making the gravy.

Simple and light sauces can be made from reducing cooking juices, wine or fruit juices.  Sometimes these reduction sauces do not need thickening with flour or roux.  Flavor can be added with butter, herbs and seasonings, vegetables, wine and liquor.

 

This Week’s Challenge – Reduction Sauce

            Reduction is to reduce the amount of liquid by removing some of the water content.  This is accomplished by gently simmering and stirring the liquid to release the steam.  It is important to watch it closely so that the liquid does not scorch.  By removing the water the essence is reserved.  This week’s challenge is to choose a liquid to make into a reduction sauce.  It can be sweet sauce for dessert or a savory sauce for meat or vegetables.  Choose a liquid that will go with a planned meal.  The liquid can be fruit juice, broth, wine, or a combination.  You can invent your own sauce, or if you feel more comfortable with a recipe, find a recipe for reduction sauce using your liquid.

 

Tip for this Week – Macerating berries

 

            Macerating is allowing a food, like berries, to soften in liquid.  Usually this is accomplished by releasing the liquid in the food by adding sugar or salt to the chopped food.  In the following recipe, strawberries are macerated, drained and the liquid reduced.

Clean, hull and chop the berries
and place in a colander or strainer
over a bowl to catch the juice.

Add 2 tablespoons sugar and
toss to coat.  Allow to set and
drain for 30 minutes.

Mash a little and the juice drain
another few minutes.

Macerated berries



Strain the juice and gently simmer
to reduce the liquid by half

Save the drained juice to make
a reduction of the juice for
essence of strawberry.

 

 

This Week in Punkin’s Kitchen

 

            Strawberry Mousse

 

 

1 pt.     Strawberries

2 T       Sugar

 

¼ C     Water

1 t        Gelatin, unflavored

1 C      Heavy whipping cream, whipped

            Sugar (optional)

The ingredients

 

1.    Wash and hull the strawberries, reserving two perfect strawberries for garnish.

2.    Slice most of the strawberries and place in a sieve or colander and place over a bowl to catch the liquid. Sprinkle with the first sugar and toss gently to coat.

 



Add caption



Macerated berries

 

 



 

 

 

 

 

3.    Allow to set for 30 minutes so that the strawberries can macerate.

4.    Place the water in a medium bowl and sprinkle the gelatin over the water.  Allow the gelatin to soften for five minutes.



I like to use less water

 

5.    Place the strawberry liquid in a small sauce pan.  And place the over medium heat.  Reduce to half. 

Simmer to reduce by half



Stir the liquid to release steam.  It will
not take long to reduce.

Add hot reduce juice to the softened
gelatin mixture.  Stir to dissolve the gelatin.












 

6.    Add the warm strawberry reduction to the gelatin and stir to dissolve the gelatin.  Allow to cool.

7.    Puree the macerated strawberries.

Puree the berries.

Whip the cream.  A table spoon of
sugar may be added if desired.

 

8.    Whip the cream, additional sugar can be added if desired.

9.    Add the strawberry puree to the whipped cream and gently fold to blend.





Fold in the puree.

Add the strawberry puree.





 

10. Fold in the gelatin mixture.

Add the gelatin mixture and continue
 to gently fold into the mousse.

 

11. Pour in to serving dishes or a mold and chill for three hours before serving.

12. Garnish with a dollop of whipped cream and a strawberry.

 

 

            Wine Reduction Sauce for Chicken

 

Chicken breast on the wine reduction
sauce served with steamed
broccoli with roasted bell peppers

4          Chicken breast, baked or sautéed.

            Drippings from the chicken           

½ C     Chicken broth or water      

¼ C     White wine

            Salt and pepper to taste

2 T       Unsalted butter

 

The ingredients

1.    Cook the chicken breasts the desired method with the desired seasonings in a pan that is safe on the stove.

I sautéed the breast is butter.



Pat dr the breast before sauteeing so
 that the breasts with brown



Sautee both sides

I finished the breast in the oven at 350
degrees for 12-16 minutes



I turned off the oven, removed the breasts from the pan
to an oven proof dish and placed the dish in the warm
oven while I made the sauce.

 

2.    When the breasts are done, remove them from the pan and keep them warm while the sauce is made.

3.    Place the pan on the stove and add the chicken broth and bring to a simmer.  Scrape the bottom of the pan to incorporate the drippings from the chicken into the sauce.

Pan with chicken drippings.

Add the broth and deglaze the pan
by whisking and blending

When the sauce is reduced by half add
the wine and other seasons.

Continue to reduce and stir to
release the steam.

 

4.    Add the wine and seasonings and continue to simmer the broth until reduced to the desire thickness.

5.    Finish the sauce with the butter and serve with the chicken breasts.  The sauce may be place under the chicken breast or over the breast.



I  finished the sauce with butter and a
little Pick-a-Peppa Sauce

 

Happy Cooking!