Healthy Indulgence

These two words normally don’t go together when it comes to cooking, but that was the theme I was trying to go for when making two party dishes for a girl’s night my friend threw this past Saturday.

I talked briefly about my plans for girl’s night a few posts ago, and they pretty much have remained unchanged.  I made Indian Pakoras and Churros.

Pakoras are various vegetables covered in a spicy batter and fried to a crisp golden brown.  Even though they’re fried, a plate of vegetables in any state is still better than a bowl of chips or a pizza.  Here is the recipe that I used for mine.

This was a good recipe.  Everyone loved the flavor, and they went very well with the sweet mango chutney that I bought to go with them.  I ran into two problems though.

One is that the batter kept falling off of the vegetables.  I’ve run into this problem with frying things before, and I’m pretty sure that a light coating of cornstarch on the vegetables would have done the trick.  Unfortunately, I needed my last bit of cornstarch for the chocolate churro dip, so I wasn’t able to do this.  The batter also stuck to some veggies better than others.  The veggies pictured below include sweet potato, cauliflower, mushrooms, and eggplant.  The zucchini that I fried didn’t hold the batter well at all.

Two is that I had to travel after I made them.  They were stone cold by the time that I got to the party and had lost some of their crunch.  The flavor was still there, and people still loved them, but the initial impression of them might have been better if they had still been hot and crunchy.

So when you make your pakoras, make sure you chose your vegetables wisely and have a small dish of cornstarch on the side to help with the sticking problem.  And also make sure that you are making them for an event at your own home or have some means of keeping them hot and fresh on the way to your destination.

These little guys are beautiful and are a great way to start a party!

 

Churros are always a crowd pleaser.  They are extruded stars of dough that are fried, coated in cinnamon sugar, and are served with a warm dipping sauce.  These guys are ridiculously easy to make and an excellent way to get used to frying.  This recipe produced delicious churros, and here is the chocolate dipping sauce that I made to accompany it.

One tip for making churros is the right equipment.  If you’re into cake decorating, you probably already have a large star tip and disposable pasty bags.  If you don’t, to make the best looking churros, I recommend that you go get them.  Decorating tips can be found at normal grocery stores, but if you want the big sucker you’ll probably have to go to Michael’s.  They’re very cheap and are sold next to disposable decorating bags.  This large star tip is a nice investment if you would like to become more involved with decorative cooking.  It’s the perfect applicator to get that store-quality swirl when icing cupcakes.  It’s a creative way to serve mashed potatoes.  You’ll be able to get a lot of use out of it.

Another tip is to trust your instinct.  Every pot of oil browns dough differently.  The recipe says that the churro should stay in the oil for about 1 minute.  My churros were done about 20 seconds after I squeezed them in.  If your churros are browning quickly, go ahead and take them out.  Don’t time it.

Churros are a light tasty dessert for any occasion.  Kids love them.  Adults love them.  And you will definitely love them after you’ve dipped them into warm chocolate!

Cookies 101

This past Saturday I made cookies and brownies for a party.  I documented my process so that I could show you just how easy it is to make these delicious treats from scratch!

I made Snickerdoodles and Truffle Brownies, both recipes from Martha Stewart’s Cookie Cookbook.  The Snickerdoodles are excellent for beginning bakers.  The recipe is very simple, the ingredients are basic, and the end result is light and delicious.  The Truffle Brownies is a slightly more difficult recipe, but if you’re a chocoholic like me, you won’t be able to resist this rich recipe.

But before we begin, here are a couple of baking tips to get you ready.

Stocking Ingredients

The wonderful thing about baking is that most baked goods use the same ingredients.  Generally, before I bake, I only need to go grocery shopping for flavors specific to the dish.  Here is a list of basic ingredients that you should keep in your pantry if you wanna get down with the sweet stuff.

• All Purpose Flour
• Sugar
• Eggs
• Butter
• Vanilla Extract
• Baking Powder
• Baking Soda
• Powdered Sugar
• Chocolate Chips
• Milk

Having these ingredients on hand allow you to bake without having to worry about a large single grocery bill.  They generally run out over time, so if you end up spreading the cost out instead of buying everything at once.  It’s also nice to be able to make a quick treat for a get together with what you have lying around!

Substitutions

When baking (and cooking) sometimes you can run into a strange apparatus, material, or ingredient that you don’t have or can’t find at the grocery store.  Never fear!  Most of the time there is an alternate solution.  I’m listing a few here that are useful for the following recipes, but if you can’t find the substitution you need, do a quick google search.  You’ll find it.

• Stand Mixer: Use a hand mixer or a big fork, making sure that you thoroughly incorporate all of the ingredients.  It takes a bit longer, but gets the job done.
• Parchment Paper: Use aluminum foil or a non-stick pan or cooking spray or butter.
• Double Boiler: Use a pot of boiling water and a heat resistant mixing bowl that will fit it.
• Sifter: Thoroughly mix with a fork.
• Spring Form Pan: Normal baking pan will work, but getting the pieces out are a bit more difficult (like your average brownie).  Just make sure the pan is a similar size to the spring form pan needed.

 

Cookies 101

Cookies are a nice alternative to cakes and cupcakes because they are smaller and less complicated.  You need fewer ingredients and generally don’t have to do any fancy decorating to make them look fabulous.  Cookies are also an excellent party food.  Anything that is sweet and travel sized is a huge hit at any social gathering.

So are they hard to make?  No!  Cakes, cookies, and brownies all tend to follow the same equation:

Dry + Wet + Special Ingredients = Yummyness

First you sift all of your dry ingredients together.  Then you cream your sugars and fats (aka wet ingredients).  Slowly add the dry ingredients.  Form into little balls and place on a baking sheet. Voila!  You’re done!

There are few things in this world that can make a person happier than a fresh-from-the-oven cookie.  So put down the pre-made cookie dough, and let’s get started with some recipes!

 

The Goods

Snickerdoodle Cookies

Recipe from Martha Stewart’s Cookie Cookbook

Makes 2 dozen

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar, plus 2 tablespoons (divided)
• 2 large eggs
• 2 teaspoons ground cinnamon

Directions

1. Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into twenty 1 3/4-inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days (but you’ll devour them in under 3 hours).

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Picture Guide

Dry ingredients and Creaming the butter and sugar.

Adding dry ingredients.

Rolling dough balls in cinnamon sugar.

Putting cookies into oven.

Taking cookies out of oven.

Ready to eat!

 

Truffle Brownies

Recipe from Martha Stewart’s Cookie Cookbook

Makes about 1 dozen

• 4 tablespoons unsalted butter, plus more for pan
• 3 ounces good-quality unsweetened chocolate, coarsely chopped
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon pure vanilla extract
• 4 ounces good-quality semisweet chocolate, coarsely chopped
• 2/3 cup heavy cream
• Heart-shaped sprinkles, for garnish

Directions

Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.

1. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
2. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
3. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
4. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
5. Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
6. Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

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Picture Guide

Melting the chocolate in my "ghetto double boiler"

Dry ingredients and Mixing eggs and sugar. (look familiar?)

Adding chocolate.

 

Adding dry ingredients.

Pouring hot cream over chocolate.

Decadence in every bite.

 

The Party

These two platters were emptied of their contents about 10 minutes after I walked in the door.  The Snickerdoodles were a classic favorite, but the Truffle Brownies really made people slow down and savor the rich flavor.  Many people were asking for the recipe.

 

Happy Baking!

 

[To make the lovely blue drink seen in my hand, simply mix 8 oz sprite, 1 shot of lychee liquour, and 1 shot of blue curacao.  It's very spritzy and sweet!]

 

 

More Quality, Less Quantity

One huge principle of gourmet cooking is increasing the quality and decreasing the quantity of food on the plate.  Here are some examples:

• One Godiva Chocolate Truffle vs. A King Sized Hershey’s Bar

VS

They both cost about the same, but one has a lot more chocolate in it.  Another thing is that they’re both just as satisfying.  You don’t want just a piece of that Hershey bar…you buy it with the intention of eating the entire thing, and after your done you feel satisfied.  Well after one Godiva truffle, you also feel very satisfied.  The difference is quality.  Godiva truffle’s are made with a much better quality chocolate that is a lot more dense than the Hershey’s bar.

• A Buffet vs. A Tapas Bar

VS

We’ve all been to them at some point in our lives.  Pay $10, all you can eat.  The food isn’t the best in the world, but that doesn’t matter because we can eat as much as we want of it.  Then there’s the tapas bar (which most people probably aren’t familiar with).  A tapas bar revolves around the notion of making small, delicious dishes that can be shared in a group.  The dishes cost about $3-$10 each (depending on where you go).  I took my boyfriend to my favorite tapas bar a while back, and he looked at the size of the dishes and was like “We can easily drop $100 here!”.  Well after about the 4th dish, this young, fit guy who can normally eat about 4 plates at the aforementioned buffet, was stuffed.

• Applebee’s vs. Fancy overpriced restaurant

VS  

Another principle that places like Chili’s or Applebee’s feed off of is time.  They want you in.  They want you out.  Fancy restaurants let you linger… bring you one course at a time… generally don’t bring you the check unless you ask for it.  The average person could easily eat double or triple the amount at Applebee’s than the fancy place?  Why?  We don’t eat as much if we eat slower because the food is given time to settle.  Part of this problem is the American mindset.  We don’t like to wait.  Over in Europe, you have to ask the waiter two or three times before you get the check.  Eating over there is a social experience.  Meal times are a time to spend time with your family or friends and reflect over events and interests.

I know what you’re thinking… I can’t afford to eat out at a fancy restaurant just to eat less food!  Well, that’s why you’re cooking

Using the tips and advice found in this blog, you can find cost efficient ways to make gourmet quality meals for much less money than you would pay in a restaurant.  And if you have the time, I ask you to make your meal an experience.  Serve salad first… talk for a while… then serve dinner… talk more… then serve dessert.   You’ll feel good about spending more time with your friends and family, and you’ll stay healthy through good food (and less of it).

Shopping Healthy

This post originally was going to be about grocery shopping… but then it turned into my explanation of how to shop for healthy items.  This is a very touchy subject, and I’m sorry if its very blunt in places, but I’m finding that more and more people are confused about how to find healthy ways to cook.  Most of these problems start in the grocery store.  People don’t know what to look for.  Products are being advertised all over the place as healthy and fat free, but these advertisements aren’t required to be truthful about the actual ingredients going into their product.

Don’t let this scare you out of cooking.  Cooking is inherently a million times healthier than eating out or buying frozen dinners.  As a self proclaimed muse, I would like to inspire you to use these tips (explained in very non-medical terms) to buy healthy, flavorful ingredients for your cooking endeavors.  If you’re not cooking healthy, then cooking will end up making you more miserable than happy.

The Bad

My dad is a doctor and certified health nut.  He’s the kind of guy that doesn’t allow partially hydrogenated anything into the house, won’t cook in the microwave, uses only cast iron, and distills his own water.  Another thing to note is that he doesn’t cook.  So as crazy as you probably think he is (and to a certain extent, I do too), he is very right on several levels.  As his daughter, I have learned how to marry some of his health tips with practical cooking methods.  I still use my microwave, I use Teflon coated pans (half because I can’t afford cast iron and half because they’re so easy to clean), and I drink the nasty city water out of the tap if I’m in a hurry.  The tips of his that I do try to use are when grocery shopping.   The overarching tip is READ THE INGREDIENTS.

No partially hydrogenated anything

This used to be in everything, but with the crack down on “No Trans Fats”, you generally don’t find it as much anymore.  It’s still in cereals and snack foods.  Read the label! More than likely it will say “partially hydrogenated (insert seed name) oil”.  Not good.

“Fat Free” “Sugar Free”

Most of the time these shiny starbursts sitting next to the title lie.  If it doesn’t have sugar in it, how is it still sweet?  Artificial sweeteners.  Fat free?  Well if it’s a potato chip or cookie.. the fat is still in there somehow.  If you want to be sugar and fat free… don’t eat sugar or fat!  Or some better advice is to eat the right kinds of sugars and fats (ie the other four food groups).

Whole Grain

Food companies love to mislead us by saying something is 100% whole grain.  Well magically, it doesn’t have to be %100 whole grain for them to advertise it as such.  Check the ingredients- if “whole grain” is not the FIRST ingredient, it’s not true.  Most of the time you will get “enriched wheat flour” or something like that.

Sodium

Sodium nitrate is found in almost all kinds of bacon… which sucks… so it’s hard for me not to buy that.  But one thing that is easier to avoid is MSG, which is found in a lot of soups.

SODAS

I love Coke as much as the next person does, but if you’re trying to be healthy or lose weight… you can’t drink soda.  You just can’t!  It’s sugar!  That’s all it is!  It’s 250 empty calories that pack on the pounds more than anything else you’re probably putting into yourself.  Have one or two a week… or do like I try to do and limit yourself to the weekends.  Switching to diet sodas is an even worse thing to do.  One: it has artificial sweeteners in it.  Two: it makes you think that you can still drink it regularly like a normal soda when its still just carbonated sugar water that you’re putting into your body.

What do all of these problems have in common?  Preservatives.  I know that you’re probably tired of hearing that word… I’ve gotten into many arguments with my friends on the subject.  The main argument against mine is “There’s such a small amount of preservatives in this Diet Coke that it doesn’t affect me.  It causes cancer in like 1 out of a million lab rats.  I don’t need to worry about it.”  That is absolutely correct… but what happens when those small amounts are in everything that you eat every day?  There’s no moderation anymore!  If it’s in your soda, cereal, granola bar, pasta dish, meats, cookies, chips… you’re suddenly not moderating anymore.  You’re not going to get cancer tomorrow, but you will get it in 20-30 years.  And people go “Well at least I’ll die happy!”.  But the sad thing is that you won’t…. you’re going to die slowly and painfully.

The problem with preservatives is that they’re not natural.  They are man made ingredients, that ultimately end up harming us.  As you’ll read in the next section, natural ingredients are the best way to lead a healthy life.

The Good

Whew… now that the nastiness is out of the way… I can now explain how to buy the right things and how to compromise.

Fruits and Vegetables

Not only are these two ingredients the foundation of most dishes, but they are cheap, healthy, and delicious.  If you teach yourself to master these ingredients, you will be well on your way to being a successful home chef.   They all taste different.  You cook them in different ways.  It’s hard to get bored with them.  It’s also hard to find ones that you don’t like.  For some reason, kids nowadays are under the preconceived notion that vegetables are a bad thing even before they’ve tried them.  Try introducing a new vegetable at each meal, perhaps cooked in a different way.  They’re also excellent snacks.

Organic Foods

Due to my tight budget, I can’t afford organic meats or produce.  But if you can afford the extra dollar, organic foods taste incredibly good compared to your average produce.  One downside of organic foods, is that they spoil quickly.  So if you can afford it and are planning on cooking something immediately, organics are the way to go.

It’s easier to shop for fresh ingredients than preprocessed foods!  There are no labels to examine.  Nothing to worry about.

And that’s pretty much it… shopping healthy is shopping mostly for fruits, vegetables, and meats and watching your ingredient labels for foods that aren’t fresh.  If you’re cooking, you’re already winning.  These healthy tips are only meant to enhance your experience with food, and that generally means breaking a dependence on preprocessed foods for your tasting pleasure.

Cooking also requires time as well as good ingredients and the right recipe.  With our busy lives, its hard to make the time to cook.  The first thing that you need to change in order to make the time is your mindset.  If you see cooking as a chore, then you won’t find pleasure in it.  If you see this as your opportunity enhance the life of yours and your families by eating an excellent dinner together, then you’ll make the time for it.  The second you’ve tasted something wonderful that you have created you’ll know that part of yourself belongs to the kitchen.

Garnishing

Eating is a full body experience.  We eat with our mouths.  We smell it with our nose.  We see it with our eyes.  If something doesn’t look appetizing, we probably won’t eat it, if given another choice.  Garnishing adds that last bit of visual appeal to a dish… Gives it the gourmet look.  Not only is garnishing ridiculously easy, but it’s a very satisfying feeling at the end of the cooking process.  Like adding that final brush stroke to a painting or pressing save after writing a long paper.

The only don’t when garnishing is excess.  Garnishes should be light and simple.

Here are some different ways to garnish:

Herbs

Fresh herbs are by far the most used garnish when cooking.  Green symbolizes freshness and therefore gives the impression that the dish is fresh (which.. hopefully it is).  Which herbs do you garnish with?  Pretty much all of them!  Just tear a couple of leaves off and stick it in the edge of your dish.  Remember that herbs still have unique flavors, so pair them with your dishes accordingly.  Parsley and oregano are stars when strewn atop anything Italian.  Stalks of thyme enjoy resting beside a side of meat.  Mint goes well with anything sweet (and sometimes savory too).  Cilantro and basil have stronger flavors, so pair them with strongly flavored foods such as South American or Indian cuisines.

Food Bloggers Unite has some great herb garnishing tips.

Sauces

Sauces are a great way to add a last zing of flavor to a dish as well as add visual appeal.  Garnishing with sauces make take a couple of tries to get used to since they need a quick, certain hand.  For a family dinner, you could probably just use a spoon to quickly spread a quick line of barbeque sauce next to a hearty steak.  For something that  requires multiple garnishings, such as cupcakes, h’ordevours, or a larger dinner, you should probably invest in a simple ketchup bottle to help you.  Fill up the bottle with a thick sauce- maybe something spicy or tangy or sweet.  Get a pattern in your mind and lay it down.  The more you do it, the better the pattern will look.  Generally, when I decorate cupcakes, there are a couple of prototypes in the group that will have a lovely looking blob on them than the zig zag that I decided upon.  The prototypes are excellent to use as taste testers for somebody in your family or even yourself.

Also, if possible, you can wipe it off and do it again!

Color is also very important when plating sauces.  Sauces that create a high color contrast look new and exotic.  Dark colored sauces give an impression of being rich, intense and flavorful.

Sugar and Spice

If the dish isn’t too visually complex, sometimes the best garnish is a little pepper or sugar.  These dustings are very subtle, but can still add a nice sparkle to party snack or appetizer.  Cheeses take spices very well, both as a taste pairing and as a visual pairing.  Rolling balls of goat cheese in various spices such as cumin and paprika not only look amazing, but they taste so good with such a rich cheese.  Colored sugar crystals add an elegant finish to cupcakes and cookies, something a little more refined than your average rainbow colored sprinkles.  One of my favorite drink garnishes is adding cocoa powder or cinnamon sugar on top of a blob of cool whip in hot chocolate.  Doing something like that for my family made them go “Wow!” instead of just “Thank you.”

Fruits and Nuts

Not only can nuts and cherries go well on top of an ice cream sundae, but they can also go well on top of a slab of pork or in a salad.  Nuts have a very unique flavor and add a nice crunch to anything they’re added to.  They can be crushed and sprinkled, halved and placed, or left as a single whole.  I can’t remember where I saw the recipe, but one nice appetizer with a nut garnish involves this: halving a strawberry, gently scooping out the center, piping in cream cheese, and adding two small almond slices at the top.   Garnishing with fruit is wonderful for ice creams and cakes- pairing sweet with sweet, but can also work in savory dishes.   Thinly sliced fruits and vegetables can be placed neatly on top of meat, fish, or pasta to add a final burst of color and flavor.

I like to experiment with different foods by trying new fruits and veggies when I happen upon them.  That’s how I discovered what a kumquat tastes like and also a habanero pepper.  I assure you that one experience was much more unpleasant than the other…

Cheese and Chocolate

Ahh… everybody’s favorite food groups- cheese and chocolate.  Well, that might be just me, but these tasty shavings inject desire into anything you put them on.  Cheese and chocolate are generally both sold in blocks and are grated in very similar ways.  If you want short shreds of either, make sure you grate them as soon as you take them out of the refrigerator.  If you want long curls, wait until they’re soft (maybe even heat them in the microwave for a few seconds).  Cheeses go well, of course, with savory dishes, most notably pastas and salads.  Chocolate goes well on top of desserts or pretty much anything if you’re my boyfriend.  Once again, less is more.  Don’t go too cheese or chocolate crazy when applying them.  Add enough to coat the surface of the dish evenly, but when the view of the dish is being obstructed, you’ve gone too far.

This is yet another opportunity to express your creative freedom.  The wonderful thing about garnishing is that it generally doesn’t require any extra talent, time, or money.  Use ingredients that you have lying around in your pantry.  It’s a nice way to get rid of the last few peanuts in a tin or extra herbs that didn’t make it into the dish.  You might not think that people care about that little sprinkling of cocoa on top of the whipped cream or a pile of shredded carrot sitting on top of the salad, but the average dish won’t make someone go “Oooo” like a garnished plate will.  It also allows you to add your own personal touch to a recipe.  It’s not scripted, not written out for you… you get to make that little star in chocolate as if to say “I did this.  This is mine.”

Halloween Cheesecake

Here are a couple of pictures of a No-Bake Cheesecake that I made for a Halloween party.  It was very sweet and delicious.  Take off the spider web and spiders and it’s an all around good cheesecake recipe.  I used oreos with a chocolate filling so that the crust would be a uniform color.

Something I’ve learned from this cake: don’t let your decorations kill the guests.  Those little spiders looked fabulous before the cake was cut, but because they’re not edible and so small… people kept biting into them unexpectedly.  Even I did.  So either make decorations edible, or large enough to remove (and not get lost in the cake).

Spicing it Up! and Navigating a Farmer’s Market

New’s Flash!

You can now follow me on twitter @gourmetmuse!  There’s a live feed to the right of the blog page to keep you up to date with my personal culinary adventures and findings.

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Know How to Use Your Spices

Ok, now lets have  a little lesson about spices.  A little spice can go a long way when it comes to preparing a meal, cake, or even a beverage.  Building up a good spice collection takes quite some time (mine is 2 years in the making), but is well worth it.  Adding spices, even to the simplest things, can make a bland dish really pop.

Meats are by far the most versatile spice acceptors.  If the cut of meat is of a really good quality, sometimes you only need some salt and pepper then let the flavors of the meat do the rest.  One thing about meats is that they’re usually thick and dense, therefore don’t be afraid to rub in a palmful of your favorite spice to each cut of meat.  Most meats are like sponges, and they tend to soak up whatever you put on them (hence why we marinate things).

Even though meats can accept a lot of different flavors of spices, it is generally best to keep the spices within the same family when applying them.  For example, if you want the meat to have a nice herbal flavor, rub in 2 or 3 of the following: oregano, basil, parsley, mint, cilantro, rosemary, sage, thyme, etc…   If you want the meat to be exotic and spicy, add cumin, coriander, curry powder, saffron, paprika, chili powder, etc…  During the fall and winter seasons, it  is also not unusual to see meats seasoned with some of the “sweeter” spices such as cinnamon, nutmeg, or cardamom.

So to sum it up, here is what you need to keep in mind when seasoning meat:

• APPLY the spices generously
• EXPERIMENT with different flavors.  Meats are versatile.
• DON’T cross contaminate within the spice families.  Once you become more familiar with spicing things up, you can experiment a bit more.
• DO add sweet kickers like cinnamon and nutmeg to add a subtle seasonal undertone to your dishes.

Vegetables are also a very versatile ingredient because some of them absorb spices really well and others not at all.  Generally, in order to really bring out the flavors of the vegetable using spices, you have to cook the veggies for a long amount of time until they become soft enough to be absorbent.  Unlike meats, don’t over-season vegetables or the spice will completely overpower the flavor.  Since most vegetables are used as a pairing for a meat dish, you can generally get away with a little bit of salt and pepper and olive oil for seasonings.  Vegetables take sauces really well and are naturally good in soups and stews because they have the time to absorb the flavors.  If you’re making a stir-fry or are seasoning a vegetable to be grilled, adding a little bit of one of the exotic spices (as mentioned above) would add a nice kick to whatever your making.

Here’s the checklist for vegetables:

• DON’T over-season.  A little goes a long way.
• SLOW COOK your vegetables when adding spices so that the flavor may be fully incorporated.
• EXPERIMENT with spices when cooking vegetables on high heat.
• PLAY IT SAFE if your vegetable is just a side pairing with a steak or other main meat dish.  A little bit of salt and pepper with a drizzle of olive oil on top of some baked asparagus is one of the best flavors out there.

Fruits are naturally sweet for the most part and are therefore generally paired with the sweeter spices such as cinnamon and nutmeg.  Baking fruits with these spices allows for the sweet juices to mix with the spice and create a nice thick syrup for the fruits to cook in.  I would challenge you to try using cardamom, one of the lesser known spices, when making fruit or another sweet dish sometime.  It tastes like a mix between cinnamon and coriander… so… bittersweet with a hint of nuttyness is the best way for me to describe it.  Martha Stewart has an excellent recipe for Orange-Cardamom Madeleines.   Dried lavender and mint also add a pleasant aroma and aftertaste to a fruity dessert.   I’ve never really tried using other spices with fruits before, but I know that there are some out there.  Please post any recipes or experiences you have had with spicing up fruits!  I would love to hear them.

So for fruits:

• KEEP it sweet.
• TRY using cardamom or lavender during your next baking adventure.

Think of spices as your painters palette.  Use them to color dishes as well as flavor them to fit whatever theme your trying to come up with.  You can surprise your guests and family by making just the smallest changes to a traditional dish!  Throw some paprika into your mac n’ cheese to add a bit of kick.  Sprinkle a salad with nutmeg for a lovely nutty aftertaste.  Add a thick rubbing of coriander to a pork tenderloin.  The possibilities are endless!

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The Farmer’s Market

Spices have a tendency to run up a grocery bill with their ridiculously high prices in grocery stores.  Cardamom, for example, is about $10 for one tiny bottle and saffron is what… about $4 for a quarter of a teaspoon?  Yikes!   If there’s one tip to give you when it comes to purchasing spices it’s make friends with your local farmer’s market.  Not only do they have a huge selection, but the price of spices is so much cheaper than a normal grocery store.  My farmer’s market sells spices in small tupperwares that contain about .3lbs of whatever spice I’m getting (about 2 or 3 times the amount of what you would get in the grocery store), and each one costs between $0.50 and $2.00.

Here are some quick tips about how to take advantage of such a vital resource:

• The drive is worth it. It takes me anywhere between 30 and 45 minutes to get to mine, but making that trip once a week is worth it when I can load up on a variety of fresh vegetables.
• Stay away from dairies and bread. If you’re on a budget, the milk and eggs at a farmer’s market are about double or triple the price of what they are at Publix or Kroger.  And while the bread is deeelicious, it spoils in about a 2 or 3 days because it’s so fresh.
• Load up on vegetables, fruits, meats and spices! They’re tasty, healthy, and inexpensive!  It’s why you’re there!  Stock up!
• Bring a friend and carry baskets. Never ever ever use a shopping cart if its a busy day.  It will take you about an hour simply to navigate through the river of people and narrow aisles.  If you want to get a lot of stuff, go during the middle of the week when it’s less crowded and cart-friendly.
• Don’t mind the smell. Most farmer’s markets sell fresh fish, and fish always smell.  Just hold your breath and step in line in order to buy your catfish fillets for only $1.99/lb.
• Give yourself some extra time. When planning a farmer’s market trip, give yourself a bit of extra time so that you can explore the market before jumping in.  Most market’s are huge, and its a good idea to understand the layout of the store before wandering around with an empty basket.  Also, if you’re anything like me, you might catch yourself staring at the huge selection of cheese for about 20 minutes.
• Get something new and unusual! If you see a fruit or veggie that you’ve never had before, grab one!  Chances are it will only cost you a quarter.  When you get home, do a bit of research on it (to make sure it won’t make you sick if you eat it raw) and then try it!  You might find a new ingredient for your next dish!

Girl’s Night In

So I just got word from my friend that we’re doing a girls night at the end of the month!  Not only are girls nights full of crazy shenanagans, but the attendees of such events tend to like to indulge, especially in the culinary area.

One hole that’s easy to find yourself in when going to these types of parties and gatherings is coming up with what type of food to bring.  It’s very easy to grab a bag of chips or cookies, which is all well and good if you don’t have the time to make anything.  But if you are planning on making something, try doing something different!  One point that I will emphasize again and again, is to explore different cultures’ cuisines.  We’re not the only nation in the world that throws parties.  Food at our parties are rather tame compared to many Mediterranean countries.  These dishes have been generations in the making and taste extraordinary.  Some are time consuming, but many are not.  Instead of chips and dip, you could buy pita and whip up a quick tzaziki (a Greek spread consisting of yogurt, garlic, and finely grated cucumber).  Instead of a traditional fruit tray, try olives and cheeses, which come in every flavor of the rainbow… if flavors may be likened to colors.  Sweet dishes in other nations are also a lot more basic than ours.  European and Asian countries have mastered the art of finger desserts, which are perfect for gatherings because they generally aren’t too sweet and taste heavenly.

The key to foods at parties is that they -need- to be bite sized, finger foods.  Otherwise, people won’t eat as much of it (unless it’s a seasonal gathering, with pies and cobblers, in which case its expected).  Another rule of thumb is that the morsels need to be able to be grabbed.  People don’t like touching sticky things or things that are hard to hold onto.  For my 21st birthday party last year, I wanted to make mini capreses.  These consisted of small tomato slices with a slab of mozzarella, topped with a basil leaf.  By themselves, they are impossible to hold onto and are very drippy because of the tomatoes.  I sliced a baguette into thin slices and stuck them in the oven until they were lightly toasted.  Add the capreses on top and voila!  The capreses are now ready for lift off!

An example of a failed venture was a batch of edible eyeballs that I made during Halloween this year.  The recipe consisted of lemon gelatin, pineapple juice, melted marshmallows, and cream cheese.  After freezing them, they were solid for a while, but after about 10 minutes they became sticky and slippery.  Nobody wanted to touch them because they were too hard to pick up.

For the Girl’s Night In, I am going to make pakoras with a few side sauces… probably a mango chutney, a yogurt dip, and a mint/cilantro dip.  I am also going to make churros with a chocolate dipping sauce.

 

Pakoras

 

 

Pakoras- Indian deep fried vegetables with a spicy breading.  These small delights are perfect as an appetizer or party food.  Everyone is always concerned about the healthiness of the ingredients, but the spicy breading adds a bit more flavor and flair to the otherwise drab veggie tray.  An assortment of dipping sauces also make for even more interesting flavor combinations.  I’ll be buying a mango chutney, making a quick yogurt dip and a mint and/or cilantro dip to go alongside the pakoras.  Chutney is a relish that is generally made with fruits, vegetables, or herbs.  Mango chutney, as the name suggests, is sweet, and the flavor can be likened to a fruit and honey jam.  An even more accurate comparison, to those who know what it is, is duck sauce that you can find at most Chinese restaurants.  The yogurt dip will be for those who can’t handle the spice as well, or for those who just enjoy the cool combination.  Yogurt is generally served alongside spicy Indian dishes to cut out the heat without cutting out the flavor.  Mint and cilantro dips add a nice herbal flavor to the pakoras and will be for the more adventurous in the group.

 

Churros

 

 

Churros- Spanish in origin, are a fried length or coiled strip of dough generally sprinkled with sugar.  Not only are these things ridiculously easy to make, but they go -extremely- well with chocolate, which is a must have for any Girl’s Night.  Once again, churros are ideal finger foods with only a little sugar left behind to lick off.

Plans for the Holidays

So I am planning on having a New Years Dinner for some of my friends.  It’s going to be a small formal dinner with flavors from fall and winter.  It’s going to be a bit of Southern and Indian fusion with nice rich ingredients seasoned with exotic spices.

Here is the menu so far:

o Curried Sweet Potato Soup with Yogurt

I add 1 tbsp of curry powder instead of 1 tsp and also add a bit of chili powder and coriander for more flavor.  Substituting the milk with coconut milk also greatly enhances the flavor.

o Bacon and Onion Cornmeal Biscuits

This recipe is from Martha Stewart Living 2002.  I’ve never tried it before, but it has bacon in it, so I’m not worried!

o Maple Glazed Parsnips and Carrots

In my opinion parsnips are to carrots as yucca root is to the potato.  Meaning that the flavor of a parsnip is sweeter and more intense than the carrot.

o Roast Rabbit served on a Corn Pancake

Some people might think cooking rabbit is mean… but it is actually a very popular dish in Europe and used to be a staple in American cuisine a few decades back.  It’s flavor is comparable chicken and turkey with younger rabbits tending to be more tender than mature rabbits.  I find that making the feature dishes out of exotic ingredients creates more of a “wow” factor amongst my friends.  Most of them probably have never had rabbit before, therefore this experience will be very memorable to them (especially if its cooked well).  I made duck last year and it was a huge hit.  The Roast Rabbit link is not a recipe (I have a sad sense of humor sometimes…).  I will probably season it with garam masala, a very savory spice, and some salt, pepper, olive oil, and herbs before popping it in the oven for a an hour or two.  Much like roasting a whole bird or roast.  Season it liberally and serve it with its juices.  I will be making a gravy out of the juices by mixing it with a quick rue (flour and butter).  The Corn Pancake is something to eat in the same bite as the meat and will create a beautiful platform for the meat on the plate.

o La Bete Noire

This is a flourless chocolate tart that I have, once again, never made.  It looks delicious, and you can  never go wrong with a chocolate dessert in a group situation.  Epicurious.com is an amazing source for recipes.  I like it because it has ratings for dishes, so you can see how many people have made it and liked it.  I also get a lot of recipes from MarthaStewart.com.  That woman has amazing recipes, and I have never made anything of hers that has let me down.  Some of them have pricey ingredients, but I can usually find a suitable substitute or alter the recipe to make it affordable.

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A vegetable heavy grocery list is always a good thing.  Not only is it healthy, but its also very wallet friendly.  I do most of my shopping at a local Farmer’s Market, where vegetables are dirt cheap compared to most grocery goods.  Even in grocery stores, vegetables (when they’re in season) are much less expensive than buying processed ingredients.

Affirmation

I believe that you should never dislike an ingredient.  One thing I have discovered from tasting different types of cuisine is that ingredients taste different from dish to dish.  Onions on a hamburger from Burger King taste incredibly different from onions sautéed in a Philly Cheese Steak which taste very different from the onions you would find in a stuffed Dosa.  Just because you don’t like something doesn’t mean that you will dislike it across the board.  Never stop trying a particular type of food (unless your allergic, in which case… well… it would be silly for you to keep eating it).  Life is too short to limit the types of foods you eat.  The sense of taste is so essential to the human experience, that you would be missing out on so many delightful experiences if you make such a harsh decision.  Try new things!  Discover!