Monday, November 1, 2010
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In Loving Memory
June 28, 1925-November 1, 1994 |
Dear Diary,
I wanted to dedicate this entry to my mother, and to all of the mothers out there who give their love and devotion unconditionally to their families. Today is "All Saint's Day"and it marks the 16th anniversary of my mother’s memorial; it’s this time of year that I’m reminded, perhaps it’s the change of seasons, Halloween’s over, the holidays are just around the corner, and the cool crisp air is whipping about sending you into that bastion of warmth and comfort that envelopes all who enters, the kitchen. It lures you across its threshold like the pied piper with its beguiling aroma of cinnamon, baked apples, pumpkin pie, and gingerbread. Perhaps that’s why I love being in the kitchen so much, it’s here that I’m closest to my mother, I feel her spirit and I can almost hear her infectious laugh threatening to put me to work for being under foot.
Ever since I was a child the kitchen has been my playground; and later, in my own kitchen, it would become my laboratory and sanctuary. In my memory there was always some sort of pot brewing at the back of the stove that later would transform into something wonderfully delicious; it seemed like kitchen voodoo and my mother was the high priestess, sprinkling a pinch here and dash there of her magical blend of herbs and spices.
And now it's my turn, as keeper of the kicthen flame, to pass the torch to the next generation. I feel truly blest to have had her as my mother.
Oh, I miss her terribly…
I’ve compiled a few of her magical blends and essences I hope you enjoy them as much as I do.
From my hearth to yours,
Infusions & Spice Blends
Simple delicious blends of fragrant and versatile infusions that accent just about everything; try the Vanilla essence and Lavender sugar infusions in desserts, or dip your bread in the Basil or Lemon Oil, they’re ideal for drizzling over vegetables, pasta, salads, seafood, poultry and meat, and they're great for holiday gift baskets as well.
Vanilla Essence
Make this up in batches, it will brew and store indefinitely. The strength is about ½ of vanilla extract, but its flavor profile provides and elusive come hither quality.
3-cups Brandy
1 –cup Amaretto
16-Vanilla beans split and seed pods scraped
1 coffee bean
Preparation:
Scrape vanilla beans and place both bean and seeds in glass jar, add brandy, liqueur and coffee bean. Let stand for 1 month, and remove coffee bean (if left longer, it tends to over power the vanilla) Store in a dark cool place. The longer it brews the better and more mellow the flavor.
Basil Oil:
What you’ll need:
Cheesecloth
Strainer
Funnel
Blender
Sauce pan
Measuring Cup
16 oz Opaque or dark colored glass bottle
Ingredients:
2 -6oz pkg of Fresh Basil Leaves
2-cups of water
1 1/2-2 cups Extra Virgin Olive Oil
Method: Bring 2 cups of water to a boil in sauce pan. Drop basil in boiling water and immediately remove from heat. Strain Basil immediately and rinse with very cold water (this procedure is referred to as Blanching). Do not skip this process, if you do, the vibrant green color of the Basil will turn brown and consequently taint the overall product.
Squeeze excess water. Place Blanched basil in blender, add olive oil, puree for approximately 5-7 minutes until completely blended. Dampen cheesecloth and place in strainer. Pour mixture into strainer; I usually repeat this procedure to insure that all sediment has been removed; be sure to replace your cheesecloth each time. Using a funnel, pour into a glass bottle cork or seal it and store in a cool dark place.
Note: I do not recommend using the Basil Oil for cooking. It’s best to use it to enhance the flavor of food after cooking.
Shelf life- approximately 6-8 weeks you can refrigerate them, but if you do, bear in mind they will turn somewhat cloudy, but the clarity will return once they come to room temperature
Lemon Oil:
A light and healthy citrus infusion.
What you’ll need:
Vegetable peeler
Paring Knife
Measuring Cup
Cheesecloth
Strainer
16 oz Opaque or dark colored glass bottle
Ingredients:
4-Unblemished thick skinned Lemons
1 ½ -2cups Extra Virgin Olive Oil
Method: Prepare lemons-
Wash and dry lemons. Cut thin slivers of the yellow part only in long ribbons using a vegetable peeler. Try not to cut into the white pith as it will impart a bitter taste.
Oil-Heat oil on med-high heat in sauce pan until you can see ripples on top do not allow oil to reach a temp higher than 250*; approximately 10 minutes. Place lemon strips in oil and simmer for 10-15 minutes stirring occasionally. Remove from heat cover and set aside for approximately 4 hours or overnight for a stronger citrus flavor. Once oil is completely cooled, strain through a dampen piece of cheesecloth repeat process to insure that no sediments remains at the bottom.. Using a funnel, pour the strained infused oil into dark glass or ceramic bottle cap and store in a dark cool place away from direct sunlight to prevent oil from turning rancid. Shelf life is approximately 6-8 weeks. Unlike with the Basil Oil, I highly recommend cooking with this oil, especially fish.
Note: If you’d like to combine the flavors of Lemon & Fresh Basil, I suggest making the Lemon Oil infusion first, then blending it with the blanched Basil.
Balsamic Vinegar Reduction:
I use this on practically everything it has become a main staple in my kitchen and on my dining table. Its rich silky texture and savory caramel flavor finishes with just a hint of sweetness. Superb drizzled over meats, poultry, and fish. Let your imagination run free with this sublime condiment.
Things you’ll need:
Sauce pan
Funnel
1-8-12oz glass bottle or jar; you can use a plastic squeeze bottle as well
Ingredients:
1-litre Balsamic Vinegar
Method: Pour vinegar into saucepan and place over high heat. Bring to a boil and reduce for approximately45min-1 hr or by ¾; if you start with a liter, you should end up with 8-10oz. The mixture should be thick and syrupy like molasses. See picture. Take care this is vinegar so when you’re reducing it try not to get too close while it’s on the stove, as the fumes will knock you over. Let cool. Using funnel pour into jar or bottle and store in a cool dry place. Do not refrigerate.
Sugar & Spice
Apple Pie Spice
1/2 teaspoon ground cinnamon
1/4 teaspoons ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
Preparation:
Combine all ingredients; store in an airtight container.
Pumpkin Pie Spice
1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Preparation:
Combine all ingredients; store in an airtight container.
Lavender Sugar
Very fragrant, wonderful in custards, whipped cream, Ice creams and Pot O’ Crème, and like the Vanilla essence, it keeps them coming back for more. Ideal for all dessert recipes calling for sugar.
1-cup of raw sugar
1 teaspoon dried lavender
Preparation:
: Combine ingredients in coffee grinder (I have one specifically for my herbs and spices) grind to a fine powder.
Herbs
Herbs de Provence:
This combination is ideal for vegetables, fish and poultry; remember a little bit goes a long away.
1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 powdered or chopped bay leaves
Preparation:
Mix together all of the ingredients and store in a tightly sealed container.
Kitchen Essence:
Every chef has their own secret blend of herbs and spices this was my mother’s. I use it on everything from soup to nuts.
Ingredients:
1 tablespoon celery seeds
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamom pods
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet paprika
1/4 teaspoon mace
Preparation:
In a spice grinder or food processor, grind all ingredients to a powder.
CAJUN SEASONING
2 Tbsp salt
2 tsp black pepper
1T garlic powder
1T onion powder
1 T paprika
2 ½ tsp dried thyme
1 1/2 tsp dried oregano
1 t ground bay leaves
2tsp nutmeg
2T parsley flakes (crunched)
2 tsp red pepper (ground) (cayenne)
1/2 chili powder
Preparation:
Combine all ingredients; store in an airtight container.
GREEK SEASONING BLEND
2 t salt
2 t dried oregano
1 1/2 t onion powder
1 1/2 t garlic powder
1 t cornstarch
1 t pepper
1 t beef-flavored bouillon granules
1 t dried parsley flakes
1/2 t ground cinnamon
1/2 t ground nutmeg
Preparation:
Combine all ingredients; store in an airtight container.
Italian/Mediterranean Spice Blend
1 TBS basil
1 TBS oregano
1 TBS marjoram
1 TBS thyme
1 TBS crushed fennel seed
1 TBS dried lemon peel
Italian Herb Seasoning
2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage
Preparation:
Combine all ingredients; store in an airtight container.
Blackened Seasoning
2 teaspoons ground paprika
4 teaspoons dried leaf thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon ground cayenne pepper, or to your taste
1 teaspoon dried leaf oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground nutmeg
Preparation:
Combine all ingredients; store in an airtight container.
Poultry Seasoning
Ingredients
3/4 teaspoon sage, crumbled
1/4 teaspoon leaf thyme, crumbled
1/4 teaspoon pepper
Dash marjoram
Dash cloves, optional
Poultry Seasoning 2
1 1/2 teaspoons dried leaf sage, crumbled
1/2 teaspoon dried leaf thyme, crumbled
1/2 teaspoon dried marjoram, crumbled
1/4 teaspoon ground pepper
Preparation:
Combine all ingredients; store in an airtight container.
Five Spice Blend
A main staple in Asian cuisine
Ingredients
4 tablespoons Szechwan peppers (or you can substitute other peppercorns)
4 tablespoons whole cloves
4 tablespoons broken cinnamon sticks
4 tablespoons fennel seed
12 whole star anise
Preparation:
Grind each ingredient separately in a spice mill or mortar. Combine and mix well. Store in an airtight container in a cool, dark place.
Moroccan Spice
An exotic middle eastern blend, great for chicken, lamb or vegetables.
Ingredients:
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves
Preparation:
Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper.
East Indian Cuisine
Both blends are a household staple in every East Indian kitchen
Curry Powder Blend
Ingredients
2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne
Preparation:
: Toast coriander, cumin, cardamom, coriander and mustard in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
Garam Masala:
Ingredients
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chilies, broken in pieces, seeds discarded
2 tablespoons turmeric
Preparation:
: Toast coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chilies in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
Yield: about 1/2 cup
Jamaican Jerk Spice
A spicy taste of the
Caribbean; use for grilling poultry and seafood.
1 tablespoon ground allspice
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
1 teaspoon chili powder
1 teaspoon cumin or brown curry powder
Preparation:
Combine all ingredients; store in an airtight container.
