What A Mint!

Posted on May 20, 2013 by admin

Who hasn’t enjoyed the fresh taste of mint in yummy Peppermint Patty, or chewing gum, breath-mints, mint tea, and in those crazy delicious mint juleps?  I, for one, will always be in love with the familiar taste of mint in Moroccan tea that I became accustomed to drinking when I was a young child.

Mint is believed to have had its origins in Asia and the Mediterranean region. In many ancient cultures, serving mint tea was a symbolic gesture as a sign of hospitality when friends and guests would visit.  And it is still the tradition in the Middle East for mint tea to be served to guests on their arrival.

There are over 30 species of the mint herb with peppermint and spearmint being the two most commonly used. Other close relatives of the mint family are, curly mint, ginger mint, apple mint, pineapple mint, eau de cologne mint, water mint, penny royal, Corsican mint to name a few.

Of the two most popular members of the mint family (peppermint and spearmint) peppermint is more pungent than spearmint and can be easily recognized by its purple stems and smooth, green leaves; it is often used in mint tea and in making candies. Where spearmint has a milder taste and works better in cooking, it is widely used in making gum and is commonly added as an ingredient to sauces, dressings, and desserts; it is also used as a garnish in most restaurants dishes. The leaves are a pointed oval shape with serrated edges and you will most likely find it at the produce section in supermarkets.

As far as nutritional value, mint contains a number of vitamins and minerals and is rich in Vitamins A and C; it also contains smaller amounts of Vitamin B2, as well as a wide range of essential minerals such as manganese, copper, iron, potassium and calcium. Consumed in moderate amounts mint is also an effective digestive aid and an effective breath freshener.

With its distinctive fragrance, there are so many wonderful ways in which to use the mint herb, from making delicious homemade desserts, mint jellies, sauces and dressings to hot & cold beverages such as teas, and cocoa.

Since mint tea is one of my favorite beverages, I’d like share this simple Moroccan Mint tea recipe which I know you will enjoy. In fact, you can savor this tea all day long if you like.

Moroccan Mint Tea – click link.

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The Joy of Naan

Posted on May 13, 2013 by admin

 

Last week some of you may have thought that I was a wee bit mad (crazy) for suggesting to barbecue pizza instead of, a) ordering it to go or, b) baking it in the oven like most normal folks. But I’m here to tell you I’ve got another great idea for your outdoor BBQ’ing. Yes, that’s right I’m still hot-on-the-grill-gone-wild. This time I’m wondering if you can take a leap of faith and try making and grilling delicious naan bread.

Traditionally, naan bread is baked in a clay oven called a tandoor. But what if you don’t own or have a clay oven? So, you might ask, why not just go out and buy naan? Or why would I want to grill it when I can use a conventional oven? And these are good questions, but have some fun in life by venturing out of your comfort zone. So think baking on the grill rather than barbecuing on the grill. But for those of you who have never tasted naan bread, well there’s a first time for everything. And, you might be missing out on enjoying one of the most delicious, chewy and soft, flavorful breads in the world.

What is Naan? It is a leavened, oven-baked flatbread similar to pita-bread and is hugely popular in West, Central and South Asian countries especially in India.  It is usually served with curry and rice dishes and/or soup. The term “naan” is a general word for bread which came from the Persian word “nān”. A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, stretchy-like dough. The dough is then kneaded for a few minutes, and set aside to rise for a few hours. After it has risen, the dough is divided into balls which are flattened and cooked.  Most traditional recipes use garlic, Nigella seeds (caraway) or methi leaves for flavor or simply baked and eaten plain. Raisins and spices can be added to the bread for a unique flavor. Naan bread makes for a very delicious wrap with various toppings of meat, vegetables, or cheese — it’s works great with hummus!  But you can ad-lib a little by using your own favorite ingredients such as cheese, onion or whatever you desire.

Now for the joy of making naan. I’m so into making my own flatbread, as we have done for years, and I would like to impart some of that love I have for flatbread to you – our wonderful readers. Once you get past the first couple of tries in making naan, it gets easier each time – trust me! The only hard part is waiting for the dough to rise – that’s it! The rest is easy. Just remember to use a well-cleaned and oiled grill that is hot and ready to go. So, please enjoy this simple recipe for great tasting naan bread (click link).

 

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Pizza on the Grill

Posted on May 6, 2013 by admin

As the days become hotter and the sunlight lasts longer, we make it a point to do most of our cooking outside on the grill. And I have to say that one of our favorite things to grill is pizza. Now you might wonder why I’d ever want to grill pizza on a barbecue pit, and I would tell you because it tastes great and you don’t have to use a hot oven to make pizza. Besides, who wants all of that heat inside the kitchen when you can keep it outside where it belongs? And no, the pizza dough will not fall through the grates.

Forget about takeaway pizza, grilling pizza at home is a fantastic way or THE perfect way to make great tasting pizza and you can be as creative as you want. But before you start throwing pizza dough on the grill there are a few pointers you need to keep in mind beforehand:  a) make sure that the grill is cleaned and well-oiled, so that the dough will slide from the grill without sticking; b) refrain from rolling the dough to thin, otherwise it will cook too fast and burn; c) brush both sides of the dough with oil before placing on the grill; d) use a lightly oiled baking sheet or tray to place the cooked side of the pizza face up; d) brush pizza sauce on the cooked side, add your favorite toppings but try to avoid piling dozens of items, as it will weigh down your crust, and possibly split open before you’ve even tasted the pizza; e) if you want to use heavy or raw ingredients such as meat, tomatoes, artichokes, etc., it would be a good idea to pre-cook them before adding them to the pizza; f) don’t worry about the shape of the pizza crust, it’s the taste that’s important; and, lastly, this is crucial – the coals need to be cooled down without flames as too much heat can cause excessive burning and what good would that do, if you can’t eat the very thing you’ve been anticipating?

The trick is to grill the dough on one side and then lightly brush the cooked side with sauce and add your favorite toppings, especially our famous Pizza Seasoning – perfect for amping up the flavor. Then place back on the grill for the final showdown, and close the lid so the toppings can bake to perfection. Make sure to keep an eye on the pizza as you want the smoky flavor and grill marks without burning it up.

There’s just something amazing about grilling pizza — you can do so much with flavors, texture and appearance! These flame-licked, puffy-crusted pizzas with zesty sauce will get you every time. After your first attempts of grilling pizza at home, you may never want to order takeaway pizza again.

Try out this favorite recipe of mine, and enjoy the long, warm summer days ahead with your very own home-made pizza!

Whole Wheat Pizza – click on link

 

 

 

 

 

 

 

 

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The Perfect Pita

Posted on April 29, 2013 by admin

My fascination with pita bread comes naturally as I’ve been eating it all my life. Of course my mother used to make pita or flatbread in a wood-fired oven, and would add simple herbs or spices to impart different flavors. These days, pita bread is sold in just about every supermarket, corner market and even at convenience stores.  But you can make your own perfect pita or flatbread at home, all it takes is a non-stick pan and a little ingenuity to create a variety of great tasting pita or flatbread.

You may ask yourself, “why would I want to go to all the trouble of making my own pita bread when I can easily buy it at the store?” Well, the answer is simple, “why not?”  You can enjoy experimenting with different flavors by adding exotic spices and herbs such as zathar to the dough.  It’s a very simple process. The trick is to get the griddle or pan just hot enough not to cause burning, and presto – you have puffy (or not) great tasting pita bread. And there’s nothing better than home-made pita bread. Use them for making scrumptious gyros, pita-wraps or eat them plain with a fresh, side-salad. Just roll out the dough as needed, and down a half-dozen pita breads with lunch or dinner. If you want to experiment with different flour, for example, blending white flour with rye, you can do so — the proportion of flour may vary according to your preference. You can also add exotic herbs or spices for that extra punch in flavor. But the most important thing to do is to simply savor the taste of the perfect pita!

Try making this easy-peasy recipe at home:

Zathar Pita Bread or Flatbread – click link

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Gourmet Meat Rubs

Posted on April 22, 2013 by admin

 

Good weather can suggest many things, but for me it means getting the grill ready for some delicious barbecuing, and what better way to get started than by preparing the meat before-hand. One way to do that is with meat rubs. Meat rubs have garnered much popularity with professional chefs and BBQ foodies alike, and understandably so – meat rubs are an easy way to amp up the taste of your food.

For those of you who haven’t yet discovered the world of rubs there are two ways they are used: Dry rubs that are made with specific spices, seasonings and herbs; and wet rubs that are made with moist ingredients. I prefer dry rubs, as they won’t burn and you can cook meat such as ribs and briskets much longer. All you have to do is apply a liberal amount of the rub directly onto the meat before grilling or roasting. Dry rubs can also be used as an ingredient in marinades. Marinades and rubs can turn tough cuts of meat into juicy and tender dishes, spike up the taste of bland vegetables, and dazzle even the most basic meal.

As far as what types of meat rubs to use, well at Whole Spice we have several gourmet blends to choose from such as our BBQ Spice Rub, a sassy hot blend of cayenne chile and dark chile powder, cumin and other seasonings. Or try our Bruce Aidell’s Beef Rub, which is perfect for adding a robust and earthy flavor to steaks, ribs, pork chops and other cuts of meat. For a sizzling taste of Mexico, use our Chipotle Honey Rub – just a little amount of this meat rub goes a long way to add a spicy and subtle sweetness to ribs, chicken, tenderloin or anything else you might want to grill. Our other gourmet meat rubs include BBQ Chile Spice Rub, Caribbean Spicy Chicken Rub, and Cajun Seasoning.

As far as which gourmet meat rubs to use, well it all comes down to personal taste! Just work a generous amount into the meat up to 24 hours before cooking, so the blend can penetrate the meat, cover and refrigerate until ready to cook. Apply a second coat of rub to the meat just before grilling. The only other suggestion I can offer is to be adventurous and experiment till your heart’s content. You can never go wrong with great tasting BBQ and having fun!

 

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The Many Faces of Rosemary

Posted on April 15, 2013 by admin

I just can’t get enough of this great spring weather and for good reason, this is the time when so many amazing herbs are in full bloom, and one in particular is rosemary, which in my recipe book is a real super-star!

Mediterranean Garden

First, rosemary is a perennial, shrub-like plant that has a most pleasant fragrance akin to pine, and is very easy on the eyes with needle-like leaves and pretty little purplish-blue flowers. Rosemary is widely used in cooking, especially in Mediterranean cuisine. If you’ve ever visited the Mediterranean region you would see rosemary growing wild just about everywhere. The name “rosemary” comes from the Latin term “dew” (ros) and “sea” (marinus) or “dew of the sea”.  It requires very little water other than the humidity rising from the sea breezes in order to thrive. Because rosemary is such a beautiful and hardy plant, you will see it in many decorative gardens. That’s what I love most about this precious herbaceous plant – not only is rosemary splendid in the garden, she also helps create splendid food, has an abundance of healing properties, and is widely used in many skin care products.

Rosemary – Roasted Lamb

In cooking, rosemary combines well with other herbs but does have a tendency to be more dominant so you have to watch how much you use in any given recipe. The needle-like leaves are what are used to lend its assertive flavor to most dishes, such as roasted chicken or lamb, which are what rosemary is famous for. Whole sprigs can be tucked into the meat or vegetable for an herbal infusion, or simply placed in marinades; they also make for lovely garnishes. Rosemary also likes to show off by turning bland roasted potatoes into tongue-wagging potatoes. She adds a flavorful punch to roasted leg of lamb, and bumps up the flavor of roasted turkey, pork, fish, soup and a wide variety of vegetables dishes. And she doesn’t stop there — add a few teaspoons to a pot of beans for an aromatically exotic Mediterranean style dish reminiscent of her root origins. Rosemary can also add such a dramatic flavor to baked breads as well as seasoned breadcrumbs for coating.

Rosemary Sprig

Rosemary’s needle-like leaves contain fragrant oil that is ideal when fresh, but when the needles are dried they still retain the fragrant oils. Dried herbs are at their strongest for the first six months, and can be kept for years. Test it out by pressing the dried herb between your fingers; if it still emits an aroma it will still emit flavor.

Our dried rosemary is available in whole leaf or ground form. Ground rosemary is nice if you don’t want the bits of tough herb in the final product. For a lovely, healthy chicken dish, please try our Oven-baked Chicken Thighs with rosemary.

Whether you use rosemary as a culinary ingredient, or in your bath water or in essential oils, one thing is for sure, this amazing plant will never run out of uses.

 

 

 

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Thyme and thyme again . . .

Posted on April 8, 2013 by admin

Time and time again, one of the most versatile and widely used herb by humans has been, and still is thyme. This small, low-growing shrub with its curled leaves has been used by the Ancient Egyptians for embalming purposes, the Ancient Greeks used it in their baths, and for burning incense, and when the Romans came in to power, it was believed that they were responsible for spreading this wonderful herb throughout Europe; and the many applications for the wondrous herb has never stopped.

During the “middle ages” thyme was placed underneath pillows to induce sleep and stave off nightmares. I guess this method is a lot more effective than trying to count sheep at night. Also during this era, the women offered knights and warriors gifts that included thyme leaves, as it was believed to imbue its bearer with tremendous courage.

Of course my love of thyme is for its pungent, minty- lemon like fragrance and flavor. This multi-purpose herb matches well with chicken, beef, lamb, pork, game, fish, figs, carrots, goat’s cheese, lentils, onions, peas, potatoes, and tomatoes. It is excellent in soups and tomato based sauces, and equally good with delicate seafood dishes or hearty soups and stews, and let’s not forget about those sassy sausage gumbos.

You can buy fresh thyme that is sold in bunches of sprigs, or as a dried herb which is perfectly acceptable to substitute for whole thyme in all your cooking needs. Thyme is also one of the essential ingredients in bouquet garni, and in herbes de Provence. 

Even though we’ve come a long way from embalming methods, and gifts of courage, thyme is still used in many of the ancient ways that include aromatic & essential oils which has antiseptic and anesthetic properties, and is also used in toothpastes, incense and topical salves.

You can choose what you want to do with your thyme, but if you want to make a deliciously light meal, please try our Israeli Couscous & Mushroom recipe, and take time to enjoy the fresh spring weather.

Israeli Couscous & Mushroom - click link

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The ubiquitous fennel

Posted on April 1, 2013 by admin

In certain culinary circles, fennel pollen has garnered much attention as being a secret trendy ingredient. In fact, some equate this delicately flavored gold dust as an incredibly powerful spice with the zing of licorice, honey and citrus and nearly as valuable as gold dust.

Now some might ask “What is the difference between fennel seeds and pollen?” Well, my best answer is fennel pollen comes from the small spindly-like flowers of fennel, which is the most potent form of fennel. The pollen has an aroma and flavor of fennel, but with far greater intensity. The pollen is used as a flavoring agent that instantly amps up the taste of food.

Fennel Seeds

The seeds are just that – seeds, which are at the very tip of the thread like flower. Fennel seeds have been used for ages, and they not only suit a wide variety of foods but also cooking techniques. Whole, crushed, or ground fennel seeds can be combined with complimentary spices and used as a dry rub to create a flavorful crust on meat and fish when roasted, grilled or pan-seared.  

The classic food pairing of fennel seeds is most notable in Italian sausage and fatty fish such as sardines, salmon and mackerel. Yet, even though the fennel seed can hold its own with these dominant foods, it can also be matched well in sweet treats like cookies, cakes, or breads. And because fennel seeds are ubiquitous in the culinary world, they can be toasted, ground, or chewed raw as a breath freshener and digestive aid. You’ll find that fennel is widely used in Mediterranean and Indian cuisine and has won much favor in today’s American professional kitchens.

No wonder the ancient Roman’s translation of fennel meant “fragrant hay” which is very appropriate. The slight bitterness of fennel seeds balances out the sweetness, and because it is less pungent than most spices, it has a delicate flavor.  Fennel seeds and fennel pollen are typically yellowish-green in color with greener seeds being more desirable and much sought after by some of the most extraordinary chefs. 

You can find fennel growing wild around dry soils near sea-coasts and on riverbanks. You can’t mistake it because when you come into close proximity you can actually smell the anise-like fragrance emitting from these long yellowish flowers. Pick a few seeds and you’ll see what I mean about the taste.

The freshness of fennel pollen and fennel seeds adds a beautiful flavor to dips, pasta sauces, salad dressings, condiments, and is definitely most delicious when mixed in with butter for sautéing vegetables such as carrots or mushrooms.Whether you choose fennel seeds or the pollen, you will definitely taste the freshness and magic of the sun!

For a most flavorful salad try out this fab recipe, and enjoy the taste of spring – your palette will love it!

Roasted Fennel and Cherry Tomato Salad - click link

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Lavender with attitude!

Posted on March 25, 2013 by admin

No doubt about it, spring is here, and with spring comes the bursts of colorful wildflowers, blossoms and plenty of intoxicating fragrance filling the air; it’s enough to make you want to spend the whole day outdoors.

In fact, spring is my favorite time of year, when there is such an abundance of herbs and flowers to look at, and I can’t help but be mesmerized by the beauty and fragrance of the lavender. This incredibly versatile herb not only looks good, but also adds great flavor and color to just about any culinary dish. In fact, most upscale restaurants use fresh, edible flowers to enhance the appearance and taste in their cuisine.

As most of you know, I am somewhat of a spice-nerd as I love to experiment with making different exotic blends using spices and herbs from all over the world. I’m happy to say that our lavender salt and lavender sugar are two of my favorite combinations. The things you can do in the kitchen with lavender salt and sugar makes for wonderful table-talk during dinner.

Imagine the perfumed essence and sweetness of lavender and sugar sprinkled on cakes, cookies or on any dessert for that matter. It’s impossible for me to bake lemon cookies without using lavender sugar. I also love adding a touch of lavender sugar in my tea; it actually tastes more flavorful than if you brewed your own lavender tea. This is the perfect way to accentuate any beverage, especially ice-cold lemonade. Or, use lavender-sugar to rim a champagne glass and spend the afternoon sipping champagne while basking in the spring air.

The subtle taste of sweet lavender combined with sea salt is without a doubt one of the most versatile flavor enhancers to use in your cooking. Just a dash of this perfect combo goes a long way and it definitely elevates the taste of grilled meat. I love using it to season poultry and fish as well as adding a dash of lavender salt on fresh veggies, or for making wonderful salad dressing. Sometimes I like to use the whole lavender flower with heirloom tomatoes when I just want a fresh side salad – see recipe below:  

Try out these fabulous ways to use our lavender salt and lavender sugar, but more importantly, be adventurous and create your own recipes using these perfect condiments.

Heirloom & Lavender Salad - click link

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Flax Seed in all its glory!

Posted on March 18, 2013 by admin

Flax seed is one of humanity’s oldest grains dating as far back as 4,000 years ago; it has been a long-held staple of the human diet in Africa, Asia and Europe. Much later in history, flax seed has garnered much attention in North America for its many nutritional benefits in fighting against life-threatening diseases.

Flax seeds might be tiny but they’re loaded with goodness through and through. They contain high levels of dietary fiber and an abundance of micro-nutrients and are a rich source of lignans, which has plant estrogen as well as antioxidants. Studies have revealed that flax seeds may lower cholesterol levels, and may lessen the severity of diabetes by stabilizing blood-sugar levels. And as far as Omega-3 plant foods go, flax seed stands high above all the others.

There are two types of flax seed: one is gold-colored and the other is brown; both add a subtle nutty flavor to food. Flax seed can be bought as a whole seed or grounded as a fibrous substance. Use ground flax seed instead of the whole seed before consumption because the whole seed passes through the digestive tract without releasing its beneficial components. Whenever possible, it is best to grind the seeds right before using and you can do this with an ordinary coffee grinder.

Sprinkle flax seed on cereal, oatmeal, veggies, yogurts, smoothies and salads. You can use flax seed in pancake mix, and for baked goods such as muffins, and breads. Flax seed makes a good substitute for bread crumbs when coating chicken or fish. For best results, store ground flax seed in the refrigerator.

Just one ounce of flax seed contains 32% of the daily fiber recommended by the US Department of Agriculture.  Remember to drink plenty of water whenever you increase your consumption of flax seed.

Below is an easy recipe for making a delicious and nutritious breakfast:

Simple Yogurt Breakfast

2 cups plain yogurt

1 banana

3 strawberries

1 Tbsp freshly ground flax seed

1 Tbsp maple syrup

In a bowl, add chopped banana and strawberries to the yogurt. Sprinkle ground flax seed over the yogurt and drizzle the maple syrup.

 

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