Post by chief_cook2 on Aug 13, 2005 10:12:24 GMT -6
If I cleaned out my pantry and stocked it with my basic spice survival list, I would include:
• Italian herbs of thyme, oregano, and basil. To save space, buy a container of Italian blend seasoning that includes the three listed and maybe marjoram and chervil as well. With the addition of onion and garlic, any home cook can make a decent tomato sauce for pasta or for covering a mozzarella-topped chicken breast. I also would keep the powdered forms of both garlic and onion on hand. They are easier to use in a pinch.
• Cinnamon, nutmeg, allspice, ginger and clove are multipurpose spices and can be used in many sweet and savory applications. Probably the most reached for jar in my pantry is the cumin. Cumin imparts what I call a warm flavor that makes the difference between a great pot of chili and a basic pot of beans.
• Put celery seed on my list because you cannot make a good creamy Cole slaw without it. It also makes a nice addition to chicken and tuna salads.
• Old Bay seasoning is a blend of various spices and herbs like celery seed and salt with mustard, pepper, clove, allspice and a bunch of other great ingredients. I keep this around for seafood items.
• Poultry seasoning is good to have around for that quick roast chicken and stuffing craving and Montreal steak seasoning for steaks on the grill.
• Include some curry powder because it imparts so much flavor and is so versatile.
I will take for granted that any kitchen would have salt and pepper on hand. For the record, I do like kosher salt because it's easier to work with, and always choose black pepper, not white. White pepper is the inner part of the ripe black pepper berry, and it provides mainly heat and not the natural fruitiness that you get from good fresh, ground pepper.
Speaking of pepper, the sniff test is not the best way to judge freshness. For example, a good whiff of pepper can cause you more than a little nasal distress. Other dried herbs and spices do not give off much scent to begin with since they have lost much of their natural oils.
Store-bought herbs and spices usually last around six months to a maximum of a year if kept in a cool, dark place. However there are some store-bought dried herbs like chives and parsley that will never measure up to their fresh brethren.
In that case, a solution may be to buy or grow fresh herbs. Fresh herbs can make a wonderful
window sill display. Thyme, chive, oregano and mint all make nice window additions. When you need some herbs, tear off a pinch and cook away.
Not interested in growing herbs? Most local grocery stores offer a small selection of the basics in the produce department. With a little care, these plants can live for several days to several weeks depending on the variety.
Fresh herbs do not last long at home so plan to either use them up or have a long-term preservation tactic: drying or freezing.
Well Jean, I hope I didn't make your herb pantry stocking decision more difficult. The secret to most things in the kitchen is to use what you like by personal taste regardless of the recipe. I have included a couple of easy spice blends that can be made ahead for a quick seasoning job.
Let's get cooking.
BASIC BLEND FOR FISH OR CHICKEN
1 tablespoon dried basil
2 teaspoons dried tarragon
2 tablespoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Combine all of the ingredients in a food processor or blender.
BASIC SPICE RUB FOR BEEF OR PORK
4 tablespoons dried rosemary leaves
4 tablespoons dried thyme
2 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
Combine all of the ingredients in a food processor or blender.
• Italian herbs of thyme, oregano, and basil. To save space, buy a container of Italian blend seasoning that includes the three listed and maybe marjoram and chervil as well. With the addition of onion and garlic, any home cook can make a decent tomato sauce for pasta or for covering a mozzarella-topped chicken breast. I also would keep the powdered forms of both garlic and onion on hand. They are easier to use in a pinch.
• Cinnamon, nutmeg, allspice, ginger and clove are multipurpose spices and can be used in many sweet and savory applications. Probably the most reached for jar in my pantry is the cumin. Cumin imparts what I call a warm flavor that makes the difference between a great pot of chili and a basic pot of beans.
• Put celery seed on my list because you cannot make a good creamy Cole slaw without it. It also makes a nice addition to chicken and tuna salads.
• Old Bay seasoning is a blend of various spices and herbs like celery seed and salt with mustard, pepper, clove, allspice and a bunch of other great ingredients. I keep this around for seafood items.
• Poultry seasoning is good to have around for that quick roast chicken and stuffing craving and Montreal steak seasoning for steaks on the grill.
• Include some curry powder because it imparts so much flavor and is so versatile.
I will take for granted that any kitchen would have salt and pepper on hand. For the record, I do like kosher salt because it's easier to work with, and always choose black pepper, not white. White pepper is the inner part of the ripe black pepper berry, and it provides mainly heat and not the natural fruitiness that you get from good fresh, ground pepper.
Speaking of pepper, the sniff test is not the best way to judge freshness. For example, a good whiff of pepper can cause you more than a little nasal distress. Other dried herbs and spices do not give off much scent to begin with since they have lost much of their natural oils.
Store-bought herbs and spices usually last around six months to a maximum of a year if kept in a cool, dark place. However there are some store-bought dried herbs like chives and parsley that will never measure up to their fresh brethren.
In that case, a solution may be to buy or grow fresh herbs. Fresh herbs can make a wonderful
window sill display. Thyme, chive, oregano and mint all make nice window additions. When you need some herbs, tear off a pinch and cook away.
Not interested in growing herbs? Most local grocery stores offer a small selection of the basics in the produce department. With a little care, these plants can live for several days to several weeks depending on the variety.
Fresh herbs do not last long at home so plan to either use them up or have a long-term preservation tactic: drying or freezing.
Well Jean, I hope I didn't make your herb pantry stocking decision more difficult. The secret to most things in the kitchen is to use what you like by personal taste regardless of the recipe. I have included a couple of easy spice blends that can be made ahead for a quick seasoning job.
Let's get cooking.
BASIC BLEND FOR FISH OR CHICKEN
1 tablespoon dried basil
2 teaspoons dried tarragon
2 tablespoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Combine all of the ingredients in a food processor or blender.
BASIC SPICE RUB FOR BEEF OR PORK
4 tablespoons dried rosemary leaves
4 tablespoons dried thyme
2 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
Combine all of the ingredients in a food processor or blender.