Your Personal Spice Mixes

 Spices are a home chef's best friends. They add zing and oomph , giving any dish from dinner to dessert flavor. Imagine creating your own blends to be used as much as you like . You can. even the most complex blends can easily be replicated. 

Melissa Clark write the article and how to on them in today's New York Times Food section. She hits on some of the most popular such as za'atar and Chinese Five spice. There are a multitude of different recipes that are vital to flavorful cooking and baking. Best of all even a novice home chef can create these at home without any problems. Why make them at home? Because you get better flavors when you mix them yourself.  Also spice blends can be pricey, especially if you go for the organic ones.Once you've mastered the blends you can experiment with variations. Those that hate licorice can nix fennel seeds while those who love a good heat can amp up the chilis and peppers.Once made, keep the blends away from light and heat because they'll lose their flavor. Don't store them by the stove. Think a cool pantry or even your basement.As far as buying the spices, get them from a reputable spice purveyor. Ms. Clark has found out that spices tend to be passed from the distributor to the middleman , then stashed in stores for years before they finally get to the consumer. Try a company like the online Spice House for your basic blends (although they also sell blends too).

The blends are amazing and easily made. For those who make a lot of Chinese dishes, especially duck and goose along with pork belly there is the famed Five Spice. This is a mix of cinnamon stick or cassia bark, fennel seeds, star anise pods and Szechuan peppercorns. Cloves are added for a numbing sweetness.  Of course, there is garam masala, the must have for those who love Indian cooking. This is a marriage of black and green cardamon pods with mace blades, cloves and cinnamon sticks,Indian bay leaves are also added.One of the best spice blends out there is za'atar. This is flavorful mix of sesame seeds, marjoram, thyme and oregano, all dried. Sea salt is added to bring out these flavors. Then there's the lesser known Baharat blend. Cumin, coriander and peppercorns are ground with cinnamon sticks,cardamon, and allspice. Whole cloves, nutmeg and cloves are also put into the blend. This is an Egyptian blend that's great in meatballs and pilafs.  For bakers there's  sweet baking spice. This is a mixing of broken cinnamon sticks, cardamon, nutmeg allspice berries and white peppercorns. The last is for a jolt of heat that adds definite zing to anything you make with it. Try it in a shortbread recipe or to zing up hot cocoa and cappucino.

Mixing your own spices is a rewarding and flavorful way to flavor up recipes. Try these or create your own once you;ve mastered the basic recipes. They're a way to excite any type of dish , whether sweet or savory.

2020 Trends

Now that a new year - and new decade is about to start people have started to wonder what will be the trends? Will we give up meat entirely? Will global warming affect our diets? What will be the latest gadget? The latest must have foods?

To be honest it's hard to predict what this decade will bring. It will possibly have something to do with climate change and us being more aware of our carbon footprint. We may be embracing more local farming by 2025 and much more locavore dining. Seasonally grown foods such as cabbage and potatoes in the winter and tomatoes and squash in the summer may replace us buying avocados and apples in January and cauliflower in July. Amazon may play a part in how we food shop and eat. There's supposedly talk and plans from the company itself that it will build big box stores throughout the US. As we all know you can buy almost anything on the site. An Amazon store will probably do the same. That means we can buy clotted cream from the United Kingdom and rice noodles from China in the store. It also means we can hopefully choose from a plethora of cooking and baking items and gadgets,Hopefully this doesn't mean the end of such local groceries like Piggly Wiggly and Stop & Shop.

As for the upcoming trends, I think more and more fast food chains like Wendy's and Mc Donald's follow in Burger King's footsteps and sell Beyond Meat, Beyond Burgers and Impossible Burgers. It's been successful for them as it has for Dunkin (formerly Dunkin Donuts),and KFC bringing in more customers and dollars.This may spread to college and university cafeterias as more and more students turn vegan or go vegetarian.Will high schools and grammar schools adopt this trend?Maybe in Canada and Europe. I can't see it happening it here until the end of the decade.More households may try either the Beyond Meat or Impossible Burgers for a healthier , greener lifestyle.Will international trends impact how we eat in this new year? Foodies have run the gamut internationally, from Nouvelle Scandinavian where moose and lingenberries were served over lichen to Vietnamese pho with American add ins like pepperoni and sliced hot dogs. Maybe there will be a trend towards Latin American food? Or possibly more Mediterranean foods. This was the decade of za'atar, the lovely mix of green spices and harissa, the spicy blend from North Africa.

What will these Roaring Twenties bring to the table? Will they bring us more sustainable foods? Or more home grown? We shall only see.

Giving Old Spice Some Spice

One of the most needed artillery in any home chef's arsenal is a well stocked spice rack.These little bottles of flavor and fire, sweet and savory give oomph to even the simplest of dishes. Yet do you know when to toss them once they lose their spice? What do you do with all those unused bottles?

That's the question posed and answered by Jennifer Steinhauser in today's New York Times Food section. Ms. Steinhauer, who writes both about food and politics for The Times has explored a kitchen's most used area - the spice rack. We all have a plethora of them in our racks or cabinets (some of us more than others) and they can sit there for years.What she does recommend is pouring all your remaining spices into individual bottles of the same size (don't mix them). Create labels for them with painter's tape and a Sharpie.However here's a short guide  to let you know when to toss and when to keep. Ground spices such as cinnamon,curry cumin and nit meg should be thrown out after two or three years.Whole spices like cinnamon sticks and cloves can last longer between four and five years. The same goes for whole peppercorns. Dried ground herbs such as parsley, basil and oregano are only good for three to four years.

What do you do with all those spices? Ms. Sullivan suggests making a curry from Indian chef and cookbook author, Meera Sodha's Made In India: Recipes From An Indian Family Kitchen. It's a crunchy fun mix of cauliflower, cashews,peas and coconuts. The spices used are coriander , cumin and chili powder along with garam masala. There's also tomato paste and garlic along with green chile for fire.It's a great way of using these spices. The same can be said for turmeric which is also great in any curry. For sumac, the base in za'atar, she received inspiration from Cathy Barrow's latest book Pie Squared: Irresistably Easy Sweet and Savory Slab Pies. It's a sumac scented eggplant slab pie however Ms. Steinhauser nixed the dough and added the sumac to the eggplant.It's then baking it and simmering the cubes with tomatoes and chickpeas. Pomegranate molasses is used for a bit of sweetening. All spice racks have the herbes de Provence and Ms. Steinhauser used hers to season chicken breasts. along with salt and pepper. This recipe is a great way to use up rosemary, thyme and sage.

This is the perfect time to re evaluate your spice rack. Use up what you have in these recipes or others. Just don't let them sit there.

The ABC of Za atar

Ever since reading and finally tasting za'atar ,I decided to make it. It's easy thanks to McCormick's spice mix which even has the sesame seeds included . It was then just adding fresh thyme and a good half cup of olive oil (I recommend Bertoli's).

The bottle is 1.25 ounces and you will need the entire contents when making it (for a party use two or three bottles) along with an entire container of fresh thyme.

Use about .25 ounces or about fifteen sprigs. (use less if you're not big on the flavor, nut just remember thyme is an important part of the overall taste.)

Then it's tearing off the leaves using a paring knife.

Discard all the stems and add to the za'atar mix.

I poured in about half a cup of olive oil to get it to the consistency that King's Falalfel had. It'll look like a dark green paste.Stir evenly so the oil coats all the mix. You can add more oil for a thinner paste or less for a thicker one. Here's the fun part. Za'atar goes with everything.
                               

                                             I spooned it on grape tomatoes. The blend bring's out the tomatoes'     sweetness along with making them more interesting I used about three teaspoons.                                                                        It's also good on pita. I couldn't find any so I bought the Indian naan bread,  cut it into fourths and, drizzled olive oil on top of the pieces. They were them popped into a 350 degree F toaster oven for ten minutes to crisp up

                               Then .the za'atar was spooned with a big dollop of hummus onto a plate..

Mash the two together, dip and double dip for an amazing bite.

This is a great dip and spice blend. I plan on using it on Gardein's soy beef tips next, and possible, added to scrambled eggs.

If you want something delicious and new, try za'atar,It's an easy mix and tastes so good. Try it on fresh veggies or spooned over crisped pita or naan breads.

Hot Weather Haute Cuisine

It is mid summer , a time when even the thought of  cooking in a hot kitchen is just too much. Unfortunately mostly everyone, even the most experienced or diligent home chefs slap together sandwiches or worse - order out when the temps go into scorching highs. However cuisine and diets shouldn't suffer . Tasty  and even classy dishes can be made during a heat wave.

The best idea is to look at Mediterranean cuisine, from Spain to Syria , from the south of France to the north of Africa. Home chefs from warm weather countries know how to cook when Mother Nature turns the heat up. One of the easiest and most flavorful is the French Provencale of Nice and Marseilles. Nothing beats a simple pan bagnat which is just slicing whole wheat boules  or rounded bread lengthwise an filling with tuna, anchovies and sliced hard boiled eggs. Add sliced tomatoes, onions and green peppers along with olives  then wrap the sandwich and let it sit for two hours. You can put a brick or anything heavy over it so that the oil is fully absorbed in the bread. The Spanish coast gives us ceviche which is a fish dish that is cooked simply in a lime juice marinade. The fish is usually halibut, turbot or sea bass filets and the whole process takes 30 minutes tops in the fridge. Like the Spanish, the Italians have elegant and quick dishes to make during these steamy estates or summers.One favorite is just a simple dish of veggies , crudo misto with an olive oil dressing .It's a classy way of making sure every one receives their daily dose of veggies. Have sliced Italian bread too for sopping up the oil and a chilled bottle of your favorite wine on the side


If you want elegant and exotic then look to the Arab countries like Morocco and Tangiers. Couscous is an quick  dish and can be customized to suit individual tastes Home chefs can have a taste of the Kasbah in only ten minutes. thanks to being easily cooked up in either water or broth. Spices can be added along with fresh veggies. It can also be turned into a cooling salad, made even more refreshing with the addition of mint leaves. For a quick snack think bagels dipped in za'atar with olive oil. Za.atar is the hottest trend of the year and dates back thousands of years. It is a mix of ground sesame seeds, thyme , oregano and marjoram. Greek sumac is also added which you can buy at specialty stores,Don't worry if you can't find it,The recipe doesn't have to be exact. Add some coarse salt to finish it. Dip toasted bagel or pita in it for a quick Sunday night supper. It can also go on salads and even couscous as well as barbecued meats.Another hot weather cuisine is Greek and they are a country once  known for ritzy out door cafes that serve tasty kabobs made with lamb or chicken The meat is marinaded in a flavorful lemon and olive oil marinade.A refreshing light meal is tzatziki, a chilled yogurt dip flavored with pureed garlic. Pita bread is dipped into it but you could also use veggies too.

Elegant and tasty meals can still be made despite the heat wave. Look to the ultra chic Mediterranean region for inspiration. There's always a classy dish that's super easy to make and fun to eat.

Easy Peasy Spices

Spice really is the variety of life and also offers new spins on classic and traditional dishes.Blending different ones increases the variety and makes any lunch, dinner and even barbecue exciting.The best part is that you can use common ,available and affordable ones to create unique and exotic flavors. Mark Bittman wrote about this in his online column in The New York Dining section online.These are so easy to make and the only complicated step is toasting them in either a regular or toaster oven.They,represent the Middle East,China,the Caribbean,India, and even France. One ,za'aatar is becoming the mix of choice (as mentioned the other day in the Dining section and this blog). It's a mix of dried sumac berries, toasted cumin, and sesame seeds along with dried thyme and oregano.Dried sumac,unlike it's" American cousin is nonpoisonous and can be bought in Greek or Arab groceries.It has a tart, sour lemon taste but works well when mixed with other herbs.It can be used on kabobs and even lamb chops too. You can also use it in pilafs and on eggplant too.Another exotic blend is Ras El Hanous from North Africa. It is a mix of coriander and cumin seeds ,toasted and then added to cinnamon, Ginger, turmeric and pepper. Again, it is best on lamb but you can also add to rice or bulgur.For subtle spicing, try the Indian Garam Masala which is cardamon pods, cinnamon stick ground with whole cloves and nutmeg pieces. Cumin and fennel seeds arevalso added to . Caribbean spices or jerk are the most popular, most known and the most versatile for a fiery jerk rub.Its sweetness comes from ground allspice berries along with nutmeg.Thyme balances out the flavor.The fire and heat comes from equal pinches of cayenne and paprika along with Ginger, garlic and sugar tone it down somewhat.Jerk is wonderful on any meat from tilapia to beef to even goat.The French have quatre epices or four spices.This is a mix of black and white peppercorns, allspice berries and cloves.More spices are also thrown in.These are cloves,z Ginger and nutmeg.On the other side of the globe is China and Japan.Seaweed is added to the nori seaweed.These are sheets of seaweed that have been crumbled with salt and cayenne pepper.Remember for any of these blends you can use an old coffee grinder or for purists, buy a good mortar and pestle.Also keep in mind that ground spices are intense, use them in pinches when you start blending. Spice blends add zing and zest to any dish,whether it be just chicken breasts or pilaf.Make a fun blend to bring the flavors of the world to your table.Let their colors and tastes enliven any dish.

Spicing Up New York"s Palate

Middle Eastern cooking has the tantalizing blend of exotic and glam.The aromas and flavors are unique, giving ordinary ingredients such as lamb and eggplant zing and zest.The influence is now livening up dishes across Manhattan and can easily copied into a home chef's menu. New York Times Dining great, Julia Moskin wrote about this in today's food and wine issue.Many Manhattan chefs are adding exotic spices to both main meals and desserts.It's now not in usual to find coriander, pomengranate and saffron at hand in many kitchens.Chefs both with Arab and nonArab are using these to create new dishes as well as put a sophisticated spin on common Arab street foods.There's no room for the tried and true such as falafel and plain hummus.Fattoush ,a traditional salad of the region gets a new twist with avocado ,mint and lemon, thanks to Chef Einat Admony of the Manhattan restaurant Bar Bolonat.Usually made with tomatoes ,greens and shards of bread,it takes a more sensuous turn with the silkiness of the avocado and the sharp bite of lemon mixed with mustard.Manousheh, a domed Lebanese bread is creating fans throughout the city thanks to baker Ziad Hernez.This is a pita painted with zaatar and topped with tomatoes, cucumbers and jibneh, a crumbly feta like cheese with the mildness of mozzarella.Harissa, a popular North African sauce is also being used in more meat dishes.It's a simple easy to copy sauce made from hot peppers and paprika mixed with olive oil. Middle Eastern street fare is getting revamped as well.Kebabs are being made with tuna and halibut and wrapped around a cinnamon skewer.Stuffed vegetables are surrounded by fresh herbs,yogurt along with green and red chiles.Zaatar which is a home mix of the plant zaatar(a distant cousin of oregano) is mixed with ground sumac along with salt then doused with whole sesame seeds.It's also made into a wet form,using olive oil and is added to yogurt for flavor or spread over a pita bread. You could use it to spice up lamb chops or chicken too. Another spice is dukkah from Egypt .This is a fine mix of various spices and nuts now being used to zest up both meat and veggies.Pomengranate, a well used fruit of the area ,is being employed in all sorts of dishes, mostly in syrup form .It's mixed with tahini, a sesame sauce and poured over Brussels sprouts , a food not really used in Arab or Israeli cooking. Middle Eastern food is a delicious mix of the exotic and flavorful.Just making your own version of zaatar and adding to a meat dish is a step away from the ordinary.Add some of this flavor to your cooking for twist on Arabic cooking.