Spice and Herb combinations

How many of us have spice racks with jars of spices we bought years ago and never used, whose sole purpose is to collect the dust in your kitchen? Now is the time to dust them off (or replace them) and start adding flavor to your dishes. The correct spice or herb (whether it is fresh or dried) for any food is the one that tastes right for you. When you're at a loss about what to add to a dish, try something from the list below.

WHICH SPICE GOES WITH WHAT FOOD?

For Beef, Pork, Lamb, Veal and Chicken dishes:

Anise, Fresh Basil or dried, Cardamom pods or powder, Celery flakes, salt or seeds, Chervil, Fresh or Chili powder, Cinnamon stick or ground, Whole or ground cloves, Fresh or Seed Coriander, Curry powder, Fresh Dill weed or seed, Fennel seed, Fresh Garlic cloves, powder or salt, Fresh and powdered Ginger, Mace, Fresh or dried Marjoram, Fresh or dried Mint, Fresh or dried Oregano, Paprika, Fresh or dried Parsley, Pepper ground or whole, Fresh or dried Rosemary, Saffron, Sesame seed, Fresh or dried Tarragon Ground Turmeric and Fresh or dried Thyme.

For Pot Roasts, Stews, Casseroles and Soups:

Allspice, Basil, Bay leaves, Caraway seed, Chili powder, Celery fresh or seed, Cinnamon, Coriander, Cumin seed, Dill, Fennel seed or leaves, Fresh Garlic, Marjoram, Oregano, Parsley, Rosemary, Fresh or dried Sage, Savory and Tarragon

For Ham, Meat loaves, Meat Balls and Corned Beef:

Allspice, Bay leaves, Caraway seed and Ground Nutmeg.

For Sauces, Dip Sauces, Eggs, Spread, Salads, Salad Dressings, French Dressings and Pickles:

Basil, Caraway seed, Cardamom pods or powder, Celery flakes, salt or seed, Chervil, Chives, Cumin powder, Curry powder, Dill seed or weed, Fennel seed, Fresh Garlic, flakes or powder, Marjoram, Fresh or dried Mint, Mustard dried or seed, Fresh or dried Oregano, Paprika, Whole or ground Pepper, Fresh Red Pepper, flakes or dried, Fresh or dried Rosemary, Dried Savory, Fresh or dried Tarragon, Fresh or Thyme and Ground Turmeric.

For Vegetables, Carrots, Beets and Potatoes:

Anise, Chervil, Chives, Cloves, Curry Powder, Garlic, Parsley, Sage and Thyme.

Baked foods, Bread, Cookies, Cakes, Pastries and Fondue:

Allspice, Celery flakes or salt, Dill seed, Mace, Nutmeg, Parsley, Poppy seed, Saffron, Sage, Savory, Sesame seed and Thyme.

For Oriental Dishes:

Annatto seed or powder, Fresh Chilies, Chili powder, Chinese Parsley, Five Spiced powder, Garlic, Ginger, and Red pepper.

For Mexican Dishes:

Cilantro, Fresh Chilies, Cumin, Chili powder, and red pepper.

For Indian Dishes:

Cardamom pods, Cinnamon, Cloves, Coriander, Cumin, Curry powder, Root Ginger and Turmeric.

For Cajun dishes:

Fresh Chilies and chili powder.

For Marinades:

Basil leaves, Bay leaves, Chili powder, Curry powder, Garlic, Parsley and Oregano.

For Rice, Fish and Seafood:

Curry powder, Mace, Mint, Marjoram and Saffron.

For Relishes:

Celery and Turmeric.

For Stuffing:

Caraway seed, Celery flakes or salt, Parsley flakes and Sage.

For Gravies:

Bay leaves and sage.

For Cheese Dishes:

Tarragon and Oregano.

For Fruit Salad:

Cardamom and Mint.

For Pasta Dishes:

Basil leaves, Oregano and Marjoram.

For Sauerkraut, Eggnog and Quiches:

Ground Nutmeg

For Desserts and Beverages:

Fresh Mint leaves

Useful Information:

Make sure to crush dried herbs before using, to get the full flavor.Start to use 1/4 teaspoon of most dried spices and herbs in every 4 servings.If altering fresh herbs to dried, use three times more of the fresh herbs.

TIPS FOR USING SPICES/HERBS

Here is an additional list that is a little more spice specific

Allspice: An ingredient in many baked goods as well as "Jerk" sauces.
Anise Seed: Mild licorice flavor, used in cookies, or candies.
Arrowroot Powder: Use as a thickener in puddings, pies, soups, sauces, and gravies.
Basil: used in Italian and Mediterranean cooking, especially good with tomatoes.
Bay Leaves: Perfect use in stews, sauces, soups, and marinades.
Caraway Seeds: Great in baked goods and with fruits.
Cardamom, ground: A wonderful addition to Indian dishes.
Cardamom, whole: Dry roast the whole cardamom seeds for more flavor in your recipe.
Cayenne Pepper: Wonderful heat for any Mexican dish.
Chervil Leaf: Similar to parsley, a mild flavor for any meat, soup or vegetable dish.
Cilantro: Used in Mexican cooking & salsas; may also be used in Indian dishes.
Cloves, ground: Popular in desserts, syrups, and sweet vegetable dishes.
Coriander seed, ground: Citrusy, sweet & tart flavor to be used at the end when cooking.
Cream of Tartar: Adds consistency and stability to any cookie or cake.
Cumin Seed, ground: Wonderful with tomato dishes, chili, salsa & Indian dishes.
Dill Weed: Great in dressings and sauces and on potatoes.
Ginger, crystallized: Sliced ginger partially dried in a sugar syrup solution. For sweets.
Ginger, ground: A sharp, aromatic spice is used in many sweet baked goods and curries.
Lemongrass: A grass with citric oils, very popular in Thai cooking.
Marjoram: Like oregano & from the mint family, it has a sweeter and subtler taste.
Nutmeg, ground: A sweet, nutty spice is used in custards, pastries, and vegetables.
Oregano, Greek: A must for Italian cooking, Greek oregano has a mild, delicate flavor.
Oregano, Mexican: Slightly stronger than Greek and less sweet, used in Spanish cooking.
Paprika, hot: Mixed with cayenne, these red peppers make the Hungarians famous.
Paprika, sweet: This sweet, milder Paprika will add radiant color to any dish.
Parsley: This versatile herb can be used as a garnish or with anything other than sweets.
Poppy Seeds: Used in baked goods, breads & to flavor noodles.
Rosemary, ground: Use ground in sauces or stocks to avoid the "needle" look.
Saffron, whole threads: Use for saffron rice and Indian dishes.
Sage: Well known for use in stuffings.
Salt, Kosher: Coarser than regular granulated, easier to control in cooking.
Savory: Strong, peppery taste, good with veggies & stuffing.
Sesame Seeds: Used mostly for baking breads & rolls, nice for stir-frys.
Spearmint: A popular tea flavoring, used in sauces and veggie dishes.
Tarragon: Aromatic herb used to flavor vinegar, dressings, breads. Great with potatoes!
Thyme, ground: Great for Greek & Italian cooking, use ground for sauces & soups.
Thyme, whole leaf: Versatile in flavoring veggies, pizza, stews & herb blends.
Turmeric: Used as a natural yellow coloring for soups, sauces, rice, curry, & tofu scramble.

STORING

• Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.
• As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years. Proper storage should result in longer freshness times.
• Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.

USING

• For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
• Use restraint! In general, teaspoon of spice is enough for 4 servings.
• Do not use dried herbs in the same quantity as fresh. In most cases, use the amount in dried as is called for fresh.
• Seasoning food is an art, not a science. Experimenting with herbs and spices can be fun and educational, and while you may occasionally be eating a less than perfect dish, you may also end up creating that recipe that will become a classic in your household.

BEEF & GUINNESS STEW for St. Patricks Day

Guinness, Ireland's famous black stout, has been brewed in Dublin since 1759. It has a very special place in Irish life. In Dublin Tenement Life: An Oral History, publican John O'Dwyer recalls the importance of stout in the lives of the poorest tenement dwellers in Dublin: They had nothing. They lived for pints. Drink was the main diet. It was food... they used to call the pint the 'liquid food'.

Nowadays the 'liquid food' is used increasingly in cooking. It is a tasty addition to stews and casseroles, helping to tenderize the meat and imparting its distinctive malty flavor to any dish. This recipe makes a wonderful gusty stew which tastes even better a day or two after it is made.


Yield: 6-8 servings

* 2 lb lean stewing beef
* 3 tablespoons oil
* 2 tablespoons flour
* salt and freshly ground pepper and a pinch of cayenne
* 2 large onions, coarsely chopped
* 1 large clove garlic, crushed (optional)
* 2 tablespoons tomato puree, dissolved in 4 tablespoons water
* 1 1/4 cups Guinness
* 2 cups carrots, cut into chunks
* sprig of thyme

Method:

Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

Eggplant Recipies

is a vegetable long prized for its beauty as well as its unique taste and texture. Eggplants belong to the plant family of Solanaceae, also commonly known as nightshades, and are kin to the tomato, bell pepper and potato. Eggplants grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height.

One of the most popular varieties of eggplant in North America looks like a pear-shaped egg, a characteristic from which its name is derived. The skin is glossy and deep purple in color, while the flesh is cream colored and spongy in consistency. Contained within the flesh are seeds arranged in a conical pattern.

In addition to this variety, eggplant is also available in a cornucopia of other colors including lavender, jade green, orange, and yellow-white, as well as in sizes and shapes that range from that of a small tomato to a large zucchini.

While the different varieties do vary slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture. In many recipes, eggplant fulfills the role of being a complementary ingredient that balances the surrounding flavors of the other more pronounced ingredients.

Many of the below recipes are common eggplant recipes made in Leonidio. Try them out and explore the world of eggplants!

Eggplant Patties - Melitzanokeftethes

12 large eggplants, 3 eggs, pepper, salt, oregano, fresh mint leaves, bread crumbs, 1/4 cup cheese, garlic, onion, flour

Peel the eggplant and boil them. Slice them in a grinder / processor. Add the eggs, pepper, salt, mint leaves finely chopped, cheese, garlic and onion. Add some bread crumbs and a little flour to get some solid texture to the mixture. Form in round balls then pat into a patty shape. Slightly flour the outsides and fry the patties in a frying pan to get color.

Mousaka

2 large (about 1.2kg) eggplants, Coarse cooking salt, 1/4 cup (60ml) olive oil,2 tablespoons olive oil (extra), 1 large onion, chopped, 2 cloves garlic, crushed, 1 kg minced lamb, 425g can tomatoes,2 tablespoons tomato paste, 1/2 cup (125ml) dry red wine, 2 tablespoons chopped fresh parsley, 1 teaspoon sugar, 1/4 ground cinnamon, Salt, pepper,1/4-cup (20g) grated Parmesan cheese, 1/2 teaspoon ground nutmeg

Cheese Sauce (Béchamel): 125g butter, 2/3 cup (100g) plain flour, 1 liter (4 cups) milk,1/2-cup (40g) grated Parmesan cheese, 2 eggs

Cut eggplants into 5mm slices, sprinkle with salt, stand 20 minutes. Rinse eggplant under cold water; drain, pat dry with absorbent paper. Place eggplant slices in single layer on lightly greased oven trays. Brush with oil, grill on both sides until lightly browned; drain on absorbent paper.

Heat extra oil in pan; add onion and garlic, cook, stirring, until onion is soft. Add mince, cook, stirring, until mince is browned. Add undrained crushed tomatoes, paste, wine, parsley, sugar and cinnamon with salt and pepper to taste, simmer, covered, 30 minutes.

Grease ovenproof dish (2.5 liter / 10 cup capacity). Line dish with one-third of the eggplant, top with half the meat sauce, then half the remaining eggplant, remaining meat sauce and remaining eggplant. Spread cheese sauce (béchamel) over eggplant, sprinkle with cheese and nutmeg. Bake, uncovered, in moderate oven about 45 minutes or until lightly browned.

Cheese Sauce (Béchamel): Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually stir in milk, and stir over heat until mixture boils and thins. Remove from heat, stir in cheese, cool slightly, sit in eggs; mix until smooth.

Serves 6, Recipe can be made a day ahead, Storage: Covered, in refrigerator

Option: My mother's recipe is a bit different. She puts a layer of fried potatoes on the bottom to keep it solid.

Eggplant in a Stew - (Melitzanes me kreas)

1 kilo meat (beef, lamb or goat), 10 medium sized tsakonikes eggplants, 2 medium sized onions, 3 ripe fresh tomatoes finely chopped, 1 tablespoon tomato-paste, 1or2 cloves garlic, parsley to taste, salt & pepper to taste.

Cut the meat into small cubes. Put 1/2 cup oil in a large stew pot, add the onion and lightly brown it with the meat. Once lightly browned, add a little white wine. Add the tomato and the tomato-paste which is diluted in a little water. Add salt and pepper to desired taste. Allow the meat to cook well. Wash the eggplants and cut them in small pieces, then let them sit in salt water for a few minutes. After a while, remove the eggplants from the water and rinse them in clean water, squeezing out excess water once rinsed. Sauté the eggplants in a pan so that they get a little soft. Place the eggplants on paper-towel to remove excess oil. Add to pot with meat to slowly cook. Make sure the heat on the stove is at a low temperature so the food does not stick to the bottom of the pot.

Bulgur with Fried Eggplant and Herbs - Politiko Pligouri me Melitzanes

(Taken from The Greek Vegetarian - Diane Kochilas)

The origin of this meal is actually from the Greeks of Constantinople.

2/3-cup bulgur wheat (cracked wheat), 1 1/3 cups water, 1 large eggplant, or 2 small ones (about 1 pound total), Salt, 1/3 to 1/2 cup olive oil, 2 garlic cloves, peeled and finely chopped, 1/2 cup finely chopped dill, 1/4 cup shopped fresh mint leaves, 1 to 2 tablespoons strained fresh lemon juice, Salt to taste Yield: 4 servings

Place the bulgur in a medium-sized bowl and add the water. Toss it a little and let it sit, covered with a cloth, for 2 to 3 hours, until all the water is absorbed. (You can hasten this process by following package directions and adding boiling water to the bulgur instead. Whatever method you choose, the ratio of water to bulgur should always be 2:1, to ensure that the grain stays toothsome and fluffy.)

Wash and pat dry the eggplant. Trim the stem and bottom. Cut the eggplant in half lengthwise, and cut each half into four or five strips. Cut each strip into small cubes, a little less than an inch square. Place them in a colander, sprinkle with 1 to 2 teaspoons salt. Place a weight (such as a pot cover) over the eggplant and let drain for 30 minutes. Rinse and drain well, squeezing to remove excess liquid, and pat dry.

Heat half the oil in a large skillet and add the diced eggplant (you may have to do this in tow batches). Stir-fry the eggplant continuously until it is coated with the oil and begins to soften. Add the garlic and continue to fry until the eggplant is very soft, 8 to 10 minutes. Remove from heat and toss together with the bulgur.

Add the dill and mint to the bulgur salad and toss to combine. Season with lemon juice and salt and serve.

Veal with Eggplant and Olives

1 large eggplant, coarse cooking salt, 1/4 cup (60ml) olive oil, 1 tablespoon olive oil, extra, 1kg diced veal, 2 medium onions, chopped, 2 teaspoons ground cumin, 1/4 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 4 cloves garlic(crushed), 2 bay leaves, 2x425g cans tomatoes, 1/4 cup (60ml) tomato paste, 1/2 cup (125ml) water, 1 3/4 cups (430ml) dry red wine, 1/4 cup (60ml) lemon juice, 1/2 cup(90g) pitted black olives(quartered), 1/2 cup(90g) pimiento-stuffed green olives(quarterd), 2 tablespoons chopped fresh flat-leafed parsley, 1/2 teaspoon sugar, salt, pepper

1. Cut eggplant into 2.5 cm pieces, sprinkle with salt, stand 30 minutes. Rinse eggplant under cold water, drain, pat dry with absorbent paper.

2. Heat oil in large pan, add eggplant, cook until lightly browned, remove eggplant from pan.

3. Heat extra oil in same pan, add veal in batches, cook until browned all over, remove veal from pan.

4. Add onions to same pan, cook stirring, until soft. Return veal to pan, add spices, garlic and bay leaves, cook, stirring, 1 minute.

5. Add undrained crushed tomatoes, paste, water and wine, stir until combined, simmer, covered, over low heat 1 hour, stirring occasionally. Add eggplant, simmer, covered, 20 minutes or until eggplant and veal are tender. Add juice, olives, parsley and sugar with salt and pepper to taste, simmer until heated through.

Serves 4 to 6.

Stuffed Eggplant

In the Middle East, vegetables are often stuffed with meat, rice and herbs and eggplants are no exception. In fact, eggplant is the consumed vegetable in the Middle East! The basic recipe is okay but adding garlic to taste and a bit of cinnamon helps a lot. We also serve with sliced lemons to be squeezed over the stuffed veggie. This is very good when given a bit of life. A nice sprinkle of flat leaf parsley is a nice finishing touch.

Ingredients:

• 4 eggplants
• 1 cup of uncooked rice
• 1/2 lb. ground beef or lamb
• 1 16 oz. can crushed tomatoes
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons lemon juice
• 1 small onion, chopped
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 oz. can tomato sauce
• olive oil
• water

Preparation:

Wash eggplants and remove the tops. This is best done like you are removing the top of a pumpkin. Do not discard the tops.

In a medium mixing bowl, combine remaining ingredients into a mixture. This is best done with the hands.

Stuff the eggplants with the meat mixture. Be sure to not over stuff; the rice needs room to expand. Place stem back onto eggplants.

Pour olive oil into bottom of large dutch oven. Place eggplants upright and fill with water to cover half of the eggplant.

Cover and allow to simmer for 30-40 minutes, or until meat is done and rice is tender.

Mushrooms 101

Seneca, first century Roman philosopher hated mushrooms. Emperor Claudius was poisoned by them. The Normans praised their aphrodisiac qualities and the ancient Egyptians decreed them to be food for royalty alone. These days truffles, porcini, morels, crimini, ceps, portabella, black Chinese, yellow chantarelles, cinammon caps, hon-shimeji and their cousins are no longer seen as either the food of gods or of devils. Mushrooms no longer conjure images of the Spirits with hallucinogenic psilocybe but instead conjure visions of one of the most intriguing and subtle of all gastronomic treats. A mushroom is a healthy wholesome and altogether delicious treat.

Here are some easy methods for cooking mushrooms. Fresh mushrooms are truly a cook's best friend. Whether you need just a little something to dress things up or add a whole new dimension of flavor, your answer is mushrooms.


Basic Preparation: There is no need to peel mushrooms. The only trimming they may need is the stem end, if it's dry, or the tough stem portion of Shiitakes or the root of the Portabella. All other mushroom stems may be prepared along with the caps.

Mushrooms can be sliced thick or thin, cut in quarters, coarsely or finely chopped using a sharp knife. For slicing or chopping large quantities, use a food processor with the slicing or wing blade attachment.

If a recipe calls for just caps, twist stems loose or separate them from the caps with the tip of a knife.

Sautéing: (The most popular way to cook mushrooms) For each eight ounces of mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.

Microwaving: Mushrooms cook extremely well in the microwave. Simply clean and cook as follows: Put eight ounces thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on HIGH (100% power) for two to three minutes stirring once.

Roasting: Place mushrooms in a shallow baking pan, Toss with a little oil and roast in a 450 F oven, stirring occasionally until brown, about 20 minutes. Use about one tablespoon of oil for each eight ounces of mushrooms.

Grilling or Broiling: (Preferred for larger capped mushrooms like Portabellas and Shiitakes) Lightly brush caps and stems with oil to keep them moist, and season with salt and pepper. Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing again once or twice.

Seasoning: Mushrooms are very similar to meats and other vegetables. Virtually any and all seasonings go well with mushrooms. If serving as a side dish, use seasonings compatible with the main dish.

Garlic Chicken on the Grill

Barbecue are one of the time-honored traditions of the summer season. Getting together with friends and family to relax outdoors and enjoy freshly grilled food with delightfully cool beverages, falls somewhere just short of paradise. With all the local warm weather as of late, I felt it time to shovel out the small path to the grill and formally fire up barbecue season. For this weeks I went with Chicken breasts grilled with a marinade of lemon or lime juice, garlic, and chili powder, along with oregano.

Serves 4.

Ingredients:

• 4 boneless chicken breast halves
• 1 cup purchased salsa or picante sauce
• 2 tablespoons vegetable oil
• 1 tablespoon lime or lemon juice
• 2 cloves garlic, finely minced
• 1/2 teaspoon dried leaf oregano, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon chili powder

Preparation:

Flatten chicken breasts; place each chicken breast between sheets or plastic wrap or food storage bags and pound gently with flat side of meat mallet until about 1/4-inch thick.

Cut each flattened chicken breast into strips about 1-inch in width. Place chicken strips in a glass baking dish or nonreactive shallow container.

Combine remaining ingredients: pour over chicken until just covered, reserve the remaining for basting to avoid cross contamination. Cover and chill chicken in marinade for 1 to 2 hours.

Thread chicken onto metal skewers or well-soaked wooden skewers. Grill over hot coals for 6 to 8 minutes, turning a few times and basting with remaining marinade. Serve with additional salsa, if desired.

PB & J Blossom Sandwiches

As any parent will tell you meal times can be a point of stress among a family. When kids are younger finding things they will eat is a chore, and as the grow older simple getting time to squeeze a meal into there busy life is the challenge. For myself my two beautiful daughters seldom agree on a meal. However I find success very often when I combine the simple and add a dash of fancy. Flowers is the shape of choice with my daughters however this works well with nearly and Theme; space and Halloween are two such examples. But for two little girls nothing beats a Sunday afternoon fancy tea party with facny sandwiches.

These cute sandwiches made with peanut butter and jelly (or cream cheese and jelly, or any other fillings) are perfect for parties, lunch boxes, or snacks.

Ingredients

• Bread
• Peanut butter or cream cheese

• Jelly or jam
• Water bottle cap

Instructions

1. For each sandwich, cut two slices of bread into flower shapes with a cookie cutter.

2. Cut a hole in one of the slices by pressing a water bottle cap into the center.

3. Spread the peanut butter and jelly on the whole piece and place the slice with the hole on top.