Fresh nutmeg in KC?
I just tried the pfferneuse(agh, can't figure out spelling)recipe in the December Tastebud issue and it was super easy and tasty. All the cookies are gone and the hubby is asking me to make more. I am thinking it could be even more awesome if I had some fresh nutmeg but I didn't see it at HenHouse this weekend. Does anyone know where I can get my hands on some?
I had whole cloves but I never know how to grind it up. I really don't feel like cleaning up my coffee grinder, is there another way?
Some places to check:
* Penzeys in downtown Overland Park (about 80th and Floyd)
* Pryde's Old Westport in, well, Old Westport (Westport Rd just west of Main
* the Price Chopper in Roeland Park (about 47th and Roe) -- serves and interesting mix of foodies and ethnic cooks
* Dean and Deluca in Leawood (119th and Roe)
Well I don't live in KS but I'll third Penzeys. We have one here and it's a great store.
You might try a grater with small holes to grind the nutmegs. I use a Microplane and highly recommend one for grating nutmeg, chocolate, hard cheese, etc.
Keep your good coffee grinder for your coffee and invest in an inexpensive ($10 or so) coffee grinder for spices and nuts and such.
After I use my spare grinder for those things, I wipe it out as well as I can and then sort of pack it with baking soda to neutralize the odor. I put it away like that, too, and when I need it next time, I dump out the baking soda and wipe out any excess before using.
I love Penzey's, but also buy many whole spices, like cumin seee, coriander seed, whole nutmeg, cardomom pods and seeds, and cinnamon sticks at Indian Emporium and other Asian markets. The prices are great and the turnover high, so the spices are always fresh.
I keep a coffee grinder for spices only. I clean it by filling it halfway with kosher salt and grinding that. That gets the excess spices out and removes any scents. Then I use a stiff pastry brush to brush away salt left. I'm going to try the baking soda idea that KCJ recommends. That sounds like it would finish the cleaning process nicely.
After running a few sun-dried tomatoes through my grinder, I've run kosher salt through it because the tomatoes tend to leave a bit of stickiness and the kosher salt does a good job of "scouring" the container.
But the kosher salt didn't really get all the odor out so that's why I started packing the grinding with baking soda for storage. When I get ready to use it again, I whirl the baking soda around in there a bit and then dump it down the sink. A pastry brush does a good job of getting out any residual baking soda. And I never detect odors from the previous use.
I also recommend dried bread in your grinder,it works for me,I also totally agree with you on buying spices at the Indian stores, believe me they move a lot faster than the stuff in a regular store and of course are a heck of a lot cheaper,I buy only whole spices then roast them for a few minutes just until you can smell them, cool them then grind them, that includes cinnamon, been doing this for years It makes a huge difference.