New Spices! Can you find recipes to use them?
I recently aquired 21 new spices for cheap, thanks to Central Market in Texas. I bought spices that either I didn't have or I had never used before. SO...my challenge is to start using these spices right away. If you have a favorite recipe that uses one of these spices OR you have a recipe that uses more than one of these...please contribute!! The spices in CAPS are the ones I am most unfamiliar with. Here's the list:
WHOLE ANISE SEED
WHOLE STAR ANISE
Ground yellow mustard
Whole brown mustard seed
BOLSA CHILE POWDER
ANCHO CHILE POWDER
Smoked Hot Paprika
Herbes de provence
COCONUT CURRY POWDER
Whole anise has a sweet licorice flavor and can be used in small amounts to add a background of fennel to savory dishes. Crushed it can be used to flavor sweets. Whole it can add a subtle flavor to fish dishes.
Star anise has a spicy, fragrant flavor and scent. It is a typical ingredient in five-spice powder and adds an exotic note to sweets and potpourri. It shines when steeped in cooking liquids as in red cooking or in chai masala (which also has black peppercorns, ginger, cloves, cinnamon and sugar in my recipe).
Epazote is a Mexican herb that is usually crushed and added in small amounts to bean dishes due to its antiflatulent properties. It has a taste somewhat similar to oregano and old cilantro.
Ancho chile powder is a mild pepper with a smoky, fruity flavor. It works well in barbecue rubs with fruit-based sauces as well as in sweets like chocolate (especially when combined with chipotles and cinnamon).
Roasted fenugreek seeds have a strong curry smell and flavor. I use them for vindaloo mainly. Ground, they can flavor vegetable curries.
Sumac is a lemony berry that is dried and crushed. Like lemon, it is highly adaptable, working well in salad dressings as well as pork or fish marinade.
I didn't see any anise seed recipes posted, so here's one of mine:
Anise, Orange and Almond Biscotti
I've had this recipe forever, it's a basic anise biscotti recipe and I adapted it by adding the oj concentrate and orange zest:
1 cup granulated sugar
1/2 cup softened unsalted butter
3 tablespoons frozen defrosted orange juice concentrate or brandy or Anisette; orange flavor optional but I recommend it.
2 teaspoons anise seeds
1 teaspoon vanilla
2 teaspoon orange zest
3/4 cup unsalted blanched almonds, toasted and coarsely chopped
2-1/2 cups flour
1 teaspoons baking powder
3/4 teaspoon non-iodized table salt
Preheat oven to 375. Toast almonds 7-8 minutes and coarsely chop
Mix together flour, baking powder and salr in a separate bowl and set aside.
Beat sugar with butter until well creamed and fluffy, add eggs one at a time, mixing well after each, then add orange concentrate, anise seeds, vanilla, zest, nuts and mix.
Add flour, baking powder and salt gradually, mix well, then let dough rest in refrigerator for an hour.
Form into a 12 x 2 inch logs, pat top smooth with fingers and place on greased baking sheet.
Bake 30 minutes or until firm and cake-like then remove from oven and cool slightly.
When cool enough to handle slice into 1/2" diagonal slices and return to baking sheet.
Bake 20 minutes at 350*, turning once until both sides of the slices are lightly toasted.
Cool thoroughly and store in airtight jar.
Great with coffee in the morning. My Dad, who's Italian, loves anything anise.
WHOLE STAR ANISE
This is common in Chinese stews and soups, especially with beef. 'Red cooked' dishes in particular. This is where meat is simmered till tender in broth that is heavy in soy sauce.
Used mainly in Mexican cooking, such as when cooking beans
Fennel is, parhaps, best known as a flavoring in 'Italian sausage'
ANCHO CHILE POWDER
the base for a good Texas style chili
mainly used in Indian cooking. Its the source of mapleline - i.e. has a slight maple flavor. The seeds are quite hard. It is prominent in many curry powders, though I think that Indian cooks use it with more discretion.
sage is the flavor we often associate with turkey stuffing, and breakfast sausage
COCONUT CURRY POWDER
obviously a mix of spices. It is hard to say how much coconut flavor this has.
Have you ever thought of making your own mustard? You can use both the ground and whole to make different kinds. Even that, there are many types to choose from - just google and choose something interesting.
Epazote. I usually put this into Mexican style beans or soups. If your epazote is in in twig-leaf form, realize that the twig part does not break down in the cooking - keep it whole to be picked out later.
In the past, I chopped coarsely and dumped in my soup. Little bits of wood in the bowl can be quite annoying....
Ancho chile powder - add to chili for a hint of smokiness, careful a little goes a long way.
Dill weed - I like in salads, the wife hates it
Cardamom - I'm going back to Cheers! of the late 80's, but apparently Sam Malone's competitor Gary's Olde Towne Tavern used cardamom as the secret ingredient to win Boston's Best Bloody Mary contest 4 years in a row. Never tried, but hey, you never know, give 'er a try and report back! Gary won't win! Gary won't win! Gary won't win! Gary won't win!
You could use that sumac in Fattoush, a delicious Middle Eastern salad with toasted pita bread, cucumbers, tomatoes, olive oil, and other ingredients. http://en.wikipedia.org/wiki/Fattoush
Whole star anise is a key ingredient in pho.
Smoked paprika -- perk up your usual deviled eggs? Or try out a veggie burger recipe, but add a little smoky kick?
Herbes de Provence - sprinkle generously on homefries or oven-baked potato wedges, along with olive oil, salt, and pepper.
Cardamom - DELICIOUS in strawberry rhubarb compote, cobbler, or pie.
Enjoy your new spices!
I cannot recommend this pho recipe enough. The only thing I tweaked was that I was half a pound short of stock bones, so I added oxtails to the second boil.
For your ancho chili powder, I use this Bobby Flay chimichurri marinade to grill whole tri tips pretty frequently. The recipe says 1 to 4 hours for the rib eyes, I usually do 6-8 hours for the tri tip although anything longer produces mushy meat.
ETA: NOT a fan of that mustard sauce.
Here's a possibility for the STAR ANISE...your whole house will have the aroma wafting through:
For the GROUND SAGE, I have a recipe called 5 Ingredient Chicken...combines unlikely ingredients for a really tasty chicken dinner...only pain on this recipe is that you need to baste it every 10 or 15 minutes which the recipe does not mention but it comes out much better if you do baste the chicken pieces...recipe calls for 4 pounds of chicken!!! I only use like 4 or 5 actual skinned chicken thighs but it's so great with some basmati rice and a nice green side of salad or spinach:
Ok let's see.
Sumac is mostly used in middle eastern food and that's where I'm from so I put it in everything from salads (think a big greek salad) to meats, to fish, it has a sour taste and is very nice and lends colour to the food. Sprinkle on hummus dip to garnish, or in tahini dressings or dips.
I put it in my spinach pies, see here:
A generous amount is mixed with raw onions which is blended with spinach and some oil, lemon juice, salt and pepper and stuffed into the dough then formed into triangles.
Fenugreek is used in south east indian curries a lot, so you'll often find them in those recipes. I use ground fenugreek with lots of paprika, fresh garlic paste and spice my meats, it's very good. However a lot of people will perspire fenugreek and have it coming out of their pores so it's often eaten in small amounts.
I've also seen it sprinkled on homemade flat breads before baking in Yemen.
Ground corriander is more often used in a mix with other spices, so in curries or spice blends, I add in to my arabic 7 spice blend to use on meat - also it's common in egyptian cooking.
Mustard: Recently I've been experimenting with it, it's good in BBQ rubs and dry rubs, even burgers with paprika, and garlic..etc.
A dash of ground fennel with lemon juice, salt and black pepper makes a lovely chicken marinade!
Okay, well here's a recipe that I created for a recipe contest that won the grand prize in a national contest cook-off: http://www.recipecontests.com/scrapbo...
It utilizes ancho chile powder, which by the way is not hot but rather, it has a smoky flavor and works well in a ton of flavor combinations. I use it in everything and a lot of times, instead of regular black pepper.
ANCHO ORANGE GLAZED CHICKEN WITH TOASTED WALNUTS & SWEET POTATO HASH
Non stick cooking spray
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon onion powder
1 tablespoon garlic, chopped
6 chicken let/thigh quarters, fat removed
1 orange, zested, peeled & sectioned; membrane removed
2 cups orange juice
2 tablespoons brown sugar
3 teaspoons ancho chile powder
2 teaspoons cornstarch
2 tablespoons flat leaf parsley, chopped
½ cup walnut pieces, lightly toasted & coarsely chopped
5 cups peeled & diced sweet potatoes
3 tablespoons olive oil
¼ cu red bell pepper, chopped
¼ cup onion, chopped
¼ cup celery, chopped
1 teaspoon fresh jalapeno, seeded & chopped
2 cups granny smith apples, peeled & diced
1 tablespoon fresh ginger, grated
2 teaspoons kosher salt
1 teaspoon white pepper
3 tablespoons brown sugar
2 teaspoons cilantro leaves, chopped
Preheat oven to 350F. Degrees. Spray an 11 x 14 inch baking dish with non stick cooking spray; set aside. Mix together 3 tablespoons olive oil, 2 teaspoons salt, onion powder and garlic together; brush over the surface of the chicken on both sides. Place the chicken into the baking dish, cover with foil and cook for one hour.
Meanwhile, make the sauce by whisking together the orange juice, orange sections, orange zest, brown sugar, ancho chile powder, cornstarch and parsley in a medium saucepan; bring to a simmer and cook 15 minutes then remove from heat and set aside.
Remove chicken from oven and drain off the liquid. Spoon the orange sauce mixture over the chicken and return to oven, uncovered, for 15 minutes or until tender. Add the sweet potatoes to a large saucepan or dutch oven, cover with water and simmer until nearly fork tender or about 8 minutes. Drain the water off and using the same saucepan, add the olive oil and bring to medium low temperature. Saute the red bell pepper, onion, celery and jalapeno pepper for three minutes. Stir in the sweet potatoes. Cook, stirring for five minutes; stir in the apples, ginger, salt, white pepper and brown sugar. Continue to cook potatoes, stirring to evenly caramelize, for 15 minutes.
To serve, spoon potatoes onto a platter topped with the chicken. Spoon any sauce over the top and sprinkle with toasted walnuts. Garnish with chopped cilantro. Serves 6
Thanks :-) That was three years ago, '07...Just thought I'd tell you that my original recipe called for one teaspoon of the ancho but I added more in the above post because I felt later it needed it. You can start with the one and taste; the taste of the ancho is intended to be like an afterthought & should be felt at the back of the throat after you swallow.