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Five Spices Every Kitchen Needs

March 27, 2010 By The Recipe Mom Leave a Comment
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spicesThat spice rack? Everybody has one of those but do you know the spices that are on your spice rack? Are they the spices that every kitchen has? Salt and pepper are there I bet along with basil, oregano, sage, rosemary and thyme. All of these are great spices but slowing loosing their spot at the front of the rack.

Salt and pepper have reigned long enough and are slowly being picked off by other, more tasteful spices. Basil and oregano moved in for a stay at the top while rosemary and sage followed suite. The only problem with these spices, they become commonplace and are growing familiar to the tongue. Few people know that the tongue has over 10,000 taste buds, so it is safe to say that the tongue can grow tired of the same spices day after day. Here are 5 new spices that every kitchen should keep on hand.

Mint is a very romantic spice. It is the Romeo of spices and is sensuous on savory dishes, such as lamb and vegetables, while also a welcome deviation on deserts and fruits. The versatility of mint goes beyond food and adds a touch of class to almost any drink, including teas and other adult beverages. Studies show that mint also helps to produce stomach acid, thus aiding in digestion, which is a great thing if you like to eat. Another known fact about mint is that it repels rodents.

Bay leaves are delightful leaves commonly found in kitchens worldwide, they are hardly ever used except for beans, gumbo and the occasional turkey on Thanksgiving Day. This spice is rich in vitamin A and C and was once used to crown Roman Gladiators – reason enough. Next time, try bay leaves in your soup, casserole or roast, the longer the cook time, the more flavor will be pulled from the leaf. Just make sure to remove the leaf before eating, otherwise you will get a shock of strong, woodsy flavor when you bite down.

Mustard seeds are just like the common condiments yet these little balls are bursting with a spicy and noticeable flavor. Coming in a variety of colors and flavors, it will do good to try them all. Grinding up the seeds adds a beautiful color and taste while cooking rice. Using whole seeds while oil is warming, allows the seeds to pop open, releasing their sharp flavor to permeate the oil. Ground mustard seeds also go well on meats such as chicken and lamb; add a little mustard seed and brown sugar to your breading mixture and you have an extremely tasty and crunchy crust when baked.

Herbs De Provence is, essentially, the Swiss Army Knife of the spice rack. This one combo-punch packs all of the common spices, such as basil, marjoram, thyme, sage, savory and rosemary. This mixture gives a full and robust flavor to any meat, including Venison, Bison and other strong meats. It is also quite tasty on anything grilled. A little HDP on your skewers ties everything together and makes the meal memorable.

Pumpkin spice comes in fifth place, just besting its partner in crime, cinnamon. Pumpkin spice is mostly used during the holiday season, which makes it a dual spice, used for both baking and cooking. Pumpkin spice is phenomenal in pancakes and waffles to add that “wow, this is amazing” factor that hits you in the back of the throat. It can also be used in slow cooker recipes such as pot roast or chili.

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Winter Roasts are Comforting and Warming

January 30, 2010 By The Recipe Mom Leave a Comment
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roast
Meat and potatoes have a way of making us feel good and help us to ward off those cold winter days. Sometimes when it’s cold and snowy outside the comfort of a good home cooked meal is all you need to forget the chill outside. Fixing a good roast is as easy as making a sandwich.

Beef, pork and lamb cuts make the best roast. Look for flecks of fat or “marbling” when choosing a large cut of meat for your roast. Marbling helps in making a tenderer roast along with enhancing the flavor and juiciness of the roast. Beef that has been aged also enhances the flavor of the meat.

When it comes to types of meats to roast, there are many to choose from. Beef roasts and pork roasts are favorites, but roasted prime rib and leg of lamb have a great taste when roasted. A roasted chicken is moist and will have more flavor than fried chicken. Turkeys and hams are often roasted to enhance their flavor and texture.

Look for a cut of meat that is at least 2 inches thick. The larger the cut of meat, the moister the finished product which in turn makes for a less chewy piece of meat. Moist heat is important when roasting a large cut of meat. A large cut of meat when slow cooked should be braised to give it a moist texture and to seal in the flavors.

Browning the meat is a plus. It doesn’t matter if you are slow cooking on top of the stove, in the crock pot or in the oven. Browning meat before hand over high heat will help to caramelize the proteins and sugars found on the outside of the meat. This gives your roast a richer flavor.

It is best to season a roast before browning it. By doing this prior to browning, the flavors are sealed into the meat and not left in the bottom of a roasting pan. Roasts are best cooked between 300 and 350 degrees.

If you are adding vegetables such as potatoes, carrots, onions and celery to a roast in the oven, add them about 1 hour before the roast has finished cooking. They will be soft instead of mushy from being overcooked or crunchy from being undercooked.

If you are using vegetables and using a crock pot, always add the vegetables at the beginning of the cooking process. You want your vegetables to be soft and by letting them cook longer at the slow temperature, your end result will be vegetables that are soft but not mushy.

Water, broths, soups, juices, wine and even soda can be added to help keep your roast juicy and flavorful. Always be sure to cover your pan with foil or a tight lid to keep the liquids from escaping and causing your roast to become too dry.

Don’t forget to use a meat thermometer. Different meats cook in different time spans. A meat thermometer is the most reliable way to tell when any meat product is cooked all the way through. Roasts make the best fix it and forget meals. Add a side of fruit and a slice of warm homemade bread and you have a meal that is both comforting and warming.

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Mustard Roasted Rosemary Lamb

March 24, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 (5 lb.) rack of lamb, trimmed
1 t salt
1 t pepper
3 T canola oil
6 T of Dijon mustard
1 C Italian style breadcrumbs
6 T Parmesan cheese, grated
3 cloves of garlic, peeled and minced
3 t rosemary

How to Cook It:

Allow the oven to heat to 450 degrees.
Line a roasting pan with a heavy duty aluminum foil.
Sprinkle the salt and pepper over the entire rack of lamb.
Pour the canola oil into a large skillet and position the skillet over medium heat.
Carefully add the lamb to the heated oil.
Cook 6 minutes per side or until the lamb and browned.
Place the lamb into the roasting pan.
Brush the mustard over the entire lamb.
Pour the breadcrumbs and cheese into a large mixing bowl.
Add the garlic and rosemary and toss to combine the ingredients well.
Press the mixture into the lamb evenly.
Roast for 25 minutes for well done, 22 minutes for medium rare and 15 minutes for rare.
Let the lamb rest for 10 minutes before carving.

Serves: 8

If your rack of lamb has not been trimmed before purchasing here is an easy method to do it yourself. At the thickest end of the lamb use a sharp knife and cut between the rib bones. Scrape off the meat to expose the bottom 3 inches of the bone. This will make carving individual chops easier when you slice the lamb.

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