Penzey's Spices

Look what I got! These are each spice mixes from Penzey's sent to me by a friend who knows me well. For years I have enjoyed the Penzey's catalog, which is full of information about the herbs and spices they sell and recipes to boot. But better than the catalog is actually visiting a Penzey's store, something I did for the first time this Summer on my birthday with my sister in Portland.

Spice stores are wonderful places filled with endless jars and bags to tempt you. At Penzey's there isn't anything that you can't get a whiff of at the store. Walking around you experience what real fresh spices are all about. Too often spices are purchased at the supermarket where they are overpriced and not very pungent. Then we take them home where they languish until they lose all color, scent and flavor.

I buy some spices from bulk bins at Rainbow Grocery, a few exotic peppers from The Occasional Gourmet, especially my favorite the hard to find Marash pepper and a Ras el Hanout from Yum! because I find Paul's blend the best in tagines. But after shopping at Penzey's I purchased several items I hadn't had in stock in quite a while, if ever. Which did I purchase? I'll share my list.

The toasted onion is great for those times when you wish you had sauteed more onion than you did. Just toss in a spoon or two of the stuff and soups or stews take on more sweet oniony flavor. The Balti seasoning mix comes with a recipe right on the front of the package and is great for making an Indian dinner that is not a curry. The Vietnamese cinnamon is the strongest I've ever found and inspired endless breakfasts of cinnamon toast. The ginger was also very pungent and prompted me to experiment with gingerbread cookies.

How will I use my new spice mixes? I'm not sure yet, but I will have fun finding out!

UPDATE: Wow! I mixed the Singapore spice with butter and rubbed it under the skin of a chicken then roasted it. It was terrific, a great solution when fresh herbs are scarce. The chicken tasted lemony with subtle hints of ginger and pepper.

FOOD + SPICES

Best final resting place for a walnut

I am a creature of habit. Each morning finds me hunched over the same homely but delicious breakfast; each noontime finds me eating a variation on the same formulaic lunch; and each evening brings a cold glass of milk, a couple of graham crackers, and at least a few squares of chocolate. These tidy details are already well documented, but there’s one more that’s long past due for its day in the

All About Lavendar

For a number of years now there has been a migration of sorts. Sweet, fresh and fruity flavors found in the kitchen have made it into bath and body products and conversely floral scents have headed for the kitchen. On any trip to the drugstore or supermarket you can find apple shampoo, vanilla scented body lotion, citrus ginger body wash etc. Meanwhile in upscale markets in the produce section you can find edible flowers. In addition to using flowers as a pretty garnish there are actual recipes using the petals of roses, chive blossoms, banana flowers, nasturtiums and the like. One flower that seems to be gaining in popularity is lavender.



Anyone who knows Latin or almost any romance language may recognize that lavender comes from the Latin word "lavare" which means to wash. Lavender has antiseptic properties and has traditionally been used in soap. So a lavender liquid dish soap is a natural. Aromatherapists claim that lavender will relax and calm you, just what you need when facing a sink full of dishes. There are more than a few artificially lavender scented dishwashing soaps arriving on the market, but if you want to spoil your personal dishwasher--in my case my husband, find something with natural ingredients and aromatherapy properties like Mrs. Meyer's Clean Day Dish Soap. Mrs Meyer's is also biodegradable, not tested on animals and doesn't contain ammonia, chlorine or phosphates. Check out the web site to find where to purchase this product.



Two interesting products make using lavender in cooking a snap. Lavender grown in a kitchen garden was the inspiration for an infused syrup from Sonoma Syrup Company. They suggest using it in beverages like lemonade, iced tea and cocktails and with fruit in salads and sorbets. It can also be used in savory preparations like marinades and vinaigrettes, making it the perfect thing to have on hand for spring and summer entertaining. Right now this product is available from various online sources, and at places like Copia, but expect it to be carried more widely soon.



Another surprisingly delicious lavender product is Cedar Rock Lavender Pepper. While you can make lavender pepper yourself using culinary grade lavender blossoms and pepper, Cedar Rock also includes some other ingredients like orange peel to perk it up. If you've ever used herbs de provence you may recall the scent of the Mediterranean that fills the air when lavender heats up in the kitchen or on the grill. A perfect accent to a seared ahi tuna or on a warm goat cheese crostini, lavender pepper also works well with sweet dishes like lavender pepper cornmeal cookies, to flavor a panna cotta or sprinkled on poached pears or apples. It is available online only and makes an inexpensive hostess gift.

Oops! And Merry Christmas!

I really wanted to post a photo of our "Poires Belle Hélène" (pears with chocolate) Yule Log Cake. I promise you, I really did...things just got away from me....Oh well! Merry Christmas and/or Happy Holidays to all anyway!

Photo du Jour

The work of stone carvers never ceases to fascinate me.

Ensaimada from Mallorca by Blogger Martine

What do you have for breakfast? Blogger Martina from Mallorca, Spain, has just sent me an email with a delicious picture of an ensaimada, the typical dessert of her land. Mallorca Isalnd is off the Spanish coast in the Mediterranean.
She says: "we have it every day for breakfast, or with coffee, or for celebrations. In these occasions, it is filled with cream, "nata", "angel's hair", almond cream ... "
It used to be made at home, its ingredients are: floure, water, eggs, sugar, lard (called saïm in Mallorquín, the local dialect, which gives its name to the dessert) and yeast, but nowadays all local pastry shop make fresh ones everyday.
They can also be ordered in a cafe until 11 am or Noon.
The ensaimada can only be found in the Isla de Mallorca, it is not available in Spain or elsewhere. If you want to know more about Ensaimada from Mallorca, this unique pastry has a whole website at its disposal!
Martine says that Mallorca Island's people are much like Corsica's, the French island off the Cote d'Azur, in the Mediterranean. While in Provence 10 days ago, we had a delicious Corsica lunch ...
Travelers buy them at the airport as well when leaving Mallorca, and it is a common sight to see them holidng round boxes in their hands.

Today, January 30, is Santa Martina, so let's celebrate Martina's day with her! I bet she is having Ensaimada!

Still hungry?

READ MORE Over at SF Station is my review of Quince restaurant.

FOOD